I SMOKED a prime rib with fresh HERBS, injected it with beef fat & this happened!

[@emmgeevideo]

“Amazing restaurants”…. I think I can say as a matter of fact and not bragging that the results from Kamado Joe cooking (and James’ and other KZbin channels’ recipes) almost always surpass what I can get at a restaurant. It has become one of the great joys of my life. I’m getting a little misty-eyed thinking about the coming winter knowing I’ll be cooking outside less often.

[@SmokingDadBBQ]

100% not many proteins live up to what we cook at home so i often order things i don't make often so that i am not bitter about paying for it lol

[@mabolzichjjl]

Absolute truth. I don't even bother ordering steak at a restaurant after discovering the reverse sear on my KJ. Perfectly cooked every time, never burnt, amazing flavor, and about 1/4 the price

[@bldrv7522]

Definitely going to try this. My neighbor loves prime rib so this may be a holiday meal and invite them over.

[@SmokingDadBBQ]

Fantastic. Cheers

[@danmalloy6908]

Thank you...I really enjoy your presentation skills. Very clear and easy to follow.

[@gregmerkley9326]

Perfect timing. I just prepped a 2kg prime rib this afternoon. Cooked it last night. OMG, so good!

[@SmokingDadBBQ]

Good stuff!

[@mkaz411]

I bow my head to the Master! Awesome cook, and will be trying this today (minus the injection).

[@DirkHarrington]

Amazing cook! Great job SDBBQ! I would love to see a prime rib done w/ the joetisserie one day.

[@SmokingDadBBQ]

Sounds good! Maybe for xmas

[@SmokingDadBBQ]

Will be hard to beat this NY strip i did last year - kzbin.info/www/bejne/aZiqk6qdj8Zlbqc

[@01spec]

Yessss! I was thinking the same! I just got the Joetisserie recently and will try this using it with this recipe, fresh herb bundle smoking and all.

[@JTobitt]

@@SmokingDadBBQ That would be great... I've got a Joetisserie and planning on doing a rib roast Saturday. I've found conflicting suggestions online for this particular set up. I'm thinking 275-300*F with a small-medium pile of charcoal piled on the back. Not sure if I'll need to do a reverse sear or not depending on how it looks when it gets to temperature.

[@jwilson086]

I was thinking about doing one on the joetisserie but then I watched this video and decided to do this recipe instead. Hope mine turns out as good as this one did!

[@jamesorr1200]

We're being spoiled in riches this week. CANNOT wait to try this for Christmas!

[@SmokingDadBBQ]

thanks James, trying to get some of my favourite holiday ideas out now so you've got time to think about your game plan and pick one for your family

[@tedfritsch3340]

I'm living down here in Colorado, and I can experience the aroma clear down here.

[@SmokingDadBBQ]

haha cheers Ted

[@stevetrei4801]

awesome.....You are really kicking out the videos....Nice work !

[@SmokingDadBBQ]

Thanks! Glad you like them!

[@bhutjolokia6990]

Beautiful prime rib!! My favorite, always been nervous to smoke one!! Thanks👍😁

[@SmokingDadBBQ]

Thanks for watching

[@jasonpreston7504]

OMG!! Looks amazing! What a great idea using aromatic bundles in the coals like that. Definitely gonna have to try that!

[@SmokingDadBBQ]

wish i discovered this years ago

[@hectorarrieta8855]

Great looking Prime Rib, the aromatics is a great idea, Will definitely try it, thanks.

[@SmokingDadBBQ]

so good, thanks

[@jonathanduttweiler4946]

Looks amazing. I will be doing this for my Christmas prime rib cook.

[@SmokingDadBBQ]

Hope you enjoy

[@tomroeder7348]

He's on a roll! Very interested to try burning the aromatics like that, I've never heard of that before. Will definitely give it a try.

[@SmokingDadBBQ]

Thanks Tom. Would 100% do that again

[@rugbyvideos5646]

I recently cooked for my yearly street party on a Kamado Bono Grande and I used Smoking Dads method for Smoking Tomahawk Steak and Pulled Pork. The general consensuses was it tasted better than anything they've had before including restaurants. They couldn't believe just how much taste was in the Tomahawk and how the pork just fell apart. It was a great success, thank you Smoking Dad.

[@SmokingDadBBQ]

my heart grew 3 sizes, congrats

[@Hunterbressan]

Can’t wait to try that injection method with the tallow.

[@SmokingDadBBQ]

let me know what you think

[@JustGrillingandChilling.]

I love going to James/SDBBQ library for ideas… 2 years after me posted this, it will be our New Year’s Eve dinner… I will follow it to a “T”….. 👍🏼👍🏼

[@ronaldadamski4161]

Great job as always James !!!

[@SmokingDadBBQ]

thanks

[@Kv82281]

Congrats James on your 50k subscribers!

[@SmokingDadBBQ]

Thank you!

[@mirsad2036]

Thanks James great work as always, love the idea of aromatics definitely i"ll be trying this out

[@SmokingDadBBQ]

thank-you, cheers

[@frankverweij1]

All the temperatures and times metioned 👌 very very helpfull. Love youre vids. Watched al you're kamado beginner / tips & tricks videos. I'm confident now because of you, gonna get one asap. Thanks

[@SmokingDadBBQ]

you are going to do great, have fun

[@williambelott1897]

wow, what an incredible job. I never thought of herb smoke bombs! Cannot wait to impress the family in a couple of weeks THANK YOU GOD BLESS YOU AND YOUR FAMILY IN THIS JOYOUS HOLIDAY SEASON; cheers

[@SmokingDadBBQ]

cheers

[@1airborne82]

Just another amazing video. Can't wait to try

[@SmokingDadBBQ]

Thanks so much, this was pretty awesome

[@matthewrs7]

Fascinating. I didn't know prime rib would be sensitive to smoke. I thought being a huge piece of beef that it could take more. I really appreciate the massive drops of content you have this Thanksgiving!

[@SmokingDadBBQ]

thanks so much, yes for some reason nice steaks are easy to over smoke and take away the flavour of the premium beef you bought and replace it with just smoke. its incredibly noticeable on left overs the next day, some things become inedible based on the smoke level if you over do it

[@stefanvandepoel254]

Love using the aromatics to smoke! Will definitely try this on smoked duck to!

[@SmokingDadBBQ]

Sounds great!

[@bent7131]

Hey James! 'Tis the season for Prime Rib Roast! Since I do not have a rotisserie for my kamado, I was wondering if you would still suggest the grill/soapstone layout you have in this video or bump it up to the double indirect method you've been using in your more recent videos? I'm thinking the half indirect you did would be better for searing but my wife wants me to try and save the drippings for gravy so a fresh drip pan will be necessary and double-indirect might help keep the drippings from burning off?🤓 Thanks SDBBQ, these videos are my go-to for kamado recipes and techniques!

[@jimpeach1877]

WOW! Did that stroke my appetite! Keep up the good work. Also, I tried your double deflector method on a pork loin today and was seriously impressed with my results. I used hickory in the tray and it didn’t take much of it to produce that pure smoke flavor, very similar to my gravity feed smoker. Actually your method is basically the same as the gravity in that the wood smoke must pass through the refining fire to produce a superior flavor while you visually see very little smoke out the chimney. I join you in encouraging everyone to give it a try.

[@SmokingDadBBQ]

thanks so much Jim

[@craigboos6246]

I absolutely will, great advice

[@SmokingDadBBQ]

Cheers

[@Alicepchan128]

Looks amazing! Will have to give this a try!

[@SmokingDadBBQ]

Hope you enjoy!

[@paulthomas3782]

Thanks James the education is amazingly tasty Cheers.

[@SmokingDadBBQ]

Glad you enjoyed it

[@NoMaDwG]

Great videos! Trying the injected beef tallow for Xmas in my 10lbs prime rib. What seasoning measurements would you recommend for the pepper, salts and garlic powder?

[@RumandCook]

I've never been a huge fan of prime rib, but that one looks pretty darn good! Congrats on the 50k btw.

[@SmokingDadBBQ]

Thanks a ton!

[@eddieparker2623]

I'm making this today and MY GOD - the smells of the aromatics as they smoke is AMAZING. (I went with butter injected aromatics instead of tallow - for some reason re-injecting fat feels weird even though I know butter isn't much better if at all!) I have to say James, you've done me well (and as a fellow Canuck -- albeit displaced to the US -- I have some pride in saying so and recommending you to friends). I've followed several of your recipes and they all turn out well, so long as I follow your advice. :) I didn't once - I used Kamado Joe Big Block + Apple Wood for somking for a turkey, and it was AMAZING the first couple days, but OOH BOY did I get smoked out shortly thereafter. Going to rely on your advice from now on in. :) Some things that I'd love to do better at, in case the data helps: - Adjusting my metal 'ring' around the ceramics SUCKS. I've tried your paper towel method and I just can't get it :(. Really wish Kamado Joe sold a product that made this easier, or if there was a redesign to make it easier to get fitted. I mostly just give up and deal with lopsided grills. Things seem to work out fine but my OCD is driving me crazy. :) - How the (!)*@#! do you open new charcoal bags? I feel like a dunce. They have these weird little strings that look like I should just pull them open - I try and figure it out each time and never can. I give up and cut it open with a knife and the whole thing is terrible thereafter. Not a big deal, but I love feeling like a champ when I BBQ a great meal, and starting it off with getting outsmarted by some lumps of charcoal is certainly the opposite of that! :) Anyhow, great work on the channel. Love your recipes and you've taught me a lot of tricks, so thanks! If you're ever in Seattle I'll buy you a beer or five. :)

[@SmokingDadBBQ]

I can't oversell the taste and smell of this. 10:17 in this video to open charcoal - kzbin.info/www/bejne/rmTRp56totyofNk

[@mikebeen6985]

James i just saw at the 12:30 mark you gave the time. I missed that the first time.

[@SmokingDadBBQ]

ok cool, glad you found it

[@jamesrazza2246]

This looks awesome. Great idea for the holidays approaching. 3 Quick questions. 1)Do you ever have issues putting your hot racks and deflectors on the grill shelves? 2) do you see any reason to not keep the soap stone in all the time instead of the ceramic deflector? Seems it can alway be on double duty. 3) do you ever touch the bottom vent during your cooks? You mentioned in another video you shut it down when you keep lid open a while. What is “a while”? Another great video.

[@SmokingDadBBQ]

Thanks, cheers. the series 3 shelves are metal so no, series 1 and 2 are plastic and will melt. yes the soapstone provides more coverage so no reason you can't just use it all the time

[@Lego_Dad_22]

Looks great! Would you suggest trying the aromatics with your 5 layer crust steak recipe? My family loves those steaks. I also watched your butter turkey recipe. I appreciated how you cooked a side simultaneously with the meat, something I’ve struggled having success with. Would love to see more of that. Thanks!

[@SmokingDadBBQ]

yes i would totally add this to other steak smokes for sure. will do, trying to show more side dish stuff using the same fire

[@testing6753]

Do you think using the aromatics would increase the flavors of wood fired pizza? Is there a way to make the herbs as long as they can if the oven is on all day? Possibly dipping them in water or oil first? Thank you.

[@SmokingDadBBQ]

100%, good idea for pizza

[@hansschultze8392]

The Simon & Garfunkel Roast :)

[@SmokingDadBBQ]

lol

[@mattfire8579]

Very fun video to watch! Can this all be replicated minus the smoking on say an oven? In reference to injecting and the seasoning in a similar manner to yours.

[@SmokingDadBBQ]

you bet

[@davehudson4607]

Looks great, I really have to try the tallow injection, and a reverse sear with a soap stone, that looks so so good. I like cooking a prime rib roast with the bones attached as well, I usually cut them off season between the meat and the bones, then tie them back on. My complaints good sir! Keep cooking!

[@SmokingDadBBQ]

Hope you enjoy

[@smokinjaws3310]

Love a good prime rib!

[@SmokingDadBBQ]

thank-you, cheers

[@hanachalley1939]

Hi James, big fan! I've done almost all the beef vids you've posted! I don't have a soap stone but I do have the cast iron for half the Joe... would that be an appropriate substitute?

[@SmokingDadBBQ]

yes 100%, outside of easier to get too hot and managing rust the two surfaces perform very similar and absolutely will work

[@Irish_Mike_NYC]

I don’t have a soapstone, can’t find one & delivery would be after Christmas so I’m thinking about using a Himalayan salt block in same way, your thoughts?

[@SmokingDadBBQ]

Oh I like it.

[@Irish_Mike_NYC]

@@SmokingDadBBQactually got the basket delivered yesterday & tried it. It held up great! I cut whole rib roast in half, 4.5 lb In rotisserie basket & 3.5 lb in sous vide. Basket held together great-I used a flat bottom & basket top worked great

[@KushNL]

🤤🤤 great video, i might need to bbq every day to try all of your recipes. 😄👍🏻

[@SmokingDadBBQ]

hahaha go for it

[@JustVodka]

Please note that the Thermapen IR has a max temp rage of 660F (350C) but depending on the surface you're measuring it might show 630F-ish even if it's actually 700+ So not that accurate near the limits, but at least you know it's hot enough.

[@SmokingDadBBQ]

i like around 600 for a sear surface but yes good call out on the above 660f it not being accurate so if you're melting glass your out of luck lol

[@JustVodka]

@@SmokingDadBBQ Seared glass medium rare ;-) But the limit might set you on the wrong foot when you want to do the thin and crispy pizzas on a pizza stone in the 600F-700F range. Besides that I love my Thermapen iR

[@jacobrogers9934]

So after watching your video you cost me a lot of money went out a purchased a kamado. So I have a probe thermometer but what is the best multiethnic setup prob for knocking internal temp of meat and internal temp of grill? I see you use the meater all the time and it’s awesome but was wanting something to show temps of grill for overnight cooking. I did a pork shoulder over and checked it twice and temps stayed within 5 degrees but I’d like to be lazy and not have to get out of bed to check 😂🤣. Thank you and your videos are amazing and very informative. It’s helped me out a ton

[@SmokingDadBBQ]

glad to have helped

[@MattDillon71]

Nice video and technique. For the sear, is there any reason you choose to close the dome to crank up the heat? I leave my dome open thinking that more airflow = more heat, faster.

[@SmokingDadBBQ]

now that i have that IR gun i should test it and see if it actually heats up faster one way or the other

[@thomaswebb-wilson2331]

What a great video, as per usual. Is the reason you're only using one half moon that it provides easy access to add the herb 'bombs'? Does it make any difference to use both in circle formation (assuming one was using the ceramics rather than a soapstone)?

[@SmokingDadBBQ]

good question, yes the half is so that you can access the fire easily plus you don't need any more indirect area. no you can use the deflector to do the same thing (block heat) its just a bit smaller than the soapstone so mind the heat around the edges

[@tlc2011jlc]

Thank you

[@SmokingDadBBQ]

You're welcome

[@areynolds35]

James, really enjoy your videos. You inspired me to get a KJ Classic 3 and have never looked back! What was the name of the smoked salt you used? Maldon?

[@SmokingDadBBQ]

Yes, Maldron smoked salt

[@SmokingDadBBQ]

Dry brine salt - amzn.to/3qtGtcB Finishing salt - amzn.to/3gc0xeP Smoked Salt - amzn.to/2JOdW0C

[@areynolds35]

@@SmokingDadBBQ thanks so much!!

[@jonrolfes9247]

I hate you James! I watched this video and I am almost drooling because my mouth is watering profusely. Also thank you for the great videos’s. I made ribs using your foil boat double indirect ( poor mans)method on a classic 2. I was not a ribs fan until I made these. Blown away.

[@SmokingDadBBQ]

hahaha cheers Jon

[@petermj0nes]

Roughly how long did the cook take for a 2bone prime rib? Trying to work out my timings

[@SmokingDadBBQ]

Budget 2-3

[@mackiewalker8409]

Looks amazing I love prime rib. I only have a joe Jr. How would I set it up to do this cook?

[@SmokingDadBBQ]

i would cook with the deflector in, and load the bundles into the bottom vent door and let the hot coals falling down smoke the herbs

[@mackiewalker8409]

@@SmokingDadBBQ thanks I'll try that and let you know.

[@mikebeen6985]

James the prime rib looks amazing!!! how long did you sear on each side?

[@SmokingDadBBQ]

thanks Mike, only 30 seconds approx

[@JayDoc895]

Another amazing video! Would it be to much smoke if one added one chunk smoke wood, plus the aromatics? Secondly, do you think Kamado Joe will come out with a bigger version than the big Joe like green egg has?

[@SmokingDadBBQ]

thanks so much, you can always add smoke to the point you and everyone likes. our family is on a less is more kick with smoke so i used herbs to impart a different taste and aroma than you get from wood

[@Keith80027]

HOw does this cook compare to the Rotisserie if you used the same herbs in the fire? Looks great!

[@SmokingDadBBQ]

i wish i had thought of it earlier for the turkey with the rotisserie, would 100% do it again

[@BCRODCO]

When are you going to write a book?

[@SmokingDadBBQ]

Hopefully some day

[@CulinaryGod]

Fantastic video, James. I love the idea of injecting infused beef tallow. Could this work with brisket as well?

[@SmokingDadBBQ]

Yes, absolutely. I didn't record it but did one a few weeks back using the trimmings from the brisket itself, worked awesome

[@actionwindowanddoor5689]

Why did you not use the slow roller?

[@charlescarpenter1291]

Boy I'd like to win this, I cannot justify buying another grill to my wife. Honestly a gas grill and an old BGE are not enough.

[@SmokingDadBBQ]

Thank you so much! Best of luck with the grill prize

[@mikebeen6985]

James I am cooking a prime rib this weekend, how long was the cook time once you started cooking? We want the prime rib to be ready at 7:00 what time should I start cooking? Thanks again James for putting out such great video content. Looking forward to cooking my first prime rib on a kamado.

[@SmokingDadBBQ]

saw you found it at 12:30, good luck

[@Roger-og2ty]

My question is not about the roast but I noticed you have your k joe set up right against your house and I was going to build an outside barbecue myself but I’m worried about the smoke and grease staining the wall of my home is this a problem for you

[@SmokingDadBBQ]

no issues, i have a ceiling fan than helps move the smoke out

[@Maverick9110E]

What was the cook time to hit the 120 on this bad boy? Weight on the roast too?

[@SmokingDadBBQ]

it was 2 hour total cook so i assume 1:30 to hit 120 with the rest being sear and rest time. I didn't weigh it but it was just a two bone family size prime rib

[@nimster64]

What can I sub the tallow with? I don’t have any

[@SmokingDadBBQ]

melt some compound butter, its just fat so any fat will do

[@nimster64]

@@SmokingDadBBQ thank you

[@porleg]

Yum

[@SmokingDadBBQ]

thanks

[@AntsBBQCookout]

Beautiful 😍

[@SmokingDadBBQ]

Thank you! Cheers!

[@craigflatley7370]

🎃

[@SmokingDadBBQ]

cheers

[@aLittlePal]

talk less, cook more