John, I love your videos and have ordered my own Traeger Ranger coming tomorrow. Can't wait until I can do my own Rib Roast!

John, you are the man! God Bless you & your guests!

Thanks John for sharing, that Prime Rib looked mouth-watering!

I’m liking these videos!! Of coarse shopping for the ranger brought me here, but I’m staying to watch John cook!!

Mr Sanders has changed how I cook, explaining the science which supports the process he uses. THANKS JOHN !!!

Wonderful food with wonderful family

That was beautiful Jelly!

Great Video! Thank You

Wow, John - that’s a masterpiece!

Thank you for a great video

I have a large Treager and love it. I love your videos and always learn something

just bought a Ranger today.... You win! That thing's awesome.

That was well done, meaning the video, not the roast!

Carry over temp was SO INTERESTING, seeing it on a graph! You did your homework on this one John !!

South Park voice :D

oh John i had been on the fence about getting one of these and lo and behold you make a video of one!

I was in there

Hey Jelly! That rib roast looks amazing! Just wanted to let you know that I was looking for the Fruity Pebbles creamer at Walmart yesterday and they did not have it, but International Delight also makes Cocoa Pebbles creamer, and they had that one so I bought it instead of the Fruity Pebbles one, and it's actually pretty good! It instantly reminded me of a bowl full of those delicious Cocoa Pebbles 😁 Also, I had this issue with my air fryer where the plug got way hotter while I was cooking some fries in it last week then it usually does, and I called the company about it, and they are able to send me a new one even though my current air fryer is out of warranty! I got an email yesterday that it shipped via FedEx

Be there at Dinner time Thank you John!

Oh man John that was a nice cook and I was impressed by how nice it turned out! Hey do you think there is enough clearance to cook a Boston Butt on it? I would love to see it and how big of one you could do on it?

Beautiful. I noticed that you are using that on a wood table? Any concerns on that? Seems like these have been out for some time. Wish I would have heard about these earlier.

I was just looking at a Traeger, wondering if they're any good... Thanks for the video, my mouth is watering.

Could this be my home grill to use frequently? I'm only cooking for 1 or 2

Looked good. Just one thing though, there is no such thing as a " dry" brine. The proper name for that technique you used is " cure". I know a lot of folks are very confused about this subject, it's very simple though. To be a brine requires some form of liquid, normally water. Using the same ingredients minus the water or other form of liquid it is a cure. Normally cures use salt and or sugar. It's not necessary to use nitrates in a cure. Fact is you don't even have to use salt, you can use straight sugar if you like. Cures can be short, like salting a steak and leaving in a refrigerator for a few hours. Or heavily salting a ham for very long periods of time to make for example a country ham ( oh so good ) . So if you're wondering what's the difference? Well a brine is used to add moisture to the meat by the process of osmosis. A cure does the opposite by drawing moisture out of the meat using the same process of osmosis but in reverse. Drawing some moisture out of the meat doesn't mean it's going to be dry. But by removing some moisture it condenses the flavor similar to making a reduction sauce. Faty meats like beef are great using cures. There's enough fat to keep the meat moist. Lean meats like poultry do better with a brine adding moisture to the meat to make up for the lack of intramuscular fats. In both techniques seasoning is a secondary effect and should never be considered as a primary effect. Honestly I always do my seasoning after I have finished my brine or cure. And very important, always rinse your brined foods before going to to next step. When brined properly your using a great deal of salt or sugar or both to help the process of osmosis. Like I said, season separately after brines or cures. I hope this is a help and not perceived as being disrespectful. Understanding the difference and advantages of the two different techniques is a huge step forward to understanding how our food cooks and making even better food. Have a great day. 😃👍🍻🌤

Do you think this is better than the tailgater 20?

Why do almost all KZfaqrs shake and shake something when they show it??? The ghee butter spray is an example…. You were shaking it so much that I could not read the label. It’s already in close-up…no need to shake… BTW, good video, and great-looking Prime Rib…

Hi John, what instant thermometer do you use?

Not to be that person but did you mean Dr Ralph Stanley? He's my great uncle. Kind of a small world if thats who you meant!

John, a 200 dollar piece of meat? Did you know one in four American families is food insecure? Most ppl who watch this could never afford that piece of meat.