Bone In Prime Rib Pellet Smoker

[@rustylamb3421]

Nice job just how I like to cook them good in oven that way to. Your kids are like mine I never get the bones

[@DeadBrokeBBQ]

I agree Rusty, a few times when it has been minus a billion out up here I have resorted to the oven!!!! Ya my boys love them prime rib bones!!! Remember if you do a good cook and want to share a couple pics to the live stream just email me them! Might get a few more IG subs for ya?!?!?! Thanks for watching and have a great week brother!

[@rustylamb3421]

@@DeadBrokeBBQ thanks will keep it in mind

[@DeadBrokeBBQ]

Up to you brother! No pressure at all!

[@camcuoi9444]

​@@DeadBrokeBBQhi how are you? Could you possibly tell me it's really 6 hrs? Or what I am learning thank you.

[@CherieMorrison-ci1bg]

I made this for Easter…your instructions were great and the roast turned out perfect!!! I can’t wait to watch more of your videos!!! Keep smoking!’n

[@DeadBrokeBBQ]

Glad I could help and I appreciate the comment!!!

[@doncegas9687]

Ran across one of your older videos this evening, dang that looks great, will need to give this a try...Nice job Ricer, keep up the great work!

[@DeadBrokeBBQ]

Heck ya Don!!! This was a great cook for sure!!! Thanks for watching!!

[@lynnkramer1211]

I want to suggest some advice about the seasoning rubs. I DO NOT ever buy production seasoning because of all the salt. Salt is always the 1st ingredient. Instead go over to the bulk seasoning department of the store and buy the different spices that you want. I use onion powder, garlic powder, and paprika powder and I also like some cayenne powder (be careful of this) and whatever YOU prefer. I allow my guests to put the amount of salt that they want to have on their food. I like the Himalayan salt as it is supposed to have about half of the sodium. The rest of the advice is spot on, and don't forget some Scotch on the Rocks.

[@DeadBrokeBBQ]

As long as you enjoy what you cook is all that matters. Thanks for watching!

[@icarussisyphus]

The best prime rib video. I like my steaks low and slow.

[@DeadBrokeBBQ]

Thanks for watching!!! I appreciate the comment!!

[@wolf-yw9wk]

you hit the perfect temp for rib roast. the fat starts to get a better render, the meat isnt chewy remains tender. I've never understood the idea of rare ribeyes they are too chewy the proteins aren't broken down properly and the fat hasn't really broken down. great temp range. nailed it. also good to see that fat trim so you can build bark. i think people don't understand that a good bark doesn't form on fat. and reality is even at 6 hrs the level of fat render for the temp you are using wouldn't be enough to render properly. if i really felt like putting in the time i could melt the fat down and use it to fortify the jus or whip it as it cools and blend into a compound butter or something. great cook. i'm looking to get one of these pellet pro's. waiting for them to be back in stock. happy with my current pellet grill (mak 2 star general) but want more space and i like that the length of this cooker gives you almost a true offset cooker if you were to cook a brisket or two up top with the heat source being so far down, whereas most pellet grills the heat source is too close to the brisket.

[@DeadBrokeBBQ]

Heck ya!! I agree on the fat for sure!! I will do a cook with the fat on it one of these days just for a video reference for others to see the difference. I prefer to trim it up to get that crusty edge!! I am very happy with both the Pellet Pro pits I own!! The horizontal holds temps like a champ and not a big difference from left to right. The vertical is a work horse!!!! Everything I have cooked on it has turned out great!! They have been selling out of the cabinets as soon as they get a shipment in lately, so see if they can get you on a list!!?? They are very friendly people and take a lot of pride in what they do!! Plus they make some pretty cool accessories!! Thanks for watching and leaving this comment for others to read!!!!!

[@wolf-yw9wk]

@@DeadBrokeBBQ awesome will see if they have a list. i came this cabinet via this page. saw the shape and thought.. this is what i've been looking for. i'll pop on over to their site and check the accessories as well. thanks for the info.

[@DeadBrokeBBQ]

Heck ya and tell them Ricer sent ya!! Good folks for sure!!!!

[@billhiggins8054]

Dude thank you so much for detailing temp at every step of the process. So many smoked prime rib videos tell you to pull at 115 but then just sear without letting you know if there was a carryover on first rest, if they're aiming for a certain internal temp on the sear, if there will be a second carryover after the sear. Your video provides so much reassurance 115-125-135. Boom. Doing my first ever tomorrow, so excited about it. Thanks again.

[@DeadBrokeBBQ]

Glad I could help Bill!!! Hope your prime rib turned out great for ya!!!!

[@jeffkuipers1030]

hi from brooklyn wisconsin that prime rib look great.

[@DeadBrokeBBQ]

Hi Jeff!! Thank you bro and I appreciate you watching!!! Hope you are enjoying the Holidays!!!

[@sonsofthunder-nw5vv]

A+ .....And a HomeRun Hitter! that looks like Prime Rib , from a expensive steak house!

[@DeadBrokeBBQ]

Glad you enjoyed it brother!! I was very happy with this one and I give the cooker the credit because man it got nice and hot and developed a great crust without penetrating so deep that I lost that pink goodness!! Watch them temps is always the key to prime but this one truly was perfect!!! Thanks for watching and I hope you have a great weekend!!

[@greasyhands5585]

Hey! Great video! Would you still recommend this as the best pellet smoker for doing large batches of beef jerky for a business 3 years later? Looking for something that is cost effective and can hit that low temp and not burn up on the edges like my current recteq pellet grill does. I can currently get a 40lb bag of good pellets for 19.99. I saw your video on the pro smoker smokehouse but I feel sawdust would be more of a pain and not as cost effective. Would love to hear your feedback on which one you recommend!

[@lancebuell9894]

well Ricer ya got the Mrs on this cook and time management on my part I waited until the slicing to call the wife in my wife is a prime rib lover and it didn't hurt showing her the prime rib and oh ya I'm waiting for them to come back in stock so I can order one .

[@DeadBrokeBBQ]

Heck ya!! This one turned out fantastic for sure!! I typically nail prime rib but that is because I have a lot of practice with them!! Expensive tastes!! ha ha Thanks for watching!!

[@johnkauffman1191]

Would’ve been nice to put in the smoker that you have. Good video though that way I can check out the price Of it. I have a couple pellet grills I got a Traeger and I have a Austin XL pit boss

[@DeadBrokeBBQ]

Smoke Daddy Pellet Pro 2300 cabinet smoker. I got other videos using this pit just got to check out the playlists.Thanks for watching!

[@AshKickinBBQ]

Absolutely awesome prime rib bro! Great cook, and that Pellet Pro did an AMAZING job! My mouth is literally watering at that crust, and the juice! Fantastic!

[@DeadBrokeBBQ]

Thanks Darrin! ya i was very happy how it turned out and I knew when I pulled it that it was going to be both a medium rare - medium. At least none of it was Well done or shoe leather like I have seen happen to others! But the 2300 got up to 485° and it really smacked it in the face quick!!ha ha Like always thanks for watching brother!!

[@AshKickinBBQ]

@@DeadBrokeBBQ damnnnn that’s impressive! She leather?! Ain’t nobody got time for that! 🤣🤣

[@DeadBrokeBBQ]

hahaha exactly!! Get it done why wait any longer than needed!!! ha ha

[@patricksnyder3446]

just wondering why you don't pack seasoning in between the bone and the meat before you tie it down?? I cut my rib the same way don't like the idea of cutting the bones off just to tie them back on??

[@DeadBrokeBBQ]

I do it different all the time. After cooking 100's of prime rib I get bored doing the same way every time I do one. Thanks for watching! Merry Christmas!

[@markthegunplumber8376]

i'm doing one on the Traeger for Christmas but my Butcher friend said to season under the bones that you cut away then tie them back down. that way you get more flavor in the center of the roast where it needs it. quite honestly most prime rib i've eaten lacks flavor in the center that's why i always try to get an end piece. i normally cook a beef tenderloin which is a way superior cut of meat IMHO.

[@DeadBrokeBBQ]

Oh ya I say it in one of my prime videos that sometimes I add in between the bones but I didn't on this one. I do it many different ways. Typically I do about 10 primes a year, Thanks for watching and ya dump a little in there! Have an awesome cook and a great Holiday Season!!

[@lorrangee9083]

Do you think I could use a smoke tube also? Would that be to much smoke?

[@DeadBrokeBBQ]

You sure can! I don't need a smoke tube for this pit because it smokes enough. Thanks for watching and enjoy your cook!

[@thomasoney9694]

Definately on my Christmas menu. Was debating using the Austin XL or try the rotisserie on the Performer. Haven't figured out how to monitor Temps on spinning meat yet tho..lol.

[@mikebowerstv]

I got a Meater probe just to use on my rotisserie.

[@DeadBrokeBBQ]

Great tip Mike!! I was going to suggest the same!!

[@DeadBrokeBBQ]

Like Mike said Tom get a Meater! Good investment!! I have one and I need to use it in a video one of these days!!!! Either pits are great but just keep that below 225 and that will help with the tenderness also!! Have a great weekend brother!!

[@stephenwilliams4406]

Nice Video, Thanks. Tell me, I've seen others cut the bones off a Prime Rib and then tie them back together. Either that way or your way of almost cutting it away, why is needed at all? If the point of tieing it back is to keep as much moisture and flavor in the meat, why cut it at all?

[@DeadBrokeBBQ]

I guess my comment never sent. Ok the only reason why the bones are cut is so it is easier to carve after it is cooked, IMO I get a little more even cook around the whole prime and you can get some seasoning and that part of the meat also. Thanks for watching!

[@epsmith19]

Looks great, what's the time per pound?

[@DeadBrokeBBQ]

Sorry Eric I don’t cook by a timer, that is more of an oven deal. I cook to temp around 122ish. Every pit and hunk of meat is different but I always plan for 4-5 hours.

[@epsmith19]

That was more my question.....how long for planning purposes

[@nickgibb4687]

Have you had a chance to use PS Seasiongs from Iron Ridge Wi

[@DeadBrokeBBQ]

Heck ya brother! I am a big fan of PS!!! Honestly I only use 2 brands these days for my cooks! PS and Sucklebusters! Thanks for watching!!

[@nickgibb4687]

@@DeadBrokeBBQ Im right down the road. did some drywall for them a few years back. good stuff

[@gaylantowle8618]

I am doing my first Prime Rib (Costco) for Christmas in a few days!!! I will be following your video! Great job!

[@DeadBrokeBBQ]

Awesome Gaylan!!! Probe placement is key bro and it is always better to be a little under done thank over cooked! There is usually someone in the house like me that likes it a little more rare!!! But this one was pretty spot on and the one I dod the week before on video I cheated in that one but that was perfectly cooked for my house hold. You got this and I really appreciate you watching!! Happy Holidays!!!

[@123ljf1]

Just finished watching both of your videos on prime rib on a pellet, both are great. Which smoker did you prefer the pellet pro vertical or the lone star grillz pellet.

[@DeadBrokeBBQ]

My favorite pellet smoker is my Lone Star Grillz. I really like the Smoke Daddy Pellet Pro also but if I had to make a choice I am going with the heavy duty steel construction! Plus the control head on the LSG is a lot better if you like running a pit with an app or the ability to store data from a cook! Thanks for watching!

[@wheelerk2012]

What size pan and rack did you have it sitting on? And where did you get them? Loved the video. Thanks.

[@DeadBrokeBBQ]

Hi Kevin and thank you! Here is the amazon link to the pan and rack I have but I obviously take off the silicone feet when I use them in my smokers! ha ha Thanks for watching and I hope you have an awesome Holiday Season! amzn.to/3mzIDUX

[@JudiChristopher]

Excellent Video... Thank you for sharing this. Question: Could you smoke Beef Jerky in this pellet smoker?

[@DeadBrokeBBQ]

Thank you for watching!! Yes this pit can easily do up some, well actually a lot of jerky!! I have plans hopefully in the next month to film a video doing up some jerky in it!! Have a great weekend and I appreciate you leaving a comment!!

[@JudiChristopher]

@@DeadBrokeBBQ That is great... Please let me know when you do the beef jerky video... that is so exciting. My family comes from a long line of Bar-B-Quers, Dallas Texas back to the 50s... everything scratched, even the house dressing etc... I am 66 years old now... an am free to do Beef Jerky as a Business... but I don't want to just dehydrate it (boring). I love smoking, and was thinking about the pellet smoker. Can't wait to see your video...

[@JudiChristopher]

@@DeadBrokeBBQ What is the name of this pellet smoker?

[@DeadBrokeBBQ]

You bet!! Like I say hoping mid January to film some jerky videos on that pit and plan to do some sausage in it also!! Good luck with the business adventure!! Sounds like you got the training so it you just got to start!!

[@DeadBrokeBBQ]

This is a Smoke Daddy Pellet Pro 2300 Vertical. I absolutely love this pit! Plenty of room and so far everything I have done has been spot on with no issues!! Now another great smoker for jerky and sausage in from PS Seasoning. They have 1 that is electric and one that is more commercial that is pellet fueled but you can get a couple of the Smoke Daddy's for what PS's pellet costs. My next video that I am editing right now is a brisket on this cooker and it was the very first cook I did but I had to edit the Prime Rib and Ham video first to make the Holiday rush!! ha ha Plus my good friend Rus Jones from Smoky Ribs has the PS smoker and he told me it is by far the best one he has used for smoking jerky and sausage in! I might get one from PS next year!?!?! Hope this helps you out!!

[@T1DSUX]

What is and shy do you need to let the white smoke out please?

[@DeadBrokeBBQ]

The start up smoke is always a little dirty with a little extra gas and can combust which could cause a little small explosion in the chamber so it is just better to let that get out of the chamber with the lid open. Once the fan really starts blowing then you should have a good and even burning fire so you can close up the lid and preheat the pit!

[@JonathanReichel]

I've watched four videos today and this is the only one that claims to be making a smoked rare- medium rare roast and actually pulls it off! everybody else's is way overcooked and they just pretend it's the right temperature. This is a legit recipe. I'm going to follow it to the tea and report back Christmas day... I really believe that the lower temperature and pulling it out at 115° is key...

[@DeadBrokeBBQ]

Hey Jonathan thank you!! Ya probe placement is key and if you watch my prime that I did a week earlier that was really spot on medium rare!!! But I admit I cheated with a flame thrower to sear it up!!! ha ha Good luck but I always tell everyone better to pull it a bit early and have that center leaning to the rare than have everything look like roast beef!!! Thanks for watching and have a wonderful Christmas Holiday season!!!

[@viscache1]

If you buy at Costco you’re paying double the going holiday sale price at Yoke’s (premium grass fed Hereford beef at $7.99lb.). Just got my 15lb. Roast to go with the lamb we slaughtered for Christmas through Easter! Yum! (R.I.P. ‘Ram-beau’)

[@DeadBrokeBBQ]

Now that sounds like a FEAST!! No Yoke's around by me and honestly Costco is the cheapest here typically. Plus if I want a bone in my options really get slim to none! But awesome to hear you can get some good grass fed for that price! Thanks for watching and enjoy the Holiday Season!!!

[@regularguysmokingfood]

I don’t want to sound stupid but why do you have to pull it when you turn it up to 450 ? I am very green so I’m just trying to learn. Thx so much.

[@DeadBrokeBBQ]

If you don't pull it the outside couple inches will get overdone while it is heating up. You want to stop the cooking process before you sear the outside!! Thanks for watching!

[@joeguilfoyle1922]

Great video. I've cooked this before and it was awesome and I'm doing it again right now. I'm curious though, is there any reason you put the probes in at 1 hour and not at the beginning when you first put it in? Does it matter? Thanks again.

[@DeadBrokeBBQ]

I have cooked so many prime ribs I know that I have plenty of time and no need to monitor temps honestly for a couple hours on a chunk this big. Makes zero difference on the cook. Thanks for watching and enjoy that prime rib brother!!

[@joeguilfoyle1922]

@@DeadBrokeBBQ Thanks for the fast reply. I asked because I saw a different video who did the same thing. Thought maybe there was a specific reason :-) Thanks again!

[@DeadBrokeBBQ]

It really just boils down to why monitor it and run down your battery. This pit though I can plug my Signals right in because of the recetical on the back of the hopper. Thanks again for watching and have fun!!

[@joker3092]

After my Dino size beef rib bones came out great, I am attempting a prime rib today once again using your video as the guide. That Prime that you cooked was 100% perfect, hoping for same results. I'll try not to beat the meat with too much heat(hard,but I'll try)🤣

[@DeadBrokeBBQ]

How did it go!?!?!?! Hahaha ya never beat your meat!!! ha ha

[@joker3092]

@@DeadBrokeBBQ Actually,pretty good.Looked somewhat like your's.Low and slow is the correct way(5.5 hrs @225 w/a butter/herbes de provence coating) I'm happy with the results.😁

[@DeadBrokeBBQ]

Awesome to hear bro!! The more ya do it the easier it gets!!! Again thanks for watching!!

[@mikebowerstv]

That looks awesome. Cuts like Prime Rib is where pellet grills really shine!!

[@DeadBrokeBBQ]

Thanks Mike!! Heck ya bro they really do a good job and overall I like pellet grills but one of these days I will have an offset again!!! Pennies from heaven!!! hahaha Thanks for watching and have a great weekend bro!!

[@304BBQ]

Looks amazing man sorry I missed the premiere today. One question whats the reason you tie it up with butcher twine?

[@DeadBrokeBBQ]

All good Matt!! You hardly miss a beat brother!! You tie it up so the meat is a little more uniform. Helps with more even cooking. I do that on all my bigger cuts of meat!! Thanks for watching brother and I hope you enjoy your weekend!

[@304BBQ]

@@DeadBrokeBBQ awesome thank ya and will do looking forward to Sundays livestream

[@DeadBrokeBBQ]

Awesome brother and I appreciate you joining in on the fun!!

[@victorbenner539]

Howdy sir. I missed this way back when. I don't remember that smoker. And this is the first time I have seen the full strip bone in Ribeye before being cut like you did. What a monster. Ricer this was a great video. Honestly I miss these wonderful videos. But I understand. Still it would be nice if you could occasionally throw some of us "old dogs" a bone or two. Anyway have a great day 🌞 😊.

[@DeadBrokeBBQ]

I gave this pit to my church and they use it all the time!! I hope to do some cook videos this late summer going into fall! I got a new smoker coming and I can't wait until it gets here!! I am sure there is a lot of videos you missed of mine, KZbin doesn't promote everything I do!!!!!! hahaha Thanks for watching Victor!!

[@victorbenner539]

@DeadBrokeBBQ OK I have to say something here. When they use that smoker does anyone say " Holy Smokes? " Sorry but I couldn't help myself. Have a great day. 🌞

[@DeadBrokeBBQ]

@@victorbenner539 hahahaha they might!!!

[@alwash9323]

I have a question what if you wanted to cook it well how would you go about doing that

[@DeadBrokeBBQ]

I wouldn't, I would buy a nice ham instead.

[@alwash9323]

Thank you for helping me out with that one

[@DeadBrokeBBQ]

Well done prime rib that you spent $200-$300 to make it tough. You are better off buying something for a 1/4 of the price that you can enjoy just as much.

[@samchase5983]

I’m definitely making this recipe tomorrow! Any ideas how much longer the cook time might be for doing the whole packer at once? Trying to gauge the timing and decide if I should cut it in half for the cook or cook it whole.

[@DeadBrokeBBQ]

Thanks for watching Sam! There are a lot of variables, pounds, cooker, outside temp but plan for 7-8 hours. You can always turn your cooker up a few degrees if you need to get it done a little quicker. Have a wonderful Holiday Season!!!

[@ronmiller1913]

That looks amazing I just bought a pellet smoker too I’m anxious to try your recipe looks delicious thank you

[@DeadBrokeBBQ]

Heck ya Ron!!! Key thing is it is better to pull it early and leave it under foil longer if needed to get to your temp!! Thanks for watching!!

[@ryancinker7497]

Love the video. Prime rib looks fantastic. Quick question...I have same smoke and I live in north dakota. I have notice dirty condensation coming out of it and staining the driveway. Have you had this issue? I was told to open top vent wide open. I see you put that plate to stop heat on top. Dennis at smoke daddy told me to open vent so curious if you have condensation issue

[@DeadBrokeBBQ]

Thank you! I have not seen any really yet but obviously you pull out a rack you will make a mess unless you got a matte under the front door. The first cook I did on it was a brisket but I have to get these holiday cooks edited first. In that video I did not use the baffle and I still have not opened the top vent in any of my first 3 cooks on it. I am doing some dry mopping ribs tomorrow so I will pay extra attention to see if any condensation starts to build. Now I have not loaded this cooker up yet either but thinking around Christmas I have a big cook planned! Have a great weekend!!!

[@ryancinker7497]

@@DeadBrokeBBQ thank you. I love the smoker. I have had it since july and put it to the test so far. It handles everything

[@DeadBrokeBBQ]

Awesome and glad to hear that!! So far I am very happy with mine!!

[@mmr0221]

This looks amazing, great job!

[@DeadBrokeBBQ]

Thanks brother!!

[@PhocusJoe]

First of the month at noon? Must be in the south.

[@DeadBrokeBBQ]

Way up north our whistle goes Monday thru Friday at noon.

[@viscache1]

“We’ll get that probe outta there..” -said the Alien!

[@DeadBrokeBBQ]

Hahaha good one!

[@madwoodbbq3834]

man that looks so good i want steak now

[@DeadBrokeBBQ]

Hahaha I hear you Terry!! I was craving some ribeye the whole time I was editing this one!! Looks like I have to do another prime again for Christmas!! Thanks for watching brother!

[@BBQPITDOG]

It's a 10 Ricer! Enough said! Wisconsin is lucky to have you! Take care bud!!

[@DeadBrokeBBQ]

Wow thank you Rob!!! Yes I was pretty happy about how this one turned out but the crust on this one was incredible!! I hope you are doing good down there!!! Like always I appreciate you watching and have a great weekend brother!!!!!!!

[@rodneywolfe1652]

Love ya bruh... you are my go to expert! Been Bar-B-Q 'n for years but never hurts to watch a master getter done, for tips and tricks.

[@DeadBrokeBBQ]

Why thank you Rodney!! Glad you watch my videos brother!!! Have a great week!!

[@PicklesBBQandCooking]

That is one perfectly cooked prime rib! Perfect medium rare and juicy as all get out!

[@DeadBrokeBBQ]

Ya Charley pretty dang happy the way this one turned out!! Talk about a gusher on the cutting board!! hahaha Thanks for joining in and I hope you have a great weekend brother!

[@Rbouch]

That prime rib looked amazing!!! Yummy!

[@DeadBrokeBBQ]

Thank you Robert and I appreciate you watching!!! Have a great weekend!!

[@robertweber3140]

That was a great cook Ricer and a good demo of the PPV 2300. It really did good and you have sold me on its capabilities.

[@DeadBrokeBBQ]

Awesome Robert!!! The 2300 is my favorite cooker to use right now!! I absolutely love it!! Now there are things I hope to see them maybe add to it in the future like being insulated for us northern BBQ'ers but as far as performance and the product that I have done on it so far everything has turned out fantastic!! You got a lot of room in this pit and everything from Smoke Daddy just works!! Thanks for watching!!

[@txfieros]

Great cook Ricer! A must try.

[@DeadBrokeBBQ]

Thank you Krash!! Yes it is worth every penny and so dang good bro!! Have a great weekend!!

[@minibikemadman]

Great video going to try to do a smaller one on my green mountain Davey crocket.

[@DeadBrokeBBQ]

Heck ya!!! So dang easy and so darn good!! Thanks for watching and enjoy!!!!

[@501BBQ]

Man that looked amazing! Nice Job🔥🔥🔥

[@DeadBrokeBBQ]

Thanks 501!! I always enjoy a good prime rib! I appreciate you watching and have a great week!!

[@brandensoutdoorb-channel8084]

Im making this tomorrow!

[@DeadBrokeBBQ]

Awesome and have fun Braden!!! Got to love Prime Rib!!! Have a wonderful Holiday Season!!

[@CookinWithJames]

That prime rib looked amazing! Happy holidays!

[@DeadBrokeBBQ]

Thanks James and everyone really enjoyed it. Plus it was a fun cook for me!!! Thanks for watching and I hope you are having a great holiday season!!!

[@TomHorsmanAmateurBBQ]

Nicely done Ricer!

[@DeadBrokeBBQ]

Thank you Tom!!! Man for my first prime on the vertical I was pretty happy how it turned out for sure!! Next time it will be even better though!! hahaha I appreciate you watching and have a great weekend!!

[@alexibarra3394]

I’m trying this cook method for Christmas!!!

[@DeadBrokeBBQ]

Awesome Alex!! Enjoy brother and have fun!!

[@SmokyRibsBBQ]

Jeff you are two for two brother! That was an absolute fantastic prime rib! The perfect color on the crust with no burnt char, just beautiful bumper to bumper on the inside! The spinalis looked incredible with the smoke ring. You owe me a beer BTW. I spit half of mine out when I heard that cow moo 🤣

[@DeadBrokeBBQ]

Thank you Rus!!! Ya this one turned out pretty dang good. Now obviously doing it this way you get a little carry over on that spinalis but hey it still tastes good with all the fat marbling in that bite!! The crust certainly was the best part of this cook IMO! Those cherry pellet gave it a great reddish color and it darkened up after resting under foil a little more but dang this one was gushing!! I will replace that beer with a 12ver one of these days when I get down to Biloxi. When I cut and I get that pink on beef the video gets a moo because I am a happy cook!! hahaha Like always brother thanks for watching and I hope you have a great weekend!!

[@edwardkamaka]

About how long did you run your pellet smoker for that size Rib?

[@DeadBrokeBBQ]

I usually plan for 4-6 hours just depends on the weight. I think I say in the video how long I ran it but I can't remember this actual cook time. They all cook a little different depending on the style of pit I use to do it also. I always run it up about -10° of my desired temp and give it that 30 minute rest. If I need to speed up the process I just turn up the heat a bit but not a lot because that certainly gives you more of a grey inside edge and I try hard for that wall to wall pink. I always suggest to do a practice run before the big event on a new cooker, this way you at least got a grip on how your pit will react! Thanks for watching and man prime rib is freaking awesome when it is done to your liking!!!

[@LetsgetNuszBBQ]

Prime rib! Yummy!

[@DeadBrokeBBQ]

Yes prime rib is one of my favorites bro!! Thanks for watching brother and have a great weekend!!

[@johnboticki9154]

Here in Wiscahnsin. Classic. Go pack.

[@DeadBrokeBBQ]

Thanks for checking in brother!! Ya I was very happy with this cool for sure!! Welcome to Dead Broke BBQ of WISCONSIN family!! Certainly be nice to get back in the big game again!! Done done da done da done Go Pack Go!! Ha ha

[@CookingwithAnadi]

Yummm so amazingly cooked! That looks like it was so much fun to make, wish I could get my plate and come on over for dinner haha. Super juicy, I'm sure you had one crazy feast with this!

[@DeadBrokeBBQ]

Oh ya Anadi!! This one was gushing on the cutting board!! Turned out pretty dang good and everyone was very happy with the meal!! Thanks for watching and have a great weekend!!

[@barryranney361]

I’ll be doing one of those on Christmas Day for dinner

[@DeadBrokeBBQ]

Awesome Barry!! One of my favorite things to cook for sure Barry!!! Thanks for watching and have a Happy Holiday Season brother!!

[@chucklewis5997]

Looks great, I am cooking one this weekend. I can't wait to try.

[@DeadBrokeBBQ]

Best way to cook a prime IMO! Thanks for watching!!

[@parleywayman3454]

I have a 23 pounder with seven bones how do you recommend I cook this on my pellet smoker?

[@DeadBrokeBBQ]

Same way as I did but yours will take 7-8 hours and I would get it out of the fridge for 3 hours prior to cooking it. Thanks for watching and good luck!

[@parleywayman3454]

Thank you

[@OverlandTravelAdventures]

Thanks!

[@DeadBrokeBBQ]

Thank you and you are welcome!!

[@chuckdavis572]

Looks awesome! I do something similar on my yoder YS640. You can't beat a nice, smoked prime rib!

[@rhemsing3857]

Big ups for this video. Informative trimming, too!

[@DeadBrokeBBQ]

Thank you and I am glad I could help!! Thanks for watching!

[@dynodansmoking]

Great job. I have about 8 roast to do for people. Christmas Eve and Day....... Thanks for the vid

[@DeadBrokeBBQ]

Thank you Dan! That is a lot of prime to do!! That is awesome brother!! I appreciate you watching and have a great weekend bro!!

[@dewaynegarrett8382]

Wow mine is at 105 after only 2hrs at 220. I was expecting 5 ish hrs this one maybe done quicker.

[@DeadBrokeBBQ]

Ya you never know plus I did this cook when it was like 30 outside so temps will always very some. Main thing is when you pull it what is the internal temp!! Thanks for watching and I hope you crushed you cook!!

[@Moondoggy1941]

How much does a 4 bone typically weigh? Thanks

[@DeadBrokeBBQ]

8 to 10 pounds but this one was around 15. But it just depends on what side they cut the 4 bones also. I cut this 4 bone out of the fat end because we had 8 people coming over that evening. Thanks for watching!!! Enjoy the Holiday season!!

[@janarkas252]

Perfectly cooked Prime rib Ricer!! enjoyed the video👌🏻

[@DeadBrokeBBQ]

Awesome and I am glad you enjoyed the cook!! I just enjoy doing prime rib and I am happy I filmed a couple of them this year!! I appreciate you watching and leaving a comment!! Have a wonderful Holiday Season!!

[@TonyMuniz-ec3ri]

225 degree for prime rib , how long would it take for 18lb rib, just looking for idea.

[@DeadBrokeBBQ]

around 6-7 hours. Thanks for watching!

[@neihanamacdonald2727]

Love your work man. Your personality really makes it worth watching. Taking your tips through Christmas Day in NZ

[@DeadBrokeBBQ]

Awesome bro and thank you for the kind words!! Have a wonderful Christmas and good luck on that cook! You got this!! I appreciate you watching and leaving a comment!!

[@zoomnfinancial]

Well done on the video. Done a few of them that way myself on the Weber SM. 2021 will be on the new RecTec 700.

[@DeadBrokeBBQ]

Awesome Scott!! O love pellet grills for the time savings!! Still enjoy live fire cooking more than an easy bake but having a little extra free time during the weekend certainly has its benefits!! Thanks for watching and have fun with that RecTeq! Happy Holidays!!

[@TaylorsFSCooking]

This looks absolutely fantastic, and that cooker did an an,amazing, job.

[@DeadBrokeBBQ]

Ya Taylor I was very happy how this one turned out for sure!! The Pellet Pro Vertical is now my favorite pit I am running!! Thanks for watching!!

[@chris818529]

How long would you recommend smoking 2 bone prime rib?

[@DeadBrokeBBQ]

All depends on weight and doneness. I typically plan for about 3 hours when I do a 2 bone for the family but if it is a bigger chunk I plan for 4. Better to be done a little early then every one fill up on cookies and pretzels!! Well maybe not because prime the next morning goes great with eggs!! hahaha Thanks for watching and just give yourself a little extra time to jack it out of the park perfect! Hope you enjoy the Holiday Season!!

[@chris818529]

@@DeadBrokeBBQ you're right prime with eggs is great. Heat it up in the skillet just after the eggs is excellent

[@brianveestrom6784]

OK, now I want some prime rib. Great cook Ricer!

[@DeadBrokeBBQ]

Ya Brian while I was editing this one I kept saying I need to cook another one this weekend!! haha Thanks for watching brother! Have a great weekend!!

[@carlrandle9829]

That Rib looks nice Brother

[@DeadBrokeBBQ]

Thanks for watching!

[@whitetigertas]

another great video!!! keep it up Ricer

[@DeadBrokeBBQ]

Thank you Troy!!! I appreciate you watching and have a great weekend!!

[@XavierChairezXTC]

I have a treater, what the hell is the smoke setting for? This makes no sense to me. It has a smoke setting but we’re using the temperature settings. Pls help

[@XavierChairezXTC]

Traeger*

[@DeadBrokeBBQ]

Well Xavier that is for low smoke cooking like bacon or sausage. Typically the temps hang right around 160° but you can also start a cook off and while that meat is cold it will soak up a little more smoky flavor IMO!! Thanks for watching brother!!

[@johnhirschbeck172]

Excellent video

[@DeadBrokeBBQ]

Thank you John!!!

[@backyardq1850]

Amazing looking cook

[@DeadBrokeBBQ]

Thank you and I appreciate you watching!! Have a great weekend!!

[@rodmackenzie1450]

Hmmm...no info link for Pellet Pro

[@DeadBrokeBBQ]

There should be a link for Smoke Daddy in there?? Smoke Daddy Pellet Pro 2300. Thanks for watching!

[@Snake_808.]

Haha we have the same alarm in our town...freaks people out when they come over. Great video man 👌

[@DeadBrokeBBQ]

Ya I filmed this on Thanksgiving and forgot it wasn't the weekend!!! ha ha dang noon whistle!! ha ha I appreciate you watching and I hope to see you in the comments in the future brother!! Have a wonderful Holiday Season!

[@TaylorsFSCooking]

Those ribs are my favorite

[@DeadBrokeBBQ]

Hahaha ya I get pissed it they are all gone because those are so good with a little vinegar bbq sauce on them! I appreciate you dropping by Taylor!! Have a great evening!!

[@LT905yoc]

New Sub here! Dang that looks fantastic!

[@DeadBrokeBBQ]

Thank you Adam!!! I appreciate you watching and leaving a comment!! Welcome to the Dead broke BBQ family brother!!

[@hillbillybbq]

Looks great buddy! I like that smoker!

[@DeadBrokeBBQ]

This one is now my favorite of the bunch!! Love how good it runs and soon I will be loading up a few racks and testing it out with more protein in there to see how it handles!! I hope you are having a great weekend bto and thanks for watching!!

[@ronrocha316]

Looks Awesome! Nice job 👍

[@DeadBrokeBBQ]

Thanks Ron!! I appreciate you leaving a comment!!

[@troyv8302]

That looked good. Going to be steeling your method for my Christmas prime rib this year. Should have my first vertical pellet smoker by then so your timing on this was perfect. Thanks!

[@DeadBrokeBBQ]

Awesome Troy!! Obviously time and temp play a factor but just keep an eye on those internals!! Now I typically like mine a little more on the rare side so if you are the same way pull it at 120° that will give you a good rare to medium rare finish!! But of course the spinalis will darken up a bit they way I did this one but that is always good even if it is a little over! Thanks for watching and have fun with the new vertical!! I absolutely love mine!!

[@austinschweitzer6013]

Go Packers!!!

[@DeadBrokeBBQ]

You betcha brother!!!! Thanks for watching and i hope you have an awesome Holiday Season!!

[@udontneedtoknow6816]

Never cut the bone off till its done cooking. Bone = flavor.

[@DB-im1yl]

Looks awesome Ricer! I’m gearing up for my New Years prime cook!

[@DeadBrokeBBQ]

Awesome DB!!! You will love a good chunk of prime rib!! Just make sure you pull it at 122° is you want the beautiful pink center!! The outsides are for the in-law's but you keep that center for your pit master privilege!! hahaha Thanks for watching and have a great weekend bro!!

[@hillbillybbq]

Looks good buddy!

[@DeadBrokeBBQ]

Heck ya Mike!! I hope you had a Merry Christmas last week!! Happy New Year bro, been a while!!!

[@cookingwithbigcat]

Damn that looked awesome, super juicy!!!

[@DeadBrokeBBQ]

Thanks Mike!!! I really enjoyed this one and talk about a gusher!! hahaha Thanks for watching and have a great weekend Mike!!

[@johnhirschbeck172]

Great video

[@bennituchman5085]

Can you add the music set list to the description?

[@DeadBrokeBBQ]

Hi Benni all my music comes from Audio Jungle and I pay for the copy rights to use them. If you are interested in them still send me an email to [e-mail] and I can give you a list there. Thanks for watching!!

[@TheRealDjango_]

Nice!!!!!

[@DeadBrokeBBQ]

Thank you!!

[@ItsRyanTurley]

Nicely done Ricer! New sub here. Found you from Pickles live this past weekend! This prime rib looked fantastic... I posted a similar video on my channel last week. Happy Holidays Brother 🔥💨

[@DeadBrokeBBQ]

Hi Ryan! That certainly was a wild live stream!!! hahaha Ya I was pretty happy the way this one turned out for sure! Especially that crust!! I will try to go check out your prime video and thanks for joining the Dead Broke BBQ family brother!!

[@ngatiramona]

A big beautiful bronzed beefy beasty!👏👏👏🤘🥰🥰You weren't kidding, this rocked so hard, ACDC wants to write it a theme song. ❤🧡💛💙💜

[@DeadBrokeBBQ]

Hahahaha now that would be awesome!!! ha ha this one certainly was fun! Thanks for watching and I hope you have a wonderful week!!

[@rahdawgsbbq5948]

Killer Roast Man

[@DeadBrokeBBQ]

Thank you for watching! I really appreciate it and have a great week!!

[@joej8412]

Great vid! Boy am I glad I ran into you today! Looking forward to seeing how the Tenderloin turns out! Happy Holidays to you and your family Brother!

[@DeadBrokeBBQ]

Yes it was awesome chatting with a fellow bbq enthusiast from Wisconsin like myself!! Ya I am going to crush this tenderloin!! You might not see the video for a month because of some other obligations I got going right now but this is going to be good!!! Thanks for joining the Dead Broke BBQ family and my email is [e-mail]!!! Happy Holidays to you and yours Joe!!

[@alexhenry6548]

Thanks for this video! Gives me confidence in making one next week. I have been watching your videos since I got the DLX in September and appreciate all the tips you throw out there!

[@DeadBrokeBBQ]

Awesome Alex!! Prime is super easy but because it is so expensive everyone is nervous to cook, even me that has done around 100 of them!! What I have learned is the that the probe placement is key and run the cooker low 220-225 on that DLX. On my DLX it runs 25° hotter so I would certainly put it on the middle rack and set it at 200°. Run it to internal 110° take it off and let it rest while I crank it up to max sear. But I wouldn't open the sear box just get the cooker hot 600ish and then put the prime back in until it hit 122° if you are more of a medium rare and 125° if you are looking more of a medium rare-medium. The outside edge pieces are for those who feel pink meat is not done. You got this and I appreciate you watching my videos!! Have a wonderful Holiday Season!!

[@alexhenry6548]

@@DeadBrokeBBQ thanks for those tips! I think I might be able to pull off Christmas dinner now!

[@alexhenry6548]

Thanks again, everything came out perfectly!!

[@williammyers8330]

Looks awesome bro!!

[@DeadBrokeBBQ]

Thanks Mr Myers!!! This certainly was a fun cook with a fantastic finish!! I appreciate you watching and Happy Holidays brother!