Christmas Prime Rib on the Smoker | Foolproof Holiday Recipe

Okay, folks. Look, you know I do these every year, right? So, listen. You probably didn't seen the one that I did in the oven. You seen that one? I think I did that last year or a year before last. I don't know. I done made so many of them, but I think I'm better at explaining and showing you guys just how to get down and, you know, make one of these just right. Right. And what is these? This right here is a prime rib roast. Right. We I'm going to show you how to do it. I'll show you how to trim it and all of that. Hey, that being said, I don't want to like over talk it cuz there's a few things we got to do. And guess what? We smoking this one. Let's get it. Okay. So, look right now. You know, we always got to go over these ingredients, right? So, listen. I'm just going to scan and pan over all of these ingredients right here. Look, these are all my dry herbs, right? I'm probably going to start talking to you guys about this salt. But other than that, don't forget everything that you see right here, including this and this is on my website, and that's smoking grillwithab.com. And that's wittab.com. Right? So, if I'm going to talk about this salt, I just want to let you guys know for those of you guys that follow me and you watch me when I do the queueing, you know that any type of meat like this that's a hunk. Listen, it can take this salt. You going to need this. And I actually doubled the recipe. So, when you guys look at it, I doubled it. And this is what you'll come up with, right? I just want to make sure I get full coverage on this. Now, notice I don't have any pepper. When you put pepper on there, that kind of like gives it that dark dark tone to it. You know what I mean? We not trying to build a bark like that like how we do on a brisket. You know what I mean? But this right here, the salt and this mixture right here is great. Now, with that being said, I'm going to show you this right here. For those of you guys that have the B, I sell a lot of lot of lot of lot of the A, right? Cuz it's more versatile. You know what I mean? On your lighter meats, right? Like chicken, even goes on fish, veggies, all of that. This right here, the B is for this right here. This is what we call our heavier meats, right? Prime reel. Now, I want to talk about this branch and vine product right here. This is a balsamic vinegar. You know what I mean? Uh, listen, this is a little bit thicker than what you guys think. I'll pour some out. You guys will see it. I'm going to be using this today as a binder, right? This is already tacky. Hey, and I should have said this. I let this This has been outside of the refrigerator for about 4 hours, right? You want this to be room temperature or as close to room temperature as possible. Now, I'm going to set this up and we getting ready to do a little bit of this trimming. And I'mma explain, you know, to you every step and what I'm doing. All right. Look, I done moved this to the board. Now, you see this little piece right here? I'm going to go ahead and trim this. It's kind of like slimy. I don't know if this would really render down like that. So, I'm going to take this. Oh, and I just want to say this. You see right here? Look at the red handle. Tell me you guys don't like this one, right? You see where it say smoking the grill with AB? And then over here, middle tomade knives. Remember I told you guys I was going to be working on one. Look, these are in effect right now. So, listen. and they building up inventory, all of that. So, I'm just going to, you know, just showcase it. He probably be mad that I'm doing it. He just told me to get it and see what I think about it. I like it. And now we moving forward. Right. I'm only cutting this little piece off right here. You see that? That's all I'm doing. You know what I mean? I can feel it. I don't have no more of that slimy little fat right there. Again, it don't do nothing but get extra slimy anyway, right? That's not the kind of fat that'll render. Now, you got this little piece right here. I can take this off. You know what I mean? But I don't want to score this meat. Let's see if I can do this like this. Do it right. Giving me brisket vibes. All right. Now, let me talk to you guys about this right here. Usually when you see them, they usually sitting up like this. And see how these tips are exposed. Right now, this is what we going to do. I left this one right here so that I can show you guys. Maybe I need to do it. I'mma move the camera around. Have him come around this way so it'll make sense to everybody cuz it's got to be comfortable. and natural for me. Right? I'mma take this blade and I'm just gonna simulate what I'mma do. I'mma come across this right here till I hit that bone. Right? Then I'mma cut down and then I'mma cut it and clean it all up. Right? This it sound like it's way more than what it is. Some of you guys probably be just a little bit on the nervous side, right? Cuz you say, "Man, this is an expensive piece of meat." You know what I mean? But it's Christmas time. It's time for us to, you know, enjoy something good and to have just to know that we made it. Now look, look at this right here. See that how I cut that right there? Look how I stayed with that curvature of this meat. See that? Some of y'all saying, "Well, AB, you've been doing this for a minute." Man, this is so simple. You know what I mean? Uh, when I say I'm taking the mystery out of cooking, that's what I mean. A lot of people don't want to tell you. They are watching some of these other videos and they making stuff like way over complicated, right? So, I'm just coming in here. I stop when I feel the bone. I did exactly what I told you guys I was going to do. I just cut, touch the bone, bring it here, come around. I touch the bone, I'mma cut it over here. I touch that bone, bring it around. Look at this right here. And now I'm going to clean this up. Right? You see how this come up? Look at that. Super simple. I got some tricks for you, though. You know, a lot of people like we just don't know. And in the the time and age that we live in where everything is on the internet, there's no reason why we don't know, right? So, I just cut this down. You see this right here? That's a good piece of meat. You know what I mean? I don't know what I'm going to do with it. I'm not cutting anything that just look tricky, right? You guys let me know down in the comment section below. What would you do? What would you uh what would you do with, you know, the little chunks and the and the fat that come off of that, right? So, now I get my little smaller knife. This where I get my control from, right? So, I just take this and I probably should have said this. Listen, when you working with sharp knives, right, you just take your time. Let me just cut this down. We want to stay up against that them bones though, right? So, come on down like this. Right. Come on down. We don't want to cut into the bone. You just want to trace it. There we go. Right. Come on down like this. And we keep bringing it on down. I'll take it down here and just see this is about right where I want to come off of this at. Right. All right. So, this is what you see how that came off of there. Now, you understand why we did that? Look at this. Look at the fat and the flavor that's in here. This would have been behind the bone, right? But by us exposing this right here, right? We able to y'all get it now. So, look, I'm just going to set this over here like this. I'm just going to put this down just for a hot second. Right now, I'm going to go ahead and mix all of my herbs together. We going to make the our rub and then we going to use the rub. Then, if you have the rub and you have this right here, we just put a little bit of the rub on there. Then, we dust it with this right here. And I promise you, whatever you have left over, you guys can save it, you know, save it, put it in like a airtight, you know, jar, you know, and then you can have some of this seasoning. Good on any heavy meat, right? But really, really good on this uh this here roast, right? So, we got that in there. Just get yourself, you know, a whisk and just whisk it all together. You can see it. Look. There you go. All right. So, now I'll take this, separate my meat from that, right? And here we go. See how we got it in two halves. Now, let me get myself a napkin, paper towel. Look, cuz this is what we going to need to do. We're going to need to take our binder. Now, you guys can use what you want to use. I'm giving you guys a level up. Remember, this is that hickory ball summit, right? So, I'm going to take a little bit of this and pour it right here. Just put a little bit on there. Woo! That's more than a little bit. We could take some of that and actually put it on here. But you see the thickness. Look at that. Right. I'mma use this hand right here to just, you know, rub this. Right. We do the same thing over here. Now, you guys got it though, right? you got something that's going to help it bind, you know, our seasoning to it. All right. So, now obviously we just get in here. We got it all mixed up. You know what I mean? So, I'm going to go ahead and just start applying it here. Right. We want this to sit in here. Also, I'mma let this meat sit up, you know, with this on here so that it like do like a little bit of a dry brine. Right. So, we'll let this stay on here after I put everything and assemble everything and get it back together. You know what I mean? We'll let it stay like that for about I'm going to probably go for about another hour. You know what I mean? And then after that, meanwhile, I'm going to start bringing up my temp, you know, on my smoker and then we go from there. Now, once you get it completely, first of all, I want to show you, look at how the seasoning, you know, I mean, this rub sticks to it with that balsamic. And and this is not like saying we going to use mustard and you're not going to taste it. I promise you this uh hickory this hickory uh balsamic right here that right there you can taste that. That's like a really like I'm giving up the GMs. I just want to let you know that if somebody think that I'm not like that's exactly what I'm doing is giving the GMs up. You know what I mean? That's how I cook. Now this being the bottom part. I'm going to bring this over here like this. And what we going to do is put this right back on top. Okay. So what you guys didn't see me do, which I should have done at the very beginning, is I went ahead and took the whole thing back off. I laid down my twine. I'm only going to use three, you know, to hold it, right? So, by me doing that, then I lay the bones back down. You see how I got it coming out here. See this? Where I'mma make a tie there? This all self-explanatory. Now, then we going to have one on the outside, right? It's really not a whole lot of bite on that side. Now, here's where I'm going to take my gloves off. Right? So, by having my gloves off, I'll be able to tie this knot. Otherwise, you going to have to get somebody in here to help you out. Right? So, this can't be done by itself. What it is is you want to make sure that this is tight. All right. So, I'mma take these. Then I'mma look at it. Right. So, I'mma tie it like this. You can put this wherever you want it to be. You know what I mean? Then you can hold it and you can get yourself another one. Then you just want to hold it and force it down. You just want to make sure that you keep everything nice and tight. And I just work this all the way down like this. And boom. We steal tight. Now, let me go ahead and do the other one. You know, all you got to do is take your knife or your kitchen shears. Cut it. And there you have it. I know this flavor profile, this right here with a combination of that right there just next level. I'm telling you, if I was selling this at a steakhouse, this would be a very, very expensive cut of meat. You know what I mean? Uh, so you hold this up like this, then we go like this. This going to give it that color and that flavor, right? So, got that there. I got to get this over here on the side, right? We're going to do the same thing. You can see that salt start to pull some of that moisture out of there. Man, listen. Rent adds up fast. You're paying hundreds, sometimes thousands every month and it can feel like your money is just going out the door. So, if you're paying rent every month without earning anything in return, let me introduce you to Built. Built is the loyalty program for renters and it lets you earn points on your monthly rent payments, which makes rent feel a lot more rewarding. With Built, every rent payment earns you points you can redeem for things like travel with airlines and hotel partners, lift rides, fitness classes, Amazon purchases, rent credit, and even long-term goals like, you know, down payment on a home. But check this out. You can even pay your student loan balances. You also unlock access to exclusive benefits from a network of more than 45,000 merchants when you link any credit card or debit card to Built. You just spend at your favorite local spot, earn built points on top of the regular card rewards, and it gets you closer to something that you probably actually want. Me personally, I'd redeem my points for travel or Amazon purchases. That's a win either way. Bottom line, paying rent with bill is better. There's no cost to join and you can start earning rewards on rent. no matter where you live. So, sign up through the link in my description or the QR code is right here next to me. And make sure to use my URL so that they know your boy AB sent you. All right, so look, this is what we going to do. It's about that time, right? So, I've been having the meat in the inside there. It's been like doing this little dry brine thing. And remember all that salt? What it's actually doing is penetrating that meat along with the other herbs. You know what? That salt is starting to draw some of that moisture out. Then it goes back in there. I don't know how the science of it works and all of that, but I promise you when we cut this, you could taste that flavor, you know, inside and out. Right now, with it being this being a rect, listen, it doesn't take long for this to like, you know, build up uh heat, right? So, I'm going to turn both sides on. And if I hadn't set it already, this is my dual fire, right? And if you look right here, look, there's two chambers. One here and one there. So, chamber number one, we going to raise this up. That's already on 500. And this other one over here, we're going to set this to 325. All I got to do is close these lids, drop these down, and let them build up. When this gets to 500, we'll be already dry brinding in the inside for a couple of hours. You know what I mean? And we're going to stick that in there. And I'm going to show you the rest. Man, this is super easy. I promise you guys, whether you using a pellet grill, you're using a a kettle grill, or you using a stick burner, it's all the same. Check me out. All right. All right. So, look, I brought this out of the sun just so you guys can see it. Remember I talked about how it like starts to sweat it? Look at that right there. That is a perfectly seasoned, you know, I mean, rub down. Oh my goodness. Look at that right there, man. I'm at a loss of words. Look, now everything is up to temp. Let's go ahead and put this in there. I'm going to take it out of this pan. You got to see. Come on. Okay, so let me explain this part again. 500° over here, 325 over here. All right. Now, I'm going to open this up. I'm going to take this out and lay this right on the grates. Right. So, what we going to do is leave this in there for just about 15 minutes. What we want to do is it's almost like a little sear, you know, searing process. So, let's open this up. Let's take this, add that right there in the center. Oh, that's him. Now, we just go ahead and let this down. And I'm going to set a timer. Like I said, 15 minutes, folks. All right. So, look, a lot of people want to know. I mean, that's a common question. like you want to know, hey, what are you smoking with, right? So, listen, I'm using Recte, you know, ultimate blend. These are their premium hardwood pellets, right? Listen, it's a combination of white oak, red oak, and hickory. It's 100% natural. And this the part that I like. Look, no fillers and no additives. They say just great flavors. And I'm going to go ahead and hit that check mark, but this is just about all that I use. There are some other brands out there that are good, but this is what I've been going with. I'm going to show you guys some other ones, too. You know what I mean? I am getting low, but that right there, that's him. 15 minutes there on 500. I transferred to put that over here. Now I got my probe. I'mma stick this probe in here. You know what I mean? We probably going only going to go I'mma go somewhere like here in the middle, right? And then I'mma push this in here. Look, I I want to tell you this how I measure. We want to be in the middle, right? So you figure if we go that far deep, that's good enough. So we just come here, poke that in there, and let's get to where we were talking about. up right there. That's good. Now, I'mma do this one uh more like a medium rare in the inside. The outside is going to be a little bit more cooked, right? So, I'll just put this down like that. I'm going to put this top on here. Luckily, we using a uh ple grill cuz it's going to manage my fire for me. Now, if you guys come over here and take a look at this, you see that right there. See how that say that's 80° in there. Oh, now it's dropping down. It say 74. That's actually on my probe. Right now, we want to get this up to at least 125. Right. So, when it get to 125, I want to pull it. This is telling me where I got it set. That right there is telling me actually what it is in the inside of the uh cook chamber. Right. And this is telling me what the temperature is in the inside. See, it's settling in right now. We got a ways to go. So, at 325°, once that comes back, we'll just monitor this. And once we get to three, excuse me, once we get to 125, then we going to pull it and let it rest. All right. So, you see that right there? Look, it say 126. It's time to take it out. Right. Don't forget, it's going to continue to cook. So, what I'm going to do is now I'm just going to turn this part off. Let it start cooling. Let's open this up. Let's take a look at it. And that's him right there. Okay. So, I've taken it out. Look, I got me a piece of foil. What I'm going to do is I'm going to tint this just so I can control, you know, the resting, right? It don't have to be sealed or nothing like that. We just want to get it over the top and let it just come down slowly. I'm going to let this rest for about 25 or 30 minutes and then we'll cut some slices. Now, only thing I want to show you guys, listen, you can use a meat thermometer, you know, I mean, to check this, but it requires you, if you smoking it, you got to keep uh lifting your lid, you know what I mean? And uh that's why it's best if you got some type of either wireless thermometer that'll let you know the internal temperature, you know what I mean? But fortunately, my uh Rect dual fire grill, it has these little, you know, I can plug this in and then probe whatever. Even if I have several proteins on there, it's four different uh it's four different plugs on there. So, I can test four different things on here and see where it stay. Now, if you got a stick burner, I suggest you guys get some type of wired or wireless works even best. But usually when you use a wireless probe, it leaves that hole in there, you know, in your meat. So if you don't don't care nothing about that, I say that's the best way to go. Either or. Let's let it rest. Then let's cut these slices. Okay. So, you know, still tinted. You know, I'm going to put it on here with a baked potato. What I'm going to do now is we going to take this off. Now you guys could probably see it a little bit better. You know what I mean? Again, I want to say this. Please don't hit me up in the comments asking me how long we prove this. It was all about when that center got to 125. I was just looking for 130, 131, 132. Now, I don't want to I know y'all going to hit me up and say, "Hey, well, you know what? That should have been medium rare and all that." You guys make it the way you want to make it and you eat it. Just the people around me and for myself, too. I like a little bit of the pink. You know what I mean? But not so much where it's just like super rare and raw. I don't want to see no heartbeat on my own. Now, I got to tell you this. on the outside of this is going to be a little bit more done than when we get up into the center. Remember the probe was right there. I can see the hole. So, right now, I'm not going to, you know, keep talking. We finn to just put this on here like this. I'mma cut these strings. Oh, yeah. It's ready to go, folks. Let me go ahead and grab this. Let's cut this twine. Boom. Come on. Oh, you see that juice? It done redistributed all the juice in it. Oh yeah. Put these out here. Some of y'all looking at this right now and just thinking, I ain't even cut it open yet. I bet you you saying right now like, "Hey, I didn't know it was just that easy." Don't let the price of the meat fool you. You know what I mean? It's like I fly RC planes and helies. The bigger they are, the more expensive they are, but they easier to fly. Big piece of meat like this. I done already showed you guys what you got to do. You know what I mean? So, you should be able to, you know, pull one of these out of your hat. All right. Now that I got the twine, you know, the uh how about the twine off. Am I saying it right? Twine. Twain. Twine. Rope. Whatever it is, fishing line. Look, I got that off, right? So, look. I'mma take this. We'll move this up like this. This separates so easy. Look at what we working with underneath the bottom. Remember I said we go ahead go ahead and season that. This is so we can have just maximum flavor. And then if y'all got any dogs out there, look at this piece right here. Mhm. Look at that. Oh, it's so tender. I could just split this open right now and just Oh, look at that. I'mma stop right there. I'mma leave this to the dog. I got somebody I'mma give these to and they about to they about to enjoy themselves. All right, now I got it right here. Now, let me clean my gloves up. You know what I mean? So I don't slip off of my knife. Oh man, look at all of the flavor, all of the seasoning. I can see all of the juices is nice and tender. I'm going to go ahead and start making my cuts. All right, so I'm going to go ahead and just cut one of these slices off on here on the edge. Right. Get my knife straight. Oh, we just start cutting this in like this. Let's just see what we working with here on the outside. Mhm. I can see deep color, a little smoke. Talk to me. You see that right there? Come on in here and get that. That's just from the cut. You see that? That's what I when I say juicy, that's what I mean. Now, we got a little bit of bark on here. Right. So, I'm going to go ahead and cut me another slice. Get needs to cut in. Test my skill. Right. But you see that right there? Tell me you wouldn't want this on your plate. Oh, yeah. I'm not going to push this down and squeeze no more juice out of here that it's already, you know, that's not coming out. Oh, we losing some of that bark. All right. Then we just work our way inside. Now, once we get closer to this middle, you guys tell me, did we hit the mark? How was it? Okay, folks. So, look, you guys let me know, you know what I mean, what you think about this. How do you like your meat? And then, don't forget, the longer I keep these, you know, slices, you know, outside so that they in the element, you know what I mean, they start to turn brown. It starts to oxidize, you know what I mean? But I got to take pictures. That's why you guys are here anyway. So, let me know down in the comment section below, you know, what you think. I got to carve this up and give some slices out. You know what I mean? Uh, you see, I made this plate right here, but I still got to take some pictures. This is probably what this plate right here is probably what brought you, you know, brought you to this game, right? So, listen, talk to me. Let me know. I'm not going to uh slow nobody down. I want you guys to get excited. Go out here and make this. Now, if you new to this channel, let me just take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there. There's a channel out here that's simplifying these recipes and taking the mystery out of cooking. You know what? I know I nailed it. I'm out. Peace.