Tuscan Prime Rib

Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker, slathers a beautiful standing rib roast in a savory Italian inspired wet rub and smokes this flavor packed Tuscan Prime Rib to medium rare. We round it all out with an Herbed Creme Fraiche sauce, made from scratch.
Full recipe: www.atbbq.com/thesauce/tuscan...
Click to buy the Tuscan Prime Rib Kit: bit.ly/2YdREIS

[@sealclubber1383]

Most underrated channel on YT

[@jpcarroll7173]

Cooked this for New Years Eve. Everyone loved it. Thanks Tom.

[@NVBattleBorn]

Thanks Chef Tom! Cooked this for Christmas dinner and it was a hit!

[@williephillips925]

Awesome chef thank you for sharing your projects with me.

[@TMac0925]

Yayah! More offset cooks please!

[@MagusFyre]

18:19 - You can totally see the level of Foodgasm exploding in his head right after he took a bite out of that.

[@gojoe36]

It's a MEATgasm

[@johnsmith-sv1vr]

Chef Tom that is completely out of bounds. I believe that is the BEST looking prime rib I've ever seen. Creekstone Farms quality is amazing as well! I'm doing this for Christmas dinner.

[@ivse9696]

What a impresive roast, and the flavours you are creating are outstanding again. Big thumbs up 👍👍👍

[@gtsum2]

wow, that looks incredible. Going to have to that wet rub on my next one. Nice work!

[@smtennant]

You are making world peace with every video.

[@abelcampos2581]

Awesome!! That looks really great, thank you for the video

[@pablojpadilla9460]

Just incredible! Looks amazing

[@sam_henke]

You mentioned at the end of the videos that you'd like to hear what we'd like you to cook. I had a great bison meatloaf at Breckenridge Brewery in Breckenridge, CO. The meatloaf itself was great. It had more firmness to it than meatloafs I'm used to, and was cut into pieces maybe 2" × 4". I think they might have been grilled off after being baked. They were served on top of mashed potatoes, and then covered in mushroom gravy and drizzled with a huckleberry reduction. The whole thing was topped with onion straws. It was one of the best meals I've had in a while. I think a variation on this might also be great for Kansas Day in January to show some Kansas pride. Thanks for all you do, Tom!

[@ryanp6999]

That sounds very good.

[@RonEntropy]

🙀 My Goodness! ...That Prime Rib Roast Looks Awesomely Delicious.

[@Kylo_T-91]

That rub looked amazing def want to try that.

[@nickcutler3802]

That stuff that peels right off ought to make for a great snack.

[@konstranskie]

Oh wow, this is fantastic, greater, bigger, better, this is BBQ, greetings from Germany! THX!

[@alexandermontlary8461]

Yeahhhhhh!!! Stick burner!! Thanks guys!!

[@pablojpadilla9460]

Wow looks like the bomb!

[@HeavyMetalMike]

I usually just do mine with spg but man that rub looks killer, might have to try this one.

[@nicholasvinkler1635]

My god I swear just my food thoughts for my future gained me 10lbs. That looks so amazing

[@shredzepplinec5874]

Nice cook chef Tom!!

[@robmetzger9955]

OMG!! My mouth is watering!!

[@abhishekacharya3958]

its amazing how you smoke and describe things. Anything about indoor smoker for brisket and lamb would be amazingly helpful. :) alz amazing ..

[@keithkamps77]

Simply Awesome

[@russellellis6136]

Are you for real? I am just going nuts here! I have to try this!

[@jeremyhasselbacher7228]

He's got the greatest job ever hands down

[@alessandromoruzzi]

Chef Tom, is everytime a pleasure to follow you. I write from Germany but i'm proudly italian, and i'd like to ask you if you never tried to reverse sear good pc of beef and pork as well just with fresh herbs. I used to make my salt...with minced garlic, rosmary, sage and pepper, and use it as a rub, or in the t-bone or, even better, in a good pork loin, coocked low and slow with my Monolith..( do you know it?), and thean sear it. Just try it, different tast, and meanwhile...continue with your recepies and your great way to show it. BRAVO :-)

[@LazyGrilling52]

Hey guys, first off love the recipe, happy subscriber for over a year. Second if the chiefs make the super bowl this year will y’all make a special super bowl episode?

[@AttitudeAdjusterAA]

why do i always come watch these when i'm hungry

[@joealderete2149]

Hello Chef , getting down like always thank you

[@craigscreek1]

The beef is on order at the butcher, the spices on order from ATBBQ. Smoker is waiting, Christmas dinner is gonna be Smokin this year!! Hoping I can dig up some fresh horse radish for the sauce. BTW, Chef Tom. I'm impressed with your knives, I am a fanatic about keeping and using a wicked sharp one. Yours Sir, are that!

[@AmySlayter]

We cooked this last night and WOW!!! Amazing.

[@geoting2007]

Do you think I can grill it instead?

[@geoting2007]

Would love to try it

[@AmySlayter]

geoting2007 not sure you'd get the same flavour. We use a smoker box and finish on grill.

[@geoting2007]

Oh I understand, we don’t have a smoker just a grill and I wanted to use the individual ribeye cuts instead of the roast.

[@justinoldham5430]

What knife are you using when trimming and scoring

[@charminghollowforge1109]

I’d like to see chef toms take on some stuffed venison loins

[@JrSVT]

It's good to see you using an offset. Best flavor comes from an offset smoker.

[@benorsula9230]

Hi Tom, What can I use for the same sauce just replacing the horseradish?

[@stephensowerby353]

“Let’s grab a taste”

[@fedex405]

Chef Tom -- Would this work just a well on a full Eye Round roast? I know the flavor profiles are uniquely different however a lighter fat cap and the leaner cut of beef might also work? Thoughts?

[@juliankirby9880]

fedex405 I may only be an amateur, but if it tastes good on one cut of beef it’s gonna taste good on another.

[@CBro7034]

Chef Tom, Could you do a video on cold weather smoking with a stick burner? If you could use the Loaded Wichita I would appreciate it.

[@LJ-gn2un]

You're killing me!

[@Timlac]

Could this be done on the rotisserie as opposed to the smoker?

[@Quarterbrew]

Would you maybe recommend cutting the bones off the roast, seasoning the exposed meat, then tying the bones back on prior to cooking?

[@chads7796]

I was wondering the same thing. I did that for my Xmas roast last year and worked well....more flavor. The butcher had already cut and tied it, but it is well worth having to redo it IMHO. Also, put the rib section back on the bbq for a bit with a little extra seasoning and was a nice treat.

[@robertm2190]

Chef Tom .. do you have blackened season... i would like to see a recipe a blackened prime rib

[@tomdills9127]

This looked amazing! Would this recipe work in the oven or a gas grill too?

[@AmySlayter]

We cooked it via a smoker box and then finished it in the oven. Was perfect. I think with the oven or gas grill you would miss the smoke flavour but the tenderness would still be there.

[@toddjenest3212]

How do we get the “kit” minus the $64 knife that most of us don’t need and already have?

[@crizz6397]

Can I use the California tritip Seasoning in place of the Tuscan

[@johnsmith-sv1vr]

Yes, yes you can.

[@6isPlatinum]

What kind of knife are you using here? Thx for your great content

[@allthingsbbq]

Here is the link - www.atbbq.com/accessories/cutlery/knives/boning-knives/wusthof-classic-6-inch-curved-boning-knife-1.html. Thanks for watching.

[@scott729]

Would love to do it ... looks incredible... wife would never eat a bite. I already know how good that has to be, but if it doesn't have "bark" all the way through the meat or isn't looking like a piece of meat toast, she won't eat it. Dammit Jim

[@johnrussell2658]

Thanks for doing a cook on a real stick burner!

[@davidgomes325]

Can you show the best way to sharpen knives

[@kevinb5075]

Just ordered the necessary ingredients from the website!! First time I am going to replicate the dish (minus the horseradish sauce.) any Doubt they sell that kind of cheese at Kroger/Payless/Mejier?

[@LTLajoie]

The cheese is definitely from Kroger, it's Murray's which is strictly Kroger if I'm not mistaken. Same with the herb packaging, Simple Truth Organic from Kroger.

[@jintheak]

@@LTLajoie I found the cheese at fred Meyers which is a Kroger owned store

[@TohaToni]

What gloves do you use under those disposable?

[@stavp01]

Those are just cotton gloves - I use them as well. ATBBQ sells them on their website.

[@Wvubrad]

Any chance you can tell us the total cook time on this? I know you mentioned checking it at 2.5 hours, but the total time is not said. Looking to possibly do this at a tailgate, but if I don’t have enough time I won’t be able to. Thanks a bunch, love the videos.

[@juliankirby9880]

Brad Henderson it took me about 2.5 hours indirect and 5 or so minutes searing to get a 5.5 pound choice standing rib roast to medium rare on my akorn at 250. So his should have taken about the same, maybe a half hour longer; being cooked hotter, and pulled at rare.

[@Wvubrad]

Julian Kirby awesome, thanks very much.

[@juliankirby9880]

Brad Henderson your welcome!

[@1ronhall]

Sir, I want to be your friend!!! Well, to be honest, I like to know you and eat your food! Just keeping it real. Ps .... thanks, I’m going to make this meal and follow your recipe.

[@gabezilla841]

Prime rib!

[@angusmartin3556]

Genuine question, what makes this a steak as compared to just a slice of meat?

[@adamkaleta4314]

I didn’t hear you say the total cook time for 14lbs?

[@billyhewitt6618]

Can you water down the rub and inject it to push the flavor into the roast...

[@TyrannicalReigner]

Chef “flavor profile” Tom

[@sbblmb]

Ahh, Chef Tom and unrequired trimming, never disappoints. But the result looks 👌

[@Putrid186]

Hey Tom, would it not be preferrable to chop that guy in half before the rub? that way each tomahawk has one side of the tuscan rub?

[@rogerrtewwr4723]

2:30 daaayum

[@justsucitup5914]

You are AWWWWWESOME!!!!!

[@charlesmashburn364]

Curious about the behind the scenes. Do you have a supply of veggies, spices, milk, etc. on hand or does someone go grocery shopping on a weekly or bi-weekly basis?

[@allthingsbbq]

We keep some things on hand, but most of time it is weekly grocery store trips!

[@charlesmashburn364]

@@allthingsbbq thanks!

[@skullspaws7607]

The 9 thumbs down are from Sappy vegans who don’t understand delicious food.

[@stephensowerby353]

I’m sure that slather would be even better wrapped over night to let dry brine in fridge! Oh the food rabbit whole... speaking of funk what about dry aged beef for 35 days then slather dry brine over night, then smoke.

[@grkspartan009]

So tender you ate it with a spoon

[@rogerrtewwr4723]

7:20 needs some sexy music lol

[@charlesrice4400]

Rest it an hour it will be better

[@Belbivdevoe]

This is the kind of prime rib you pay $50 a plate for

[@joeseibert3969]

Do you ever inject a prime rib with a wet rub?

[@ray7419]

Those are Brontosaurus ribs. 😳

[@Wildboy0001]

2kg rub with a litle 5kg meat. hmm jummy.....rub

[@MultiDooder]

45 min rest, dude....save juices JFC

[@mischief53715]

May I eat at your house tonight?

[@rickross199]

Not trimming off every molecule of fat to get to the silver skin? Someone must have a gun to his head 😂😂😂

[@billc6762]

No chance doing this in Manhattan

[@AcunaR531]

Don't make 3 lb slice sound like its a bad thing.

[@dedwin8930]

Just send me a bone!!!

[@cosminmoldovan82]

oh man i"m geting fat just seeng you eat

[@krisb3429]

No pellets. Thank god.

[@a.barnard3205]

Which is it? "Chimney" or "Pellets"??????????

[@johntaco8408]

very cool, until you cut them into lunch meat sized pieces

[@PinkyThumbs]

Is it weird to watch this with no pants on? asking for a friend

[@mathijsvandriel9150]

the rub looks like wet sand bro

[@robertromaszewski8379]

Slice don’t chop your herbs is the dumbest thing I ever heard.

[@joshweeks1764]

Overdone. I'd still eat the hell out of it though.

[@joshsater4044]

Not bloody enough for you?

[@johnmarquardt1991]

Too raw for me.

[@carsondixon341]

Go eat 210 internal temp chicken you mutt