Ribeye Roast Smoked On The Weber Kettle

[@ethanb5092]

I'm doing this prime rib for the second time. Loved it so much the first time I couldn't resist. Thank Ry, you're my go to guy for grilling.

[@bulletsforfrank]

Well Ry, looking forward to using this recipe this year, although some family have been asking if I was doing the coco-cayenne rub. Enjoy the videos an lessons all year. Thanks for making wonderful memories with our family meals. Especially on Thanksgiving. Blessings and well wishes to you and yours. Happy Thanksgiving!

[@CookingWithRy]

Happy Thanksgiving!

[@andrewjr11]

Interesting how your cooking techniques have changed from this video to the one you posted this week (12/23) Thank you so much for your help! I can't wait to throw my roast on the kettle this weekend!

[@jeffkuipers1030]

wife and i always went out to get prime rib and its getting so expensive, since i been watching you make rib roast i have making it at home and saving a lot of money and gas. thank you for all you do in your videos.PS DONT STOP!

[@joeybox0rox649]

BRAVO MAESTRO!!! That looks lovely! I smoked one 3 days ago and the Mrs. & I are still talking about it. I also smoke cooked a side of potatoes, carrots and mushrooms. We used mesquite wood for smoke and placed the charcoal in a "U" formation. It smoldered for 5 hours. It was delicious, but your pink beauty there, looks "Hall-of-Fame" worthy. Thanks for the tip! I will be trying your rub recipe my friend!👍👍

[@WeekendWarriorBBQ]

That roast is a thing of beauty! The ultimate Christmas Roast!

[@CookingWithRy]

Thank you, sir!

[@bryanminos2889]

Followed exactly as was directed in video and it came out perfect. It was my first time doing a standing rib roast on the grill and I couldn't have been more pleased with the outcome. Made it all worthwhile. Will do this again the exact same way. Thanks again.

[@CookingWithRy]

Great to hear!

[@SmokyRibsBBQ]

Bumper to bumper pink perfection! Nice job Ry!!!

[@CookingWithRy]

Thanks! It's always nice when that color shows itself when you slice in :)

[@stevelitteral]

Beautiful. Love the addition of sage. No more to say but Beautiful.

[@CookingWithRy]

Yeah the sage was a nice little burst of holiday seasoning in the flavor :)

[@nevadabrad6392]

Wow that looks good!!! Who gave this a thumbs down must be a vegetarian.

[@mahkymaaahk1713]

NevadaBrad I’ll never understand the people that thumbs down original content. Especially someone as nice as Ry. The guy has a great Bob Ross vibe that really makes you happy. And hungry! Lol

[@elizabethpurdum2826]

Brilliant!! Very well done video. I’ve been dying to smoke on the kettle but haven’t gotten to it. Your video was very precise and answered so many general questions!

[@CookingWithRy]

That's kind of you to say :)

[@mtn_manhills3688]

I just made the best Rib Eye roast / bone in!!!!!!! Man oh Man was it gooood!! Your video made it happen!! I watched it and took notes and my roast was Awesome AF!! Thanks again for all your tips! Next will be a rack of ribs then a Butt! You Da Man!!

[@CookingWithRy]

That's fantastic! It's great when it turns out the way you want it :)

[@THEREALSHOWBBQ]

The prime rib videos are very popular right now. Great color on the outside from the rub and perfectly cook on the inside.

[@CookingWithRy]

It's Prime Rib season, for sure. I'm doing another one this weekend :)

[@Niagra2011]

Looks Amazing Ry! Will make this soon for my wife. Thank you!

[@tonya.2113]

Tried this today on a 6# Angus choice from Wallmart. Perfect results. Nice salty crust. I used red oak for smoke. Very happy. Thanks a million and Merry Christmas.

[@CookingWithRy]

Awesome! So glad you enjoyed it :)

[@dannyhague1425]

Guess who got a Slow and Sear for Christmas... GAME ON !!!! Merry Christmas 1 day late and may you have a happy New Year..

[@CookingWithRy]

Nice! Enjoy that new toy :)

[@BBQJOE]

You really out did yourself on this cook. Looks absolutely perfect ! My mouth was watering when you sliced that beast. Thx for sharing this recipe.

[@CookingWithRy]

Thanks!

[@jonathanandrews5559]

Love how your videos are so informative and short and sweet! A lot of info packed into a 13 minute video. That’s why I subbed love the content Ry keep it coming

[@CookingWithRy]

Thanks so much!

[@jerthebear59]

Thank you Ry, Great video. I have a question....I have two - 7lb. boneless Rib roasts. I would like to put them both on the Weber at the same time. Would this be a good idea?? would I be crowding the roasts? Would they both cook evenly? Perhaps I should cook one in the oven, and smoke the one on the grill. any comments would be appreciated.

[@CookingWithRy]

If they physically fit I wouldn’t see a problem. I think I’ve done a 7 bone 15 pounder on the kettle before.

[@jerthebear59]

@CookingWithRy Thanks for letting me know. Merry Christmas

[@cliffvictoria3863]

Ry, I just picked up a fan/temperature control device for the Weber kettle. Going to try it out by making a prime rib for Easter. Should allow me to maintain a steady temperature throughout the cook. I was looking for info on temps and times and saw you had a video so I clicked in. I'm thinking lower and slower (225-250ish) until I hit my internal temps and then let the roast rest while I add charcoal and set the controller to 550 to reverse sear in the high heat. Hoping for some good results. Thanks for the video!

[@franciscosandoval3300]

Going to attempt this for thanksgiving. Thanks in advance for the video Ry!! Looks delicious!

[@tedp7228]

Thank you so much for the inspiration. A nod to GreenHornBBQ for referencing your channel. 7 bone / 19lb. on my 22 in. Weber. Used rub applied by butcher (sorry don’t have particulars). And a little bit of hickory here and there and 5-7 coals an hour. 4 hours 45 minutes total, pulled off at 131 degrees. It was good. A lot of compliments from the family. A good (great) Easter. Thanks!

[@johnwagnon5]

I'd try a fruitwood next time for a lighter smoke.

[@merrywissemes]

Wow! Man, what a beautiful looking piece of meat. I’m going to try this someday. I love your videos, Ry. Great recipes, great production, beautiful music, and a nice calm delivery with no fluff. You make it easy to pay attention to how you prepare you’re food. Thanks for the videos, buddy.

[@CookingWithRy]

I appreciate the kind words :)

[@PicklesBBQandCooking]

That looks fantastic Ry! The meat was spot on, and just simple spices work. I’m with you on horseradish. All in all awesome.

[@CookingWithRy]

I wasn't a horseradish guy until my wife turned me onto it many years ago :)

[@andrewjohnson1893]

If its running high and you just can't get it down to the temp you want, try taking some of the embers out to bring the temp down. If you take out too much, you can always add some of them back in. Idk just a thought

[@HobiesGarageBBQ]

Outstanding! And thank you for not pressing the juices out. I might be alone in this, but I always scream at the screen when someone does that LOL.

[@CookingWithRy]

The meat is bleeding!!!

[@EricJJ]

Ry, what are you using as a clamp with your probe attaching to the grill? I love the idea of keeping the probe raised off the grate. Thank you.

[@CookingWithRy]

It’s just a clip that came with the probe.

[@EricJJ]

@@CookingWithRy ok. I’ll figure something out. Thanks for the idea👍🏻

[@progers5019]

Beautifully done Ry. We've done these in the oven, but yet to try it on the pit. I'm gettin my nerve up though.

[@CookingWithRy]

It's so nice on the pit!

[@henryratajczak3071]

That's a good looking roast. I just finished seasoning my new Old Country Brazos Smoker. Looks like I'll be trying this tomorrow. Keep up the good work .

[@CookingWithRy]

Enjoy that new smoker :)

[@Soladaddy]

I saw one of these for $6.99 lb and jumped on it. Have never cooked one, but will smoke it this weekend.

[@SmokinJoesBBQ]

HEY RY, man I haven't watched your channel that much, but I am glad that I did , man you sure can cook brother. That Ribeye Roast was smoked to perfection, and was so juicy and tender, I wish I could have been your taste tester because you had my mouth watering the whole time. Keep up the awesome videos brother your really know what you are doing. AWESOME JOB RY.. GOD BLESS YOU BROTHER.!!!!!

[@CookingWithRy]

Thanks so much!

[@Kilroy238_]

Getting ready to do my first one this was a great video to help me out. Think I'll pull mine a bit lower temp through. Also saw another video from Guga on how he prepares his. I think I see a blending of styles in my future. Lol.

[@christianmarth9989]

Did you cut a notch into the Weber kettle for the ThermoPro probe leads?

[@CookingWithRy]

I did :)

[@jmichelly]

Novice here. Any reason for not using the built in thermocouple installed on the kettle for ambient temperature? Accuracy? Great videos!

[@CookingWithRy]

I find it is fairly inaccurate considering it’s placement at the top of the dome. A grate level thermometer works better for me :)

[@jmichelly]

@@CookingWithRy thanks a lot. Noted. Planning to do an small rack as training run. Then will try the big one for new year's.

[@CookingWithCJ]

Perfect roast Ry! Definitely going to be doing one soon. Cheers brother

[@CookingWithRy]

Thanks! Go for it :)

[@moonlit61]

How many charcoal do you usually use to start your slow and Cesar

[@CookingWithRy]

I usually light 10-12 briquettes as a starter pile.

[@moonlit61]

@@CookingWithRy thank you I really enjoy your videos

[@MartinGallacher]

Thanks Ry. Can I cook / smoke this a day or two before (possibly rare) and then re-heat / finish indoors or is it best straight off the grill - just to avoid the stress of BBQ on a maybe not so weather friendly Christmas day!

[@CookingWithRy]

You sure can. I'd lest it rest first, then carve slices, reserve all juices, cover all in a pan with juices, then refrigerate and reheat the next day. Just don't 'cook' it more. You just want to bring it up to temp for good eating :)

[@robertmartinez3268]

Looks great!!! And as always great video!!!

[@melonhead49]

That’s not a cheap piece of meat. Beautiful

[@TexasEngineer]

It goes on sale for the holidays. Stock up for the year.

[@kylegrate9325]

That looks perfect Ry!!

[@CookingWithRy]

Thanks!

[@warrenwhitaker8498]

Ry I have a small 3 to 4 pound roast to try this out on before i jump right in for the big holiday run. how long would you suggest smoking it for?

[@CookingWithRy]

For this cut I focus on the desired internal temp. I don't think a lot about the time.

[@warrenwhitaker8498]

@@CookingWithRy well medium rare here I come, after I have a family of carnivores

[@warrenwhitaker8498]

Well Ry I cooked a 3and a half pound roast today and it turned out great!!. Cook time was right at 2 1/2 hours plus a 30 minute rest pulled it off at 133 and it came out perfect. Just wanted you to know.

[@CookingWithRy]

@@warrenwhitaker8498 That's fantastic!

[@wilmah8565]

Hey Ry! I know this is an older video but I'm thinking of trying this for new years. Would you say this process would yield the same or better results with the weber kettle rotisserie?

[@CookingWithRy]

I’ve done one on the rotisserie and it came out amazing. Just have to keep an eye on the internal temp 😊

[@wilmah8565]

@@CookingWithRy Thanks a bunch! You've been my number one guy for Weber kettle cooking. My family thanks you!

[@ceez33167]

super newb and maybe dumb question: what's the difference between just cooking ribeyes or the roast? i would think the steaks on their own with the nice all around crust would taste better? does the meat come out more tender when it's a roast? i've never ate a roast so i have no idea. but i'm contemplating doing one now. any info would be greatly appreciated.

[@CookingWithRy]

The roast is a large mass of meat, and I've found that you retain a wonderful moisture taking the time to prepare it as a whole. Now, there is nothing wrong with making steaks out of it first, but carving up a whole ribeye roast or prime rib is almost an 'event' :)

[@stevecohen8206]

Fantastic Ry. I see you have water in the kettle bubbling away. How many times did you top the water, during this smoke, and is it essential when smoking?

[@CookingWithRy]

I generally just use the initial load of water. Once it’s gone it’s gone :)

[@stevecohen8206]

Thanks for replying Ry👍

[@billymuellerTikTok]

I fill mine with sand instead of water… helps maintain even temp and saves you a ton of charcoal … make sure you use “play sand” so it’s nontoxic… you can also put some ceramic briquettes in there

[@deanc3362]

Looks amazing!!

[@markmccaleb4038]

Looks great, Ry. A job well done!!

[@brettladrech6959]

Is a slow and sear necessary to maintain an even temperature for about 5 hours? Thinking about doing an 11 lb prime rib for thanksgiving, just using my weber kettle with the same charcoal setup method you used. Any tips would help!! 🙏🏼

[@CookingWithRy]

A Slow and Sear makes those long cooks easier in my opinion. Once you dial that temp in, it just goes. I routinely get 250-275 for at least 7 hours on one load of charcoal :)

[@brettladrech6959]

@@CookingWithRy Thanks for the feedback, I’ll be giving it a try Thursday! 👍🏼 Keep up the good work too! Your videos have been incredibly helpful and inspiring. 👌🏼

[@CookingWithRy]

@@brettladrech6959 Thanks so much, and have a great Thanksgiving :)

[@brettladrech6959]

@@CookingWithRy One more question! How did you have the bottom vent set for the cook?

[@CookingWithRy]

@@brettladrech6959 It depends. I usually start with it about 2/3 open and adjust until I get the temp to where I want it and then the SnS holds that :)

[@DavePruett]

Gorgeous!

[@CookingWithRy]

Thanks!

[@jernigan007]

beautiful roast

[@CookingWithRy]

Thanks!

[@kevin86674]

Looks good Ry. I am smoking one for Christmas but mine has the bones. I had them cut the top of the bone off but put it back on that way I can slice it between the bones. I usually cook them on my WSM but this time I am cooking on my HBT weekender pull behind smoker. Not sure about the smoke flavor on a rib roast. I never added wood on my WSM but will only be using wood on big smoker, any things you would recommend?

[@CookingWithRy]

This one had the bones as well. I just sliced between them and removed the ribs later. I'd just pick a favorite wood and maybe blend it with something mild for a nice mix :)

[@kevin86674]

@@CookingWithRy Hey buddy it has turned out I am smoking 3 standing rib roast tomorrow. I have 2 already seasoned and in the fridge. I am going to use your spritz on them. Merry Christmas to you and your family.

[@CookingWithRy]

@@kevin86674 Merry Christmas!

[@NoHippieBBQCooking]

Looks like it came out really well

[@CookingWithRy]

The hungry hordes approved :)

[@JohnLaMatteryjr]

Nice Ry! Question, did you have to add more fuel after awhile or did the initial load work for the whole cook time?

[@CookingWithRy]

No, the Slow n Sear will generally hold a stable temp for 6-7 hours on one load of charcoal 😊

[@JohnLaMatteryjr]

Cooking With Ry Thank you! Will let you know how it goes!

[@colinbutler2552]

Great Video....Perfection on the Weber. !

[@CookingWithRy]

Thanks!

[@ronaldjones8134]

I know I don't have to but, can I season the roast over night in the fridge?

[@CookingWithRy]

Absolutely. I've done that many times.

[@pisto_run_cycling]

Will cherry wood do ok if I dont have hickory

[@CookingWithRy]

Absolutely :)

[@pisto_run_cycling]

I just barely saw your reply and I pretty much followed you're vid seemed like the least complicated.. and the cherry wood was great.. had trouble keeping my temp up at the second to last hour.. but it came out great.. ive never had prime rib.. and mine was great.. and the ribs were a nice surprise.. also.. we had sandwiches the next day with the left overs.. question does the sns basket help retain heat better than the weber baskets do?

[@CookingWithRy]

@@pisto_run_cycling To me the SnS works better on long cooks so you don't need refueling to maintain a stable temp.

[@ronaldjones8134]

Ry...where do you get your smoking wood(s)? They appear longer than store bought. Can I order some online?

[@CookingWithRy]

I'm fortunate to have a local supplier: thewoodshedoc.com/ :)

[@ronaldjones8134]

@@CookingWithRy I'm in Atlanta. To bad they don't have online ordering. I'll use the wood chunks that I have.

[@mjduke45]

Hey Ry been watching your videos since I got in the game. Forgive me if I missed something but curious if you’ve done a prime rib on the Weber kettle rotisserie? Trying one tomorrow but not many videos to go off of especially with your speciality; would love to see you do one.

[@CookingWithRy]

I've done a couple, though not on video. I remember that I let it go for about 60 minutes and then checked temp. Once it hit 100 F internal I checked temp every 15 minutes until I hit 125 internal :)

[@henryratajczak3071]

By the way, the volcano steak was absolutely perfect. Everyone loved it.

[@CookingWithRy]

Fantastic!

[@chuckbrichta3909]

Hi how ya doing? I just used your recipe for prime rib,however, I know you use Penzie’s spices take a look at there Galena beef and chicken rub it uses the same spices as yours and then some. Just thought you would be interested. Let me know what you think.

[@smoothestones1]

Great video! I could only afford a 7 lb roast. It looks half the size of yours. Should I shorten cooking time?

[@CookingWithRy]

It's about temperature more than time. Shoot for your desired internal temperature for the doneness you want. But it should take a bit less time :)

[@kamaubentley3378]

How do you get flavor on the inside of the Rib roast?

[@CookingWithRy]

You can inject it, or let the dry rub set on the meat for a couple days in the refrigerator to allow a bit more penetration :)

[@kamaubentley3378]

@@CookingWithRy What injection would you use if you injected? And thank you for responding

[@CookingWithRy]

I would go very simple. Some diluted beef broth with a little melted butter added :)

[@kamaubentley3378]

@@CookingWithRy Thank you

[@eastwindfarms3671]

Awesome, I’m going to do my second one for Christmas!

[@CookingWithRy]

Nothing wrong with that plan :)

[@leesommer5871]

Whenever you use Hickory it WILL increase your temperature, a very hot burning wood. It might be best to choke the air down even more when using this wood. I burn wood over the Winter, you can certainly tell the difference in heat between Hickory and most any other wood.

[@briannorthcutt9719]

I’m sure it’s also the 5 minutes at a time his lid is open to make the video.

[@sdarms111doug9]

I'm making this for Christmas dinner this week. Came here to steal your ideas! What was the grade of the roast?

[@CookingWithRy]

I believe that was a Choice :)

[@sdarms111doug9]

I broke down and bought a Prime at Costco today....hope it was worth it. I have another question...have you tried doing your own dry-aging?

[@CookingWithRy]

@@sdarms111doug9 I've used prime from Costco a lot and have always had good results. I haven't done any dry aging yet :)

[@sdarms111doug9]

@@CookingWithRy Thank you very much for always taking the time to respond, it's always appreciated. Merry Christmas and Happy New Year to you and yours!

[@chrisb48907]

that looks amazing !!...man, wonder if i could pull that off in the masterbuilt...or maybe i need a weber kettle too..LOL

[@CookingWithRy]

If the excuse you need to get a kettle is this video, then I say Huzzah!

[@brownl3082]

Could this be cooked in advance of serving.....say, the night before?

[@CookingWithRy]

It sure can. I’d reheat it gently at 250 in a pan covered with foil until its internal temp matches what your finished temp was the day before.

[@brownl3082]

@@CookingWithRy awesome. Gonna do for my family this Xmas Day. Down here in Melbourne Australia it’s gonna be hot.

[@LassesFoodAndBarbecue]

I would say that looks awesome - not just ok :) Great roast cook!

[@CookingWithRy]

The hungry hordes sure appreciated it, so I was pleased :)

[@TexasEngineer]

You have me confused. Normally the reason to tie the roast is to reattach the bones for flavor. Did your butcher not separate the bones and just tie the roast or did you not show the bone removal? You separate the ribs so you can easily carve the roast. The ribs are the best part and the cook gets the ribs.

[@ajobis1881]

Heck yeah!!

[@henryratajczak3071]

You're a great inspiration to me. After the holidays, I'll subscribe to your videos.

[@TheBababa420]

I always have thought that the drippings from any smoking process was too intense with smoke flavor for me.

[@EddyGurge]

My biggest issue with rib roast/prime rib is that for some strange reason, I can eat more of it than any other type of meat. It's just so uneconomical for me to get. I could easily spend $80-$120 on a big roast, then eat well over half.

[@CookingWithRy]

Hard to stop after digging in :)

[@D11Alpha]

Ohhhhh yeah (que trak from Ferris Buehler's Day Off)! Btw, Stater Bros got tri-tip, trimmed, 2.99/lb.

[@CookingWithRy]

Yep, grabbed a couple :)

[@westernate]

It’s 20 degrees out and I have the meat sweats

[@CookingWithRy]

LOL

[@BBQ-UK]

Another great video and defo going to do this :) ... Pointer..... You had to move Father Christmas facing me...... Scary! lol

[@CookingWithRy]

He moved? :)

[@BBQ-UK]

@@CookingWithRy No please do not say that! lol

[@okiepita50t-town28]

133, I’m writing that down right now.

[@chargriller6547]

9 pound 4 bone Rib Roast. It’s what’s for dinner dunt dunt dunt. 🐄

[@CookingWithRy]

That's the tagline from a cow horror movie :)

[@chargriller6547]

Cooking With Ry LOL a cows horror movie and a carnivores fantasy film.

[@wesleymitchell3614]

All you need now is a kummelwick roll

[@TheMikeDiggy]

This dude had me licking my lips with the juicy cut

[@openureyes929]

You may think your watching just another back yard amature BBQ ing.. YOU WOULD BE DEAD WRONG!!!

[@johnwagnon5]

Pull it at 118 or you have a medium roast.

[@CookingWithRy]

I haven’t found that to be the case at all.

[@johnwagnon5]

@@CookingWithRy It depends on the cooking temperature. If you are going low, you can go a little higher before the resting period of a half hour. You want it the same cook outside and inside. Lower pull temperature along with the resting will achieve this.

[@SPaddy-fb7hy]

Hmm, not sure I can trust this guy..,, he's a bit too skinny :)

[@CookingWithRy]

Lemme put the wide angle lens on :)