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

►Full list of things I use and recommend:
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Pots & Pans
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok

Knives
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►8" Chef’s Knife
►6" Nakiri
►Boning Knife
►Bone Saw

Meat Processing
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►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer

Appliances
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►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor

Ingredients
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►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings

Small Cooking Tools
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►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board

Welding Tools
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►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level

Camera Gear
_________________________________________
►Camera
►Camera Lens
►Tripod
►Drone

[chrisplymouth]

Every Tuesday morning is going to be good when there is a new chuds video out!

[krishnapalani]

I don’t understand how this channel hasn’t blown up more, you consistently make the most delicious looking meals on this platform

[mattwatters]

My life changed for the better when I stopped buying cheap meat. This piece looks amazing!

[MrIslandlogger]

LEGEND...and with the Yorki Puds?? Helll a McBonus to see Mrs. Chud always sportin the cool shirts!!

[mariuszarszylo]

I love that the pups always gets a bite.

[BBQ_LOVER]

I did this earlier this summer where I did a dry brine for two days and then I finely chopped garlic gloves crushed fresh black peppercorns and mixed in butter. Once that was mixed I smothered the butter all over the prime rib and let it sit for 24 hours and then smoked the next day. Smoked with hickory at 225 degrees until IT was 130-140. Turned out excellent! About to do it again next week for my Christmas because my family loved it.

[davidgrimes]

You nailed the temperature and fat rendering that I love in Prime Rib! Steaks are great on the rare side but that is perfect for a larger roast! You rock Bradley! Merry Christmas to you, your family and crew!

[lucascady]

I add Worsce, and Maggie's Browning Sauce to my Jus.. It usually carries the salt over to the meat! I love Prime Rib!! I could eat it every weekend... And I used to when I cooked at a restaurant, We served it every Friday and Saturday!!

[chriskwilas]

By far the most beautiful prime rib video compared to the other content being released. Thanks as always!

[coventrywildeheart]

My mouth is watering. Another great vid. Thanks.

[MrThespian]

Pretty timely video I am doing a prime rib on the smoker for New Years dinner. I am on the Carnivore diet, and have been buying whole rib roasts, and cutting my own steaks also by far the cheaper option.

[mike_adams]

Bought a 17 pound Prime Grade whole boneless from Costco for $13 a pound .. was a great deal. Just like you, going to cut off each end for a couple Ribeyes later then breaking into two roasts, one for the adults cooked to Medium rare and the other for the kids cooked to medium+. Gonna try the Yorkshire pudding for the first time this Christmas. Great episode.

[joeclark]

I love that you referenced what your dad would and that you wished he were there. That said, you made this look so good I felt like saying AMEN at the end

[robertbocknek]

Well, I did my first smoked prime rib using master Chud's directions. All I can say is it came out unbelievable. My wife thought the internal piece was a little rare, around 125 degrees, so I took 2 thick slices and grilled them on my grill for a couple of minutes, one minute on each side. I tell you this made it even better. Our roast was around 5 lbs. I tell you.... the second day it was even better. I'm thinking maybe I didn't let it sit long enough on day one, hence better flavor on day two.

[extremepowerclean]

Love the vid as usual but if you want perfect Yorkshire puddings (from a true Yorkshireman), here goes, for 6 like the the tin you used it's
2 eggs
2 oz of plain flour
5 oz of milk
Pinch of salt and pepper
Also only use about a teaspoon of lard/tallow in each hole, just enough to cover the bottom and cook for around 20 mins at 220C 👍

[erickd]

Was planning to make prime rib for this Christmas, perfect timing Brad thank you!!!

[JacobeeMora]

I tried this recipe this year for Christmas, and while I started the dry brine late, it was worth the wait! Definitely dry brine for 2 days. I highly recommend the MEATER + digital thermometer so you can avoid opening the smoker. I seared the Prime Rib after, but honestly the smoker did a great job building a crust. I also made the Yorkshire pudd’s but I recommend using beef fat for sure. I used butter and it wasn’t as effective, I felt like the eggs scrambled which left an eggy flavor. The beef fat would have fixed this since the fat could get hotter than the butter. Definitely would do this recipe again.

[thethoth]

Definitely one of my favorite channels! Merry Christmas, my friend.🎅🏼🍖🥩🥓🥃

[michaelgonzales-smith]

I used to work at a prime rib restaurant. Smoking prime rib is my favorite way to eat prime rib. You can also do a nice reverse sear to take this over the top.

[chair_smesh]

I personally think you are the GOAT of cooking meats