Standing Rib Roast | Bone In Prime Rib Roast Smoked on UDS Smoker

[@changethetimes]

Back here for the 5th year on a row for my Christmas Dinner

[@Glowrc]

Its on the smoker rn

[@Prego307]

Same but 3 years for me. I do this once for the New Year and once during the summer every year. I follow this video every time and it's perfect every time.

[@caypercifield1778]

I followed this video for Christmas and multiple members of my family said it was the best they ever had! Thanks Malcom! You're seriously the best!

[@kingp1rate833]

Malcolm, I made this for my wife and I's family- incredible, everyone loved it. The herb crust was fabulous, beautifully rare/medium rare. Some attendees like their meat well-done, I asked them to leave lol 😆

[@11thHrPro]

I would tell them the same. Lol 🤣

[@ungwungboozia8797]

Gladly.

[@rickbrewer6254]

That is funny.

[@tjlastname5192]

Was it politely yet firmly?

[@mustangtonto5862]

“I asked them to leave”…had me rolling on the floor!

[@Gquebbqco]

Should have been called outstanding rib roast. Great video & Cook Malcolm!

[@BarBQ22]

GQue BBQ you have a pretty good one too stud!

[@anthonymorreale3288]

Just made this last night with my char-griller smoker. My friends and my wife all said it was the best prime rib they have ever had! Thank you!! I will definitely be making this again

[@bh8640]

Malcolm, a true thank you for this. I followed your recipe today and the prime rib was amazing. You make it easy for novices like myself to make a great meal for my family. I appreciate everything you do so that we can feel like pro's. Keep 'em coming.

[@mrmurphy8609]

Doing my first prime rib this year. So many different ways to smoke them. I’m gonna follow this method. The Mrs keeps saying “don’t you ruin my rib” normally she does it in the oven. But I want to try it this way. Wish me luck

[@salemcanadian]

You should do great and with a price of meat this big, there’s a lot of forgiveness in this. Just get the timing and temp right, and you really can’t go wrong! Ps... I use aujuice with a little olive oil as my binder, then rub on my ingredients. Good luck!

[@mrmurphy8609]

@@salemcanadian hope so our Christmas schedule came out and we both working so I’m smoking it right now. Ill keep you posted

[@mrmurphy8609]

Well it’s over. The prime rib wasn’t bad. I did have an issue with my new chogod temperature probes. The temps from both probes were the same at the start but 2 hours into the cook one probe read 108 the other read 144. My girl wanted to pull it and tent it. But I told her there is no way it’s done in only two hours. But we pulled it and cut into it and after 20 minutes we of screwing around with it we put it back on the smoker for another hour and 15 minutes. I pulled the high temp probe out then finally pulled it off when the one probe read 124, then tented it for 15-20 and the temp went up to 145. Which was ok but I prefer my prime rib to be just under medium rare and this one was definitely over that point.

[@krisblodgett9623]

You know Malcolm always does it right!! How did it turn out??

[@mrmurphy8609]

@@krisblodgett9623 well my girlfriend said it was perfectly cooked however I over shot my target temperature while it was resting in the foil. Pulled it at like 124. Then the temp shot to 145 Which was a little overcooked for my taste normally I like it med rare and it was a little passed that point. Don’t get me wrong I still ate it. That was a pricey piece of meat.

[@christophermack409]

Malcolm's the man! I cooked his brined, smoked turkey for Thanksgiving (best ever my guests said), his smoked crown of pork for some out of town guests earlier this month, and now I'm going for the standing rib roast for Christmas. Thanks for all the recipes and tips! Merry Christmas.

[@levarwilliams4054]

One of my favorite pit masters

[@HeavyMetalMike]

I like how toward the end he can barely contain himself from continuing to eat off of that roast, that's how you know it's good.

[@The4GunGuy]

My Wife: What do you want for dinner? Me after watching this: In my truck on the way to the store to buy a 4 bone rib roast for 2 people

[@timbobcreations3915]

I love the passion you have for Q-in, great vids!

[@2010kalex]

It’s 5 AM & I’m watching your videos when I should be asleep 💁🏽‍♀️🤷🏽‍♀️

[@patrickdix5865]

Thank you for your time and contributions! You've brought a lot of smiles to the people we feed using your techniques. Keep up the great work.

[@micktuna27]

Who couldn't like this video? This fellow knows his food.

[@Archdukecollins]

Love these simple cooks. Great video

[@coopermini420]

I usually deep fry my turkey for thanksgiving. This year I fried one and smoked one following your recipe. Now I’m gonna just smoke turkey from now on. It was amazing. This rib roast is next for Christmas. Happy holidays. Thanks

[@calvinstulip]

Cooper Mini Welcome to the "other side" of turkey 😀

[@EVMANVSGAS]

Yeah a turkey smoked right is way better than fried, just not as fast. Just have to plan it out

[@marysheppard1234]

Did this with a smaller two bone and OMEEGEEE! Perfection!! Malcolm I believe I'm you're biggest fan! My husband is loving all the recipes and that I'm following your channel and keeping him fat and sassy! lol TY for sharing! Love love love how you recap the steps, helps me so much!

[@Forevertrue]

Malcom, another winner and a big favorite with me. Thanks for this one. A real masterpiece.

[@markf5749]

Malcom, I have to tell you I have never done a rib roast but was asked if I could by a future customer. I said sure. So I got on here found your recipe along with lots of others but yours was the ONE. The only thing that I did different is mine was in the oven and no smoke. It turned out so great! Now I can add that to my menu. I have a small pig roasting and catering business and will be trying your style of roasting a pig next month for family and friends. I have always done belly down or in a rotisserie. I cook with gas and almost never with smoke but am going to try some of your methods to broaden my knowledge. Thank you for a great video and awesome recipe!

[@joesiu93]

Malcolm - You are the professor! I've learned so much from you over the years! Thanks and keep the videos coming. Regards.

[@jillianelliott2899]

I made this last night and it was SO AWESOME and perfect. I followed your recipe exactly except I had the butcher do a presidential cut instead of the French. Turned out really awesome!

[@whyme3286]

I sure learn a lot from your videos and your recipes are awesome! Thanks Malcom!

[@torkmason]

Man, I wish you'd been blessed with more flattering light for this. The meat looks more gray/medium well on camera, but based on temps we all know it's nice and pink.

[@Bent-rAgE-559]

Malcolm, just did a 16 pound prime followed your steps except for french cutting the bones 👌 perfect everyone said it was no doubt the best prime rib they have ever had. HATS OFF TO YOU SIR THANK YOU MARRY CHRISTMAS

[@fathergase8728]

I’ve been watching a ton of your videos. I’m definitely a BBQ amateur and I’ve been learning a lot. Thank you for doing what you’re doing!

[@ddaurer]

Beautiful - I have never cooked a rib roast that large. You sure make it look easy. Enjoyed the video.

[@chriseastwood8720]

Incredible! Made it last night for Xmas dinner and it was a big hit with everyone! Thank you Malcom, you have elevated my game for years. The best!

[@curtrodenmayer4136]

4 Years ago and still a good Recipe and video

[@veronicats100]

No words for this. As you said mind is blown.

[@cync9591]

OMG THE JUICES! Great cook my dude!

[@1stpoliceice]

Smoked a prime rib from your vid last Christmas and can’t wait for the curtain call in two weeks. Soooo damn good!

[@catlincardona8008]

Did a smoked prime rib for Father's Day, wife used bones for "smoked prime rib soup" later that fall.....good use of the left-over bones.

[@wakkawakka900]

I love everything this guy does

[@mschmidt3108]

I have done these before and I make sure at least two of those bones end up on my plate!

[@ahp2825]

Perfection! Thank you for helping a Texan to love to smoke again.

[@vengenaceearly255]

Wow. That is a real Holiday crowd pleaser.

[@miguelpozo9217]

Hi, Malcolm I love BBQ and I do with passion to my Family and partners in life. I can't no wait to arrived at home to cooking for my children and My Wife. I learned a lot from you.Thanks

[@frankom11]

Malcom, you Sir are a Genius!!!!!

[@pauladams1112]

No one does it better than you. Great job

[@bradyzang4480]

I'm in!! i followed your turkey video, cajun style, for thanksgiving. Best Turkey Ever!!! Rib roast going on the GMG!

[@zackdogg1313]

So did I!!! Not a big turkey fan, but did it turn out BOMB dot com!!!!! Best turkey I ever had. Did the Bourbon Double smoked ham too...last week....surperb!!

[@calvinstulip]

I only started smoking meats last summer and EVERY time I follow Malcolm's recipes/instructions, my food has turned out FANTASTIC! Glad to hear you guys liked the turkey!!

[@planetusa1]

Damn! That looks good! Only problem I'd eat the whole thing.

[@texasdaze22]

Malcom you’re one of my YT favorites and I can’t wait to try this cook for Christmas dinner. Have you ever done a dry brine for 24 hours on a prime rib? Thanks man

[@pawild5594]

This channel is frigg’n awesome. Can’t wait to try some these techniques this summer

[@FrankBlair3]

Smokin a rib roast tomorrow and using your recipe. Thanks Malcolm, as always you are a great Go To resource!

[@rodneywolfe1652]

saved my bacon again!!!! love ya guy!

[@michaellavery5905]

Another great cook Malcolm -thanks. Looks like you could have made a killer board sauce from all those juices and herbs. Have you ever done that?

[@jsemtp2005]

I'm soooooo hungry right now. I saw the picture in your Instagram and I couldn't wait for this video.

[@calitremor7372]

I’ve cooked this recipe twice. Nothing but raves from everyone. Thanks.

[@EverydayBBQ]

Another great video, Malcolm. That looked absolutely delicious!

[@DonWW]

HI Malcom. Nice cook as always. One of my favorites on my BGE. I always have my butcher cut down the bone but not off so that they are connected but are opened up to expose the roast. I then apply my rub on the inside, fold the bones back up and tie them off nice and tight.

[@realityhappens4893]

The best BBQ guy on KZbin

[@salemcanadian]

Malcom! Great stuff! Using this recipe this Christmas on my smoker! I’d like to recommend one ingredient: for my binder I either like to use garlic flavored olive oil, or, use aujuice with Worcester sauce as my binder! Adds moisture and flavor. Let me know if you might try this someday!

[@salemcanadian]

It turned out great!!

[@rueridge7597]

Another Grand Slam!

[@db-bj9ei]

Hey Malcolm. I used your recipe last year for Christmas. And I plan to do it again this Christmas. Do you have a recipe for the Au Jus for this? Love your channel. I buy most of my BBQ arsenal from your website. Keep up the good work and Happy Holidays!

[@eyeeye00]

Full Bone Rack French, God Bless you Malcom.

[@bril6157]

wow, even though i prefer and do mine on a rotisserie gas grill this thing looks amazing! i gotta try your rub. you've never let me down!

[@shawnlaroche]

I have always had my bones cut off and tied back on. Is there an advantage to leaving on? Beautiful work as always... thanks for sharing your expertise!

[@gothamnetworks]

I doubt few people understand what he is referring to when he mentions the spinalis. He is referring to a muscle called spinalis dorsi. That is the outer band of meat you see in a slice of rib roast. The inner muscle is known as the longitudinous dorsi (I am not checking my spelling). While it might seem intuitive the inner meat would be more tender for two reasons (1) Its in the middle cooked less (2) the inner muscle might be used less. Neither holds true, for in fact the spinalis dorsi is much more tender than the inner muscle as its not really used by the 🐄 much and despite cooking more in the roasting process as its on the outside its still so much more tender to start it stays more tender even when cooked more than the inner muscle. You've either already noticed this or will the next time you enjoy prime rib. P.S. Ask your butcher for the Rib Eye Cap (butchers butter, calotte), that is the insanely tasty and tender Spinalis Dorsi as one whole peice. Grill over high heat for short time so its nice and blood red in the middle. A glass of Sangiovese pairs splendidly.

[@foobarmaximus3506]

Looks delicious. I'd have to finish cooking it, but the meat looked awesome.

[@datsuntoyy]

I’m going to make this next time our vegan friends are over so I don’t have to share!!! Next time use the BGE behind you, it’s what I have.

[@macewindex8410]

I got the kong. Kamado grill just like the BGE. Malcom actually has that one too!

[@jwaller9576]

Malcom I enjoy your videos. For thanksgiving I made your bacon wrapped turkey recipe. It was a hit. Thank you for sharing your talent

[@tennesseetraveller402]

Great video. Love the upgraded outdoor kitchen as well..awesome.

[@stevezack3641]

Man I need a meal at your house!

[@GTRFPV]

doing this this Monday (Christmas!) thank you Malcom. huge fan!!

[@clarusfish]

Incredible job Malcolm !! Looks sooo good !

[@robintaylor-mockingeemill8223]

I cut the ribs off and reheat them on the bbq , wrapped in foil with bbq sauce . Its my treat day 2

[@funkyg1993]

incredible as always, wish i could try it in person

[@kevindechambeau7762]

Absolutely awesome … your recording device gives the meat doneness color no JUSTICE . looks on the white side . This is clearly perfect . just a color observation.

[@eliz5950]

It's actually the light

[@RichsRiverSmokersWestVirginia]

Awesome looking prime rib! We are doing a ham and prime rib this year! Great video!

[@RichsRiverSmokersWestVirginia]

Lyles BBQ Company the ham was great!

[@michaelmatthews7818]

I'm doing a little 4 pound one right this minute for Easter dinner. Got ur spices and receipt mixed up so it's off to the races. Can't wait..

[@WR3ND]

Well, I'm sold. Christmas comes twice this year.

[@reteteusoarecuralu]

Like 8 oh! I can feel the taste ! Soo good!!!!

[@saebuilders2024]

It turned out PERFECT! Thanks Malcolm, love your channel!

[@niighthawk]

oh wow thanks man! I'm going to do this for 4th of July in a few days!

[@dkastil]

I like your videos and you are probably one of the best out there . Due to the extreme marbling in high-quality a standing rib roast plus the bone The carryover is crazy basically medium rare as you know is 124° if you're cooking a tenderloin you can take it off it pretty much won 122 to 124 just as an experiment for you next prime rib you cook take it off at 119 I learned this the first year I was open in my restaurant I cooked my first batch of prime ribs to 124 Broccoli I did not get any complaints but I thought they were definitely over cooked and I wanted between 117 and 119 from then on.

[@dr.heinzdoofenshmirtz3507]

That looked so good that I actually reached for the screen to take a piece.

[@42mrleo]

I’m making this for Xmas this year

[@LassesFoodAndBarbecue]

Wonderful Malcolm. Will give this a try on a boneless rib roast. Cant get bone in here anywhere.

[@erickarobinson3981]

I ordered the bbq sauce and vinegar sauce with the seasonings... mannnnn I love this stuff

[@johnferguson49]

My goodness that looks so delicious. I’m going to cook one now for Christmas.

[@glenregan9760]

Killer cook, once again.

[@AGilbert_81]

You never disappoint brother...

[@ferboce]

Came out delicious...I had the steak tonight and tomorrow I'll tackle the bones !!!! thanks buddy

[@pooldr.4843]

Hey Malcolm. Great job. Looks great. I'm planning on smoking 4 bone in my WSM in a few weeks for Christmas. Looking forward to it.

[@RMWProductions]

PoolDr. How’d that work out for you? I’m about to smoke the same as you on my WSM.

[@pooldr.4843]

@@RMWProductions It came out great. Had my probe in. Cooked to a perfect 125° internal.

[@ronhart288]

Great job as always, beautiful way to cook prime rib!

[@bigmike11676]

Pretty much the best cut of meat on the planet!!

[@4Vanks]

Wow!! Great video. Took a few ideas I want to incorporate in to my own videos! Thanks, Malcom!

[@carlajackson3137]

Best looking beef ever!

[@johndavidson940]

You made one goof on this cook. You did not cook it on my WSM in my back yard !!!! Happy Holidays..

[@kevinh8736]

Excellent job, brother! I just bought my smoker and this recipe is on my bucket list!

[@davidlouiso9650]

Some people see cows along roads while driving/traveling…I see Ribeyes!!!

[@W.Vanderbilt]

Perfectly cooked and looks amazing! I love your videos and your rubs

[@19brandon66]

Bones...later?? give 'em to me now! :-) Man, that thing is beautiful. Merry Christmas...

[@hamsack981]

That must have been expensive. That is a huge slab of meat. It looks so good. This dude always makes awesome looking stuffs.

[@MrTcp01]

Amazing!! Yum!

[@TOOTHPIKSBBQ]

Beautiful Roast!!!!!!! Awesome man!!

[@jamesmedina6277]

time to get the grill fired up!

[@Double-Par-Golf]

Fantastic video! Great presentation!

[@cmdrant]

Can you put it on the roasting pan in the bbq to save the au jus sauce?