Question for ya, John...

gtr · 12-19-2018, 07:40 PM

Got a beautiful prime grade standing rib roast that's about 11.5#. It's gonna get the Q-salt treatment. I normally just sprinkle it on 'till it looks good, usually while the cooker is warming up.

Is there anything you would do different, i.e. put rub sooner, use a certain amount, etc.? I am generally pleased with the results I get, but just wondering what you'd do since you've thought about this waaaaay more than I have...

In short is there a benifit to hitting with the q-salt earlier & if so how much earlier?

SirPorkaLot · 12-19-2018, 07:51 PM

Quote:

Originally Posted by gtr

Got a beautiful prime grade standing rib roast that's about 11.5#. It's gonna get the Q-salt treatment. I normally just sprinkle it on 'till it looks good, usually while the cooker is warming up.

Is there anything you would do different, i.e. put rub sooner, use a certain amount, etc.? I am generally pleased with the results I get, but just wondering what you'd do since you've thought about this waaaaay more than I have...

In short is there a benifit to hitting with the q-salt earlier & if so how much earlier?

I either put on right before I cook, or dry brine it at 1-2 hours per pound. (12-24 hours in your case)

The salt will start to pull moisture from the meat if it sits there long. If it is on long enough it will get pulled back in (assuming its wrapped tight), effectively dry brining it.

I've dry brined a few tomahawks and they turned out well. I've not done a rib roast.

With a prime beauty like that, I'd be tempted to stay simple and season right before it goes on.

Or you could get fancy and make a compound butter with the Q-Salt and parsley and then slather the roast with it

Blythewood BBQ'er · 12-19-2018, 09:38 PM

The ones I did at the Texas bash were the best I've ever done. I hit them good with Q Salt 2 hours before the smoker and then went over them again right before they went into the drum. Q Salt made an incredible crust when I seared at the end. You goona love them Greg!

SirPorkaLot · 12-19-2018, 11:14 PM

Quote:

Originally Posted by Blythewood BBQ'er

The ones I did at the Texas bash were the best I've ever done.......Q Salt made an incredible crust when I seared at the end. You goona love them Greg!

Music to my ears!
Thanks much Dennis

gtr · 12-20-2018, 10:55 AM

The simple approach is normally my go-to - in any kind of situation. Might try the dry brining thing as I've never done that with a rib roast before, and I've been cooking these every year for probably a couple decades, so mixing it up a little bit sounds interesting to me.

btw - speaking of dry brining - Harvest Brine on rack of pork last weekend...

Fark that was good! Wow! Like wow wow!

Just hit the outside with a little sage and garlic powder, a little black pepper - great result!

Thanks John - love yer salts btw! Doing leg of lamb this weekend with yer lamb rub & looking forward to it.

12-19-2018, 07:40 PM	#1
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Question for ya, John... Got a beautiful prime grade standing rib roast that's about 11.5#. It's gonna get the Q-salt treatment. I normally just sprinkle it on 'till it looks good, usually while the cooker is warming up. Is there anything you would do different, i.e. put rub sooner, use a certain amount, etc.? I am generally pleased with the results I get, but just wondering what you'd do since you've thought about this waaaaay more than I have... In short is there a benifit to hitting with the q-salt earlier & if so how much earlier? __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 Avatar by my son! WTFWGALD?

12-19-2018, 09:38 PM	#3
Blythewood BBQ'er Babbling Farker Join Date: 10-17-13 Location: Blythewood, SC Name/Nickname : Dennis	The ones I did at the Texas bash were the best I've ever done. I hit them good with Q Salt 2 hours before the smoker and then went over them again right before they went into the drum. Q Salt made an incredible crust when I seared at the end. You goona love them Greg! __________________ BUBBA GRILLS 250r, CharGriller Akorn, 1.5 uds, 28in Blackstone, Blackstone Tailgater, Weber Mastertouch Slate Blue, Weber Copper Performer Premium, Weber 26er, Weber Jumbo Joe, and a set of Octoforks! GOOD FOOD GOOD TIMES AND GOOD FRIENDS CAN BE FOUND HERE!! THE BBQ BRETHREN BASHES! http://www.bbq-brethren.com/forum/forumdisplay.php?f=8

12-20-2018, 10:55 AM	#5
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	The simple approach is normally my go-to - in any kind of situation. Might try the dry brining thing as I've never done that with a rib roast before, and I've been cooking these every year for probably a couple decades, so mixing it up a little bit sounds interesting to me. btw - speaking of dry brining - Harvest Brine on rack of pork last weekend... Fark that was good! Wow! Like wow wow! Just hit the outside with a little sage and garlic powder, a little black pepper - great result! Thanks John - love yer salts btw! Doing leg of lamb this weekend with yer lamb rub & looking forward to it. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 Avatar by my son! WTFWGALD?