Smoked Prime Rib
Smoked Prime Rib
Prime Rib Recipe:
Brussel Sprouts Recipe:
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer:
Mill Scale 94 offset smoker:
44 Farms Prime Rib:
The W Sauce:
Subscribe: | Website:
Watch the newest videos:
Follow Meat Church BBQ
Instagram:
Facebook:
Twitter:
Watch more videos!
Shop Playlist:
Recipes:
Beef Recipes:
Most Popular:
About Meat Church BBQ:
Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #PrimeRib #SmokedPrimeRib
source
Love that you used a normal cut of beef that the normal working man can afford…love your videos and products I have many in my bbq arsenal…keep up the great work Matt
thnx for all the info you put out so I can look like a pro chef (our secret I just follow your recipes with adjustment so the spices I have on hand) thnx for including the side recipe as well. going to do this when the fam goes to the beach this summer. its going to epic or an epic fail. LMAO
Did this recipe last weekend, really loved it. Great flavor! Will do it again. Making Matt’s chili with chuck roast next.
Im literally salivating!!!! This looks so scrumptious! I prefer the horseradish sauce along with Au jus.
Love the onion flick!!!!
This is what’s for dinner tonight
Smoke at 250 until it hits 120 in the middle. Baste it every 45 min.
Did he even sear the prime rib?
Matt and meat church are great but $199 for a prime rib is not all that affordable….
Got a boneless 15lb (yep) ribeye roast to cook for a family function. About how long will that take in my Traeger on 250?
Personally I don't like to remove to much of the fat if at all, I season all sides then let is set over night in the fridge it gives it a season dry then hit the smoker
💯👀🔥🔥wow I’m hungry would like to know what knifes r good for cutting
I'll be using this method tonight for New Years Eve!!! Thanks Matt and MC for all you do for the novice community. Happy New Year!!!
Just got done doing my first smoked prime rib. It came out wall-to-wall pink (perfect)! Thanks for the video, it was very helpful. I didn't do the worcestire sauce on it. I just did salt, pepper, garlic with a garlic and herb butter crust. So good!
With the right amount of planning, do you recommend salting overnight prior to the season & cook?
I’d like to raid your fridge of leftovers!
Kroger had a bunch of these after Christmas for cheap! Got a small roast for $38!! Had a thick fat cap that required some aggressive trimming but came out amazing. Did salt and pepper with a rosemary garlic butter glaze. Don’t season these quite as aggressively as ribs. Big cut but has great flavor
Beautiful enough said
I feel like I learned a lot from this video.
Dude, thank you! Our rib roast came out perfect, was picked clean. That tip on the w sauce and the holy cow rub gave the outside a pastrami like flavor and was super tender. Thanks again and Merry Christmas!
So, I tried out my 'skills' for Christmas dinner by smoking an 8 lbs Prime Rib. I wasn't real sure on what to use, other than the smoke itself, but my wife had bought me a jar of MEAT CHURCH Garlic and Herb Seasoning….and that's all I used on the Prime Rib. Fortunately, I also got a Meater for Christmas as well…and that made every thing SO much easier. I wasn't sure how everything would turn out. But I have to tell you, this is the best meal I've ever made. We have the last part of the Prime Rib slow cooking a bit more so we can finish it off tonight for dinner.
All of the smaller bits that were left over…well, we've been eating them right out of the refrigerator and even if they are cold…they are freaking fantastic! Thanks to you and your skills, videos, and thoughtful ideas…we couldn't be happier about having the Traeger Pro 22. I would bet by this time next year I will most likely have purchased a bigger smoker. Thanks for everything!
That’s “choice”? Holy crap.
Followed your instructions and smoked on my Recteq. The only change was I added Herbs de Provence to my seasoning. It was so good. Thanks for always teaching us!
Lol. More normal cut of meat. Good luck getting that in NE Choice is normal up here
Meat Church is my go to when I'm cooking anything in my pellet grill. This is my first time smoking a prime rib and this is the one I've been waiting for. When I was first attempting to cook a huge brisket I went to Tractor Supply to get some butcher paper and they had your seasoning on sale right up front so I picked up a Holy Gospel and a Holy Cow BBQ and I haven't looked back. Thanks for the work, effort and Love you put into your passion of making just really good food.
Always great instruction and fun to watch. Thanks Matt!
Would it be beneficial to inject a prime rib?
What temp would I cook it if want medium well?…👀 yes I said it! lol. I got a 9lb bone in rib roast