Dude, your delivery kicks ass. "Since it took us 3 days to get the water out of our spinach, our prime rib is ready" "if your Korean newspaper is too old it will be too dry and spike our temperatures" "also because I don't care what those people say" 😂 Great stuff Merry Christmas Joe
@knoxavebbq9 ай бұрын
Lol! I’m glad you caught all of them. Appreciate it. Thanks for watching!
@clatham2567us9 ай бұрын
That cracked me up too
@msmeka29639 ай бұрын
I was laughing too
@commishg9 ай бұрын
Joe, that's as pretty a prime rib as I've ever seen. Evenly cooked coast to coast and excellent render. You nailed it.
@knoxavebbq9 ай бұрын
Appreciate it. Thanks for watching
@v12racer9 ай бұрын
Thanks for sharing your tips! I agree that dry brining is a game changer. I always dry brine my thicker cuts of steaks and roasts. You get consistent flavor throughout the meat.
@knoxavebbq9 ай бұрын
Yup. It’s a winner. Thanks for watching
@markglusica2179 ай бұрын
Man, that looks incredible!! I make a rib roast every Christmas and have never done a dry brine, will definitely give it a shot this time around! Great video as usual!
@knoxavebbq9 ай бұрын
you gotta do it! it'll make a difference. i promise.
@nickkoenig40099 ай бұрын
Looks like it turned out fantastic. I also appreciate your not obnoxious during your video like so many other content creators nowadays. Straight and too the point, tastefully shot, and not over produced. Keep up the excellent work. Happily subscribed. Merry Christmas!
@knoxavebbq9 ай бұрын
appreciate your kind words! hope to continue that in the next year. thank so much. merry christmas!
@kn93699 ай бұрын
Really appreciate your cooking instructions. Got a bonus creamed spinach recipe as well. The prime rib you made looks very delicious. Thank you for posting this.
@knoxavebbq9 ай бұрын
Thanks. Appreciate you watching!
@markennes52089 ай бұрын
I really liked the idea of resting the meat, and THEN searing it. I'm not sure I've ever seen anybody suggest that before! And yeah, like you said, then the IT would come up but the exterior including just below the surface would come down, allowing the perfect moment to do the sear while at the same time promoting edge to edge pinkness. Wow! Seems like a really good idea. I will try that in three days. ;-) Thanks for a great video!
@knoxavebbq9 ай бұрын
Yessir! That’s the idea. Glad you enjoyed it. Appreciate you watching. Please let me know how it goes.
@rocmarshl30219 ай бұрын
Great video.. I have ordered my 250 gallon pit on a trailer from primitive pits. I take delivery around the first of March. Thanks for all you do!!
@knoxavebbq9 ай бұрын
Awesome. That’s gonna be a great day. I love mine. Thanks for watching!
@jonccwong9 ай бұрын
"let's work on a side dish" - feels so much like Guga :) amazing content as always Joe!
@knoxavebbq9 ай бұрын
Ha! Wasn’t even thinking about that, but you’re right. Thanks for watching.
@JT-vg1qn9 ай бұрын
This was great. I'm doing this for Christmas every year like this. I'm not doing the spinach as certain people don't like it. The prime looks amazing! I might do it for New Years. Thank you so much
@knoxavebbq9 ай бұрын
Understandable. Not everyone thing. Thanks for watching!
@garrickcook16649 ай бұрын
You've obviously been educated in the culinary arts. Lovely looking dinner and I can't wait to try out this method, and your recipe for creamed spinach. Nice job!
@knoxavebbq9 ай бұрын
Hahaha. No formal training other than in barbecue, but like many people, I’m a lover of food and like to cook for fun and experiment. Thanks so much for watching.
@SteveRix789 ай бұрын
"Push Christmas back a day, they'll understand...." Hahaa, love it!!!!
@knoxavebbq9 ай бұрын
No one wants a bland prime rib!
@AshKickinBBQ9 ай бұрын
Really enjoying your videos, Joe. Been watching since you started basically, and the quality content you’ve been putting out as of recent is amazing! I can’t wait to see how big you get over the next year, wishing you all the success in 2024! Hopefully you’re enjoying this rare decent Midwest winter we’ve been having (Minnesota here). Keep it up dude!
@knoxavebbq9 ай бұрын
appreciate it. that means alot. thanks for watching.
@LudlowCooks9 ай бұрын
I used your method to make my prime rib. I smoked it last night and it was the best prime rib I ever ate. thank you for sharing this
@knoxavebbq9 ай бұрын
awesome! i'm so glad to hear! thanks for watching
@andypark7139 ай бұрын
I dont think ive ever rested it as long as you did before the sear... amazing tip!! Will need to do this next time!
@knoxavebbq9 ай бұрын
It’s worth it! No sense trying to rush it in the end. You can even hold it for longer. It won’t climb up that fast and the meat will just be more rested before you sear it off.
@twys1249 ай бұрын
I appreciate the step up in production quality. You are a wealth of knowledge. Looking forward to seeing your channel grow.
@knoxavebbq9 ай бұрын
Thanks. Appreciate you watching
@ikeachair5179 ай бұрын
I've never really thought about it, but the order in which you season it actually makes A LOT of sense. Gonna have to steal that
@knoxavebbq9 ай бұрын
It’s not stealing. Cooks all share ideas. Haha. But if you salt first, you can let the salt dissolve for about 10 mins and then add pepper. I was just impatient. Haha
@JoshChristiane9 ай бұрын
Great recipe, it's actually very similar to the one I've been doing for years. You clearly know your stuff, very much so appreciated. I also season with pepper or heavier seasonings first, it really does help it stick better. I like to mix soft butter and Dijon together in a bowl and make a thick paste from that for my binder, works good for me. I love your idea of resting in-between the cooking/sear, definitely helps even out that internal heat.
@knoxavebbq9 ай бұрын
Sounds delicious! Thanks for watching!
@AdamWitt9 ай бұрын
Maddddd helpful. Thanks Joey!
@knoxavebbq9 ай бұрын
You watch my videos?! 🥹❤️ thanks brother
@calibabyy9 ай бұрын
Followed this exactly and reached a perfect end to end medium rare. You're the best Joe!
@knoxavebbq9 ай бұрын
aye! awesome, glad to hear! if you have any pictures and are on instagram, tag me at knoxavebbq so i can share it!
@sergiocastilleja22339 ай бұрын
Finally, a video that details how to cook a prime rib roasted perfectly from edge to edge! Who wants to eat grey and over cooked spinalis? Thanks buddy!
@knoxavebbq9 ай бұрын
Haha. Thanks for watching. And you know what, it happens. It happened to me before too. always trying to get better.
@FireandFerment3 ай бұрын
Joe I love your content man. You’ve taught me so much and I’ll continue to tune in. Keep it up!!
@knoxavebbq3 ай бұрын
Thank you so much. I appreciate the support. This was one of my favorite videos
@JamesCAsphalt89 ай бұрын
You bought a beautiful piece of meat. Your advice about choosing the best meat is invaluable. My dad taught me years ago how to choose the best beef. I have benefited greatly from his advice.
@knoxavebbq9 ай бұрын
Appreciate you watching. Glad I passed your test! Haha.
@rpm7739 ай бұрын
10:26 - Wow...that would be an amazing result coming out of an oven, to say nothing for the cooking of it over wood and coals. Awesome!
@sakaridis9 ай бұрын
Entertaining, educational and all in all totally awesome! I subscribed even before the video ended!
@knoxavebbq9 ай бұрын
Appreciate it. Welcome to the club
@kevincameron84379 ай бұрын
I’ve smoked several prime ribs and I place a pan under it to help with the gravy…perfect combination of smoked drippings and red wine reduction sauce! Thanks for a great video cause I’m doing a PR for this Christmas.
@knoxavebbq9 ай бұрын
Nice! Thanks for watching
@josephwebster88959 ай бұрын
I’m going to try this technique this Christmas! Perfect timing - 3 days b4 - Merry Christmas!
@knoxavebbq9 ай бұрын
Hell yea! Best of luck!
@OldStyleBarbeque9 ай бұрын
Great video Joe! Some valuable techniques you’ve mentioned. Top notch!
@knoxavebbq9 ай бұрын
Appreciate it! Thanks for watching
@HamSandwich-iq4dm9 ай бұрын
One of the best reverse sears I’ve seen. Great video and great job on nailing the cook!
@knoxavebbq9 ай бұрын
Appreciate it. Thanks for watching
@J_LOVES_ME9 ай бұрын
HOLY SMOKES! That looks PHENOMENAL! Way above my skill level, so I will have to stick to the oven, however, I can age the roast and make the spinach!
@knoxavebbq9 ай бұрын
Oven will do just fine. Appreciate you watching
@johnpnj9 ай бұрын
That prime rib looked absolutely perfect. Great job!
@knoxavebbq9 ай бұрын
Appreciate it!
@mitbbew69019 ай бұрын
That is the best looking prime rib I have ever seen tbh. Following this for Christmas for sure
@knoxavebbq9 ай бұрын
Appreciate it. Thanks so much for watching
@BillyBatson899 ай бұрын
Another amazing video Joe, when you started cutting that sound thru the crust was so satisfying. The cross section looked incredible!
@knoxavebbq9 ай бұрын
Haha. I agree. Thanks for watching.
@BillyBatson899 ай бұрын
@@knoxavebbq I'm gonna give this a try this weekend but I might not have access to a charcoal grill for the end sear. Do you think a quick sear on a cast iron would be somewhat comparable?
@maxmeh23429 ай бұрын
This guy cooks! I rarely subscribe on one viewing, but this guy KNOWS how to cook, so I immediately subbed.
@knoxavebbq9 ай бұрын
Haha. Appreciate it. Means a lot. Share this channel with your friends!
@maxmeh23429 ай бұрын
@@knoxavebbq Definitely!
@Domrenz9 ай бұрын
Definitely trying this next year! Love this recipe. Such finesse.
@knoxavebbq9 ай бұрын
It’s good all year round! Haha. Thanks for watching
@RadDadisRad9 ай бұрын
I really like to blend in MSG with my dry brine. Helps prevent the outside from oxidizing. So I will first dunk my prime rib in a lightly seasoned brine solution. Pat dry then add my pepper garlic and MSG. Rest in the fridge for 10-14 days checking the meat every 24 hours to see if I have any spice slide off. When I cook I brush the meat off before smoking. I’m going to try your cook method because I like how you get the wall to wall pink and render the fat.
@knoxavebbq9 ай бұрын
Damn. That’s quite a process. Thanks for watching.
@RadDadisRad9 ай бұрын
@@1-Wheel-Drive plenty of salt. It’s in my dry brine the last couple days and also in seasoned brine. I don’t do a lot of salt on the initial rest because it can cure the meat. That’s why I just dunk it in the brine solution. 30 minute soak in the brine is plenty.
@junior49849 ай бұрын
Bro man saw this at 11:45pm now ima not sleep craving that Prime lol. Will make your prime reciepe this New Years TY
@knoxavebbq9 ай бұрын
Haha. Thanks for watching. Let me know how it goes
@brentjohnson23159 ай бұрын
Joe you win the 2023 Prime Rib cross section award hands down. You’ve also won the 2023 cross section of all cross sections award. Seriously… I’ve watched them all over the past few weeks and this is amazing. I would pay top steakhouse dollars for this plate. I should buy 3-4 of the rib roast while they are on sale now because I’m afraid it will take me many times to recreate this. Merry Christmas Joe. I’m looking forward to your KZbin journey in 2024. Keep them coming!!!
@knoxavebbq9 ай бұрын
Wow. Thanks for your kind words. Yes, you should definitely get it now. Best of luck!
@PepBo9 ай бұрын
Woow, that looks stunning!!! Thank you for sharing your secrets Joe!!! Merry Christmas!!!
@knoxavebbq9 ай бұрын
Ain’t no secrets. Just attention to detail. Haha. Glad you enjoyed it! Hope to share more “secrets” with y’all in 2024z
@TravC18549 ай бұрын
Top notch production, my friend! Really enjoying the “new” channel 🤙🔥
@knoxavebbq9 ай бұрын
Appreciate it. Thanks for watching
@gilliss69 ай бұрын
That looks amazing. I'm going to give it a try. Stay tuned.
@knoxavebbq9 ай бұрын
Awesome! Let me know how it goes. Thanks for watching
@bearicuda9 ай бұрын
Dang I just saw this. I need to get to dry brining and drying my spinach ASAP! Thanks for the vid. Killer as always 🤙 merry Christmas!
@knoxavebbq9 ай бұрын
Get it in the fridge ASAP!
@bobbicatton9 ай бұрын
Your small tweaks are everything👍 that is such a fantastic meal! Smart thinking, making the sauces the day prior too😊
@knoxavebbq9 ай бұрын
Thanks! Appreciate you always watching
@danielmiddleton81739 ай бұрын
Loving this holiday special cook series.
@knoxavebbq9 ай бұрын
Appreciate it. Thanks for watching
@OhNoPicco9 ай бұрын
Wish i would have seen his video 3 days ago! Now it's New Year's I don't have 3 days to spare but that's okay I'll just have to pretend New Year is 3 days away because this looks delicious. Mine has been aging just for 15 days in my Dry-Ager with salt no pepper but i haven't shocked any spinach yet so see you in 3 days!!
@knoxavebbq9 ай бұрын
Lol! Let me know how it goes. Thanks for watching
@eshelly42059 ай бұрын
I bought a Pit Barrel Cooker just for prime rib. I season it. Light the coals and hang it and close the lid. Pull it at 125 degrees and it is always perfect.
@knoxavebbq9 ай бұрын
👍
@Keasbeysknight9 ай бұрын
Merry Christmas! Looking forward to all you bring next year!
@knoxavebbq9 ай бұрын
appreciate you watching!
@Peterw31603 ай бұрын
Great method! Great cook! Great video!
@knoxavebbq3 ай бұрын
Appreciate it! I was proud of this one. Haha
@djALLWAYS9 ай бұрын
Ahh dude, well done. Beautiful and simple plate.
@knoxavebbq9 ай бұрын
Appreciate it. Thanks for watching!
@dwaynewladyka5779 ай бұрын
Such awesome looking prime rib. Hope you have a Merry Christmas. Cheers, Joe! 👍🏻👍🏻✌️
@knoxavebbq9 ай бұрын
Appreciate it. You as well. Thanks for watching
@junyc859 ай бұрын
Good call swapping out the carbon steel for the sauce pan. That red wine will do a number on that pan's seasoning. Probably the best looking cross section I've seen yet! I've yet to cook a prime rib that didn't have at least a quarter inch of grey in the spinalis. Will definitely try the long rest a try.
@knoxavebbq9 ай бұрын
Keep it low, give it a rest, and sear it fast. You’ll be good
@junyc859 ай бұрын
@@knoxavebbq also have been using super old and crusty Korean newspapers in my charcoal chimney. That could be it! 😂
@SilverFoxCooking9 ай бұрын
That prime rib looked spot on perfect!! Happy Holidays!
@knoxavebbq9 ай бұрын
Appreciate it. Thanks for watching!
@JennarallyOut9 ай бұрын
I have watched a BAZILLION prime rib videos to research making one for the first time this year. Your exterior was by FAR the most beautiful exterior of a prime rib I have ever seen...let me go buy some charcoal
@knoxavebbq9 ай бұрын
Thanks so much. Appreciate you watching.
@harrythehorsebbq9 ай бұрын
Dude, this was spot on! Couldn’t have come out better! Got me drooling and craving prime rib 🤙🏻
@knoxavebbq9 ай бұрын
Appreciate it! Thanks for watching!
@Jannerius9 ай бұрын
Hey Mr. Yim, I was one of your students at Niles North. I found your KZbin channel when you had a collab with Guga. I never knew you were a good cook! Good video!
@knoxavebbq9 ай бұрын
lol! Jan! Oh my goodness. That’s so funny. Happy holidays. Thanks for watching. Hope you’re well.
@Jannerius9 ай бұрын
Thanks Mr. Yim, you have a good holiday!@@knoxavebbq
@joedawg879 ай бұрын
Love doing the smoked prime rib, ill be doing that this weekend. I was thinking about using my BGE with the rotisserie for the sear...
@knoxavebbq9 ай бұрын
Doesn’t sound like a bad idea! Thanks for watching!
@jasonvantassel21619 ай бұрын
Great ideas with the horseradish! I'm going to try the creamed spinach, it looks good!
@knoxavebbq9 ай бұрын
Appreciate it. Thanks for watching. Gotta have the horseradish
@pwells19669 ай бұрын
Wow Joe! I've had prime rib out a few times and never got the hype. After watching your version, now I get it. I will do this soon, but unfortunately not this Christmas. BTW, about to watch Bradley Robison's take on this, lol! Great minds think alike...
@knoxavebbq9 ай бұрын
Appreciate it. Thanks for watching!
@hoop-a-loop9 ай бұрын
Wow - edge-to-edge for sure! Good job!
@knoxavebbq9 ай бұрын
appreciate it. hope this helps in your next cool.
@brisketwizard80049 ай бұрын
Great video/technique/explaination. I'm smoking 2 prime ribs Christmas morning on my Moberg 250. You can bet I'm using your tips. Here in Texas, when some product becomes popular in the BBQ world, HEB creates their own version. I guess now, they will begin offering Korean Newspaper!!! Love all your videos. Wishing you and your family a Merry Christmas and a Prosperous New Year.
@knoxavebbq9 ай бұрын
LOL! If they do stock up. Appreciate your kind words. Merry Christmas to you and yours as well.
@brisketwizard80049 ай бұрын
💯❤@@knoxavebbq
@keithtrosen79549 ай бұрын
Amazing. You are fkn awesome. I am using your tips because the results are obvious. Thank you for being so passionate with your trade. I get as excited waiting for your videos as I do with Stanley Robinson. Just sayn.
@knoxavebbq9 ай бұрын
Appreciate it. Thanks for watching. Let me know how it goes!
@Quechuladaasadero9 ай бұрын
Looks 🔥🔥 my boy!! Trying this method in a few days but in a kamado instead of my offset
@knoxavebbq9 ай бұрын
Nice. Thanks for watching
@bdubya24439 ай бұрын
Joe, that roast looks absolutely perfect!!! Nice work man
@knoxavebbq9 ай бұрын
Thanks! Yea, it was great.
@yuletak9 ай бұрын
Slow cooking makes choice rival prime. Excellent work!
@knoxavebbq9 ай бұрын
Appreciate it. Thanks for watching
@orion3149 ай бұрын
lol, have you tried dry aging the Korean newspaper? Love the content!
@knoxavebbq9 ай бұрын
I’ve go stuff from different years. Got some vintage ones made from the same tree. You don’t even know. Thanks for watching
@teesong68019 ай бұрын
I thought for sure you were Filipino until you had the Korean newspaper!! 😂. I will definitely try this recipe on Christmas! Pighting!!!
@knoxavebbq9 ай бұрын
I used to get that alot. Haha
@bobbywong93929 ай бұрын
Have to say, that's pretty good Joe. Your channel, Jeremy's, Bradley, and Guga provide good content and ideas for cooking ideas. But anyway Merry Christmas and a Happy New Year.
@knoxavebbq9 ай бұрын
Appreciate that! Thanks for watching
@davo9129 ай бұрын
is there something new in this video what hasn't done hundreds of times on youtube?
@bobbywong93929 ай бұрын
@@davo912 I don't know about everyone else, but to me this is new. Because I started watching KZbin videos and trying to learn how to cook. And perferably not the hard way.
@davo9129 ай бұрын
@@bobbywong9392 maybe be new to you if you haven't looked..the low and slow has been done hundreds of times , over and over and over..where do you think he got the idea from?
@davenothear43539 ай бұрын
Very nice. Thank you, Merry Christmas.....
@knoxavebbq9 ай бұрын
Appreciate it. Hope this helps
@billbryant12889 ай бұрын
A perfect prime rib without a Yorkshire pudding! Unthinkable! Inconceivable! Ha! Seriously, that rib roast looks perfect!
@knoxavebbq9 ай бұрын
Maybe next time. Haha
@jadendurham69519 ай бұрын
That looks amazing. Can’t wait to try this!
@knoxavebbq9 ай бұрын
Best of luck!
@lornekofman21639 ай бұрын
nice job! I like 120 to 130 int temp. cheers!
@knoxavebbq9 ай бұрын
thanks so much. appreciate you watching!
@Rob_Anthony9 ай бұрын
Great video Joe! Thank you!
@knoxavebbq9 ай бұрын
Thanks for watching!
@evastanton47279 ай бұрын
This is the most perfect roast on YT today, it looks so gorgeous and tender. I hope mine tastes as good as this looks, wow!!!!
@knoxavebbq9 ай бұрын
Season early, cook it low, rest it long , and sear it hot and fast. It should be good to go! Haha. Thanks for watching.
@johanramireztaffa98179 ай бұрын
Just put this together, it's delicious ty
@knoxavebbq9 ай бұрын
Awesome! Glad it turned out well.
@richardclark76799 ай бұрын
Absolutely perfect Prime Rib!!! Nice!
@knoxavebbq9 ай бұрын
Appreciate it. Thanks for watching
@RobertBrennanGplus9 ай бұрын
Love the cool down time after the smoke. What was the internal temperature after your final sear?
@knoxavebbq9 ай бұрын
Not sure. But based off of the color, probably between 125-135. Somewhere in that area. Thanks for watching!
@coolguitarchannel9 ай бұрын
This guy is a master of BBQ.
@knoxavebbq9 ай бұрын
Haha. Much appreciated. Putting myself out there so more ppl be able to see that.
@stanmoffitt92979 ай бұрын
Awesome Video! Thank You sir!
@knoxavebbq9 ай бұрын
Appreciate it! Thanks for watching. Hope it helps
@dennisbower9 ай бұрын
I’m a little nervous, my Korean newspaper is over a week old 😂 - Looks delicious Joe!
@knoxavebbq9 ай бұрын
It’ll still be amazing, but just won’t be perfect. 😁
@BenFeldman-kz7gt9 ай бұрын
Joe, You nailed it! Looks better than Brad’s (Chud’s BBQ), although he did a great Yorkshire pudding! Must be the Korean newspaper!
@knoxavebbq9 ай бұрын
It’s always the Korean newspaper. I wanted to try his so bad. Looked amazing
@NikCiccone9 ай бұрын
The shape turned out wonderful, even though you didn't tie it. Can I expect the same results or did you do something to prevent it from "slummping."
@knoxavebbq9 ай бұрын
I didn’t. I’ve never tied. Didn’t think it was necessary. But if you’re going to cook the entire roast and the shape is a little uneven, you may want to consider it so it cooks evenly.
@justwantmyrugback9 ай бұрын
Love it, was that regular vinegar for the cream sauce? Color looked like apple cider so just checking, will try this out
@knoxavebbq9 ай бұрын
It’s an aged sherry vinegar I’ve been liking a lot. But regular vinegar or some Leno juice even would be nice. Not too much though since it’s got a lot of acidity from the sour cream
@GC-cowchpotato9 ай бұрын
THE PERFECT PRIME RIB ! Thanks
@knoxavebbq9 ай бұрын
Appreciate it. Thanks for watching
@jeffjimenez34209 ай бұрын
Wow best one I've ever seen
@knoxavebbq9 ай бұрын
Appreciate it. Thanks so much for watching
@bud19719 ай бұрын
10:24 Looks amazing
@steveschwab9229 ай бұрын
Nicely done.
@knoxavebbq9 ай бұрын
appreicate it.
@elelyon5559 ай бұрын
Wonderful am gonna your method awesome 👍🏼🙏🏼😋
@knoxavebbq9 ай бұрын
Nice! Best of luck!
@BBake9 ай бұрын
Hey Joe! Quick question regarding your use of Korean Newspaper. I live in Houston, which houses the second highest Vietnamese population in the world outside of Vietnam. With that being said, can I use Vietnamese Newspaper due to its abundance in my area? Should I consider adding or changing anything else when subbing Vietnamese Newspaper in place of Korean Newspaper?
@knoxavebbq9 ай бұрын
I used to live in Houston. Based off of the Vietnamese food that I’ve had there, it’ll do just fine.
@ScottysBackYardBBQ9 ай бұрын
turned out amazing. nice job//
@knoxavebbq9 ай бұрын
Thanks for watching!
@ChicagoCrew9 ай бұрын
Have you tried using a salad spinner to get the water out of the spinach ?
@knoxavebbq9 ай бұрын
I have one, but couldn’t find it. Haha
@ronu504boy79 ай бұрын
Are you in New Orleans? Something about the background music.perfect brass and by the way prime rib looks delicious
@knoxavebbq9 ай бұрын
No. I’m far from New Orleans
@DavidJonesjr9 ай бұрын
Great job.
@knoxavebbq9 ай бұрын
Appreciate it. Thanks for watching
@TjAtvrider9 ай бұрын
Could you let it go more than 3 days to season for the prime rib ? Also are you covering it in the fridge on the rack ?
@knoxavebbq9 ай бұрын
You could….. but I wouldn’t recommend it going on much longer. After 3 days it’s seasoned, so to go any longer wouldnt make it better in my opinion. It’ll probably make the surface more jerky like and possibly have a more of an unpleasant cured flavor. I left it uncovered
@smokinjoeprestwood58899 ай бұрын
Gotta hand it to ya Mighty Joe, that is an awesome looking prime rib...😋😋😋
@knoxavebbq9 ай бұрын
Appreciate it! One of the best I’ve had! Haha. Thanks for watching!
@doctajuice9 ай бұрын
Bro I always thought the knewspaper added +10 flavor but now it's all of a sudden a temperature buff if you age it long enough? So if I just keep it in my inventory for like 6 months I can get +50 temperature?!?!? Next level
@knoxavebbq9 ай бұрын
it has multiple purposes. sadly, that's not how it works. like dry aged meats, longer doesnt necessarily mean better. at some point it's beyond usage. but i've said too much. the council i'm a part of wont be happy with all my sharing.
@summersands81053 ай бұрын
Throw a little fresh dill in that horseradish sauce and it is awesome on prime rib and any veggies you have with it.
@joeybones3149 ай бұрын
Hi Joe. Did you let it come to room temp before putting it on the smoker? Thank you for your videos. Have a great holiday!
@knoxavebbq9 ай бұрын
I did, but since I’m cooking at such a low temp it’s not as important if I were to cook it at a higher temp. Then I’d be more worried about them outside being hot and inside being cold.
@bernardjwolff9 ай бұрын
Joe, I'm making your demi glace this weekend. Do you have a ratio of the ingredients you used in that pan sauce? How much demi and how much stock?
@knoxavebbq9 ай бұрын
It was mostly probably a 3/4 stock and 1/4 Demi since the demi is so dense. But if you have only demi, I wouldn’t reduce it too much or else you won’t have too much sauce left over.
@bernardjwolff9 ай бұрын
@@knoxavebbq Thank you for the quick reply! And what was the ratio of stock and demi to the red wine? Was it 1:1?
@thomasnguyen28399 ай бұрын
Man that look yum .
@knoxavebbq9 ай бұрын
Thanks!
@78sound9 ай бұрын
so the final temp was just 110? Looked so good.
@knoxavebbq9 ай бұрын
No. Pulled it at 110, rested for about a hr and then seared it. So during that time it came up to about 125-135