Smoked Bone-in Prime Rib

[Music] hey it's mark reinforce why I like barbecue today we're doing a bone-in prime area some people call it a standing rib roast I don't care what you call it it's a showstopper this is great for big parties and get-together because it's always a good centerpiece and it always catches everybody's eye we're gonna get it seasoned pretty heavy just because it's such a large cut of meat and then we got the outlaw smokers patio motto out here on the back porch we're gonna have it running about 300 325 I'm looking for about an hour and a half a two hour cook once we get it done we're gonna make a good garlic and herb kind of a cream sauce I guess you'd call it have a little bit of horseradish a lot of flavor we'll get it sliced up high and plump to eat this let's get started so the first thing we wanted to do today is get this primary up trimmed you're gonna take the time and take off anything around that spinalis that line exposes much of this meat as you can that way you can get a good coat of rub on them and of course get the flavor in this big cut of meat once you get it trimmed we're gonna take the time and address these French bones now the butcher done a great job but it's always a little room for improvement so in order to get a good finished product we're gonna scrape off any kind of fat or meat we see that needs to be we'll be ready to season after this so to get this primary up season we're going to start off with equal parts soy sauce and wishes our sauce we're gonna brush it on just a light coat you want that good caramel color to start with just to help it throughout the cook process also it's gonna let the rub stick as far as rub go we're gonna run a little bit of the Mississippi grit and there are good buddies up there at co3 we have their grunt rub if you have not tried this you're missing out so let's get it seasoned we're just gonna take this mixture use a good little basting brush and you just want to brush it on don't worry if it comes off the sides or spills a little bit it's just gonna add that good caramel color we'll get the bones make sure to get the sides good we'll get it flipped over same thing to this side that looked pretty good we'll get our first layer season which is gonna be the Mississippi grit let's start off try to get decide with this large cut of meat don't be scared to go heavy I'm gonna try not to get any on the bones just don't want the rub to burn on them and then we'll come back with the code three grunt rub it's a lot coarser it's gonna add a really good texture you might have to Pat it in and I'm not gonna worry about this area here being you got that fat and on the backside them bones it's gonna be hard to get rubbed but stick to it anyway it's got a little bit it'll add a little flavor but you really want to focus on all your meat that you can and it flip back over what are the same thing the top side so we got this primary up season we're gonna get out here and get this outlaw patio smoker fire it up we'll let it sit out for about a hour start coming up to temp a little bit and we'll be ready to put it on the pit so today we're cooking on the outlaw smokers patio model in order to get the fire going I take three tumbleweeds and place underneath the coals open the vents will leave the firebox door open as well as the cook chamber this will help the fire get going a little bit quicker once you get a good bed of coals I'm going to take two little pieces of Post Oak and place on top of the coals well let that catch once it catches well time to close the door set the vents and the cooker will be heating up we'll be ready to cook in just a few minutes so we got to pit up sin we're gonna try to run 300 325 I'm gonna run it a little bit warmer just because I want to get that crystal outside this primary let's get it put on I'm gonna try to put it about mid ways of the grate I'm gonna put the meat toward the fire let the bone go opposite so with this stick burner the heats can come up should hit that meat and roll right over and going out to exhaust that's a good thing about these pits man they have excellent airflow they cook really good so we all know rosemary complements beat very well I didn't tiny with butcher twine so I'm going to take a little bit here and just throw on the fire it smells great I'm hoping it'll pick up a little bit of flavor on that prime rib I say it's not gonna take much so we got the primary bone in about 30 minutes I'll come out and check it see what the color is looking like be a good time to put a meat probe in we don't want to overcook this roast I'm shooting for that 127 128 range for a perfect medium-rare once it carries over it's gonna be great I'll see you in a minute so while we got the prime rib on the pit I'm gonna make a little bit of a butter just to baste it with throughout the cook process I'm gonna start off with a good quality butter if you can't find this locally this is Kerry gold it's like an Irish butter a little bit higher fat content you're really good so how much would get this in a pan so then we'll take 8 cloves of garlic and mix them here with it and just one sprig rosemary don't get much simpler of that we'll get it out there on the pit slide it over there by the fire box get that all melted and about an hour we'll baste it so it's been about 30 minutes let's see what kind of color we get so it's looking good just going to get a little color on it I'm gonna slip this probe in here so what I'm gonna do is just go in the center of the meat and then go dead center just like that we'll let it go a few more minutes we'll come back out here and probably another 30 and get this butter base on top of it and really start setting that crust so as you can tell mother nature decided to tell us we need to cook under the porch tonight we're gonna take a little bit add a little stick of wood to it like I said earlier don't take much of a fire to run this pit so we keep this kindling split it's pretty small you're not using hole splits we'll leave the door open just for a second so that'll catch I say it just takes a few seconds that Post Oak with catch and burn just as clean as you could be so we're at the 1 hour mark we're gonna take time to check it out see what it looks like you tell the outsides and started darkening up drying out a little bit so we're gonna take this butter and give it a good based butter starting to brown a little bit in that pan the garlic's done roasted itself so it ought to have a really good flavor and get them bones and she ought to be good we'll come back and check it here in about 30 minutes so now is a good time to see what kind of color you have on the bones these got plenty of color so I'm gonna go ahead and wrap them up if yours look good keep on cooking all right so we're about an hour and a half hour 45 minutes into the cook we're gonna give it another look like say our butters done browned up real good and it smells awesome the garlic's roasted this prime rib has an awesome color to it I wish I could see it I know it's a little dark out here mother nature decided to throw the rainstorm on us but it ain't gonna stop it from cooking this probably be the last base for it's done I'm gonna go ahead get this butter out of the way we'll get it closed up and we're sitting at about 86 degrees so it's a little bit slower cook not expected but that's okay we worried about time we're cooking the doneness as outlaw smokes been running smooth as can be and we'll check it again here in a minute all right been about two and a half hours total cook time as you can see she's hit 125 we're gonna call it done let's see what she looks like get the probe out of the way man that thing's got a wholesome color we're gonna get it off get in here and get it put on the cutting board let it rest for a minute I say give it at least a good 20-minute rest this bigger cut of meat it's gonna carry over a good bit she's gonna be looking good here in just a few minutes for the sauce we're gonna start off with 6 ounces of a garlic and herb cheese spread you can use boars and cheese or whatever you have available you're going to want to cut it with one cup of heavy whipping cream get that in a small saucepan on low to medium heat until this cheese spread dissolves once you get it mixed in good you're gonna add two heaping tablespoons of horseradish if you like a little bit more kick don't hesitate to add that third because it's really good you're gonna do the same thing and get this combined once you get that all mixed up add salt and pepper to taste I use about a tablespoon of each and it was just about perfect so this prime real been resting for about 20 minutes we took that time to make our sauce it's killing us it smells so good in the house right now just a quick recap we took a whole bone-in primary of trimmed it down got a lot of that fat off we season it with a little bit of grit and of course the grunt rub it done eight awesome crust on this primer you let me just tell you I'm super pumped to try this so first off I'm gonna get laid down I'm gonna make it a little easier on us I'm gonna turn it up on its side and we're actually just gonna take these bones off you'll get right up against the bone with your knife and just follow the line use the bones as your guide won't sit these off of the side that's my treat later it looks like we got a really good cook on of course you know you're in pieces they're gonna be a little bit more of the medium you know we're shooting for a medium-rare right in the center that gives you a chance a lot of your guests to sample it you know some of your guests may not want that medium-rare and this will give them a choice you know you have that end piece to be a little bit more done so we'll take the first cut off of it and that's that's almost a perfect medium right there and it is packed full of juice got a good little smoke ring some like to have me a piece right there out of that middle I'm gonna pull that spinalis off cut a little up so I'm gonna try it first just by itself get a little bit of that you that running on this cutting board that right there is as good a beef as any you could ever have so we're gonna try our sauce I use this cast iron pot it keeps that sauce warm you want to keep that sauce as warm as you can of course don't tell them buddy I'm dipping I didn't think the first bite get any better that right there's I believe I'm done cooking beef that is hands-down some of the best I've ever cooked so that's a wrap for today at Swan Lock y'all have got to try this recipe this is hands down one of the best cuts of beef I've ever tried y'all got any questions shoot us messin on Facebook and Instagram and as always make sure to LIKE and subscribe to our Channel we'll see y'all next time

Channel: Swine Life BBQ

Views: 627,959

Rating: 4.8726959 out of 5

Keywords: beef, bone-in prime rib, prime rib, standing rib roast, beef ribs, bbq, smoked prime rib, stick burner, swine life bbq, ribeye, steak, bone-in, ribs, grilled, grill, smoker, outlaw smoker

Id: LcsArMfZ4Vc

Length: 10min 51sec (651 seconds)

Published: Wed Aug 07 2019