More of my Roast, Brisket, & Tri Tip videos: kzread.info/head/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

@CookingWithRy

6 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 :)

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

@CookingWithRy

6 жыл бұрын

Thanks. It was awesome :)

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

@CookingWithRy

5 жыл бұрын

Thank you so much for the kind words :)

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!

@CookingWithRy

2 жыл бұрын

So glad you’re enjoying the videos 😊

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

@CookingWithRy

6 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 :)

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 💨 😎!

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.

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!

@CookingWithRy

4 жыл бұрын

Thank you so much. That's really kind of you to say :)

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

@CookingWithRy

6 жыл бұрын

Ribeye Roast is a favorite. Fairly uncomplicated to smoke :)

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

@CookingWithRy

4 жыл бұрын

Yeah those ribs are a nice little 'after' snack :)

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

@CookingWithRy

5 жыл бұрын

That's great! Hope it goes well :)

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.

@CookingWithRy

6 жыл бұрын

It was a bit hot :)

@matthewhardesty6872

2 жыл бұрын

That inhale got me - *gasp* i felt that!

Perfectly presented for my holidays PR.

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

@CookingWithRy

5 жыл бұрын

Great!

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

@CookingWithRy

6 жыл бұрын

Thank you! It was delicious :)

Hey yo Ry your shows has just became one of my top favorite shows to watch on KZread. 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.

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

@CookingWithRy

5 жыл бұрын

Sometimes it takes a little effort, but dialing in the smoke gets easier the more you do it :)

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.

@CookingWithRy

6 жыл бұрын

Yeah, we go for rare to medium-rare in my house. Everybody enjoys it their own way :)

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.

@CookingWithRy

6 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.

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,

@CookingWithRy

5 жыл бұрын

That'll be a fine Thanksgiving meal :)

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.

@CookingWithRy

6 жыл бұрын

It was beefarrific!

Awesome...the beef looks juicy and delicious.

@CookingWithRy

6 жыл бұрын

I was pretty pleased with this one :)

yesss you are right, "that really looks nice"

Superb as always Ry!

You have become my go to friend on smoking meat.

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

@CookingWithRy

5 жыл бұрын

Thanks!

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

@CookingWithRy

6 жыл бұрын

Thanks! Yep, that was one hot jalapeno :)

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.199

7 ай бұрын

12-24-2023.. im doing the same, watched it last year also

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"

Thanks for sharing... great video.

@CookingWithRy

6 жыл бұрын

Glad you enjoyed it :)

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

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.

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.

@CookingWithRy

6 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 :)

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.

@CookingWithRy

5 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 :)

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!

@CookingWithRy

5 жыл бұрын

Thanks! I should offer napkins :)

@Arkie407

5 жыл бұрын

Cooking With Ry ... luckily I was wearing a long sleeve Carhart shirt 😃

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.

@CookingWithRy

5 жыл бұрын

Not sure where I got the hat. It might have been Amazon :)

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.

@CookingWithRy

5 жыл бұрын

I've been using quite a bit of cherry lately and am enjoying it. Hickory is still my first love, though :)

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.

@CookingWithRy

4 жыл бұрын

I usually say in the video, but that sounds about right :)

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.

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

@CookingWithRy

3 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 :)

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

@CookingWithRy

6 жыл бұрын

Some jalapenos are fairly mild. That one was not :)

Hilarious intro!! Great video!!

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

@christiansmith2104

4 жыл бұрын

Still It! Fancy seein’ you here. haha Keep chasin’ that craft brother!👌

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

Wow good job love you videos

@CookingWithRy

6 жыл бұрын

Thanks! Glad you enjoy them :)

Best looking prime rib on youtube

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

@CookingWithRy

3 жыл бұрын

I've been meaning to do those :)

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

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

@CookingWithRy

5 жыл бұрын

I’m basically 80% beef :)

@Arkie407

5 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...

@robcharuk2351

5 жыл бұрын

@@CookingWithRy Me too! I would make a good hamburger..80/20 blend lol

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

@CookingWithRy

4 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.

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.

@CookingWithRy

4 жыл бұрын

I usually cut my wood into quarter splits. They work well.

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

very awesome video by the way love it

@CookingWithRy

4 жыл бұрын

Thank you!

It looks so yummy..

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

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!

@CookingWithRy

4 жыл бұрын

Offset gives amazing smoke flavor. If I had to choose between those, I'd go offset :)

@jeremyhale6403

4 жыл бұрын

@@CookingWithRy thanks! Offset it is

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?

@CookingWithRy

6 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.

@elfraustoable

4 жыл бұрын

Woodnoober e

I’m drooling right now 🙂

@CookingWithRy

6 жыл бұрын

Just wear a bib like me :)

Ry remind me of Les Strouss from Survivor Man

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

@CookingWithRy

4 жыл бұрын

Lunch Dude. I need a shirt that says that :)

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

Great Video !

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

@CookingWithRy

5 жыл бұрын

Personally I would never do that. Too much risk of bacteria forming leaving it out that long.

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.

@CookingWithRy

5 жыл бұрын

Rubs for Christmas is a great gift!

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

@CookingWithRy

3 жыл бұрын

For me it just depends on whether the meat surface has enough moisture to hold the rub.

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.

@CookingWithRy

3 жыл бұрын

That's what I like to do. Sort of like a french dip sandwich.

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

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...

@CookingWithRy

3 жыл бұрын

I always like ribs for a first cook 👍

@shawnlaroche

3 жыл бұрын

@@CookingWithRy thank you!

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

@CookingWithRy

5 жыл бұрын

I generally use charcoal to start and then burn wood :)

Smoking through the tears! -Lesson Learned!

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

@CookingWithRy

6 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-nu2fi

5 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.)

@markparker4032

5 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.

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

@CookingWithRy

5 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 :)

@crizz6397

5 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.

@crizz6397

5 жыл бұрын

By the way, did the eating the pepper work? Have you forgot to turn your mic on since?. That was priceless?

@CookingWithRy

5 жыл бұрын

I have not. But I've forgotten to plug it in :)

@crizz6397

5 жыл бұрын

@@CookingWithRy I think we need to see you eat a habanero pepper now...

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

@CookingWithRy

5 жыл бұрын

Absolutely.

@yanivsab7

5 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.

@CookingWithRy

5 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.

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.

Soo hungry watching this.

@CookingWithRy

6 жыл бұрын

I already want more :)

Just subscribed! Enjoy your videos. Can’t believe you don’t get more views!

@CookingWithRy

6 жыл бұрын

Thank you much! I've only been making videos for a little over a year. The views will come over time :)

@SeanMcGeeWebDude

6 жыл бұрын

Cooking With Ry : Keep it up! Smoked a Texas Style pork butt last night on a cheap $35 vertical charcoal smoker, and other than having to babysit the fuel, it came out perfectly. Might be a cool series of videos to experiment with the cheapest smokers you can find.

@CookingWithRy

6 жыл бұрын

Method trumps equipment. You can mess up good meat on a great smoker with lousy technique, but using the proper techniques you can get GREAT results from the most basic equipment. I did a video on smoking tri-tip on a DIY smoker made from two large foil pans and some metal skewers. It tasted great :)

Nice!!

Love it 😂

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

@CookingWithRy

5 жыл бұрын

That’s my preferred temp :)

perrrrrrrrfefct!!!!

@CookingWithRy

6 жыл бұрын

Thanks! It was mighty tasty :)

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

How long as the cook? Straight from fridge?

@CookingWithRy

6 жыл бұрын

Not sure. This cut I cook to temp not time.

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

@CookingWithRy

6 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 :)

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?

It’s Gale from Breaking Bad. Good job.

@CookingWithRy

3 жыл бұрын

Shhhhhhhh.

Nothing better than mesquite in my opinion

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

@CookingWithRy

4 жыл бұрын

No. I just have a bucket to catch drippings.

@RobertoRodriguez-ss1ct

4 жыл бұрын

Cooking With Ry gracias, 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?

@CookingWithRy

4 жыл бұрын

I’ve done it on my pellet grill and it turns out great 👍

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

The jalapeño intro, lol!

@CookingWithRy

6 жыл бұрын

Yeah it was a pretty hot one :)

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

@CookingWithRy

3 жыл бұрын

If 135 is your ultimate final then I've had luck pulling between 125-128 :)

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

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.

@CookingWithRy

3 жыл бұрын

Please don't post the same comment on multiple videos.

Just wondering where you get your variety of smoke woods.

@CookingWithRy

5 жыл бұрын

Right here: thewoodshedoc.com/ :)

@briangleason5597

4 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.

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

@CookingWithRy

5 жыл бұрын

I know someone like that, too :)

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

@CookingWithRy

4 жыл бұрын

You can add more. I chose not to. Ain't it great how that works?

How long did you cook this for?

@CookingWithRy

4 жыл бұрын

I cook it to internal temperature, so I don’t focus on time. If I didn’t mention time in the video I wasn’t keeping track.