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531,672 Views • Dec 17, 2023 • Click to toggle off description
Here are some other things to keep in mind when cooking your prime rib:
1. Find a rib roast close to the “chuck” end (nearest the shoulder). These have the biggest cap muscle
2. Find a rib roast with good marbling
3. Trim off the first layer of silver skin
4. Remove bones and cook separately (optional)
5. Keep your oven or smoker around 250F and expect ~30 min/lb
6. Pull at 123F internal for medium rare
7. Rest for 30-60 min
8. Keep searing step short to avoid a grey band
Check out MaxJerky and use code HOLIDAY25 for 25% off through Jan 1 2024! www.maxjerky.com
Here is my go to Horseradish Sauce: www.maxthemeatguy.com/recipes/3steaksauces
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FILMED BY
Sophia Greb youtube.com/c/SophiaGreb
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#ribeye #liquidgold #dryaged #primerib #dryagedbrisket #brisket #mediumrare #juicy #bbq #msg #holidays
Views : 531,672
Genre: People & Blogs
Date of upload: Dec 17, 2023 ^^
Rating : 4.865 (526/15,077 LTDR)
RYD date created : 2024-05-14T19:13:35.652531Z
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YouTube Comments - 602 Comments
Top Comments of this video!! :3
You can definitely tell how much fun Max has making his videos
305 |
8:45 would've been an amazing flex to this video by having Uncle Roger walk in carrying "M.S.G. FUIYOH!!!" 😅
36 |
“How’s your steak?” “I believe it is being born at the moment, sir”
26 |
Well done my friend. I think Uncle Roger must love this episode, cuz he love MSG.😂
98 |
Really surprising that the dry aged rendered fat didn’t give it a dry aged flavor, though that waterfall of juices was insane! Compound butter and low and slow followed by the torch is definitely the way to go! Nicely done!
23 |
Been wanting to try your jerky for a while and since my family is all split up for the holidays I figured I’d gift myself the max pack! Super excited and I love the content!
4 |
Max never fails to make our mouths water
138 |
The MSG snowman had me rolling 🤣 this episode was wonderfully unhinged
11 |
I find that running the fat through a meat grinder helps it render faster and more completely.
25 |
i laughed so hard thru this entire vodeo, the quality, jokes and the videography is gettin better and better every video, didnt know it was possivle, congrats mate
9 |
6:52 max can now officially be a serial killer for a side hustle 😂
5 |
Thanks man , George created Comedy Gold ! R.I.P. George.
2 |
For that dry aged brisket, even if it's just the trimmings, adding it to chili is a gamechanger.
3 |
I've been lurking your channel for a while now, but now you have a definite fan in me. As a Chinese person with a deep love of food and meat, I will definitely try one of these methods for my next rib roast, but I also want to give you mad props for shedding light on the awesomeness that is Hong Shao Rou, and then also making a Sichuan Chili Crisp flavored chicken jerky that I will very much have to order and try later.
I don't like cooking with it because I feel like the flavor is extremely powerful and overwhelming, but have you ever thought about any recipes with lao gan ma?
21 |
Yessir 🔥 content max keep it up. Hope everyone has a safe and wonderful holiday. 🙂🎅🏼
6 |
That music selection is awesome just like always. Thanks Sofiya!
3 |
I love your edits 😂 your team does a great job
4 |
Uncle roger is proud.
5 |
prime rib is the G.O.A.T of meats
158 |
@charliecharlie5244
4 months ago
Max: MSG is fine if used in moderation. Also Max: we're using 10lbs of MSG
681 |