Rotisserie Prime Rib

today i'm doing rotisserie prime rib it's redemption time hey this is reiser from dead broke barbecue wisconsin and welcome back to the channel but if you're new here we try to help you enhance and amplify your backyard barbecue now if you haven't seen my video that i did prior to this you know that i ran into some issues with my meter and i'm gonna tell you i'm gonna give it one more chance and i had to go out in the street and pick it up but hey nobody ran it over so grab your butcher knife and your spit jim we're gonna amplify some backyard barbecue [Music] now i just took it out of the cryovac and then just pat it dry with some paper towel this is a usada prime rib we're not screwing around we're getting the best you're gonna get more flavor there's nothing wrong with running a prime rib choice but sometimes splurge and go for the top one that you can get now this part right here you know i always end up trimming this off that's just a bunch of fat but i don't throw it away i keep it for sausage or i make some tallow out of it and we're just gonna kind of cut right through this seam if you follow it and you can see it just gives you a line just to cut down it so we just get in here start cutting away now again some of that meat's gonna come off that ain't that much of a waste if you look at a big chunk of fat you don't need to cook that but then i just kind of start finding out where i'm at and start cutting along just to clean it up just a little you don't have to get it all off now this part here is silver skin so we want to start exposing that meat because we want our rub to get on there we want flavor not just fat and some salt so just go ahead strike it one way and then start leaning back and trim it the other way in this end be careful though because this is your spinalis or your rib cap so try to take just the silver skin off spend some time trimming and you'll be happier at the end and when you get into this seam right here kind of be careful because it is going to go deep so you don't have to take all that off gotta have some fat look at me i'm well marbled now on the rib cage side i don't do a lot that's what i want to leave because this is tender fat that you can eat right up in here that's good real good but just we're gonna trim just a little bit of this off just to trifle but you see right in here oh boy oh boy that's marbled and that's good all right this is trimmed up pretty good i like the way it looks but i am going to square this up just to make it look a little prettier on the rotisserie because you can see this has got a big angle we're just going to kind of eyeball this up and i'm going to go ahead and cut right here and that's a great steak for tomorrow or the next day whatever put it in the fridge and because it's a little thin here you're gonna have to be careful when you cook it and then just repeat on this side let's see right about here but this does have some really nice marbling in there that means flavor now i'm gonna end up smoking up a bunch of this fat and making my own beef tallow out of it to be honest with you that's what i have plans for it and i gotta do a sausage video pretty soon i keep on saying i'm gonna do one sorry ps seasoning i promise now i am going to put a light little coat of avocado oil on here i put a big sploosh right on the top of it and just kind of rub it and then flip it over and there's always enough to get the rest of it coated up just want something to hold and bind our seasonings to it you know rub your meat but be careful don't rub it too hard then after that [Music] want to take a little bit of kosher salt and we're just gonna sprinkle a little bit on this now i do the dry brine you guys watched if you watched the last video you know that's my preferred method but because of schedule and timing well i didn't have enough time to get everything done that i wanted to so we're doing it the hurry up way just a good kosher salt good layer across the top of it because this is a big piece of meat and it can handle all of this seasoning trust me it's not going to be salty and then today again i'm using the prime time from ps seasoning this stuff is magic on any prime rib i will have a link for this in the description below also so make sure to check it out do you like prime rib it's got some good buttery flavor to it get the ends a little bit and you can always roll it around on your cutting board to get a little bit of the rest of it that's fallen off and of course we're going to want to tie this up so get some butcher twine cut yourself off five pieces or so and now we'll just start tying it up get the string underneath there and again i'm no butcher or any professional tire roaster but i just go ahead do your basic shoe knot and i get it nice and tight pinch it off get it tight twist it and then throw another knot or two on top of it because you're just having this hold it's gonna shrink down a little bit but as long as you got a little bit of bind in it and you can feel it pinching together you'll be good all right that's pretty good for a little bundle of joy taking we'll cut these excess strings off don't cut them all the way tight to the knot now with my lone star grilled santa maria you get a man-sized spit you could put a whole hog on this thing if you really wanted to for sure you kind of want to get your claws or your ends kind of lined up first and then we're going to come in here and try to hit the center so squeeze her together kind of aim her out and start pushing now when i start get so far i always kind of want to flip it up to make sure that i'm going through because you are a little skinnier this way we don't want it poking out and you'll see here it comes i think we hit pretty good center there and then we want to just kind of get this clamp up in here tight okay then we'll just take our claw on this side squeeze him into get him in and just tighten it now i'm just going to leave this on the cutting board and let it set and sweat while i get that santa maria fired up it's time for a little fire [Music] now that's a fire now i'm gonna let this fire start to ash over and then i'm gonna split it into two piles and that way we're getting a nice even cook throughout this whole spin all right my fire is burning right around 225 degrees i put my hand where the meat is and count to about eight and if it starts feeling that little bit of tingle then i know that we're right where we want to be so let's get this spit mounted up and start cooking using my welding gloves and we're just going to get it started on this side and then back over here i already have this lined up so we're good now we want to just make sure and turn it on make sure it's working oh yeah we'll spin it well i guess i'm gonna have to give this thing one more chance but if it fails it's going right back in that same spot and i'll maybe give you the gps coordinates you can have yourself and we'll place that in now gonna run it right up to about here place that straight in right about here and we're gonna leave this on this side and i'm going analog old school so i don't end up overcooking this big old beautiful piece of prime rib i cook for over 20 years using these things we can go back to good old faithful i'm going to get this one and we're going to go right up and through here just to give us a measurement in the center and i'm gonna go right here for right now and we'll just adjust this throughout the cook turn our power back on and we're gonna spin it for about a half an hour and then i'm gonna double check those probes i'll bring it back when we go ahead and start sticking our mk4 into that big old hunk of love i'm a half an hour into this cook let's check these temperatures real quick and we'll just spin it up here a little bit and we'll try right here get into the bar and pull it back a little bit yeah 54 53 degrees get her back on and then we're just gonna let it keep on spinning and i checked my old analog probes and they're reading right around 50 to 60 degrees also so i think we're doing pretty good here now my target temp is about 125 degrees and letting it rest for about 30 minutes that should bring us up to that 130 132 degrees which is my preferred doneness temp and i am trying to get this to be wall-to-wall pink it might not do it because it's the rotisserie and it's turning and it's a little bit up and down fluctuation in temperatures but that is our goal we'll see but it certainly is getting a good smoky color and the fat is starting to render a little bit and i'm also going to be doing my garlic and butter sauce and i'll bring you back when we reach that internal temperature of a hundred degrees i'm two hours into this prime rib cook and it's looking pretty dang good all three of my probes are reading 100 degrees so maybe that meter is working and now is the perfect time to start up our garlic butter sauce we're going to start off by just putting a cast iron pan on the santa maria now i put the grates back down so let's just get that on here first now we're going to use some fresh thyme pull out a few of these twigs and you want to start pulling the thyme down the stem and get it off don't go up because it just breaks it off now this obviously takes time get it time watch out when you're doing it but you're just trying to get this chopped into a little bit of freshness is all we're really looking for and we also want to get in some fresh rosemary same thing just start at the top of the stem and start working your way down chop this we don't have to get crazy this is just gonna be brushed on if i could just do the like japanese style like kung fu style or something i wish i would have joined karate i think i'd have been better at this first thing i'm gonna throw in is this good kerrygold butter lots of flavor on it for sure all right we'll plop that piece in get off from there what are you doing now put in our herbs get them in here [Music] i got some minced garlic we're going to get in here same thing property plop it's good and now i'm just going to take a big spoon and we're going to start stirring it up chop it into this cold butter and start just mixing it around we want to get this all spread out just get it mixed up good and this will slowly start to melt i mean look at how much it's melted already and now i'm going to show you how i've been soaking up this fire it's pretty simple on the back side of the pit i'll put a bigger stick every single time i stoke it up then i'll take and put a little bit of charcoal in here and we're just going to put a small little stick right here and then i'm just going to put just a couple of the b and b charcoals in between those two then once this butter is all melted then we'll start brushing it on and i like to do that every 15 minutes so that way i know for sure that this prime rib is completely coated with that awesome garlic butter sauce if you've never tried this do it and let me know in the comments below because man oh mightiest is great and all my patreons i know that you're doing it for sure i'm reading 125 degrees internal temperature let's go ahead and just check and see how this is doing and we're probably going to end up pulling this off shut her down and grab her thermal works all right so let's check and see what we got yeah 126 [Music] right there [Music] 127 and we'll rotate it right to about here and we'll check and see what it says here [Music] yeah 125 so 124 it's time to pull it off pull out these two analog life-saving probes grab our spit and get that off smells delicious i can smell that garlic butter and rosemary and thyme on this thing perfect let's get it on the cutting board and let it rest get it right here get this first one unhooked a little bit get our meter out that didn't really fail loosen this side and we're just gonna start pulling him right out get this claw and pull him out first [Music] and now this one and then i'm just gonna go ahead and tent it loosely with a little bit of aluminum foil just like that and now i'm gonna let it rest for a half an hour and then we'll come out and we'll slice into it i can't cut it all up because i'm going to a party oh yeah oh yeah oh yeah redemption prime rib has rested for 30 minutes and if you can see right here we're reading 132 degrees internal temperature and i can honestly say that's great so i'm right in that medium rare in the center but let's go ahead and see what it looks like inside start cutting these strings off the last one well somebody was pissed off and just went ahead and left them on and cut into it of course you know it's memorial day weekend and we've got a five alarm fire or something every ranger rick is out there blowing every horn they got now it's the moment of truth did i redeem myself let's go ahead and cut into this now you can obviously see by my cutting board she's stuck pig oh yeah i can see already that is pretty now before i slice off a piece and try it out because i am in a little bit of hurry i still want to give a big shout out to all my patreons and all the people that have joined the dead broke barbecue nation and don't forget about our facebook group because over there you can share some of your cooks with all of us let's go ahead cut off a slice yeah right about there [Laughter] that's a redemption people hate to tell you but that is a true redemption now we'll slice it here look at this the wall-to-wall pink juicy crazy moisture in it got to cut off some of that spinalis get that little hunk of love right here happy memorial day to all of you and thank you to all the people that have served this great wonderful country i and all the viewers that are watching appreciate it oh yeah somebody crushed a cook perfect now honestly the last rotisserie cook it wasn't that big of a fail but i was disappointed because i didn't get this and the meter it ran pretty dang good today so maybe it's actually baton 500. now i gotta try my horsey sauce because it isn't prime rib without a little bit of canadian geese fire trucks loud kids cars god what is it memorial day weekend so tender packed with flavor buy a prime buy a prime rib when you're gonna do prime rib you'll thank me for it all right it's time for me to get this packed up and head off to the party we'll see you soon jake roll the nation [Music] and that is my done preferred temperature you can really taste it so tender yeah but it's cooked perfect it's broken it's perfect all right we gotta get us we gotta get a pan we gotta get this in here get it covered with foil yeah on the live stream yeah all right we'll get this i'm wearing like crazy i was like he talks like this when he's drunk and then like about 10 seconds he said yeah i got a loose slip [Laughter] yeah make sure you check out our show on sunday nights

Channel: Dead Broke BBQ

Views: 84,685

Keywords: How to, bbq, prime rib roast, prime rib recipe, prime rib roast recipe, prime rib on the grill, prime rib steak, prime ribeye steak, prime rib, standing rib roast, best prime rib, roast beef, how to rotisserie, rotisserie prime rib, dead broke bbq, Dead Broke BBQ Lone Star Grillz, santa maria prime rib, prime rib on santa maria grill, santa maria rotisserie, santa maria rotisserie kit, santa maria grill rotisserie, prime rib recipe bone in, dead broke bbq prime rib

Id: V-9qDUIy9QQ

Length: 17min 0sec (1020 seconds)

Published: Fri Jun 11 2021