welcome to barbecue food for you the backyard barbecue show. I'm Jason King
today I'm going to be showing everyone detailed step-by-step instructions to
cook a two pound 10 ounce one bone piece of prime rib now some people might
consider this a small roast while others will consider it a nice big steak you
can be the judge of that go through all the information to show
you how you can do it at home so let's just jump in and get started
here's the start of the show a gorgeous piece of prime rib weighing in at two
pounds and 10 ounces still has the one bone in it here now it's time to get it
seasoned up to season the meat I'm going to be using only kosher salt this is a
nice piece of meat with lots of marbling and loaded with flavor so take your salt
give it a nice even coating on both sides and do all the edges and sides as
well this is a big piece of meat so don't be shy with salt then we'll wrap
it up place it in the fridge let's salt absorb into the meat then just simply
lightly press it in so it sticks to the meat flip it over and get the other side
the barbecue I'm gonna be using today is a Weber 22 inch Kettle BBQ filled with
hardwood lump charcoal to get it started I have one of the Weber starter cubes
it's a paraffin wax cube so no fussing with chimneys lighter fluid just start
to cube place a little charcoal right over it and it gets going in just a
couple minutes to add a nice smoky flavor I added a handful of hickory wood
chips as the fire burns down the charcoal it will slowly keep the hickory
wood chips smoking away it's best to get the smoke on your meat while it's cold
and wet when you first get it on to get the best flavor and penetration with the
smoke so leave the wood at the start and then later on we'll take this flatten it
out to see you the steak roast whatever it is prime rib once you have the fire
lit on the barbecue place a bowl with three cups of water directly over the
heat as this heats up it's going to produce steam creating a nice moist
cooking environment for the meat to keep a close eye on the temperatures of the
barbecue and the internal temperature of the meat and be using a maverick et 733
one probe goes on the barbecue measuring the cooking heat and this probe will go
directly in the middle of the meat measuring the internal temperature as
the meat cooks barbecue is all set up and ready to go got the maverick et 733
all hooked up charcoal lit water on
let's get the lid on let everything get nice and warm and that water steaming
away here's a closer peek so everyone can see what's going on
that's the Maverick GT 733 with the two probes so one's modern the barbecue
temperature back here the second one is measuring the internal temperature of
the meat as it cooks away bottom vents are barely open about a quarter of an
inch if you can see down there we got our charcoal slowly cooking away going
down the line with that hickory wood smoking and steam coming off the water
pin temperatures drops because I got the lid open for a while here and I'm
filming but get the lid on let it keep cooking and we'll come back and take a
peek after 23 minutes the barbecue is sitting at 196 and the meat has an
internal temperature of 86 degrees Fahrenheit let's crack the lid and take
a quick peek you can see the hickory wood is smoking away push the water bowl
over just a touch and you can see the smoke is starting to stick with the meat
changing the color just a little bit get the lid back on everything's looking
good don't want the temperature to spike up too much after 43 minutes the
barbecue is sitting at 221 degrees and the meat has an internal temperature of
113 degrees take a peek you can see the smoke sticking to the side of the meat
giving it that nice color charcoals cooking away the woods still smoking
water steaming gone down quite a little bit I'll push that over just an inch or
so but everything is looking good don't want the temperature to spike up so get
the lid back on let it keep cooking just hit the 1 hour mark BBQ is sitting at
219 degrees with an internal temperature of a hundred and twenty seven on the
meat let's crack the lid check it out see a nice color from the smoke going
all across the meat now come over here you can see the colored
darker on the sides but everything's looking perfect here charcoals is barely
cooking away still got that hickory wood putting off
a little bit of smoke and steam coming out of the water bowl just one heads up
some of these internal probes they get warm and they read a higher temp so I'm
just gonna go grab my thermapen a digital instant read thermometer and
take a few probes to make sure we're sitting where we says it is pop the lid
off and we'll check some probe samples with thermapen it's a digital instant
read thermometer so we'll go right in in the middle right around where the probe
is you can see the probe is reading at 127 while the thermapen sitting at 112
I trust the Thurman fan a lot more again these probes heat up while they're
cooking and they'll give you a higher temperature reading so having a good
instant read thermometer is always a good idea to have on hand after 1 hour
and 24 minutes the barbecue is sitting at 225 degrees and the meat says it's at
140 for the internal temperature with the maverick ET 733 probe I go in with a
thorough in pen right into the middle and check your temperatures you can see
it's quite a bit off 14 degrees there but we're getting close to 130
that's at 1:30 there that's pretty much the middle so I'm going to pull it off
and place it on a plate and tent it with tinfoil get up nice and close so
everyone can take a good look and see the smoke on the meat a little hole
there's from poking the thermapen in let the color on the outsides from the smoke
the meat is cooking away it's nice and tender so now it's time to get a nice
sear on the outside first thing remove the probe just slider out set it off to
the side take the prime rib and just place it on a plate I'm going to cover
it with tin foil and let it rest off to the side while we get the charcoal fire
it up nice and hot
so wrap it up nice and tight around the plate and just let it rest now to keep
it easy just gonna make a nice bed of hot coals so we can sear the beef over
this is why I start by putting extra charcoal on the barbecue
then just move it over placing the hot coals at the bottom and the unlit
charcoal grate on top this way you don't have to fuss with an extra chimney while
the meat is resting off to the side give this just a couple minutes and the
charcoal will get fired up nice and hot after just a couple minutes got a nice
hot bed of coals gonna spread them out a little bit get the steak on and get it
searing away take the coals just spread them out so you got a nice even hot bed
over half the barbecue this will give you a hot zone in a cool zone because
when you're searing prime rib all the fat on it causes big flare-ups so it's
great if you can move it off to the void side of the cooker where there's no heat
and let the fire die down so that's all looking perfect get the cooking grate
back on 1 hour and 42 minutes into the cook here's a peak of the prime rib
after it's been resting getting the coals fired up nice and hot now the
barbecues screaming hot it's time to get this on and start searing it away now
the fun part get the prime rib on and searing away
when doing this you want to keep a very close eye on the meat cooking and flip
it often after just a minute you can see the fat causing flare-ups take the prime
rib just set it off to the void side of the cooker let the fire cool down and
we'll take it and flip it over to the other side what the flare-ups calm down
it's time to flip the steak get a sear on the other side oh look at that nice
brown mahogany that's a perfect color on that check out the color on that steak
searing away now with the flare-ups just move the steak back over the void the
side of the cooker
now with the flare-up stopped I'm gonna take the prime rib flip it back over and
start searing the other side quickly this time don't want to leave it too
long but you can see you got a nice sear on this edge grab the camera and get a
little closer here's a nice close-up of the prime rib searing away now when you
start seeing the flare-ups kick up like that for more than 10 seconds it's good
to grab your tongs just set it off to the side on the void side of the cooker
let the fat burn off and the flare-ups come down once they do take it just flip
it back over to the other side it's just due to the marbling and so much fat and
the prime rib that you're always going to get these flare-ups and it's easier
and better just to move it off to the side last sear and it's ready to come
off
got a nice sear on both sides get this last edge a little bit
you can see that side and that side looking good take it off we'll get it
inside cut it up take a closer peek after two hours prime ribs off the
cooker and ready to be sliced let's go right down the middle take a peek
check that out nice and juicy from bumper to bumper you get a nice smoke
ring in there that's that line you see on the outside from the smoke as it's
cooking and as this sits out let it oxidize for a minute or so you'll see
the the meat will actually start to turn a darker red color you look piece of the
bone at the end there slice that open take a peek at that mmm just dripping
juicy goodness I don't want to squeeze it too much but looks fantastic only one
way to really find out it isn't there
mmm get a nice close-up view so everyone can see tastes fantastic
once the prime ribs off the cooker and ready to be served I like to give it a
good sprinkling of fresh cracked black pepper or you can use your favorite
steak spice just trying to avoid some peppers and spices burn when you're
searing the steak and get pretty bitter so I'd like to give it a little coat in
a pepper once it's done and this is ready to serve after just a couple hours
you got a nice smoke juicy prime rib hot off the barbecue and it's absolutely
delicious if you like this recipe be sure to hit the subscribe button check
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that's way crazier than this that I'm looking to get done but I need some
outside support thanks so much for watching it's easy to do barbecue food
for you give it a try