How to reverse sear smoked prime rib using the cold grate technique

[@papp927]

Wow that looks absolutely amazing I have recently converted from gas to charcoal with my first Weber kettle and the flavors are phenomenal I can't believe I've missed out for so many years next on my list is to eventually purchase the slow and sear. But I got a butter up the Wife for that one. Excellent video guys I always look forward to seeing your next.

[@SnSGrills]

Thanks! Remember Father's Day is coming up so that might be an opportunity for you... or perhaps you need the SnS to make her a nice Prime Rib dinner for Mommy day. Or if you're in the no kids zone you can head over to our Facebook group for more tips on spouse approval for SnS acquisition. lol facebook.com/groups/1885522028370703/

[@handcannon1388]

Hey, buttering the wife can be fun, too. Sounds like a win-win.

[@valeriocoltella4743]

Yesterday I made my first Prime Rib thanks to this video: AMAZING! Thanks from Rome (Italy)!

[@SnSGrills]

Great job! So happy you had great success!

[@Giftedmike359]

Any day is a better day when these two post a new video!

[@SnSGrills]

LOL that's a fine compliment Michael, thanks!

[@brianshenk6912]

You’ve got several renditions of this cook on your channel and for me, this one’s still the best. It’s my go to refresher course every year. Getting ready for another EPIC Christmas roast!

[@edwilliams636]

You guys made my day. A big prime rib is a Christmas tradition here. This year I will be using my new slow N' Sear and following this video to the letter. Thanks!

[@SnSGrills]

Thanks! You have a bit of a wait till X-Mas but it's definitely worth looking forward to!

[@llamawizard]

Wow! Amazing cook! This is THE technique for cooking prime rib. I wish I could show this to all the sous vide fan boys (Chef Steps) and watch 'em drool.

[@SnSGrills]

AGREE! Thanks for watching!

[@jrocthadino]

So I followed this technique and it worked perfectly . Unbelievable - removing the bone prior to cooking is smart, and the rub was amazing. I don't have a slow n sear, so I just used one weber basket - kept the temp between 215 and 245 - and it was amazing. Good job adrenaline BBQ!

[@EnochLight]

Yep! Removing the bone before smoking actually allows you to *ADD* flavor, as you can season/salt the side that would normally be hidden by the bone, as well as get a nice smoke layer on that side. Leaving the bone in for flavor is a total myth.

[@RyanAdams-ov4lx]

it is not a myth, all you do is cut the bones off and season that side like all the others and then tie the bones back on.@@EnochLight

[@coolkid7151]

Such an educational video. Thanks for teaching me! I don’t have anyone else to.

[@SnSGrills]

Glad you enjoyed it!

[@nickreggiardo9678]

Looks absolutely incredible. Perfect doneness and edges not over cooked. Trying this today.

[@SnSGrills]

Hope you enjoy

[@nickreggiardo9678]

@@SnSGrills we very much did enjoy. Great technique.

[@jeffkaps3128]

Great video guys! Dave, really enjoy these videos with Justin! The combination of both of your personalities is awesome... thanks

[@SnSGrills]

Thanks Hondo!

[@MasonOnyxLee]

I bought a 19lb USDA Prime Ribeye from Costco and dry aged it for 36 days. I'm reverse searing it tomorrow on my BGE. I trimmed it all up today and applied salt, pepper, thyme, and garlic cloves. It should turn out amazing.

[@HeavyMetalBarBQue]

Perfect piece of meat, perfect seasonings, perfect cooking method, perfect explanation of the process! \m/

[@BabyBackManiac]

The drip pan is still in my grill. I know this is gross but it smells amazing. That rub is worth trying if you get a chance.

[@SnSGrills]

Heavy Metal Bar-B-Que thanks! Glad you liked it.

[@TheDeAngeloo]

This is what im making for christmas day!!! Cannot wait!!!

[@johncucinski3092]

Wish I could give you guys 100 thumbs up. I watch this every time I cook a rib roast on the Weber kettle. I also like how the bald guy looks like the dad, Red from That 70s Show.

[@johncucinski3092]

@FooBar Maximus Did you see the end results from this video, they nailed it on the Weber? I no longer have a Weber but still have a kettle grill. It takes a little manipulation as shown in the video but you can get low temp cooking on a Weber and essentially have the same process and results of a stand alone smoker.

[@jamesselvage4387]

@FooBar Maximus Keep trolling

[@scottbarbara5016]

Got my Slow-n-Sear about a year ago and I can't get enough of it! That prime rib looks out of this world delicious. I did one similar to this for Christmas. After watching your video, I have to go find another Prime - Prime rib roast for this weekend! Thanks for all your videos! Oh, tell me about those silicone (?) gloves you used to lift the hot roast & grates with. I would like to find some of those.

[@peterjc2121]

Just to add to yesterday's comment: I applied the technique(s) you suggested and had a great result. Thanks for such a worthwhile clip. For the interest of other Australian BBQers, I used a couple of small pieces of red gum for the smoke. Very nice (non acrid) flavour.

[@SnSGrills]

Awesome. Thanks for letting us know how it turned out!

[@95SLE]

Posting to an old video. Doing a rib in prime rib tomorrow. Decided to remove the ribs as you suggested. Should be a great cook. BTW I purchases a S&S and have to say it is the best accessory ever for a Weber Kettle. Looking forward to dinner tomorrow, July 4th.

[@peterjc2121]

Thanks for a great presentation. I will be using this technique on a small beef roast tomorrow. And your background (cooking) music track is really pleasant.

[@Gquebbqco]

Another great video guys! Dang that looked good!

[@SnSGrills]

Thanks Jason! I'm still thinking about that brisket you did the other day.

[@GadjetGriller]

As always GREAT video Guys!! i would have ninja'd That end piece when no body was looking!!

[@SnSGrills]

Justin would have too, so I was always looking!

[@oren5230]

Absolutely beautiful. I could see the roast jiggle when you cut it. Outstanding.

[@SnSGrills]

Oh yea! That roast came with enough jiggle to make anyone happy inside.

[@AlexZander688]

Mighty tasty prime rib! After the prime rib is cooked I like to separate the cap from the eye and give a quick extra sear to the layer of fat on the cap that surrounds the eye. And when cooking rib-eye steaks, I separate the cap for the eye and cook them separate. It gets better rendering and crisping up of all that tasty fat.

[@SnSGrills]

Sounds great, Alex!

[@flylice2x]

Did this in a Bradley Smoker and came out great including the searing.

[@rickw.7868]

Great cook guys! That turned out amazing.

[@SnSGrills]

It really did. Thanks!

[@BarlowBBQ]

Looks great gents! Thanks for sharing!

[@SnSGrills]

Thank you!

[@matthewmelick9160]

Bones may not add flavor but it helps protect the meat for that nice med/rare.

[@PixelPirate269]

Good video! The final product looks fantastic. Here's a thought for those who like the bones... While the ribs in a rib roast serve mainly as a rack to support the roast while cooking they can be quite delicious when cooked or, if you don't want to eat them, you can use them as a base for making a delicious jus. If you want to eat them, throw em on the grill in the last hour, or so, of cooking and then finish with a sear - next to the cap of a ribeye, the meat around the bone is my favorite part. If you want to make a jus, heat up some oil in a sauté pan, brown the meat on all sides to form a "fond", brown bits, in the pan. On high heat, deglaze with .5 to 1 cup red wine and let it reduce by about half. Put the ribs back in the pan and add the beef stock, how much depends on how much jus you need: I prefer to use a good unsalted stock so I can flavor the jus as I go. Once the stock is in reduce the heat to a simmer and toss in a couple sprigs of fresh sage and let that simmer with the jus for maybe 5 minutes then remove the sage. Let the jus reduce a bit to concentrate the flavor, check for seasoning, this is where I add salt, and viola - you just made a red wine sage beef jus. Easy peasy. I'm curious to try putting a drip pan with some beef jus and a mirepoix, chopped onions carrots and celery, beneath the roast while smoking to catch the drippings and use that smoky goodness as a base for my jus. I've done this with turkey gravy and it was amazing!

[@SnSGrills]

Actually @T-Roy Cooks did a video on this technique late last year, but it was an oven cook. Based on his results I'm thinking you could easily add your tweaks to this recipe and be very successful.

[@frankpotter2151]

Great cook gentlemen. Thanks for the vid.

[@SnSGrills]

Thank you!

[@markworlock7034]

Hey just wondering if you could put the bones/ribs in a roasting pan with the meat on a rack to catch the drippings. Gonna try this on my pellet grill

[@williamforward7524]

We're grilling a prime rib for Christmas dinner using the S 'n S, and I have two questions: How much cook time should I figure for a 6-8lb boneless prime rib? And do you rest the meat before serving? Many thanks.

[@grantcrawford823]

Looks delicious. I have to explain the pool of drool on the table to my wife now. I did a similar roast on my SnS (NY strip though) with Mrs O'leary's recently and it was the best roast I've ever done. Didn't look quite as good as yours though.

[@SnSGrills]

Thanks Grant! Try flipping the roast half way through the cook. That really helps you nail the wall to wall red!

[@twhdvm]

Is this the 26 inch Weber Kettle with the Slow N Sear XL? That hunk of cow looks glorious.

[@littlehaertbraker7318]

Thats that is how a good engineer would cook a rib roast. Ive been cooking them for years. Ive always wanted to do one on a pit but always to scared to ruin 150 + dollars worth of choics grade meat. Ive used the reverse searing method on ribeyes never on a whole rib roast. Thats the best ive seeing after streaming over 100 videos

[@jeanfitzsimmons2258]

WOW!!!!~AMAZING!!~ PERFECTION YET AGAIN!!!

[@giovannisenatin6982]

That is just perfection. Wow

[@scottguillette]

Job well done!

[@richardofsylmar]

When I do my next prime rib I will be doing it just like you guys did. Thank you.

[@45s262]

Can u explain why bones are used in stock if they don't add flavor?

[@daveherron]

Best guess is that in a stock, the flavor of the bones are mixed throughout the stock whereas cooked on a hunk of meat maybe the 1/2 inch beside the bone may obtain some flavor. I imagine you could put teabags all over the outside of a roast. Maybe 1/2 inch would taste like tea as opposed to those same teabags in a pot of water - it would all be tea flavored. If true then you'd be paying more for less as the weight of the bones are included. Dont think either would be noticeably different at least in my experience. If youre making a jus then why not go bone-in plus you get meat snacks while it rests. :)

[@EnochLight]

Because bones in stock are ground to make contact with the entire broth, not just one small side of a giant hunk of meat. Also, the bone *marrow* itself is mixed in with most stock, something you will never get on a prime rib roast, nor any cut of meat.

[@gjrudolph]

What size roast was in the video? I realize I’m cooking to temperature, but I was hoping to have a ball park figure for length of time. I’m doing a 9 lb roast.

[@frogmuscle2690]

That looked great!

[@SnSGrills]

Thanks!

[@redrazor4u2]

I apologize this was a very well put together video. Good jog guys

[@SnSGrills]

Thanks Bill! To answer your question about salt, you're right. Salt will draw moisture out at first, but then that salty brine sinks back into the meat and over a day or two the salt evenly distributes itself. Salt levels seek equilibrium. Once that salt is in there it not only adds flavor but it also holds on tight to moisture and reduces the amount that is lost during the cook. End result is much juicer than it would be without salting (dry brining) a day or tow before the cook.

[@brandondavis6365]

Love the videos. Just want to put that up front. The "prime" in prime rib does actually refer to the grade of meat. The cut would be a rib roast, or rib sub-primal. FWIW

[@SnSGrills]

Good point. Perhaps that's technically true, but in practice folks usually call that cut "prime rib" no matter the grade of the meat.

[@seanbrossard8178]

Spices at 4:00 Grill temp 225° Pull at 125° internally will raise 5° to finish at 130° at center. Now for me I put it in a ice chest wrapped in foil. Then transported to friends house and put in oven (convection if available) 500° for 8 to 15mins carve and serve. Fat will not melt and flow into the meat under 130° so if you are a 6 hour cooker or smoke junkie don't go down below 160° grill temperature. Now for you tender junkies dry brine 24 hours cold( 32° to 55°) smoke (fruit) 2 to 6 hours. Sous vide at 137° for 3 plus hours then reduce to under 130° and hold until ready for sear carve and serve. Remember to use the drippings from the bag for sauce.

[@SnSGrills]

Thanks for watching.

[@thomasmason8305]

Does it need to rest? I have heard confliucting things.

[@JJTheJetPlane27]

so what is your stance on au jus/ how would you make it?

[@SnSGrills]

You don't need it with this recipe. At all.

[@traviswilliams1504]

So you've had this up a while so I'm hoping you notice this post. What about au jus? If I want au jus should I keep the meat in a pan during the low/slow part?

[@SnSGrills]

You don't need au jus with this recipe. If you set up a pan to collect be sure and dilute the liquid so it doesn't end up being too smokey.

[@ClemsonTiger2013]

Do you allow roast to come to room temp before cooking? I hear people say 4 to 6 hours ...

[@SnSGrills]

No, and in fact 4 to 6 hours is well beyond USDA food safety guidelines for cooking meat.

[@bradleymcwilliams2629]

Great vid guys. Where did you get the drip pan and the coal starters??

[@cembanditx1]

Just bought a slow n seat plus from Amazon. Woulda bought the drip pan too but not available there. Nice video guys

[@SnSGrills]

Thanks! If you had purchased the SnS from our website with the DnG Pan you'd save on shipping. You have 4 hours until we ship orders for the day, so there's still time to cancel the Amazon order and use our website abcbarbecue.com. All orders, whether placed on our site or on Amazon, are shipped out by us from the same facility.

[@hasenmann]

phenomenal

[@SnSGrills]

Aww, shucks, thanks!

[@ronc4769]

what size weber kettle was used for this video?

[@SnSGrills]

We used a 26". That said, we could have easily done this cook on our 22".

[@ronc4769]

thanks

[@michaell31]

I'll be doing this for Thanksgiving.

[@Ktheodoss]

Three hours? I did a 6lb prime rib in 80 minutes on my Weber kettle. Internal temp was 138 degrees. Cooking temp was kept at 320 degrees. It was fantastic. But I will give a longer cook a try to see if it's better.

[@joehildreth4227]

That was a beautiful looking hunk of bovine perfection.

[@handcannon1388]

Wow! That's all I can say about how that roast looked. I'll gladly pay you Tuesday for one of those today ...

[@SnSGrills]

Thanks!

[@EricMacam]

Hey Justin and Dave! For the adding charcoal part, i noticed you just added unlit charcoal to the fire instead of lighting more in a chimney. Is that advisable for any of your old grate techniques? I'm still trying to figure out a way to light a chimney of charcoal away from the kettle (on an elevated balcony. I've thought about trying it over a flipped over galvanized bucket as Alton Brown suggests.

[@SnSGrills]

The bucket works. You can always add unlit to the fire and just wait for them to get fully lit before you start searing... Not ideal because your meat will likely cool off while the fire's heating up but if you're on a balcony you do what you gotta do. Try the bucket first though, and get a BBQ Dragon if you don't have one. They really speed things up!

[@Chuckolicious]

@@SnSGrills Hey there. I think the confusion comes from the video. You take the meat off, then add unlit, and I too was wondering what you do with the roast in the mean time? I don't want it to cool off either, so detailed info on how this step is executed is key. I'm going to assume get a chimney lit before the meat hits 125, but how long before so I don't just burn it all down or it's not ready? For your steak video you say to get the chimney going when the meat hits 80-90 and that worked great. Thanks!

[@thomaswilson7854]

I just wanted to ask what the starters pieces are that you use to start the charcoals in the SnS? Where can you buy them? Great videos too, I have learned a lot through watching your videos, especially the "Dry Brine" technique, Love it. Keep up the good work, and thanks.

[@SnSGrills]

Thanks Thomas! Those starters are called Tumbleweeds. They work great.

[@visionsovshiva]

Thats called a spinalis. The best part...Love your videos. Thank you

[@RG_sssSMOKING]

You B right!

[@robingriffeath6111]

Great video as always. I have one quick question for you. When you cooked steak, you left the steak uncovered in the fridge for the dry brine. On a brisket & pork butt, my understanding is that the meet is covered during the dry brine. Does the prime rib fall under the large meat covered category? Thanks for the guidance.

[@SnSGrills]

We didn't cover so the surface would dry out a bit for the sear phase of the cook. and THANKS!

[@robingriffeath6111]

Adrenaline Barbecue Company Perfect, thanks for the great information.

[@BrianCartwright70]

mmmmmmmmm prime rib for breakfast,,,my favorite meal

[@SnSGrills]

Ain't is just so? Thanks!

[@Metlupass2]

I'm grilling an 11lb prime rib on Monday. Any idea how long it will take so I can plan when to cook it in time for dinner? Thanks!

[@MikeyDonna]

Looks like a great piece of meat . Am puzzled? what is the difference in the Cold Grate Technique and reverse sear. Seems like the same thing with different name ? mikey

[@baileymoto]

It's the same thing, but the idea here is to keep the grate cool so that you dont end up with any sear marks/areas that are over seared.

[@SnSGrills]

Cold grate technique describes how we sear using the coolest part of the grate. This allows you to get an even all over sear and prevents flare-ups and burned charred fat/meat. Watch our other videos on steak, chicken thighs, and lamb chops to see the technique further demonstrated and explained.

[@MikeyDonna]

I thought the dark burned marks ,especially when turned a few degrees is what everyone liked ????

[@baileymoto]

That's called the sear, in that case a 'cross hatch'. It's also good. In this case, you're also getting a sear, but it's uniform, edge to edge. Just a different way to skin the same cat. :)

[@421rants]

Great question. Paint me as clueless.....been grilling a long time and this is the first I've heard of the cold grill method. All the feedback makes sense so I have a new weapon to add to the arsenal.....well new for me. Thanks. = )

[@sdarms111doug9]

Is that guitar background you used when talking about the rub from an Extreme album?

[@SnSGrills]

I dunno. Justin picked it.

[@InADarkTavern]

Who knew Red from That 70s Show was so good at bbq

[@brittanysellspcb]

Of course he'd be good at it, Jackass

[@GrillingwithGrove]

You all are absolutely correct bones don't provide flavor! Rare is 125 and medium rare is 135 at which the bone doesn't melt (or even at the higher temps of medium and well done). However, the bone does block heat the main reason for this "Myth" of bone in steaks being "Better" is because butchers charge by the LB... so they could charge more for the same amount of meat if the bone was in rather than out.

[@SnSGrills]

Yes I'm sure there's some truth to that.

[@eludethis]

Austin Grove I usually see boneless costing more where I'm from cause they have to cut it out. Meaning more labor. So it's cheaper for me to buy bone in and cut it out myself.

[@GrillingwithGrove]

interesting interesting

[@gripeotheday]

I like his cute little dough face great vid guys!

[@georgemaurice9179]

What are your thoughts on "flipping" grill grates "upside down" and using them as a grilling surface for both this, steaks or anything that could use a sear?. It would seem to me to give a full surface sear and you would only be turning the roast and not be dealing with turning the base grate. Really like the video and comments,, I also check in on "maniac" site.

[@SnSGrills]

George I assume you are talking about the product branded GrillGrates that's made out of anodized aluminum. They'll work very well, especially on a grill that needs help with searing, like most gas grills. With the Slow 'N Sear and charcoal you can get more searing power from direct radiant heat using a mostly full basket of lit charcoal. We love Grill Grates and sell a custom kit that works very well with the Slow 'N Sear, but to execute the recipe above we'd recommend our cold grate method if you have a Slow 'N Sear and a kettle (circular) grill grate that can be spinned.

[@georgemaurice9179]

Yes that is the product that I meant. Thank you for your very prompt reply I am using a Napoleon charcoal kettle. I really appreciate and watch both of your channels. You two are both informative and entertaining. Thanks again.

[@SnSGrills]

George our Slow 'N Sear works very well with the Napoleon grill. Check out this video by @Smoky Ribs: kzbin.info/www/bejne/mqasqWpnoq-YrpI

[@tomevans5458]

Hard to tell how much water you added. Was it filled all the way? This is what I'm cooking for Christmas!

[@SnSGrills]

We put about a cup of water in the reservoir. Just enough to help regulate the temps for an hour or so and smoke adhere to the meat.

[@tormarquis]

Its interesting that when you Sous Vide a roast with these spices.... you basically lose their taste.... That's why I started to add the rub post sear... with very interesting results.... So , Im wondering why, with your slow cook smoke technique, the spices flavor is retained?

[@NoHippieBBQCooking]

that looks good to me

[@SnSGrills]

No Hippie BBQ & Cooking thanks much appreciated!

[@zivaandzeusshenanigans1113]

I just paid $290 for a 18 lb prime rib roast..I got it for my parents 50th wedding anniversary on 8-14-2021

[@RG_sssSMOKING]

how did it turn out?

[@zivaandzeusshenanigans1113]

@@RG_sssSMOKINGit was really good

[@RG_sssSMOKING]

@@zivaandzeusshenanigans1113 can you tell me how you fixed it? temp and how long? Thinking about doing one the same size. Thanks

[@zivaandzeusshenanigans1113]

@@RG_sssSMOKINGI seasoned it with a rub and let it come to room temperature..I smoked it at 225 until the internal temp was 115..I triple wrapped it in foil and then a towel and put it in a cooler to rest for 2 hours..I smoked it with apple wood on a Oklahoma joe highland.

[@RG_sssSMOKING]

@@zivaandzeusshenanigans1113 Good info, how about a time? How long?

[@redrazor4u2]

I think that salt draws out moisture if I remember my Chemistry classes

[@jjackman2032]

Water follows sodium so moisture will stay inside. That's why a "low sodium diet" is better for those with high blood pressure. The less sodium they eat, the less amount of water they will retain and that helps keep blood pressure lower.

[@danobrien9350]

You said to salt it and let it sit for a couple days. I am doing a 42 day dry aged Prime Rib roast, so I'm wondering if that method still applies in that case? Need to know your thoughts... Christmas is coming. :D

[@SnSGrills]

Dan O'Brien yes dry brining improves a dry aged roast. Ours in the video was dry aged four weeks.

[@talon769]

AHHHH!! At the 9:43 mark when he pulls the fork out watch the meat jiggle. DONE SON!!

[@mcknightfamily7666]

do you recommend Ketchup or Heinz 57 to go on that??? just kidding!!! What a beautiful, delicious looking rib roast!!! kudos, and 2 thumbs up!

[@SnSGrills]

Lol. Thank you!

[@robbycast]

How do you get your Weber kettle so shiny? You spray windex on it? Lol

[@underourrock]

I'd highly recommend the switch over to wood lump charcoal. Briquettes have a lot of filler in them. Nothing better than just cooking with lump charcoal that was made only from wood and then your wood chunks for smoke / flavor on top of that. Don't take my wood for it, look up any number of youtube videos on comparing charcoal briquettes to wood lump coal. You'll get a cleaner burn from the wood lump charcoal every time. (One of my favorite videos is by AvE...no nonsense, you might learn a thing or two, and definitely have a laugh.) Edit: Charcoal smoke puts off that awful tasting white smoke. Lump Charcoal burns more completely, putting off less white smoke.

[@dtotheatothevtothee]

At 9:49 I felt a little funny in my pants. I gotta do one of these for Father's Day!

[@icoh25]

Isn't the song on the end the same as Matt's (OffTheRanch/DemolitionRanch) intro song? lol anyways amazing video as always.

[@scudling]

Any chance you guys can do a video on pizza?

[@SnSGrills]

It's on our list. Long list though!

[@AJ-ds9xq]

Yummm! How long do I need to cook for over medium? Thanks!

[@openureyes929]

4-3-2021 I am getting choice rib roast from walmart for $8.99 a pound.. I've done prime and I cant tell a difference. Taste or tenderness wise. In fact I've cooked select ribeye and if cooked right? Is as good as choice..But.. maybe with my 51 yr. old pallet I cant tell. But I can tell the price difference !!! Haha

[@SnSGrills]

The grading system isn't perfect and it's based on a lot of ratios and estimates. I always say "Buy a good cut of meat when you see it...regardless of grade." lol. Thanks for watching, Andrew.

[@joseph_b319]

i call dibs on both ends!!

[@SnSGrills]

Don't blame you!

[@jchief40]

Awesome thanks! What do you mean by "stall" edit: answered my question via your pork butt vid. :)

[@SnSGrills]

Thanks! We explain stall in this video: kzbin.info/www/bejne/p5q9qHewfMeLorM

[@donmckinney4091]

What temp would you use if you wanted to, cook it "med-well" slight pink inside?

[@geoffreygavurnik3072]

If you want your meat medium well or well, fix a hamburger!

[@donmckinney4091]

LOL yeah right!

[@gregoryduran7266]

Gonna do this for the boys at my firehouse this Christmas! I did one 2 years ago in the oven.. meh.

[@lonnpeterson6525]

Beautiful meat.

[@SnSGrills]

Thank you!

[@4seasonsbbq]

I'm glad I don't eat at his house, bones and fat do add flavor, but I do love these comedy chefs they give me a good laugh.😂🤣😂🤣😃😄😅 I do love to watch your videos. Keep up the great work my friend

[@kimfriesen3095]

Keeping the bone on helps prevent shrinkage and does enhance flavor You don't want a roast any smaller than three bone for less shrinkage otherwise great video

[@SnSGrills]

Hi Kim, Meat shrinks when you cook it regardless of bones or size. It sounds like you are suggesting buying a bigger roast or one with bones will prevent that. If that's not what you are trying to say, I apologize for the confusion. Thanks for watching!

[@kimfriesen3095]

@@SnSGrills I guess one of the worlds best Chefs Gordon Ramsey don't know what he is talking about when he says LESS shrinkage and better flavor with the bone on.And i know for a fact that a bone in ham tastes a lot better with the bone in.Each to their own.That and the meat on the Rib roast tastes mighty good i may add

[@julianmendoza203]

Bone in Bro, how can desecrate such a sacred cut of meat. Oak and Pecan.

[@BiggsHomeCookin]

That is one good looking rib eye roast... I roast mine without the ribs also. I buy a 7 bone rib roast, remove the ribs and save them for a separate cook, then butcher into smaller roasts and steaks. Thanks! :>)

[@SnSGrills]

Yep that's how you do it! The butcher ordered all his roasts boneless, so we didn't have any to keep for a later cook unfortunately.

[@LaserLabStudios]

The sear was unnecessary here in my opinion! SNS did a great job of keeping temps where they needed to be. Its your brand to reverse sear so you had to do it!

[@igottabasketballjones7420]

I totally agree with NO BONES! They do promote uneven cooking and no flavor. The amount of surface area created by removing the bones is that much more to SEASON! well worth it

[@TheMetallicaMonster]

9:42 Schwing!!

[@llamawizard]

dang...I'm mad at you guys for how Hungry this is making me.

[@SnSGrills]

#sorrynotsorry :)

[@timmartinez135]

Chicks Dig Prime Rib!!

[@SnSGrills]

and Momma Day coming up to boot. :)

[@PostalBarbecue]

This makes me glad I am not a vegetarian. Love it.

[@SnSGrills]

You and me as well! Thanks!

[@Frostrazor]

you're actually misspeaking and misrepresenting in the beginning of the video. "Prime Rib" is standing rib roast of prime grade. If its not prime rib, it should be referred to as "standing rib roast." Many people make the same misnomer and misappropriate the term "prime rib".

[@craigpaige7065]

Did you forget to add salt to your rub.

[@frustyak]

My wife would be horrified by this. She’s one of those that hates any hint of pink in the meat.

[@EnochLight]

Well, no one's spouse is perfect. A lot of people miss out on a fantastic tasting smoke because they're scared of pink. It could be worse - she could be a vegetarian.