Smoked Prime Rib

If me and my people don't care for medium-rare, how far above 120* should we go? 125?

What type of burner are you using with the cast iron pan? Where can we purchase?

Why on earth would you trim off all that nutritious and flavorful fat? Especially since you paid good money for it. The two main things you absolutely need to get in your diet are the 9 essential amino acids (essential because these 9 can’t be made by the body) and the 2nd being fatty acids from animal fat. Not only is fat the primary energy source for the body but cell membranes in every cell in the body are made from fatty acids. The human brain is roughly 70% fat.

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Can't afford it

Nice Job! My mouth is watering!

Matt yeeting that one bit of onion into another dimension made me laugh!

For a purist smoked prime rib it looked like it had heavy smoke but honestly looking at how thin and not crunchy that outside was it needed a searing for more crust

This is a great recipe! Ours turned out great!

Black Angus>>>Wagyu every time. Japanese beef is gross

Dang a $250 roast?????? bit spendy for my budget

Now this a church I can get down with. Going to try this recipe next weekend.

Love ur content bro

Hey Matt, I noticed a ny strip roast at my local store this week. Could you give us your take on that?

My family doesn't get it , they want ham and or turkey .

Totally legit

HOW BIG OF A PRIME RIB TO SERVE 10 PEOPLE

Those bones would be awesome to use in making your own beef stock.

Funny thought. At just before 6min when you said " I'm the only one eating this so I can double dip if I want to " I'm like thinking " the crew is behind the scenes going WHAT ABOUT US! Nice vid, I'll have to try this some day!! Thanks Matt.

For fucks sake don't trim the fat, just cut a diamond pattern in it and make sure the seasoning gets between the cracks.

Trimming fat from a ribeye or a pork but is sacrilege.

Eye had at juniors resturant spiral spegetti style cut veggies with little italian sauce with shrimp parm was so good wondering identcal veggie style with your meats no chicken with texas sauce complament meats oh so good also love stir fry side veggies to bolderguard 😮

Your receipt called for seasoning with salt, resting for a while, then rinsing the salt off and patting dry. You didn't do that in the video. Does it really make a difference?

Did this 2 years ago and it was awesome. Ty Matt

The worst taste test I have seen. Sub par

Have you ever used beef tallow as a binder on this cut? Wondering how well ot would work

Where do I get one of those Carolina cookers?

Every time I fire up the smoker, i follow one of your cooks. They come out amazing every time.

I love the way you go through each step, you answered all of my questions, as usual. Thank you!

What was the cook time?

that holy cow is a GAME CHANGER!!! I got myself a bradley smoker dirt cheap on FB 1st thing i made to brake it in was a venison roast with that holy cow and i gotta say gaaallll dang!

Looks great, gonna try this tomorrow.

Do you have a baseline for minutes per pound at 250?

Looks great!

Overdone

Matt, I used this today and the result was excellent. Thank you for the recipe.

Matt, you are rockin' it again with another incredible recipe. I also did it with the "W" sauce found at my local Ace Hardware when I smoked it and it was fantastic! My wife commented that the leftovers the next day had MORE flavor!

Those sprouts are killer!

Apparently I'm a couple families.

Didn't do the prime rib but the Brussels sprouts were amazing. Thanks for all the great videos and tips. Learned a lot.

Made this whole meal, Brussels and all. Lord!!! It was fantastic. We're not brussel eaters but we are now. And the prime rib was spot on!!. First time smoking prime rib. I've oven roasted before but was intimidated with smoking one. I spritzed with diluted worcestershire a couple times as I didn't have the W sauce he used. Perfect method and instructions

How long should it smoke for?

You can smell & taste it just watching it.

I've cooked many of your recipes and not one has let down. Thank you

How long a rest?

Matthew listen to me dude. This year for the Derby I made this with the Horseradish cream. Today for Cinco we sautéed some onions and peppers with your fajita seasoning and made leftover prime rib tacos with the same sauce. It’s now a tradition here going forward. Thanks for the continued inspiration!!

Next time try removing the silver skin underneath the first layer of fat, you can see the seam on the side. It doesn’t breakdown. You can grab it with a pinch

Who says to much seasoning

That's a beaut Clark.

Love that you used a normal cut of beef that the normal working man can afford...love your videos and products I have many in my bbq arsenal...keep up the great work Matt