Smoked Prime Rib Perfection! | Chuds BBQ

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Horseradish sauce:
1/3 cup mayo
1/2 cup sour cream
1/4 cup prepared horseradish
2 tsp lemon juice
2 tsp Worcestershire sauce
2 tbsp chopped chives

Yorkshire Pudding
4 Eggs
150g AP Flour
175g Milk
25g water
2g salt

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What is going on everybody welcome back to chuds barbecue my name is B Radley Robinson and today I’m going to show you how I made this beautiful delicious Smoky medium rare juicy tender amazing smoked prime rib with some homemade York sugar puddings a lovely horseradish

Sauce and of course a demig gloss oou to top it all with I mean just look at it folks come on coming up this is a prime rib Pat it dry a beautiful whole ribey loin and this is probably the best cut on the whole cow absolutely gigantic but

This is what your riye steaks look like before they’re cut into steaks and I definitely didn’t need to get the entire loin but in real time it’s several weeks before Christmas and smaller roasts like this aren’t quite out on the shelves yet in which case I probably would have

Picked one up about that big but to be honest with you I’m not mad about having this guy on hand we’ll probably take some of this to mix and prime rib and the rest will have some really beautiful steaks which really isn’t a bad way to

Go about it because Cuts Like This are a lot cheaper per pound in whole roast form as opposed to individually cut steaks but uh buying 18 lbs of ribeye all at one time is kind of pricey this was like 200 and something bucks but I’ve been meaning to fill up the freezer

With some good riby steaks anyway but I picked this up at Costco so you can get one just like this or a smaller version obviously readily available and this one is in fact boneless which is kind of a bummer I usually like to cook them bone

In but I’ve that plenty of times and honestly it’s kind of a pain dealing with those bones around the holidays we want to make our Christmas dinner as easy as possible so I’m fine with the bone list but we do have to trim this guy up so I’m going to start by just

Taking a look at this we’ve got a whole bunch of fat right on this top part like most of this is all fat so we’re probably going to zip that off but to start things out I think I’m just going to cut a steak off of each end and just

Kind of get a look at the meat I need a bigger knife oh that’ll work beautiful marbling on that as I mentioned this is in fact USDA a prime I’m very excited right now beautiful cut to have and there we go each steak from each end as

You can see this side’s a little more marbled looking cuz that’s probably closer to the shoulder where this one with less spinalis meat on it less marbling is leading into the sirloin so classic ribeye getting closer to New York strip so I’m probably going to get

My prime rib out of this section and have this for dinner tonight and now I have the tough decision of how much prime rib do I really want to make versus how many steaks do I want to save and seeing how I rarely make prime rib I’m thinking probably at least three

Bones in so I’ll probably just cut this right in half that’s a big boy going for it and there we have it a beautiful looking rib roast oh I’m excited about this I mean come on but that’s what I was talking about with all that fat so

I’m going to cut this side up into staks and set those aside we’ll come back to this guy in a minute this is the best part you can really decide how thick you want these to be probably do a couple thick boys couple thin boys oh yes I’m

Having steak for dinner love it I mean honestly if you have a meat loving family like I do this really isn’t a bad idea this time of year cook half of it for your holiday meal and then back steal these up and you can give people steaks for gifts I’ll do anything to

Justify buying expensive meat betiful so like I mentioned I’m going to zip these off even on these steaks over here just because that’s a lot of fat I’m a big fan of fat but I mean no one’s going to want to eat that and we can make some

Really good Tallow out of it actually I’ll probably chip that into a burger or something beautiful looking riye nice and thick very happy but back to our main prime rib that we’re going to be cooking up I’m going to start by kind of trimming this up a little bit it’s got

This big thick flap of silver skin on top which I don’t really want to take off because it’s got fat but that is mostly just skin and it’s already peeling off so I think I’m going to just see how far down this goes before I get

A knife involved just go ahead and zip that off again that is very tough silver skin right there don’t need it still got plenty of fat on there and that’s why you get a prime rib because it’s all about the intramuscular fat and then we come down to this section right here

Which pains me to take off but there is really not much meat on there probably leave a little bit on there but just going to kind of come through and zip it off lost a little bit of meat not much and again you know I’m using that and

Especially with a prime rib having big chunks of fat like that aren’t really going to render down all that well because we’re cooking this only to probably about 125 130° anyway but you can do you looking really nice and at this point you could clean this top part

Up I’m kind of tempted to do that just because there is some silver skin on there there’s really not all that much fat but I kind of want to protect the meat a little bit from all the smoke that we’re going to have on there there

And Searing it down the road so I think I’m just going to leave it as is and Underside I’m going to just check for any weird pieces of cartilage from where the bones were any feather bones they may have missed things like that just giving it a once over making sure

Everything is nice and clean and nice and pretty and because this is a really big piece of meat with separate muscles that are only held together with fat and we got this little tail on there I’m going to go ahead and tie this up just

To plump it up make sure it holds its shape and because we’re going to be moving it around on and off the smoker and whatnot I think tying it up just to keep it together will benefit so I’m just going to bust out a bunch of butcher twine here and we’re just going

To go right underneath and I’m just going to tie this off nice and tight Loop dloop and then with the remaining string I’m going to do a little Loop and come around again tie it nice and tight beautiful do another little Loop come on under this part can be a little bit

Tricky but if you can’t figure out how to do this traditional butcher style of tying you can always just do individual strands but it is fun to try and get it to look like that and we’ll do one more and then we’ll just tie one knot to

Secure it all and there we go nicely tied up now it’s all tied up I’m going to go ahead and give this a dry Brine and that means I’m simply going to just cover it heavily with kosher salt and that’s because this is a really big

Piece of meat and the aim of the game is to get a really nice Dark Crust on this thing you know just like cooking a steak we want this thing to be seasoned all the way throughout and we also want to dry out the exteriors which will help

Give us a nice crust and this is a really big piece of meat lot of fat in there so it can take a lot of salt so don’t be shy we’ll likely have to add some salt at the end anyway because we’re not going to penetrate all the way

Through this thing really just going to get this covered all over what a sight of beauty now we going to pop this onto a wire rack and into the fridge this goes for the next probably 2 days and the amount of time you dry Brian is

Really up to you and how much time you’ve got you know if you’re doing this day of it would work out just fine but overnight is great cuz the more time you give it the deeper into the meat that salt is going to go the drier the

Exterior will be and also the less salt will fall off during the cooking process so always a good idea I’m going to go for probably a day or two so I will see you when it’s time to cook this thing it’s late night I didn’t plan on doing

This but uh I decided to start the beef stock a little bit early get ahead of things because we’re going to make a nice jeo to go along with our York seir puddings and our prime rib and you know I love making stock so I figured I’d

Take you along for the ride got the old prototype Grill fired up nice and toasty and I got a bunch of bone marrow on there if you guys are unfamiliar with these I picked these up in the freezer section and uh they are full of bone

Marrow I’m definitely going to eat a lot of that bone marrow before this makes its way into the stock part of the reason why I wanted to do this tonight because I love eating bone marrow also got some beef neck bones mostly bone perfect for stock going to grill these

Off I already grilled these off and set them aside to just keep on cooking this is really just going to add some color add some smoke cook off some of the impurities so we have a less scummy stock doesn’t take long just getting some color now into the pot and because

There’s a lot of beef bones and beef necks going into this stock I’m also going to throw on some chicken necks just to kind of lighten it up a little bit add a little more fat a little more collagen the best part about making stocks is you can buy bones for incredibly

Cheap also grilled off a few onions going in carrots and celery couple bay leaves some black pepper corns and we’ll throw in some garlic as well lid goes on and I’m going to simmer this overnight after simmering overnight low and slow we’re going to strain this out you know

The drill we’re just going to pull out all the solids and send them through a strainer and just like that a nice dark beautiful beef stock I’m going to pop this in the fridge to let that fat cap solidify to the top one more thing I’m

Going to make tonight is our batter for our York sheer pudding which is super easy to make we’re going to go into this bowl with four eggs and get that whisked up and then we’re going to go in with our all-purpose flour we’re going to send it through this Sie here just to

Make sure we don’t have any lumps save us a little bit of whisking time lovely going with a big fat pinch of salt as well and start whisking that up and once nice and smooth we’ll go in with our milk as well as a splash of water and

Get this all nice and smooth and it should be a nice loose consistency so I’m going to pop this into a container you know I might double up because I love York Shure pudding oops beautiful and now we’re going to rest this in the fridge overnight and resting your York

Shure pudding dough overnight is not only convenient because holiday meals are pretty hectic but it also yields a better result and that’s because the proteins are going to relax the flour is going to hydrate we’re going to develop more gluten which equates to more stretch trapping more air in there and

Just getting taller better texture puds at the end of the day so in the fridge this goes and we’ll check back in tomorrow when it’s time to smoke that prime rib there’s a snake in my stocking one dry brine later this prime rib is coming out of the fridge looking

Absolutely beautiful I must say deep red color not much visible salt on that meat which means we know it went all the way through and I’m really just liking how this looks firmed up a little bit ties are looking good so now we need to finish seasoning this thing off and to

Do that I’m going to hit this with some oil any oil will work I’m going with some white truffle oil just because it might add some nice flavor probably not but if we’re going to add something might as well add something with some good flavor to it just a nice little

Drizzle on top and I’m going to go around and I’m going to rub this until it becomes really tacky and opaque starting on the underside that way we get a nice presentation on top and you can see once you rub it it starts getting that nice pale color to it

Meaning it’s not going to drip off and it’s going to make sure everything else sticks really nicely and we’re going to add some black pepper nice sprinkle all over I’m going to go pretty heavy you can get away with a pretty heavy coating of black pepper if it’s preg ground like

This cuz it’s not nearly as potent as fresh cracked and you know what we’re in Texas love our pepper down here but we’re just going to get all sides cuz we’re not going to forget the sides folks that’d be a rookie move looking good and I’m also going to hit it with

Some granulated garlic just a nice coating flip it over and we’ll do the top side same drill and you can go on with whatever you like you know you really don’t need to add anything but I’m really trying to get a good bark a good crust on this thing cuz that’s

Always my worry with prime rib is that we’re only taking it to you know 120 130° internal so there’s really not much time to develop a good crust so hopefully by adding some extra black pepper and garlic on there it’ll darken up a bit and have a really nice

Presentation and of course some wonderful flavor and the garlic beautiful let’s go ahead and throw this on the pit again the aim here is to get a really nice edgo Edge perfect medium rare on the inside of this meat while still maintaining some really nice Smoky

Flavor and as dark of a bark as I can get so I’m going to start out by cold smoking this guy so I’ve got a small bed of charcoal in there and one log which should hold us right around the 1502 200 Mark probably going to aim closer to 200

Just so this thing doesn’t take forever get some good color on there smoke on there and we’ll check back in in a little bit coming back to our beef stock here you can see that all the fat oh God that was close all the fat has come to

The top so now we can take it out in one big chunk hopefully might be able to just grab it oh yeah look at that defatted stock a lot of fat don’t need a spoon after all beautiful and now we’ve got this nice gelatinous super thick

Smoky beef stock and now what we need to do is reduce down this beef stock here until it reduces down into something a lot more dark and flavorful so I’m going to just let this simmer away for the next hour or so until this is looking reduced down by at

Least half looking nice and dark really thickened up from all the gelatin and all those flavors are concentrated and after a very long reduction this is looking very dark nice and thick and oh God it smells so good and all that just boiled down to about 2 cups lovely stuff

Except this is side till later next up some sour cream some mayonnaise some horseradish I was going to use the fresh stuff and gr it myself but I couldn’t find any so just got some out of the jar also going to go in with a splash of lemon juice

And a healthy shot of some worser sauce and just get that all mixed up finish that off with some fresh chives as well as a big pinch of salt give that a taste adjust to your own liking and our Hors radish sauce is done and this will be better in a couple

Hours once it’s sat there and all the flavors have developed we’re a few hours into this smoke and this thing is looking very nice Definitely picking up some color been rocking right around 200° so now I’m going to bump up the tents to about 250 to get this thing

Cooked through and by through I mean up to around 120 all right after about 4 hours of Total smoke time this bad boy is coming off the pit woo looking really nice and Smoky that deep red is exactly what we’re looking for this is rocking around 118 internal so I’m going to let

This rest right here for a little bit and I’m going to fire up the grill using the coals from that fire box and because of the small cook chamber it’ll get really hot and we can pop it in there and just get a final sear and a nice beautiful Crust and now that I’ve got a riping hot fire built in this Grill it’s time to throw this thing on woo that is Toasty just going to put it off to the side here because it’s plenty hot and before I shut it down I’m going to hit it with

A little sprayable beef fat because you know what doesn’t sound good about that help get that crust although it’s already looking real nice so shut this down this thing’s rocking right around 550 maybe 600° and we don’t want to leave it on there long just enough to

Get a really good crust so as soon as this is looking good we’ll pull it off it’s been literally 2 minutes I’m going to just go ahead and give this thing a flip for even cooking probably give another few minutes pull it off and just like that maybe 5 10 minutes of searing

Later don’t want to go too long cuz you don’t want to overcook this thing but it’s looking good nice and Barky little bit of bubbling going on on and uh pretty excited to slice into this thing so I’m going to pull this off owo and

Just let that rest for a minute and what a sight of beauty it is smells so Smoky love it but while that rests down for just a little bit it’s time to finally knock out our Yorkshire puddings which we want to do last minute so into this

Muffin tin I’m going to go in with a couple tablespoons of some beef fat that was a little too much into each one of these cups now I’m going to pop this into a 450° oven and we’re just going to free preat this oil at 450 for probably

About 10 minutes just till it’s really really hot and starting to smoke and it only takes a few minutes for that beef fat to get nice and toasty so we’re going to slide this out be very careful this stuff is hot woo and then we’re going to grab our batter from yesterday

And we’re just going to pour this in why doesn’t this shelf slide out more like it did the other day and we’re just going to fill these cups up about 2/3 of the way how am I going to do this I got to get a heat glove turns out this

Bottom rack doesn’t slide out as far as the other racks so I’m going to just carefully pull this out oh this is awkward oh don’t spill it on my feet not on my barbecue Crocs all right now we’re going to fill these up about 3/4 of the way with our

Batter ooh very exciting smells so good right off the bat and now we’re going to transfer this right back in and cook them for about 10 minutes ooh starting to puff up I put the rack on the very bottom because I’m not sure how tall these are going to get but obviously you

Can make them as big as you like depending on your muffin tin you can also do this in a frying pan or a dish or a casserole or something you make one gigantic one but I like these little personal sized ones I also apologize

That my oven door is not as clean as it could be that’s that’s on me that’s my bad holy hell look at that puff that worked out really well and just like that fresh out of the oven these are looking absolutely beautiful that expansion is absolutely wild but as you

Can see they’re already starting to shrink down kind of like a sule or something but let’s just take one of these out look at that don’t you want to put a slice of prime ribon that dip it in some horseradish sauce and some Jew well I guess it’s demig gloss in this

Case but uh yeah that is a good looking bite of food right there speaking of which let’s carve into that prime rib oo looking good now we definitely got that dark bark I was after and I’m a little concerned about the internal because I pulled it off for like 118 it crept up

To like 130 so we might be looking at a medium medium rare here but I got to find my slicing knife found it don’t forget to take off all the strings beautiful thank you string you did a great job but let’s slice in I’m going to go right in the

Middle are you ready for the big reveal yep that looks pretty good to me granted I’m looking through the camera but nice juicy beautiful edge to edge medium rare to medium let’s actually look at this thing you know that’s exactly what I want my prime rib to look

Like not too bloody I could serve that to everyone in my family and I think we’d all be happy yeah that looks great beautiful fat render except for the giant pocket there but that’s fine crispy bark loving how that is looking yes it’s a stressful thing cooking a big

Expensive piece of meat like this but when it comes out like this I’m happy you know a lot of people might say this is a little too close to medium but there’s so much fat in there especially in this muscle right here the old cap oh I think leaning towards medium on the

Medium rare scale is definitely a good way to go about it that way you don’t have any bits that are too unrendered and you can still get that really nice crust beautiful prime rib some nice puds horseradish sauce and of course our super thick Demi oh yeah that is dark

That is flavorful that is happiness I tell you what this is The Ultimate Christmas dinner I mean wellingtons are great but a good prime rib is really hard to beat F folks all right I think it’s time to slice one off edge to edge that’s that lone slow for

You folks going to go a nice thick boy kind of the nice thing about tying it up the way I did is those string marks make for some perfect guides for cutting a slice but that is it a big thick Barky Smokey juicy prime rib let’s see how

This thing came out you know me I’m going for that cap first I mean what’s not to like about that so rich so juicy yes please oh my God m M that is phenomenal how could it not be it’s the cap of a prime rib one of the best bites in the food

World that crust just like a crispy brisket not too peppery honestly it could use more salt so if you thought i’ put a lot of salt on at the beginning this dish is why flaky salt exists you know I’m going to grab some pretty sure

That’s it oh yes yes I do love good flaky salt adds that nice bit of texture go for a slice out of this bad boy big old eye of fat in there and then of course you got this Demi which I if I was serving this I would just drizzle

This over the top of the steaks but because I’m doing this in front of a camera I’m just going to dip it and look at how it just clings to it good Lord that is just pure luxury right there it’s so just anxious and thick from all

The gelatin in there good amount of smoke flavor that flaky salt adds that little textural component wow I know that sauce is a labor of love but definitely recommend it it is phenomenal and of course we’ve got our beautiful horsing radish right here do a little dip dip dip on that why

Has it been so long since I made prime rib I know horseradish isn’t for everybody but it’s such a rich and fatty cut that the sharpness and Spice from that horseradish sauce with the creaminess highly recommend it I love it wish my dad was here right now he’s the

One who coined the term horsing radish by the way and I tempt you not to say it next time you have to say it I mean it’s amazing what do you want me to say folks m that Jew it just is so thick yep that’s a keeper oh look a

Yorkshire pudding these guys are just phenominal you really want to eat these fresh out of the oven these have been sitting for a minute cuz I had to do the thumbnail and whatnot but even still so light so crispy it’s like a deep fried custard it’s phenomenal great for sing up those table

Juices or dip it right in the Jew mhm that’s the bite right there m crazy thing is there’s definitely a smoke ring on this kind of hard to see cuz it’s all medium rare but like that top little band smells Smoky taste Smokey but not overpowering this is just really good

Food I just made some fresh puds for Brooke because they really don’t age well you really got to eat them immediately yeah now is putting butter on a Yorkshire pudding too much no cuz they’re cooked in beef fat going to top this with a little flake salt for you

How are the Yorkshire puds good but hot PUD is good we should we should make a shirt tender oh my god wow the fat is rendered this is an actual prime prime rib so you know it’s good have some J this is more of a

Demi than a j m I like the the horsing the horse radish is great cuz it add some contrast you know I didn’t pin you for a horseradish kind of gal I do like it just look at that I want to fill some of this up with chili o horse radish the

Horse is it in your nose yeah they’re always eggier than I expect I was going to say this looks like a scrambled like fast food egg out here cooking all day comparing my food to fast food scrambled eggs it’s way more delicious obviously question I always ask is would

You prefer a classic ribey steak or a prime rib slab like we’re eating right now M I think this I’m trying to even think of when I’ve had rib IE steak I don’t really eat it unless you make it got to love a good prime rib we might

Have to make this again cuz my dad’s going to see this video and be real jealous so yeah but I think this prime rib really uh makes the top of the list of all the prime ribs I’ve made before I made one a couple years back when Weber

Kettle and it was not nearly this good I mean just look at the color of that bark and that crust it looks like a brisket but you still got that beautiful red meat loving this technique going to do it but some mashed potatoes I regret not

Making mash po Carr well I think we’re going to eat a lot of this right now but before we go I think it’s time for the official taste test nice little piece with the cap cuz she deserves the best maybe a little dip in the juice because I’m a nice

Guy wow that was quick I feel like you’ve done that before maybe 300 times I mean all right y that is it that how to make an absolutely fantastic Smoky prime rib with some York Shear puddings and two separate sauces I highly recommend giving this one a try and I

Know I was pretty vague about the cooking process but it was 2 hours low and slow at 200° to really build that bark and then another 2 hours at 250 and I kind of bumped it up to 275 towards the end just to make sure this thing

Came off in a reasonable amount of time and I’m very very happy with the results but all that being said if you enjoyed this video let me know by hitting that subscribe button let YouTube know by dropping a like on this video If you do give these recipes to try it for

Yourself be sure to tag me on Instagram at chuds barbq I’d love to see what yall are cooking big shout out to all the patreon members thank you for supporting team chud and allowing me to keep making you all these videos and until the next time I see you please go cook something

Outside peace