More of my Roast, Brisket, & Tri Tip videos: kzfaq.info/sun/PLu6Ht1WkrJHwcDmzLo32O9IJT-_RWsV8z
@gilligun296 жыл бұрын
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
@CookingWithRy6 жыл бұрын
I sometimes pass a rack of ribs over to my neighbor because he's tortured by all the smoke and bbq smells drifting his way :)
@cxbra2 жыл бұрын
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 💨 😎!
@TheSgtbelly6 жыл бұрын
Sir, your expressions when you taste your food are pricless and why I always come here to get great ideas.
@CookingWithRy6 жыл бұрын
Thanks so much! It's funny, I'm forever wondering if my reactions are too much. But then I realize, no, that's how I react to food ANYWHERE. Restaurants, friends' houses, food trucks. If I like it, I let it show :)
@sidyarbrough54563 жыл бұрын
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!
@CookingWithRy3 жыл бұрын
So glad you’re enjoying the videos 😊
@O.G.Ashtre3 жыл бұрын
The Fact This Dude Bit A Whole Raw Jalapeño & Chewed It Like It Was Nothing
@cedricbeauchamp43082 жыл бұрын
Why do I always watch videos like this when I am hungry? I'm torturing myself 😭
@aaronnava99414 жыл бұрын
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!
@CookingWithRy4 жыл бұрын
Thank you so much. That's really kind of you to say :)
@davidsalsedo4 жыл бұрын
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.
@bobbyhearn48753 жыл бұрын
It’s Gale from Breaking Bad. Good job.
@CookingWithRy3 жыл бұрын
Shhhhhhhh.
@SmokinwithKasket6 жыл бұрын
Awsome video my friend. I will surely try this on my Highland this summer!!!
@CookingWithRy6 жыл бұрын
Thanks. It was awesome :)
@prestonbuffington9546 жыл бұрын
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.
@CookingWithRy6 жыл бұрын
Yeah, we go for rare to medium-rare in my house. Everybody enjoys it their own way :)
@TheFlatlander4406 жыл бұрын
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.
@CookingWithRy6 жыл бұрын
It was a bit hot :)
@matthewhardesty68722 жыл бұрын
That inhale got me - *gasp* i felt that!
@mikesibert17234 жыл бұрын
Did a 5 pounder yesterday. Smoked with oak. Turned out excellent. Had the ribs today as leftovers. Your video helped a lot.
@CookingWithRy4 жыл бұрын
Yeah those ribs are a nice little 'after' snack :)
@usmczippoguy79473 жыл бұрын
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.
@vinniemartinez6125 Жыл бұрын
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.
@TheSavage546 жыл бұрын
Awesome vid! Looks like that’s my next cook on the highland!
@CookingWithRy6 жыл бұрын
Ribeye Roast is a favorite. Fairly uncomplicated to smoke :)
@THEREALSHOWBBQ6 жыл бұрын
Man that roast turned out perfect. I;m going have to try this soon. Awesome job my friend.
@CookingWithRy6 жыл бұрын
Thank you! It was delicious :)
@blownZ7134 жыл бұрын
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!!
@michaelnew19624 жыл бұрын
you might want to check out the "MEATER" Amazing, lost without it now. "Cheers"
@browntrout103 Жыл бұрын
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
@CookingWithRy Жыл бұрын
I've done it both ways and never noticed any difference in over 40 years of cooking.
@kevin866746 жыл бұрын
You have become my go to friend on smoking meat.
@isaacespapa15 жыл бұрын
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
@CookingWithRy5 жыл бұрын
Sometimes it takes a little effort, but dialing in the smoke gets easier the more you do it :)
@SpearChuck7775 жыл бұрын
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.
@CookingWithRy5 жыл бұрын
I've been using quite a bit of cherry lately and am enjoying it. Hickory is still my first love, though :)
@HobiesGarageBBQ5 жыл бұрын
Great job Ryi! I will be using parts of this on Christmas day when I do a prime rib.
@CookingWithRy5 жыл бұрын
Great!
@ErikS3084 жыл бұрын
Perfectly presented for my holidays PR.
@elton19516 жыл бұрын
Loved your replacement opening! Feeling your pain, I wanted you to get some milk! Excellent cook, too, btw.
@CookingWithRy6 жыл бұрын
Thanks! Yep, that was one hot jalapeno :)
@RayMacksKitchenandGrill6 жыл бұрын
Awesome...the beef looks juicy and delicious.
@CookingWithRy6 жыл бұрын
I was pretty pleased with this one :)
@markrolwes541 Жыл бұрын
Watching this in Dec 2022 to get ready for some Christmas ribeye roast! Thanks for all the tips, Ry! Great video as always.
@CookingWithRy Жыл бұрын
Thanks!
@r.w.1998 ай бұрын
12-24-2023.. im doing the same, watched it last year also
@keithlester91525 жыл бұрын
yesss you are right, "that really looks nice"
@michaellobdell84406 жыл бұрын
Looks like it turned out absolutely perfect! Going to try this on my Webber kettle. Thanks for all the great videos!
@CookingWithRy6 жыл бұрын
Thank you so much for the kind words :)
@Belbivdevoe4 жыл бұрын
This dude has that male lunch lady vibe. Killer roast btw
@CookingWithRy4 жыл бұрын
Lunch Dude. I need a shirt that says that :)
@StillIt4 жыл бұрын
Yeah . . .. . . I feel your pain forgetting to turn the mic on. Been there done that, well recovered haha
@christiansmith21044 жыл бұрын
Still It! Fancy seein’ you here. haha Keep chasin’ that craft brother!👌
@TheJ0n286 жыл бұрын
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.
@CookingWithRy6 жыл бұрын
I'm definitely not a butcher, and I've heard varying explanations of the difference between a Ribeye Roast and Prime Rib, with one being that the 'Prime' Rib roast comes from certain sections of the ribs, and another being that there is no difference. I've even heard butchers give different answers, and high end steakhouses insist that Prime Rib is a cut unto itself. Bottom line--if it's good beef, and cooked right, I'll eat it :)
@dumbdiddle5 жыл бұрын
I will be trying my hand at this in the next 8 hrs. Sir, your videos are super clutch!!! Thank you!!!
@CookingWithRy5 жыл бұрын
That's great! Hope it goes well :)
@rickysmith224810 ай бұрын
Nothing better than mesquite in my opinion
@D11Alpha6 жыл бұрын
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.
@CookingWithRy6 жыл бұрын
It was beefarrific!
@ericsilver56034 жыл бұрын
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.
@RaspberryRockOffGridCabin6 жыл бұрын
That looked great. Alicia was disappointed you didn't eat the whole jalapeno.
@CookingWithRy6 жыл бұрын
Some jalapenos are fairly mild. That one was not :)
@chapelhill91615 жыл бұрын
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,
@CookingWithRy5 жыл бұрын
That'll be a fine Thanksgiving meal :)
@chadcarroll37273 жыл бұрын
I am going to try this Saturday for a early Christmas dinner. About how long was the total cook time?
@CookingWithRy3 жыл бұрын
If I didn't mention the time in the video then I wasn't tracking it since I was aiming for a specific internal temp :)
@ignatiusjk4 жыл бұрын
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.
@CookingWithRy4 жыл бұрын
I usually cut my wood into quarter splits. They work well.
@awlthatwoodcrafts89116 жыл бұрын
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?
@CookingWithRy6 жыл бұрын
I started it a bit further away to slow the cooking down a bit. Ribeye roasts generally cook based upon thickness, not weight, so it can go fairly fast. I wanted time for the smoke to do some work on it. And we served some horseradish this time instead of jus. I think I paid 4.99 a pound, which was on special. The normal price is closer to 7.99 a pound.
@elfraustoable4 жыл бұрын
Woodnoober e
@DavidBaileyMinistries6 жыл бұрын
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.
@CookingWithRy6 жыл бұрын
Thanks! Yeah, the ribs have good meat on them. Easy to slice off in strips and his with some sauce for a quick grill for color. Mmmmmm.
@fred23hope68 Жыл бұрын
Best looking prime rib on youtube
@colinzehe30603 жыл бұрын
Should go with room temp for two hours before going on heat instead
@CookingWithRy3 жыл бұрын
I go straight from cold. Just my preference.
@LouisatRshackBBQ5 жыл бұрын
Great looking rib roast, came out perfect in my opinion. My mouth is watering.
@CookingWithRy5 жыл бұрын
Thanks!
@Alex-nq8wt3 жыл бұрын
Ry, why not use a binder? Thanks for the videos.
@CookingWithRy3 жыл бұрын
For me it just depends on whether the meat surface has enough moisture to hold the rub.
@mistergrendel32 Жыл бұрын
Great method Ry! I’m afraid I would have cut a nice 1” slice. 😜🤔
@smoothestones15 жыл бұрын
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.
@CookingWithRy5 жыл бұрын
Rubs for Christmas is a great gift!
@atlhawks20132 жыл бұрын
Hilarious intro!! Great video!!
@universaldonor31003 жыл бұрын
I take it from your reaction you like the rib roast from the OKJOE a bit more than from the PBC video you did
@viscache13 жыл бұрын
Smoking through the tears! -Lesson Learned!
@JimmyDistheMan4 жыл бұрын
I just found your channel. I enjoyed your video and thanks for sharing.
@johnepple69724 жыл бұрын
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.
@CookingWithRy4 жыл бұрын
I usually say in the video, but that sounds about right :)
@ronbo4460 Жыл бұрын
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?
@chrissmith20093 жыл бұрын
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
@saif1980saif5 жыл бұрын
Perfect. Shame you cant get hold of english seasoned oak post
@mr.archnemesis4 жыл бұрын
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.
@CookingWithRy4 жыл бұрын
That's what I like to do. Sort of like a french dip sandwich.
@percybrown91914 жыл бұрын
Nowhere near enough salt check the Van Dike club of many years ago. The premier cook of those days.
@CookingWithRy4 жыл бұрын
You can add more. I chose not to. Ain't it great how that works?
@jimmieskogsberg741473 жыл бұрын
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
@CookingWithRy3 жыл бұрын
I've been meaning to do those :)
@eastwindfarms36715 жыл бұрын
RY, you gonna be the death of me! Thanks again for sharing!
@CookingWithRy5 жыл бұрын
I’m basically 80% beef :)
@Arkie4075 жыл бұрын
@@CookingWithRy... With a bit of Bugs Bunny thrown in for humor's sake? I immediately thought of that as you bit into the pepper, like he chewed carrots...
@robcharuk23515 жыл бұрын
@@CookingWithRy Me too! I would make a good hamburger..80/20 blend lol
@LeeandMira5 жыл бұрын
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.
@CookingWithRy5 жыл бұрын
Not sure where I got the hat. It might have been Amazon :)
@shawnlaroche3 жыл бұрын
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...
@CookingWithRy3 жыл бұрын
I always like ribs for a first cook 👍
@shawnlaroche3 жыл бұрын
@@CookingWithRy thank you!
@mandh145 жыл бұрын
Superb as always Ry!
@Arkie4075 жыл бұрын
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!
@CookingWithRy5 жыл бұрын
Thanks! I should offer napkins :)
@Arkie4075 жыл бұрын
Cooking With Ry ... luckily I was wearing a long sleeve Carhart shirt 😃
@joseinsignares10704 жыл бұрын
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
@CookingWithRy4 жыл бұрын
I rarely worry about time. I focus more on internal temp for cuts like this, or tenderness for things like brisket or pork butts. This cut will hold quite well for several hours wrapped in foil and kept covered with towels in an insulated cooler, which instead of keeping something cold here will help keep this piece of meat warm.
@universaldonor31003 жыл бұрын
Mesquite....mu skeet.......at least that's how folks in Mesquite, TX and pronounce it. ; )
@Mayrose5876 жыл бұрын
Great video. To what temp would you cook this to in order to get medium rare?
@CookingWithRy6 жыл бұрын
For this cut I shoot for 130-135. Some say higher for medium-rare but in the ribeye roast I like that 135 target :)
@RWayne-nu2fi5 жыл бұрын
Rare is 120, medium rare is 130, medium is 140, medium well is 150, and well done is 160. These are FINAL temperatures. When you cook a large piece of meat and let it rest 30 minutes the temperature will run up. Believe me, it WILL run up. Cooking at a low temperature like he did it might only run up 10-15 degrees..... I have cooked many prime ribs, mostly at around 375 degrees. I pull them off my Big Green Egg at an internal temperature of 112-115 and they STILL run up to 135 during the 30 minute rest. Over 135 is really higher than I want, 125-130 would be much better (FWIW, Alton Brown says 127 is the perfect temperature). If you really want medium rare, that's 130, and you are cooking at a low temperature, I would pull it at 120.... it will run up to 130 or more during the rest. (Don't attempt it without a good meat thermometer, I overcooked a $100 prime rib 30 years ago and learned my lesson.)
@markparker40325 жыл бұрын
@@RWayne-nu2fi I agree with everything you just posted. Something to consider is that you will get varying doneness depending on where you cut the roast. The ends are generally hotter and therefore more done. Typically, I like to pull mine at 125 in the center. Cook it between 240 and 260. I let it rest for 30 to 45 minutes. The very ends will be Medium Well. The Center will be Medium to Medium Rare.
@littlehaertbraker73185 жыл бұрын
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.
@CookingWithRy5 жыл бұрын
I've found a lot of the time I don't need as much salt with a good surface flavor. It's nice to experiment :)
@jeremyhale64034 жыл бұрын
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!
@CookingWithRy4 жыл бұрын
Offset gives amazing smoke flavor. If I had to choose between those, I'd go offset :)
@jeremyhale64034 жыл бұрын
@@CookingWithRy thanks! Offset it is
@Ryanmonts5 жыл бұрын
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
@CookingWithRy5 жыл бұрын
Personally I would never do that. Too much risk of bacteria forming leaving it out that long.
@micahlowbe90676 жыл бұрын
How long as the cook? Straight from fridge?
@CookingWithRy6 жыл бұрын
Not sure. This cut I cook to temp not time.
@crizz63975 жыл бұрын
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
@CookingWithRy5 жыл бұрын
Right, but there is always some 'discussion' about the location where the 'prime' rib comes from, with many butchers stating that it is from a certain portion of the rib :)
@crizz63975 жыл бұрын
@@CookingWithRy that is correct, the standing rib roast comes from a certain number of ribs. Not sure which. To be consider "prime" that's up to the USDA of the packers wants to pay for the grading.
@crizz63975 жыл бұрын
By the way, did the eating the pepper work? Have you forgot to turn your mic on since?. That was priceless?
@CookingWithRy5 жыл бұрын
I have not. But I've forgotten to plug it in :)
@crizz63975 жыл бұрын
@@CookingWithRy I think we need to see you eat a habanero pepper now...
@sheldonbeaver84516 жыл бұрын
Do you feel your highland is a bit small? What about the longhorn?
@CookingWithRy6 жыл бұрын
It works for me, but if you're concerned the Longhorn is an easy step up. If you're trying to decide, I'd say go for the Longhorn :)
@siulmaii6 жыл бұрын
my mom eats jalapeno on the side with almost everything. Just bites straight into it everytime lol
@CookingWithRy6 жыл бұрын
I know someone like that, too :)
@rudysison90104 жыл бұрын
Sounds delicious. You have to roll those eyes for the tasty flavor..
@darkstar184983 жыл бұрын
That is the most delicious piece of meat that I never ate
@petergrilltnl5 жыл бұрын
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
@CookingWithRy5 жыл бұрын
I generally use charcoal to start and then burn wood :)
@sergioespinoza20215 жыл бұрын
Seems like you always eat jalapeños.
@CookingWithRy5 жыл бұрын
I like 'em :)
@antoniobaskerville68232 жыл бұрын
Great Video !
@brandensoutdoorb-channel80843 жыл бұрын
Should i pull it off the smoker at 125F? When it rests it might rise 7-10 degrees for 135F final temperature.
@CookingWithRy3 жыл бұрын
If 135 is your ultimate final then I've had luck pulling between 125-128 :)
@luisrivas30816 жыл бұрын
Thanks for sharing... great video.
@CookingWithRy6 жыл бұрын
Glad you enjoyed it :)
@yanivsab76 жыл бұрын
Thanks for the video! Can I prepare such a day in advance? Put it in the fridge and eat it a day after?
@CookingWithRy6 жыл бұрын
Absolutely.
@yanivsab76 жыл бұрын
how would you recommend to heat it up without drying it. Mine came out great very smoky flavor I used olive wood and cherry.
@CookingWithRy6 жыл бұрын
I usually put it in a shallow pan in the oven with some beef broth and cover with foil and set the temp to 200 F until a temp probe reads about 170 F internal.
@kevindaniels37363 жыл бұрын
Ry, we would have trusted you to learn your lesson without the jalapeño punishment… 🥵
@chrismonahan99885 жыл бұрын
I purchased a boneless one yesterday. Smoking it tomorrow. Same deal? 130?
@CookingWithRy5 жыл бұрын
That’s my preferred temp :)
@ChrisMcDowellDIY6 жыл бұрын
The jalapeño intro, lol!
@CookingWithRy6 жыл бұрын
Yeah it was a pretty hot one :)
@jasonandersen59753 жыл бұрын
Beautiful roast. Jalapeños are what we start kids out on before we introduce them to hot peppers!
@gdelacruz726 жыл бұрын
Soo hungry watching this.
@CookingWithRy6 жыл бұрын
I already want more :)
@rudysison90104 жыл бұрын
It looks so yummy..
@lisat66896 жыл бұрын
I’m drooling right now 🙂
@CookingWithRy6 жыл бұрын
Just wear a bib like me :)
@turky2tyme6 жыл бұрын
What’s that white insulation you put around the lid of the pit
@CookingWithRy6 жыл бұрын
It's a gasket material designed for smokers and grills. I got mine at Amazon here: amzn.to/2K6sN2j
@turky2tyme6 жыл бұрын
Cooking With Ry awesome thanks for the info
@CookingWithRy6 жыл бұрын
If you end up using it, the piece that runs along the top nearest the hinges might cause some binding if too thick. What I did was take an old razor and shave it down a bit. Works perfect after that :)
@bradburmood29305 жыл бұрын
joe garza $
@Patriot-ks6fv3 жыл бұрын
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.
@CookingWithRy3 жыл бұрын
Please don't post the same comment on multiple videos.
@RobertoRodriguez-ss1ct4 жыл бұрын
Ry, do you plug the buttom drain on your smocker when you cook ? . Thanks.
@CookingWithRy4 жыл бұрын
No. I just have a bucket to catch drippings.
@RobertoRodriguez-ss1ct4 жыл бұрын
Cooking With Ry gracias, thanks.
@The1davidb4 жыл бұрын
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?
@CookingWithRy4 жыл бұрын
I’ve done it on my pellet grill and it turns out great 👍
@RobertKohut4 жыл бұрын
Nice!!
@alexmavrokefalos68876 жыл бұрын
Wow good job love you videos
@CookingWithRy6 жыл бұрын
Thanks! Glad you enjoy them :)
@prevost86865 жыл бұрын
Just wondering where you get your variety of smoke woods.
@CookingWithRy5 жыл бұрын
Right here: thewoodshedoc.com/ :)
@briangleason55974 жыл бұрын
Dear Sir, Thank you for this video, and how you showed and explained all the steps. The finished product had me drooling. God Bless.
@SpearChuck7775 жыл бұрын
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.
@CookingWithRy5 жыл бұрын
I've never noticed the difference when bark is attached, except for how well the wood ignites. I try to take it off, but I don't obsess about it :)
@isaacespapa15 жыл бұрын
Old pit master told me the bark helps get more smoke ring but don't use too much or you will get a bitter flavor.