Nice! Thanks for the tips. I’ve been focusing on brisket cooks and my wife ask for a Prime Rib so I thought I better get a refresh on my prime rib skills..
That looks incredible! I have a confession to make that I have never done a roast. They happen to have super sale right up the road right now on prime rib. A little jammed up this weekend but that's why I have a chest freezer. Thanks for another great video Merry Christmas and cheers. God bless us all everyone!
Once you cook a big roast like this Prime Rib or a while chicken on a spit/rotisserie...you will never go with any other method again. The spit bastes the roast in its own juices a few time before it drops down into the bed of coals and the best temp to do them on a spit is low...time is usually 2 to 3 hours for a 120 temp, but when they are done they are super tender. We usally prep a prime rib to insert a few whole cloves of garlic into a slit from a small knife...the aroma over the cooking time is amazing. Some folks like a side dipping bowl of prepared horseraddish and sour cream...its lovely.
@@RaceviceSmokehouse When I do whole chickens on the spit, I'll get some navel oranges and quarter them, stuff the carcass, tie it then skewer the two birds on the spit rod, tie them and season them for a nice low slow cook, about 2 to 2.5 hours. The orange juice does amazing subtle flavor changes.
Nice job, love my WSM but in the winter up my way with the north wind hitting my smokers and near zero temps it creates havoc with the temp control so I bought a Humphreys Battle Box to get me through the winter
@RaceviceSmokehouse twice a week with a thermoworks signal and a billows fan. Holds temps beautifully plus/ minus 2 degrees of set temp. I'm in northeast CT. The unit is very fuel efficient. I can get 20-24 hours with 12lbs of b&b briquettes at 225 degrees. Doing a prime rib on Sunday
I’m doing a prime rib today with the fire dial. It’s 6 1/2 pounds. Do you recommend the same temps and whatnot as this method? Also do know on average how long it’d take for one that size? Love your stuff man!
With the firedial you’ll probably get close to the same temps as without. So it will probably run near 300F. For a similar size I’d make sure to have about 3-4 hours total of time including rest time. Cheers! Let me know how it comes out!
To let it rest for a little bit. The rest allows for the meat to settle some and absorb some of the moisture back in. As the meat cooks it tends to shrink which cause it to squeeze the moisture out. As it rests it relaxes and lets some back in. It’s a very popular method when doing briskets and pork butts as well. Usually the longer the rest the better results on those cuts. But on a prime rib you don’t need that long. Hope this helps.
