👉 https://bit.ly/3ANq86x Scott's Jerky Bites.. to satisfy your appetite while you're waiting for your prime rib to finish cooking.

Not to be confused with the grade of the beef, prime rib is named for its origin in the primal rib section. It can be cut a number of different ways, but comes from between the 5th and 6th rib on the chuck and the 12th and 13th rib on the hindquarter. A whole prime rib (bone in) will usually be 7 bones. If you make this boneless, it becomes a beef ribeye roast. Seth trims down to a 4 bone prime rib roast that should weigh 5-6 pounds. Here's a neat trick, Seth cuts the bones off but ties them back on for presentation. The magic internal temperature for a prime rib roast is about 125-130 F.

8:47 - How to tie a Butcher Knot (The Bearded Butcher Method)

10:27 - Have you seen our NEW Cinnamon Swirl yet??? Check it out!

🔥 https://bit.ly/3oKfHxX Our natural fire starter sticks to light your charcoal

🧂 We used a combo of Butter and Black for the prime roast!
Black: https://bit.ly/3l63LS2
Butter https://bit.ly/37x2tvd

🌡️ https://bit.ly/3RS5lIL Meater Probe that we used
https://bit.ly/3nZa241 our BB instant read thermometer for when the probe is out

🧤 https://bit.ly/3rkRahm Our Carnivore Heat Resistant Gloves

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