Smoked prime rib on the masterbuilt window smoker.

[@alzathoth]

I am glad to see that your smoker is working well after all the 'rebuild' work you have done on it. I am looking at buying my first smoker, and I am now leaning towards a masterbilt. thanks for all your videos! :D

[@jeffreypinder9398]

Really like the seasoning and shrink wrap, will probably use this in a few days as we have a shrink wrap machine.

[@thisendgoesboom4347]

Great job, and great job on your video. Very informative!

[@bcstexas]

Loving all your video's. That smoker is on sale this week for $249 and after watching you cook I ordered one. Thanks for all the tips and keep up the good work.

[@aktudors]

can't wait this is what we are making for Christmas in my Masterbuilt smoker! Can't wait!

[@idahodeerhunter]

My family is still talking about it. if I had one thing to redo I would take it out of the oven at 125. it was just a touch over done for my taste. but other then that it was perfect

[@midland6522]

What a thankful family

[@peterleisen4927]

yum yum! I am looking forward to seeing your videos. Moved to the mountains near West Virginia to start the living on the land life style. We are actually thinking of moving to Idaho after our daughter is done with high school.

[@idahodeerhunter]

Peter Leisen beautiful state we love it.

[@peterleisen4927]

Yum, Yum. Can't wait to try. Haven't had a chance to look through all your smoker posts. Did you buy or build? Why? Looking at the possibilities now. Looking forward to reading more.

[@idahodeerhunter]

Peter Leisen I have a pile of smoking videos. check them out. I bought a masterbuilt 40" smoker.

[@charlesfarrugia8250]

Thanks. I look forward to watching a few more of your videos. I'm just getting into smoking.

[@idahodeerhunter]

Charles Farrugia i have several video out there on smoking different meats. give them a try

[@freeindeed5393]

Good video bro!

[@ceewilson4774]

Good video,im going to follow those steps..Is that a built in smoker hows it exhausting

[@118chosen9]

Next time...leave the bones in and if you have to, just trim the fat, don't cut it all off. You can always cut it off on the plate. Bones and fat is where the amazing flavour comes fron. Also, putting a wet rub on the meat creates a seal and prevents the smoke from penetrating into the meat. Last but not least, start to finish in the smoker, no oven needed. When at 130° and done, wrap the hot meat in parchment paper, wrap with dark towels (stains) and let it rest in a good cooler for at least 1 hour. Cut and serve...just try it! You won't be disappointed.

[@Ruledbythesun25]

my mouth was watering!! I will try this one day

[@idahodeerhunter]

it's awesome I'm smoking a big batch of jerky as we speak yum...

[@jimorocks]

how long did it take to get the internal temp to 120? I have the same smoker. And total time it took after using the oven? I like the ideal of the finishing the roast off in the oven.

[@Sonothesouth]

An outstanding Christmas dinner with family; it doesn't get any better.

[@idahodeerhunter]

yes sir, time with family that you only see a few times a year is priceless.

[@ChristysCookingLifestyle]

Can't wait to try a rib roast, thanks for posting.

[@charlesfarrugia8250]

Looks great. Do you have a ball park time of how long you had it in the smoker ? I am planning on trying one. Thanks.

[@idahodeerhunter]

Charles Farrugia about 4 hours

[@matthewcasada4047]

For beef , approximately 1 and 1/2 hours per pound at 220 to 225 degrees. The key to smoking meats , in my opinion is the preparation. I have the same exact model smoker. It's great for large parties.

[@babaybluegill3273]

man that looks good!

[@maconsumner]

Just the price of that piece of meat has me chickening out. If I did that and screwed it up I would lose my mind!!!!

[@idahodeerhunter]

I hear ya, let me be honest. I was terrified the whole time I was smoking it. but now that I have one under my belt I will be doing more. I have to say it is one of the easiest meats to do. the only thing I would do different is take it out at 115 degrees. it was a little to done for my liking.

[@mountainman5025]

I just bought a 5 1/2 lb at our local Shoprite on sale 4.77/lb...smeared olive oil added garlic powder, mediteranian sea salt and cracked pepper, it's in the Masterbuilt electric smoker with hickory chips for aprox 2.25 hrs 250 degrees.

[@Sabdajati]

wwooooww👍👍👍👍

[@larrymickelson2871]

Must have resolved your issues with your smoker!

[@idahodeerhunter]

ya it's called a new one.

[@larrymickelson2871]

***** Ah! BTW, the prime rib looks fantastic! I've grilled/smoked a PR on my Weber but not using my Masterbuilt. May have to try that. Thanks for the video!

[@idahodeerhunter]

Larry Mickelson yes it was the best prime i have ever had. already wanting to do another one. soon! thanks for watching

[@stevenrutkowski1661]

do you have a recipe for doing chicken wings

[@idahodeerhunter]

no not yet. but I have been looking for a good one.

[@junelima363]

why remove the fat

[@XC2long4u]

You had me up until garlic.

[@jaysee2805]

Don't remove the fat..NO

[@elknrut]

GO COUGS!

[@jeffc475]

You lost me at "remove the fat".

[@cameronminke8588]

+Jeff Capron he lost me at remove the rib bone and leave it off.bones give off tones of flavour

[@tonioyendis4464]

say my name - yeah, removing the fat and the bone just ruined everything! Imho...

[@jimcole2648]

Leave the fat and bone. Get a cutting board and a real Knife not in a damn dish. Looked good medium rare

[@bigbenmsu1540]

sorry but I don't eat rare but each it's own like the smoker 🚬

[@bcooper1450]

First, you took too much fat off the prime rib. Fat = flavor. Also, you marinated it way too long. If you were smoking it right it would have created a great bark on the outside without having to finish it in the oven. You also did not rest it long enough. Only 15 minutes? That's why there was so much juice in the pan he was cutting it in. If it had been rested long enough the juices would not have gushed out when you cut it and the meat would have been much more suculent.

[@tonys-travels-2023]

I struggle to believe he cut the fat off. Go ahead, trim a little...... but he lost me after he destroyed it by cutting fat off! Regret to say, whilst I admire and respect the enthusiasm....... it was far from a great performance!