More of my Roast, Brisket, & Tri Tip videos: kzfaq.info/sun/PLu6Ht1WkrJHwcDmzLo32O9IJT-_RWsV8z

There is a part of me that wishes we were neighbors, but then i'm thankful because I would never leave your house lol. Incredible as always

Thanks for the tip with closing the damper and using the door! Im a backyard bbq'er (and professional cook/chef of 6 years) and I sell dinners to my friends! They are blown away with slow smoked bbq (rare in California), im using this method on my next smoke 💨 😎!

Sir, your expressions when you taste your food are pricless and why I always come here to get great ideas.

You have the absolute go to bbq channel for someone who is just getting started yet is capable of starting off at an advanced level. Plus you remind me of my college roommate So I feel like you’re teaching me directly lol. Thanks for the shared knowledge!

The Fact This Dude Bit A Whole Raw Jalapeño & Chewed It Like It Was Nothing

Why do I always watch videos like this when I am hungry? I'm torturing myself 😭

I only watch Cooking With Ry, HowToBBQRight, Kosmos Q, Swinelife BBQ and AllThingsBBQ. You're one of the best in the game bro. Love your recipes!

Great Job! Not many have got it down like you do. Your temp is a mix of smoke/grill, my personal favorite. Just one fun fact: PRIME = “The USDA grade” of Beef RIB = “The Primal Cut” (part of Caracas) of Beef. Thank you for sharing the secrets of prep Smoke/Grill Beef Bone-in Ribeye roast.

It’s Gale from Breaking Bad. Good job.

Awsome video my friend. I will surely try this on my Highland this summer!!!

Ry, I have no doubt your roast was perfect just the way you like it, but that looked a little to rare for me. That jalapeno shot was priceless.

Splendid vid RY. I almost fell off my chair laughing watching you take a bite of that Jalapeno pepper. The look on your face was priceless with you turning a bit red, lol. That rib roast was smoked to perfection, perfect med rare. What grade of beef did you use? Either way, it looked super tender. Thanks for sharing and cheers to you.

Did a 5 pounder yesterday. Smoked with oak. Turned out excellent. Had the ribs today as leftovers. Your video helped a lot.

13:05 I feel your pain. Nothing worse than having to add more fuel when you only need the meat to rise another few degrees.

Hey yo Ry your shows has just became one of my top favorite shows to watch on KZfaq. You show some very great ideas and I really appreciate you taking your time to make these bugs l vids come out. Great work Ry. Hope all is well with you Ry.

Awesome vid! Looks like that’s my next cook on the highland!

Man that roast turned out perfect. I;m going have to try this soon. Awesome job my friend.

i just did a 6.5lb, i put it in the convection roast 500* for 20mins then 2.5hrs @250* in the kamado joe smoker* and its from medium rare to medium👍🏾urs came out good to but some people just do t know!!

you might want to check out the "MEATER" Amazing, lost without it now. "Cheers"

If it matters to anyone, allow your meat to rise to room temperature prior to grill, it will increase balanced greatness of what your goal is. However with a standing (prime) rib roast you will always have great results

You have become my go to friend on smoking meat.

Ry, well done. Your one of the few I notice that actually gets their smoke right. Nothing like a clean thin blue smoke. someone mentioned on your video they couldn't taste the difference in woods but if you get your wood smoking correctly you can then appreciate the differences but if your smoking with that puffy white smoke then its all going to taste the same and be way over smoked. Cheers ry

I smoked a pork shoulder @ 250* yesterday for 4 hours then double wrapped it in tinfoil for another 2. It then rested for an hour and a half. After opening it was still to hot to touch inside. I used Rib Rack and Kingsford Ordinal No Salt All Purpose Seasoning. I used all cherry in the propane smoker, threw in a couple of chunks about every half hour. It came out perfect. It could have had a chunk of oak for that blatant taste of smoke but it was an experiment on cherry, a very mild taste. Next time I'm trying the pecan wood.

Great job Ryi! I will be using parts of this on Christmas day when I do a prime rib.

Perfectly presented for my holidays PR.

Loved your replacement opening! Feeling your pain, I wanted you to get some milk! Excellent cook, too, btw.

Awesome...the beef looks juicy and delicious.

Watching this in Dec 2022 to get ready for some Christmas ribeye roast! Thanks for all the tips, Ry! Great video as always.

yesss you are right, "that really looks nice"

Looks like it turned out absolutely perfect! Going to try this on my Webber kettle. Thanks for all the great videos!

This dude has that male lunch lady vibe. Killer roast btw

Yeah . . .. . . I feel your pain forgetting to turn the mic on. Been there done that, well recovered haha

Loved the intro. Just an FYI. It is my understanding that a prime rib is primarily a marketing term, it also could describe a rib roast that is of the beef grade Prime. The "Prime" Rib is the exact same cut (part of the cow) as a rib roast or a standing rib roast which could be of any grade, ie choice or select. A ribeye steak is this same cut of meat with or without the bones pre-cut into slice to make steaks.

I will be trying my hand at this in the next 8 hrs. Sir, your videos are super clutch!!! Thank you!!!

Nothing better than mesquite in my opinion

Thank you sir, may I have another? Lmao! Great vid. I hate to see what your penance is when you delete your edited file when you thought you hit the upload button! Love that prime rib. When I followed your directions on one a few months ago, it came out great.

That, sir, was one magnificently piece of meat-perfectly cooked, and just the way I like it. My compliments to the chef! OK, actually, I like it maybe a bit more on the rare side, but I wouldn’t eat a jalapeño if my roast came out like that. My practice is to pull my roast when it hits 125F, but’s there’s no doubt about it-your roast was exceptional, and the only thing I would do differently is to park myself in your dining room. Now a couple of ideas to toss out there: since you’re a fan of Penzeys, have you tried his English Prime rib rub? It’s loaded with flavor, with a nice undertone of celery. I often use it as the sole seasoning for a rib roast, and occasionally I’ll add Great Plains Bison rub to it. The combination is incredible. Another suggestion: check out The Bearded Butchers video on “How to butcher a cow.” He takes a whole side of beef and cuts it up, laying the different cuts on the table. It’s a great way to learn the name of every single cut of beef, e.g., Prime Rib vs Standing Rib, etc. Thanks again for a superlative video.

That looked great. Alicia was disappointed you didn't eat the whole jalapeno.

Awesome prep. I'm smoking our prime rib for Thanksgiving Dinner today, Don't have the fancy temp probe but will get one soon, Yummmmmy,

I am going to try this Saturday for a early Christmas dinner. About how long was the total cook time?

OK a couple of things...... First try wrapping your meat at mid cook also try using smaller pieces of wood. The smaller wood chunks will cook faster and allow you to make small adjustments to your temp.Before cutting or serving your meat should have been sitting in tin foil for at least an hour to re adsorb the meats juices. You can also make a mighty fine tasting au jus as well.

Did you serve it with some aus ju? Interesting that you didn't start it a little closer to the firebox but turned the other way around, with the meat facing away. Advantage? Disadvantage? Inquiring minds want to know. What is the price per pound on those roasts? I know prime rib requires a co-signer so if the rib eye roast is not quite prime rib, how much cheaper is it?

Awesome demo on how to smoke a ribeye roast. I was going to do prime rib but you convinced me to try the ribeye. Those ribs looked good too. And I have a similar hat too lol.

Best looking prime rib on youtube

Should go with room temp for two hours before going on heat instead

Great looking rib roast, came out perfect in my opinion. My mouth is watering.

Ry, why not use a binder? Thanks for the videos.

Great method Ry! I’m afraid I would have cut a nice 1” slice. 😜🤔

Ha ha! Stoned on raw jalepeno! That'll learn ya. Oh boy! My wife got me a set of rubs for Christmas. Can't wait.

Hilarious intro!! Great video!!

I take it from your reaction you like the rib roast from the OKJOE a bit more than from the PBC video you did

Smoking through the tears! -Lesson Learned!

I just found your channel. I enjoyed your video and thanks for sharing.

Looks beautiful. I'm planning to do a boneless prime rib that will be able 8-9 lbs on my Weber smokey mountain tomorrow. This one was 8 lbs and took about 4 hours at 200-250 right? I'm excited.

It looks like it was cooked to perfect doneness, but I’m confused about you pulled it off at 133 and let it rest for 30 minutes. Wouldn’t the temperature rise to ~143 then?

I have the same smoker with tuning plates smaller pieces of wood works so much better it burns so much cleaner hotter with out fans and other tricks

Perfect. Shame you cant get hold of english seasoned oak post

Any suggestions on reheat? I’m thinking just cut it cold and serve with boiling hot juice dip and let the juice warm it up.

Nowhere near enough salt check the Van Dike club of many years ago. The premier cook of those days.

Hey! Jimmie from Sweden here. Just have to say I love your videos !! Thanks for your inspiration! - Can you smoke chicken lollipops with some nice glaze / sauce? Best regards, Jimmie from Stockholm, Sweden

RY, you gonna be the death of me! Thanks again for sharing!

Great job on the videos! You're a very good teacher. I was just checking your Amazon store. I'll be using that in the future. Too bad the NASA hat wasnt listed.

I got my 14 y.o. son the Oklahoma Joe Highland as a Christmas present this year - any suggestions on the first thing we try? Rib roast seems like a good start but also don’t want to destroy a beautiful piece of meat on our first go...

Superb as always Ry!

1st time seeing your channel & sunscribed after reading thru the comments. Those inspired me to go watch more of your previous videos... I drooled a bit watching this one!

How long it took from the time you put it in the smoker to the time you took it out. Is good to know if you are planing to have friends over and want to have and idea when to start cooking. Great video, thanks

Mesquite....mu skeet.......at least that's how folks in Mesquite, TX and pronounce it. ; )

Great video. To what temp would you cook this to in order to get medium rare?

Not enough salt but nice video kosher salt, its the only spice that penetrates into that meat but I loved your tips on the smoking. I could be wrong about the amount of salt but ive done alot of prime rib bit mainly in oven and have always had luck with alot of salt but that was great smoking tips.

Hey, I really enjoy your videos and I'm wondering if you can weigh in on a decision for me. I'm looking at purchasing either a UDS or a nice offset smoker. I like the convenience of the UDS, but I primarily want something that will put out great barbeque. When you're looking to make the best-tasting food, regardless of effort, which smoker do you usually find yourself gravitating to? Appreciate your thoughts!

When you do this, please season and wait for it to come up to room temp. I let my briskets set out over night seasoned and wrapped, and never had a problem. I'd let this set at room temp for at least 4-6 hours before cooking

How long as the cook? Straight from fridge?

Hey Ry, love your videos. I'm sure you know this but... Prime, select, choice are all grades of meat, has nothing to do where on the cow the meat came from. I actually bought a 20lb Prime rib from Costco, dry aged it with umai bag for 28 days and will be making 5lbs of it on Christmas day along with a rotisserie Turkey

Do you feel your highland is a bit small? What about the longhorn?

my mom eats jalapeno on the side with almost everything. Just bites straight into it everytime lol

Sounds delicious. You have to roll those eyes for the tasty flavor..

That is the most delicious piece of meat that I never ate

I dont believe that piece of meat been super tastefull😀...really that looks delicious👍 btw..did you only burnt the wood in your smoker? No charcoal?? Greets from the Netherlands Peter

Seems like you always eat jalapeños.

Great Video !

Should i pull it off the smoker at 125F? When it rests it might rise 7-10 degrees for 135F final temperature.

Thanks for sharing... great video.

Thanks for the video! Can I prepare such a day in advance? Put it in the fridge and eat it a day after?

Ry, we would have trusted you to learn your lesson without the jalapeño punishment… 🥵

I purchased a boneless one yesterday. Smoking it tomorrow. Same deal? 130?

The jalapeño intro, lol!

Beautiful roast. Jalapeños are what we start kids out on before we introduce them to hot peppers!

Soo hungry watching this.

It looks so yummy..

I’m drooling right now 🙂

What’s that white insulation you put around the lid of the pit

Prime rib is also known as standing rib roast. The roast comes from the primal rib section of the animal. ... The ribeye cut comes from the exact same rib area of the animal. The cut is from the rib roast, aka prime rib.

Ry, do you plug the buttom drain on your smocker when you cook ? . Thanks.

All I have is a pellet smoker/grill is it possible to get the same results with this as you do with the Oklahoma Joe's?

Nice!!

Wow good job love you videos

Just wondering where you get your variety of smoke woods.

I've heard leaving the bark on the log burns bitterness into the meat, I can't tell the difference. Tell you the truth I can't tell the difference in the taste of any woods. I've cooked with oak, cherry, maple, mesquite, citrus and hickory. It all tastes the same too me.

very awesome video by the way love it