Spit Roast Beef by the BBQ Pit Boys

(high-energy rock music) (smoking jazz music) ♫ Gonna smoke me a fatted brisket ♫ Got my barbecue shoes on ♫ Gonna smoke me a fatted brisket ♫ I got my barbecue shoes on ♫ I got my natural case ♫ I’ve got the hogs on the run (smoking jazz music) – [Pit Master] Welcome
to the Grill & Bar pit, at BBQPitBoys.com! Today we’re cooking up a
whole rib eye, all right? We’re gonna be doing it on a spit. If you haven’t done this before, you got to check this out,
this is real easy to do. All right, this here is what they call a whole rib eye, right? And essentially it’s a rib
roast with the ribs removed. You know about that. And it’s often called prime rib, although it’s really not prime rib, there’s not a lot of prime rib out there that’s government certified right? But I’ll tell you what, this is good, right, nice and tender. And you cook it up right, mmm, yeah, it’s good eating at the pit. All right, here I’m trimming
away, the silver skin, and uh, I’m cutting some
of the excess fat on here. But I’m not getting rid of the chain, I’m not cutting the chain away, I’m essentially gonna
keep this whole rib roast, ’cause we’ll be cooking on
an open fire, all right! Looks like the Grill &
Bar boys have showed up. (relaxing music) Now, when trimming up this
whole rib eye of course, you want to get rid of the silver skin, which I’ve removed, it’s real tough, and then just trim off
some of the excess fat. Now we’re gonna put it on a spit. That’s kind of easy right? You’ve done this before, if not, you’ve got to check this out. Now if you had a butcher go ahead and give you a rib eye roast,
he would trim off the chain, he would roll it and tie it for you so it looks real pretty
when you put it in the oven. Oh man, it tastes real good when you do it this way on the open fire. (relaxing music) All right, simple enough. Now I’m gonna do, is uh, we’re gonna put a rub on here, right? Now the thing is about a rub, it’s not gonna penetrate
deep into this meat, it’s only gonna be a layer
of flavor, all right, especially when you’re using a spit. It will not penetrate the dense meat, ’cause most rubs won’t, right? So we’re gonna put a nice
layer of this rub here, this is beef rub we pulled off the shelf. You could use one of our rubs, or use your own favorite rub, right? You want to get it on there
real good, just like that. Now like I said if you
were to put this rub on the day before it’s not gonna make a bit of difference, right, because the rub is only on the surface. All right, the Grill & Bar
boys have got a new sign, and hookin’ it up at the pit. (relaxing music) All right, let’s get this
(muffled hammering) whole rib eye on the fire, right? Now the spit we’re using
today is a battery-op spit, works really good, it’s
called an awl spit, you got to check it out, and it’ll run, pfff, 90 hours on a
couple D-cell batteries. Works really good when
you’re away from power. Now if you haven’t seen this before, looks real easy, right? Just put the spit on the bracket. Put on the motor pack. We got a good, good layer of coals goin’. And you can adjust it, up or down. This way you can control the heat. Simple enough, oh yeah. All right, let’s open up that Grill & Bar. (relaxing music) (ratcheting power tool) (whining and clunking) (serene relaxing music) (electric whirring) (electric whirring) All right, the Grill &
Bar is open for business! I’d like to give a
shout-out to all our subs. (perky music) All right, this roast
here has been cookin’ for, eh, maybe 45 minutes. The great thing about
doing it this way is that you can start eatin’ real early, because again, we’re
cookin’ on the outside, all the heat is from the bottom. So in no time at all you can
be eatin’ off this roast, and you can be spinnin’ all afternoon. Eat it when you’re hungry. Oh yeah, take a look at that! (perky music) Now here we’ve got some beef broth, made up, yeah, we’re gonna
baste it every once in a while. We’re probably 45 minutes into this, what we’re gonna do is start trimmin’. Just cut a little bit off, (deep inhaling) yeah, this is what we
call snackin’ at the pit! Now, of course it’s rare on the inside, but right here we’ve got
some medium rare roast beef. Now, when you’re using a spit, you’re not gonna bleed. You will not lose moisture because of the centrifugal action of
this spit, all right, it keeps the moisture inside. So all we’re gonna do
is add some more rub, choose another rub, change the flavor up, start spinnin’, yeah, look at that. Get a little more of that
beef broth on there, good… You gettin’ hungry or what? (perky music) Now about another, a, eh,
another 40 minutes has gone by, we’re just gonna keep on snackin’, right? (perky music) Look at that! And once in a while like I said, hit it with some of that beef broth. Take a look at that. – [All] Yeah! (high-energy rock music) – [Pit Master] Hoooeee! Whoa! Let’s cut it up. Now, remember, you don’t need to let this roast rest for a while, right? ‘Cause the juices are
all thoroughly permeated throughout this roast,
there’s no wait time. Pull it off the spit and start cuttin’! (high-energy rock music) Lord have mercy! Whu-whu-whu-whu-whoa there! All right, let me cut this up. Man! You smell that? This smells good! This is the way you want the prime rib. Just like that. Now we do apologize for eatin’
in front of you like this, but of course we call
the pit master privilege. (high-energy rock music) So the next time you’re
lookin’ for a recipe for your barbecue, be sure
to stop by the Grill & Bar, BBQPitBoys.com. (high-energy rock music) (cawing bird)


  1. love your vids, bbq ing rules


  3. Dammit!!!!! I  have to go change my shirt again.  I was drooling on myself again!!!!

  4. Great work

  5. Good Lord, did you see how tender that meat was?  That looked GUD!

  6. People complaining about the meat being raw are blasphemous. Medium to medium rare is the way to go!

  7. Really enjoyed this vid. The presentation, the simple method of going about it, and what's best? The guys having fun with the whole thing (lots of thumbs-up's). 😀 
    What more to crave for really.

  8. I love your videos i watch them everyday, GREETINGS FROM ECUADOR,  !!!!GOOOOOD!!!

  9. Sirs, Is not a "Standing Rib Roast" where prime rib comes from? I had an 11.2 pound one last year from a local grocer last year at Christmas and was ready to meet my maker afterwards. As I understand it, there are three grades. Select being most common for years, but avoided by most now. Choice is the most common now, and good enough for us little people, then prime for the folks who shop on Rodeo Dr.
    And a bone in anything is always more flavorful,imho.

  10. looks ridiculously good..good job boys!

  11. That's looks good meat! Good job guys!

  12. dat centrifugal action. looks GUUUtd

  13. oh man i freaked when that guy started cutting meat off of it and let some fall into the fire.

  14. это заебись

  15. I didn't know there was a chain on ribeye roast, I know on tenderloin roasts there's a side piece called the chain but not on a rib roast. All those trimmings would make a nice jus sauce or a nice beef stock !!

  16. Watching this, I realize I have no rescue bacon in my fridge. This night's gonna be hell … rolling in the bed sweating … dreaming about all this meat …

  17. What knife was that at about 9 minutea

  18. Jesus!!! I'd finish this by myself!!!!

  19. You smell that? It smells GUD

  20. Bon a petit…

  21. raw meat,it was baking max.
     3 minutes

  22. i dont think that is rare, it looks more like blue

  23. i just love the thumbs up. every video

  24. I love the BBQ pit boys!!!!!!!

  25. This is so damn American. I fucking love it.

  26. lol whats with the thumbs-up all the time? 😀

  27. Is that a battery powered spit motor?

  28. Where ja get that rotissary

  29. Love the music but love the food more. 😉

  30. this is like human man what u doing kanibalizam 😛

  31. God, i'm hungry now!

  32. these guys are so authentic. if i visit the US i will surely drop by and pay my respect  to these gods

  33. roasting meat this way I would eat my fucking mother in law, together with her beloved dog on a plate………..

  34. We getting hungry or what?

  35. why are you trimming all the fat off? how does that help for a slow roast!? that doesnt make any sense to me. please explain as im quite confused by your methods. so why are you talking about not removing the chain? it has already been removed. why didnt you tie it up yourself if you recommend it?  also you said putting the rub(ie salt and seasoning) on the day before doesnt do anything to the meat? where are you coming up with this info? that just simply isnt true. are you familiar with the process of salt, seasoning(ie rub) and osmosis!? if you make a rub with salt it will indeed penetrate the meat.  please clarify this confusing video.

  36. Love you guys from England.

  37. I so wanna hang out with you guys!

  38. your ingredient only Pepper and Salt?

  39. eww that thing is raw!!

  40. The man talking makes this show 10x more interesting!

  41. This was an amazing Pit recipe, loved the charred bits sliced off as a tasty App to the final meal! You guys are incredible, thank you so much!

  42. This is like watching porn….

  43. Прикольные мужики !

  44. caveman had it right…meat, fire, eat

  45. @8:36 I guess I was too close, you got some in my eye!!!!!!

  46. Those awkward hand gestures have grown on me. Now it's weird if I don't see them. Just goes to show you that these guys are really close and have their own thing going on. Awesome stuff. One of the best channels out there.

  47. résumé of every food video on youtube: IT'S THE BEST THING I'VE EVER EATEN!!!

  48. amk ya gece gece canım çekti .

  49. Who makes the spit and where can I purchase 1 ???

  50. YUM

  51. When referring the "chain" ,is that the technique of tying the meat up with string?

  52. "You gettin hungry" yes I am.

  53. Where did the "Subs" sign come from?

  54. can't believe you got rid of the fat on top. that was the best part. unsubscribed

  55. looks guuud

  56. I always wish to join these guys someday, eating those nice, juicy tender meat outside rather than being here locked up in a cold room watching their video… I love their video so much

  57. I had to stop and say Hell yeah !! @ you getting hungry or what… lol

  58. Droooooooling! I just want to reach through the screen and pick some off the spit!

  59. I've tried some of your recipes and cooking methods, they worked perfectly your videos are well done thanks for all the tips on how to make such tasty bbq.

  60. colesterol al maximo

  61. medium well….gotta have the end cut little bit more done…….but great idea

  62. I wish I could hand out with you guys one day "while you are cooking "

  63. Thanks for making me hungry😂😄

  64. That is some good eating!

  65. Omg that crust on that beef, it's like heaven.

  66. 'Thumbs-UPs' in this channel is just so frequent ! Hehehehe

  67. at 7:50 it huuurtsss tooo watch!!! soooo yummy !!! delicious!!!

  68. This is good for body builders

  69. More and more vid, sirs 🙂

  70. These very American soundtracks you guys used, what are they called?

  71. I'm getting hungry again, got to go BBQ something. Thanks pit boys

  72. Damn, my mouth is watering…food porn at its best! Thanks guys

  73. Again boys, yeah, real simple on an open fire, I would have tears in my eyes as I watch the fat drip off thinking how much i was losing in money for this thing…. initially it would be about 200 to 250 hundred bucks…..after its done I would be eating about 10 dollars a mouthful… love your channel, but its not mainstream….

  74. poor delicious cow…… may you rest in food heaven…

  75. So many thumbs up.
    These guys know what's up

  76. You guy's rock!!! 😊

  77. Why so many thumbs up? 👍 👍👍👍

  78. The excess fat and meat you cut off, cat it be use for gravy or sauce or something?

  79. อยากกินครับคงอร่อยน่าดู

  80. Thumbs up with you guy's….this smell good!!!!!!!!!!!!……………………….

  81. LOL at all the folks saying its too rare for them. Until you eat a ribeye roast rare, you haven't had prime rib. You all saying you would want it well done LOL, why bother with an expensive roast. just grab a flat iron steak and nuke it in the microwave. People saying they would take a slice and fry it up… thats called a ribeye, bone out, steak… not prime rib. JUST TRY IT LIKE THIS ONE TIME PEOPLE!!!! It melts in your mouth, and is delicious.

  82. you guys rock .watching ur video have taking my game higher . thank

  83. Cant hear what the name was on the spit.

  84. Fire, smoke, beer, meat and thumbs up. This is all life is about

  85. It's hard to make cut meat look good on video. You guys make it look easy. WOW that looks GOOD! I like how you can snack along for a bit while it is cooking. I might do this on our next big get together. Thanks!

  86. Man oh man the boys make me hungry every time I watch. Got to stop making it look so good

  87. This is the bbq version of home improvement, minus the comedy factor.

  88. This is good food. Like in good old days. I don't need my food to look good like on TV I need my food to taste good.

  89. I learned so much from y’all. awesome channel bro’s😎🔥🔥👌

  90. Where is Fred Flintstone?

  91. Looks Good , I have A hard time getting mine to the Grill before I start Eating it. Like I better Cold and Raw

  92. This is what I like to eat ribeye roast yams macaroni and cheese stuffing Hawaiian bread ice cold beer my food tastes amazing I can't get people out of my house

  93. Why do i always watch this while im hungry ?

  94. Ha, 242 Vegetarian

  95. like uncooked 😐

  96. Thats a whole lot of thumbs up happening

  97. That was awesome!

  98. uuiiihhhhhhh… so GOod !


  100. I saw this 5 years ago, and tried it that 4th of July, let me tell you a 24 lbs prime rib roast, it was the children who demolished it!..I could not believe my eyes, a bunch of child carnivores!..the adults barely got a taste!…best 4th ever!..THX BOYS!

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