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
@knoxavebbq Жыл бұрын
Lol! I’m glad you caught all of them. Appreciate it. Thanks for watching!
@clatham2567us Жыл бұрын
That cracked me up too
@msmeka2963 Жыл бұрын
I was laughing too
@commishg Жыл 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.
@knoxavebbq Жыл бұрын
Appreciate it. Thanks for watching
@nickkoenig4009 Жыл 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!
@knoxavebbq Жыл бұрын
appreciate your kind words! hope to continue that in the next year. thank so much. merry christmas!
@kn936911 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.
@knoxavebbq11 ай бұрын
Thanks. Appreciate you watching!
@v12racer Жыл 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.
@knoxavebbq Жыл бұрын
Yup. It’s a winner. Thanks for watching
@markglusica217 Жыл 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!
@knoxavebbq Жыл бұрын
you gotta do it! it'll make a difference. i promise.
@rocmarshl3021 Жыл 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!!
@knoxavebbq Жыл бұрын
Awesome. That’s gonna be a great day. I love mine. Thanks for watching!
@AshKickinBBQ11 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!
@knoxavebbq11 ай бұрын
appreciate it. that means alot. thanks for watching.
@leighsymons5619Күн бұрын
Great tip on the dry brine. Good work young fella.
@rpm773 Жыл 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!
@jonccwong Жыл бұрын
"let's work on a side dish" - feels so much like Guga :) amazing content as always Joe!
@knoxavebbq Жыл бұрын
Ha! Wasn’t even thinking about that, but you’re right. Thanks for watching.
@garrickcook1664 Жыл 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!
@knoxavebbq Жыл 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.
@markennes5208 Жыл 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!
@knoxavebbq Жыл бұрын
Yessir! That’s the idea. Glad you enjoyed it. Appreciate you watching. Please let me know how it goes.
@JoshChristiane Жыл 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.
@knoxavebbq Жыл бұрын
Sounds delicious! Thanks for watching!
@JT-vg1qn Жыл 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
@knoxavebbq Жыл бұрын
Understandable. Not everyone thing. Thanks for watching!
@ikeachair51711 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
@knoxavebbq11 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
@andypark713 Жыл 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!
@knoxavebbq Жыл 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.
@calibabyy Жыл бұрын
Followed this exactly and reached a perfect end to end medium rare. You're the best Joe!
@knoxavebbq Жыл бұрын
aye! awesome, glad to hear! if you have any pictures and are on instagram, tag me at knoxavebbq so i can share it!
@twys124 Жыл бұрын
I appreciate the step up in production quality. You are a wealth of knowledge. Looking forward to seeing your channel grow.
@knoxavebbq Жыл бұрын
Thanks. Appreciate you watching
@sergiocastilleja223311 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!
@knoxavebbq11 ай бұрын
Haha. Thanks for watching. And you know what, it happens. It happened to me before too. always trying to get better.
@JamesCAsphalt8 Жыл 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.
@knoxavebbq Жыл бұрын
Appreciate you watching. Glad I passed your test! Haha.
@AdamWitt Жыл бұрын
Maddddd helpful. Thanks Joey!
@knoxavebbq Жыл бұрын
You watch my videos?! 🥹❤️ thanks brother
@LudlowCooks11 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
@knoxavebbq11 ай бұрын
awesome! i'm so glad to hear! thanks for watching
@HamSandwich-iq4dm Жыл бұрын
One of the best reverse sears I’ve seen. Great video and great job on nailing the cook!
@knoxavebbq Жыл бұрын
Appreciate it. Thanks for watching
@josephwebster8895 Жыл бұрын
I’m going to try this technique this Christmas! Perfect timing - 3 days b4 - Merry Christmas!
@knoxavebbq Жыл бұрын
Hell yea! Best of luck!
@J_LOVES_ME Жыл 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!
@knoxavebbq Жыл бұрын
Oven will do just fine. Appreciate you watching
@mitbbew6901 Жыл бұрын
That is the best looking prime rib I have ever seen tbh. Following this for Christmas for sure
@knoxavebbq Жыл бұрын
Appreciate it. Thanks so much for watching
@OldStyleBarbeque Жыл бұрын
Great video Joe! Some valuable techniques you’ve mentioned. Top notch!
@knoxavebbq Жыл бұрын
Appreciate it! Thanks for watching
@johnpnj Жыл бұрын
That prime rib looked absolutely perfect. Great job!
@knoxavebbq Жыл бұрын
Appreciate it!
@maxmeh2342 Жыл бұрын
This guy cooks! I rarely subscribe on one viewing, but this guy KNOWS how to cook, so I immediately subbed.
@knoxavebbq Жыл бұрын
Haha. Appreciate it. Means a lot. Share this channel with your friends!
@maxmeh2342 Жыл бұрын
@@knoxavebbq Definitely!
@sakaridis Жыл бұрын
Entertaining, educational and all in all totally awesome! I subscribed even before the video ended!
@knoxavebbq Жыл бұрын
Appreciate it. Welcome to the club
@kevincameron8437 Жыл 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.
@knoxavebbq Жыл бұрын
Nice! Thanks for watching
@FireandFerment6 ай бұрын
Joe I love your content man. You’ve taught me so much and I’ll continue to tune in. Keep it up!!
@knoxavebbq6 ай бұрын
Thank you so much. I appreciate the support. This was one of my favorite videos
@TravC1854 Жыл бұрын
Top notch production, my friend! Really enjoying the “new” channel 🤙🔥
@knoxavebbq Жыл бұрын
Appreciate it. Thanks for watching
@RadDadisRad Жыл 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.
@knoxavebbq Жыл бұрын
Damn. That’s quite a process. Thanks for watching.
@RadDadisRad Жыл 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.
@brentjohnson2315 Жыл 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!!!
@knoxavebbq Жыл бұрын
Wow. Thanks for your kind words. Yes, you should definitely get it now. Best of luck!
@BillyBatson89 Жыл бұрын
Another amazing video Joe, when you started cutting that sound thru the crust was so satisfying. The cross section looked incredible!
@knoxavebbq Жыл бұрын
Haha. I agree. Thanks for watching.
@BillyBatson89 Жыл 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?
@sashadjordjevic987011 күн бұрын
Amazing video! What type of wood did you use for smoking? Merry Christmas!
@junyc85 Жыл 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.
@knoxavebbq Жыл бұрын
Keep it low, give it a rest, and sear it fast. You’ll be good
@junyc85 Жыл бұрын
@@knoxavebbq also have been using super old and crusty Korean newspapers in my charcoal chimney. That could be it! 😂
@OhNoPicco11 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!!
@knoxavebbq11 ай бұрын
Lol! Let me know how it goes. Thanks for watching
@junior4984 Жыл 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
@knoxavebbq Жыл бұрын
Haha. Thanks for watching. Let me know how it goes
@joedawg87 Жыл 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...
@knoxavebbq Жыл бұрын
Doesn’t sound like a bad idea! Thanks for watching!
@Jannerius Жыл 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!
@knoxavebbq Жыл бұрын
lol! Jan! Oh my goodness. That’s so funny. Happy holidays. Thanks for watching. Hope you’re well.
@Jannerius Жыл бұрын
Thanks Mr. Yim, you have a good holiday!@@knoxavebbq
@bearicuda Жыл 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!
@knoxavebbq Жыл бұрын
Get it in the fridge ASAP!
@orion314 Жыл бұрын
lol, have you tried dry aging the Korean newspaper? Love the content!
@knoxavebbq Жыл 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
@Keasbeysknight Жыл бұрын
Merry Christmas! Looking forward to all you bring next year!
@knoxavebbq Жыл бұрын
appreciate you watching!
@PepBo Жыл бұрын
Woow, that looks stunning!!! Thank you for sharing your secrets Joe!!! Merry Christmas!!!
@knoxavebbq Жыл бұрын
Ain’t no secrets. Just attention to detail. Haha. Glad you enjoyed it! Hope to share more “secrets” with y’all in 2024z
@brisketwizard8004 Жыл 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.
@knoxavebbq Жыл бұрын
LOL! If they do stock up. Appreciate your kind words. Merry Christmas to you and yours as well.
@brisketwizard8004 Жыл бұрын
💯❤@@knoxavebbq
@gilliss611 ай бұрын
That looks amazing. I'm going to give it a try. Stay tuned.
@knoxavebbq11 ай бұрын
Awesome! Let me know how it goes. Thanks for watching
@bobbicatton Жыл бұрын
Your small tweaks are everything👍 that is such a fantastic meal! Smart thinking, making the sauces the day prior too😊
@knoxavebbq Жыл бұрын
Thanks! Appreciate you always watching
@djALLWAYS Жыл бұрын
Ahh dude, well done. Beautiful and simple plate.
@knoxavebbq Жыл бұрын
Appreciate it. Thanks for watching!
@RobertBrennanGplus Жыл бұрын
Love the cool down time after the smoke. What was the internal temperature after your final sear?
@knoxavebbq Жыл бұрын
Not sure. But based off of the color, probably between 125-135. Somewhere in that area. Thanks for watching!
@SilverFoxCooking Жыл бұрын
That prime rib looked spot on perfect!! Happy Holidays!
@knoxavebbq Жыл бұрын
Appreciate it. Thanks for watching!
@eshelly4205 Жыл 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.
@knoxavebbq Жыл бұрын
👍
@bobbywong9392 Жыл 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.
@knoxavebbq Жыл бұрын
Appreciate that! Thanks for watching
@davo912 Жыл бұрын
is there something new in this video what hasn't done hundreds of times on youtube?
@bobbywong9392 Жыл 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.
@davo912 Жыл 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?
@jasonvantassel2161 Жыл бұрын
Great ideas with the horseradish! I'm going to try the creamed spinach, it looks good!
@knoxavebbq Жыл бұрын
Appreciate it. Thanks for watching. Gotta have the horseradish
@λιμινιλ5 ай бұрын
Great method! Great cook! Great video!
@knoxavebbq5 ай бұрын
Appreciate it! I was proud of this one. Haha
@JennarallyOutside Жыл 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
@knoxavebbq Жыл бұрын
Thanks so much. Appreciate you watching.
@danielmiddleton8173 Жыл бұрын
Loving this holiday special cook series.
@knoxavebbq Жыл бұрын
Appreciate it. Thanks for watching
@pwells1966 Жыл 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...
@knoxavebbq Жыл бұрын
Appreciate it. Thanks for watching!
@keithtrosen7954 Жыл 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.
@knoxavebbq Жыл бұрын
Appreciate it. Thanks for watching. Let me know how it goes!
@dwaynewladyka577 Жыл бұрын
Such awesome looking prime rib. Hope you have a Merry Christmas. Cheers, Joe! 👍🏻👍🏻✌️
@knoxavebbq Жыл бұрын
Appreciate it. You as well. Thanks for watching
@hoop-a-loop Жыл бұрын
Wow - edge-to-edge for sure! Good job!
@knoxavebbq Жыл бұрын
appreciate it. hope this helps in your next cool.
@NikCiccone Жыл 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."
@knoxavebbq Жыл 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.
@AngryBullBBQ Жыл бұрын
I followed your recipe on a 4 lb boned prime rib and ended up with a super rare roast. I’m not sure why I took it off at 110 put it in off oven for 45 minutes 0:53 then seared it over a flame 2-3 min per side.
@knoxavebbq Жыл бұрын
Hmm… I’m not sure. I’m sorry to hear. Maybe you didn’t temp the center or hit a pocket of fat? Hope you were able to warm it up some more and still serve a great prime rib!
@AngryBullBBQ Жыл бұрын
@@knoxavebbq I use the combustion thermometer with the many temp points. So don’t know. But yes re- warmed and got it where we needed. Thanks and happy new years.
@Quechuladaasadero Жыл бұрын
Looks 🔥🔥 my boy!! Trying this method in a few days but in a kamado instead of my offset
@knoxavebbq Жыл бұрын
Nice. Thanks for watching
@justwantmyrugback Жыл бұрын
Love it, was that regular vinegar for the cream sauce? Color looked like apple cider so just checking, will try this out
@knoxavebbq Жыл 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
@TjAtvrider Жыл 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 ?
@knoxavebbq Жыл 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
@lornekofman216311 ай бұрын
nice job! I like 120 to 130 int temp. cheers!
@knoxavebbq11 ай бұрын
thanks so much. appreciate you watching!
@bdubya2443 Жыл бұрын
Joe, that roast looks absolutely perfect!!! Nice work man
@knoxavebbq Жыл бұрын
Thanks! Yea, it was great.
@ronu504boy7 Жыл бұрын
Are you in New Orleans? Something about the background music.perfect brass and by the way prime rib looks delicious
@knoxavebbq Жыл бұрын
No. I’m far from New Orleans
@ChicagoCrew Жыл бұрын
Have you tried using a salad spinner to get the water out of the spinach ?
@knoxavebbq Жыл бұрын
I have one, but couldn’t find it. Haha
@davenothear4353 Жыл бұрын
Very nice. Thank you, Merry Christmas.....
@knoxavebbq Жыл бұрын
Appreciate it. Hope this helps
@andrewmartin2953 Жыл бұрын
If you salt first and wait 30 minutes to draw out the moisture, does the pepper stick just as well if not better? Just curious.
@knoxavebbq Жыл бұрын
Yup. But I didn’t wanna wait.
@BBake Жыл 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?
@knoxavebbq Жыл бұрын
I used to live in Houston. Based off of the Vietnamese food that I’ve had there, it’ll do just fine.
@bernardjwolff Жыл 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?
@knoxavebbq Жыл 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.
@bernardjwolff Жыл 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?
@kokicubano15 күн бұрын
Gonna miss your vids. Best of luck
@dgoeb150911 ай бұрын
Maybe I didn’t understand. You stuck the prime rib in the oven for 45 minutes and the oven wasn’t on at all? Not on warm or anything? Would using a yeti do the same thing? Curious to know because I plan on trying this Tuesday for an anniversary dinner
@knoxavebbq11 ай бұрын
Yup. It’s like placing it in a cooler to just let it not cool down too quickly.
@dgoeb150911 ай бұрын
@@knoxavebbq sweet, thanks! Looking forward to trying it out!
@yuletak Жыл бұрын
Slow cooking makes choice rival prime. Excellent work!
@knoxavebbq Жыл бұрын
Appreciate it. Thanks for watching
@SteveRix78 Жыл бұрын
"Push Christmas back a day, they'll understand...." Hahaa, love it!!!!
@knoxavebbq Жыл бұрын
No one wants a bland prime rib!
@jMac2578 Жыл бұрын
Should you cover it with plastic wrap while in the fridge?
@knoxavebbq Жыл бұрын
i didn't. i like to dry out the surface a bit.
@Alfonzo-y2u Жыл бұрын
I never used mustard as a binding agent before dry brining and in the middle of me doing it the meat started to change to being really light…. Doesn’t the acids have the ability to break down the meat? I don’t know if that’s what I was seeing but I quickly rinsed it off and cut off the pieces that were now light pink and used my normal olive oil binder…. But I comment because I wonder if I did it wrong, maybe it was a problem since it was regular mustard or wanted to hear your thoughts since you’ve done this before…
@Alfonzo-y2u Жыл бұрын
I’ve usually seen mustard being used before cooking but never before brining so I also don’t know if I freaked myself out thinking I was about to ruin Christmas dinner 😂
@knoxavebbq Жыл бұрын
Hmm…. I’m not sure. I’ve never seen it turn light before. But also, I’ve never really check on it once it’s in. Haha. It’s alright. If you wipe it off it’s not a big deal. It’s not a main part of the process
@johanramireztaffa9817 Жыл бұрын
Just put this together, it's delicious ty
@knoxavebbq Жыл бұрын
Awesome! Glad it turned out well.
@teesong6801 Жыл бұрын
I thought for sure you were Filipino until you had the Korean newspaper!! 😂. I will definitely try this recipe on Christmas! Pighting!!!
@knoxavebbq Жыл бұрын
I used to get that alot. Haha
@jadendurham6951 Жыл бұрын
That looks amazing. Can’t wait to try this!
@knoxavebbq Жыл бұрын
Best of luck!
@jeremyvargas-d2y Жыл бұрын
Which would be best for the dry brine, kosher salt, diamond crystal, or flake salt?
@knoxavebbq Жыл бұрын
I would say use what you got. I wouldn’t use flake salt because most of it won’t really dissolve and will most likely fall off.
@Rob_Anthony Жыл бұрын
Great video Joe! Thank you!
@knoxavebbq Жыл бұрын
Thanks for watching!
@siIIiest Жыл бұрын
I'm really bad at salting meats, would you say the 1% method could be used here for salting?
@knoxavebbq Жыл бұрын
I can’t say. If you’re using diamond kosher salt, I would say until the surface is white.
@evastanton4727 Жыл 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!!!!
@knoxavebbq Жыл 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.
@richardclark7679 Жыл бұрын
Absolutely perfect Prime Rib!!! Nice!
@knoxavebbq Жыл бұрын
Appreciate it. Thanks for watching
@MrThespian4 Жыл бұрын
Did I miss it? How long was it out of the refrigerator before going on the smoker?
@knoxavebbq Жыл бұрын
As long as you want. Since I’m cooking so low I’m not worried about the outside cooking too far and the center being cold.
@MrThespian4 Жыл бұрын
@@knoxavebbq I am doing one for New Years, and it looks like if things work out it will be on my brand new Workhorse pit. I got the notification it's done ,and they are working on shipping it. I ordered it last February.
@davo912 Жыл бұрын
IT MAKES NO DIFFERENCE. it can be out on the counter for 2 hours and will still be cold and he knows it
@10403mike Жыл бұрын
Hello what kind of vinigar did you use for the horseradish?
@knoxavebbq Жыл бұрын
I used an aged sherry vinegar, but I think any vinegar will work, even some lemon juice just to thin it out a bit.
@10403mike Жыл бұрын
@@knoxavebbq awesome thank you for the reply will definitely make that tonight 😀
@ronhedin3813 Жыл бұрын
Any suggestions on time frame to reach the 110 temp at 225 per Lb ?🙌
@knoxavebbq Жыл бұрын
Mine took 2hr and 20 mins, but if you got a bigger piece than mine it’ll obviously take longer. I would just suggest starting much earlier than you expect.
@ronhedin3813 Жыл бұрын
@@knoxavebbq mine was 22LB took 5 hr at 225 way faster then I and for 🤪
@jamaljunior5639 Жыл бұрын
Can you get the same results by cooking in the oven
@knoxavebbq Жыл бұрын
I can’t say for sure, but I don’t see why not!
@harrythehorsebbq Жыл бұрын
Dude, this was spot on! Couldn’t have come out better! Got me drooling and craving prime rib 🤙🏻
@knoxavebbq Жыл бұрын
Appreciate it! Thanks for watching!
@tig3rBite Жыл бұрын
Can dry brine be done in our daily used regular fridge? Or does it need its own separate fridge?
@knoxavebbq Жыл бұрын
Regular fridge is fine. It’s not dry aging.
@tig3rBite Жыл бұрын
@@knoxavebbq thanks for the quick response!
@GravityMarketingTV Жыл бұрын
Do you have a website / text versions of your recipes?
@knoxavebbq Жыл бұрын
I do not. Sorry. Trying to work on getting that done in the new year
@GravityMarketingTV Жыл бұрын
@@knoxavebbqAh, darn. Have a good holiday!
@dennisbower Жыл бұрын
I’m a little nervous, my Korean newspaper is over a week old 😂 - Looks delicious Joe!
@knoxavebbq Жыл бұрын
It’ll still be amazing, but just won’t be perfect. 😁
@Roaring.On.Carnivore. Жыл бұрын
At Heb in texas 3.88$ a pound right now for prime rib👍🏽
@knoxavebbq Жыл бұрын
HEB ftw. Thanks for watching!
@BenFeldman-kz7gt Жыл 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!
@knoxavebbq Жыл бұрын
It’s always the Korean newspaper. I wanted to try his so bad. Looked amazing