Smoked Prime Rib | How to Smoke a Standing Rib Roast

christmas times are coming yes it is and it's time to break out something special what are we talking about a rib roast standing rib roast some people prefer as prime rib hey thank y'all for stopping by the backyard listen can you hear it i think i hear santa hooking up the sleigh you have seen me do it in oven yeah simple little prime rib member perfect prime rib the way to cook it there'll be a link there also pitchfork fondue prime rib deep fried it was good with my good folks at certified angus beef but today folks i am showing you a butter infused who wallard in some smoke and fire this is gonna be the best prime rib you ever eat in your life cause guess what we don't had it seasoned for three days just sitting in icebox thinking where's the fire i'm getting cold so hey rocklin here with me and we're gonna get after this so folks the star of the show today is no no no i'm talking about this rib roast and folks i don't got me a six pounder good certified angus beef it is when you get that and you go to look for a piece of a rib roast there's different grades when you get select choice in prime now prime rib is oh it's what we're after tell your butcher i gotta feed you know maybe like eight or nine or ten people he'll figure it up for you you want about a pound per person this is a six pounder because it's feeding the beacon duke me and shan probably ain't gonna get none and when you get it out of that package i want you to take some paper towels pat it dry all the way over i mean everywhere make sure that it is the dryest thing i mean just get it all good and dry because it's gonna let that seasoning adhere to it even better you need about four tablespoons of butter cut it off right there before we ever start anything lay it on some tinfoil oh so pretty and just cut it in little fingerlings about i'd say maybe a half inch wide something like that and just lay them out across there put them in the freezer let them go about 30 minutes because we need them to set up i need you to get 10 garlic cloves yup you heard me right and i need you to mince them on in there squeeze that little pistol there get all that goodness out in there so we got our garlic closed and we got our butter in there that is froze we've got it out i need you to take a wooden dowel rod into a wooden spoon something and i need you to go to poking holes across here and then i need you to put that garlic in there that minced garlic not a whole garlic clove to me them whole garlic cloves sure they add some flavor but then spreading it throughout that meat so with this minced garlic that we got rake it over pack it in that hole just like loading an old muzzle loader before you want that flintlock huckaboom i guess what i'm talking about pack it down in there all the way every one of them flip it over now it's time to insert the frozen butter into the meat so i want you to get some of that red river ranch seasoning if you ain't got some you know where to get it www.kentrollins.com and some coarse ground black pepper we're going to use it at the last now i need you to season really really well i'm talking all over the place because folks too many times when people go to cook a piece of meat they overcook the meat but they under season it to begin with make sure this is six pounds of meat we need a lot of seasoning so make sure you rub it in good everywhere sides top bottom everywhere you gotta go and just make sure then right at the end on these edges that are cut both of them through here take that coarse ground black pepper and rub some on top of that and then give it a sprinkling right here and then guess what sing it a little bedtime song because it's going in the icebox it is for about three days you know just three days sitting in there all alone uncover it don't be putting nothing on it no that's what shannon was trying to get to me it ain't gonna be sealed up nowhere you gotta have a shelf that is clean that is empty and ain't gonna get disturbed because sort of like an aging process in a while but it's gonna let that seasoning get down in there and permeate that is a big word right there [Music] i'm gonna cook this for supper tonight to feed them folks so take it out at noon yup you heard me 12 o'clock sharp take it out we got to let this come to room temperature and it takes a while at 39 degrees for six pounds to warm up to 72. got her ready to go set out warmed up went over here to our little old hasty bake you can do this on a smoker but folks we're going to be cooking indirect most of the time but we're going to sear first because a lot of folks be telling you well when you smoke that prime rib you just can't get that good crust on there that i really be lacking oh you can folks because we're going to baptize it by fire today we are this thing is going to get over get seared all the way around then we're going to scoot it back over on the indirect side and we're about 30 minutes a pound but folks you need to have you one of them temperature probes because you want to cook this i do for me and shannon the big and duke to about 115 117 then you're going to tent it and let it set the temperature is going to rise to 120 to 122. so let's get it over here and get to searing well it is time we have got it raised up to right there where it's about that far from the hotness we do so let's bring it on over here and folks i need you to set it down on there hear that sound that's a good sound and i can smell beef saying it's going to be good so i just want you to give it a good sear get it good and crust it over all the way around and then we'll move it when you're searing this depending on how far the flames are licking up the side here and everything else it may take you two to three minutes but just roll it over and keep keep it checking because i want that good color i want it seared in there to work it's going to take i got a good coat on it let's talk about what kind of smoke it's going to take a bath in today we've got some good fogo in there which is oak and i don't take much folks as you can see here in a minute they want about that many coals on the far end because we're going to try to run a temperature of about 245 to 260 along in there so after we got that going we get to go in here in a minute we'll let it down i'm going to use some apple and some mesquite not as much mesquite as i would just apple but i love to use fruit wood on a piece of beef like this because it's a more mellow smoke and it's going to just sit there and just love all over it and it's not going to be as harsh as maybe a full blood mesquite or a hickory well folks it is time to come over here to the cool side of the bathtub it is getting rolled around here now i'm going to give you a little hint here let me let this down all the way if you go there and you get this and it has got the bone in it when you go to season it you'll see if that butcher has cut that little bone a little bit to where he's showing you a guide map to when it gets ready for you to cut it now i like to just have mine hole just right on there all the way around and i'll cut them off when i get ready right there at the end but we're going to leave it but if they're cut and they got that flap over there that's loose where that bone end is when you get it seared bring it over here to the other side get you some butcher twine tie it try it it'll make the presentation a little better but let's get it some smoke going if channels zoom in over here on the temperature dial it says 253.78 degrees is what it says i want you to run between 240 265 long in there because that's going to give us a pretty good three hour cook time but let's get some smoke to watering around there on it so everything will be good now remember heat's on this end beef's on the other so we want to open this vent just a little to where we can get that smoke when it goes to flow that away now y'all might have seen this on the website already but look here keon dried mesquite that we have left over from them spatulas and i'm gonna need a little of it in there to give me a little mesquite smoke so i'm gonna put about three handfuls in there and then i'm gonna go with me some good applewood because i do love some apple and some beef and folks i'm probably going to stack them up in there and use about i'd say five pieces then i'm gonna shut the door turn out the lights the parties are going on it's time to take a nap it is i don't want you to mess with it i don't want you to do nothing now you come out here in about an hour if you think you need to check and see if you need any more smoke but you'll begin to see that smoke go to rolling out through here but remember indirect heat meet the heat's here the meat is here about 253 degrees [Laughter] [Music] [Laughter] [Music] so [Music] ain't that a pretty sight biggie and duke i mean they'd be loving some beef and folks that thing cut like butter because guess what it was some butter in there they was now at an hour and a half in i come out here and i put me some more apple wood on there and just a little bit more mesquite but a six pound roast running about 250 to 260 and the pig says it's time to eat took about three hours on the money to get you one of them thermometer probes and you be checking it and don't let that smoke quit rolling on it because that's what's going to make it good and i'm going to take this piece right here i do love a end cut so this is a pretty special treat not easy easy oh you merry christmas merry christmas big me and shane sure love y'all y'all have been good help you got a lot of fans and it's time for dad try that right there praise the lord pass the biscuits and give me some more that because hey don't forget three days ahead of time you need to oh okay hang on folks that wasn't much christmas present here you go there we go as we near that time we're old saint nick might be crawling up on top of the house and he might leave you some beetles or he might leave you a prison you know this has been one of them years folks it has but we're so blessed to still just be able to gather around and have a good time this channel we want to reach out to y'all and say merry christmas god bless you we love you and we hope you have the happiest day of all whether it be christmas day new year's day or fourth of july they all a great day above the grass shane i love you so much darling i thank you for always making me look better than i do puppies puppies great help andy thank you for helping us edit my friend and as always i salute all our service men and women and all our veterans and all the first responders and i think we should have a special shout out to all them folks fighting the code to the scientists the doctors the nurses the er people the folks that are working 29 hours a day i tip my hat to you and i say god bless you everything we used in this recipe will be listed right down there below and guess what god bless you each and every one and i'll see you at a standing rib roast smoked with apple smoked tree oh i gotta back up and go we gotta rewind because i forgot to tell you dude look at the big i think you ought to get down don't you get down [Music] oh oh no peek [Music]

Channel: Cowboy Kent Rollins

Views: 329,370

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Id: Nb_PN2MQk9I

Length: 13min 32sec (812 seconds)

Published: Wed Dec 16 2020