PDA

View Full Version : Herbed Q-Salt Rib Roast (aka Prime Rib)


SirPorkaLot
12-12-2017, 08:40 PM
Picked up a 5lb bone-in (standing) rib roast.

https://uploads.tapatalk-cdn.com/20171213/9a0004bfb7f3bac10fb3774a99b6ee24.jpg

Seasoned it well with Q-Salt and let it sit while I prepared the herb coating.

https://uploads.tapatalk-cdn.com/20171213/ec8f89f40970d22b2f548a146c7b15cd.jpg

Chopped up some fresh herbs.
Tarragon, Marjoram, Rosemary and Thyme.

https://uploads.tapatalk-cdn.com/20171213/72caec79139b4e558413a854afa194de.jpg

https://uploads.tapatalk-cdn.com/20171213/06f33c83ec944d491ef36ba14fcf2aa7.jpg

https://uploads.tapatalk-cdn.com/20171213/5d9d016c2d0cfbbee20ffb955533a5d9.jpg

https://uploads.tapatalk-cdn.com/20171213/c8e85f752603bcee101bdd67d749c31b.jpg

Chopped, mixed and coated on the roast

https://uploads.tapatalk-cdn.com/20171213/b33d46b5779a38423f621255e5ed4551.jpg

Since there is an ongoing post about the attributes (or lack thereof) of a stick burner, I called mine into duty.
An older Brinkmann Pitmaster Deluxe (COS) that has been lifted and wheels added to it, other than that and a charcoal basket, there have been no other mods.

Loaded it with some briquettes and a couple of splits of cherry wood, set at 220F.

https://uploads.tapatalk-cdn.com/20171213/6e14cd23a8c28e8366bdf35aac79fe0c.jpg

After 4 hours it was 115F, so I fired up the Vortex

https://uploads.tapatalk-cdn.com/20171213/4048b88661fb62a62e07b1af2827345f.jpg

Ready for a quick sear

https://uploads.tapatalk-cdn.com/20171213/a00045d4ba720b4cc682b6b338f65cfe.jpg

Resting


https://uploads.tapatalk-cdn.com/20171213/7e7c89173e0b286b9950b0caff8f009a.jpg

Sliced

https://uploads.tapatalk-cdn.com/20171213/4518dca17c3545a453b9b9b002f8aabb.jpg

Plated

https://uploads.tapatalk-cdn.com/20171213/c0f94849ede100b75701d659cb268c3d.jpg

This was an incredibly tasty piece of beef. The herbs complemented the cherry smoke well.

Thanks for looking

mytmouz
12-12-2017, 08:41 PM
Nice!

wihint
12-12-2017, 08:55 PM
Goodness gracious John that looks amazing!
Thank you for inspiring the the rest of us.

BillN
12-12-2017, 08:59 PM
Nice work!

tom b
12-12-2017, 10:51 PM
beautiful! Did you use anything to bind the herbs? I tried something similar last weak with Q salt and herbs on a cheap roast to test the flavor for my Xmas roast but I made a paste with OO.

SirPorkaLot
12-12-2017, 11:15 PM
beautiful! Did you use anything to bind the herbs? I tried something similar last weak with Q salt and herbs on a cheap roast to test the flavor for my Xmas roast but I made a paste with OO.



No, just the natural oils from the chopped herbs and the meat.

Mikhail
12-13-2017, 08:07 AM
That is a thing of beauty.

ronbrad62
12-13-2017, 08:08 AM
WOW! That pretty much sums it up. You are indeed talented.

garyk1398
12-13-2017, 08:13 AM
Bravo! Lovely pron and if there's leftovers send them to me!

PnkPanther
12-13-2017, 10:47 AM
I could probably choke down 2-3 servings

Stingerhook
12-13-2017, 11:09 AM
Beautiful plate.

DanB
12-13-2017, 01:41 PM
Nice looking roast..Question which is the better cut of Prime rib, center or 1st cut?
Thanks DanB
PS My local market has both on sale this week.

SirPorkaLot
12-13-2017, 01:58 PM
Nice looking roast..Question which is the better cut of Prime rib, center or 1st cut?
Thanks DanB
PS My local market has both on sale this week.

I prefer the fattiness of the center cut

DanB
12-13-2017, 02:26 PM
I prefer the fattiness of the center cut

Hi Today I looked at both cuts. I didn't see much difference between the two except for price.
Thanks DanB

While testing our Best Prime Rib recipe, we discovered that choosing the right roast was almost as important as deciding how to cook it. Butchers tend to cut a whole rib roast (which contains seven ribs) into two 3-rib roasts, known most commonly as first-cut and second-cut roasts. Our recipe calls for a 3-bone first-cut roast, which sits closer to the loin end of the cow and consists of ribs 10 through 12. First-cut roasts feature more of the flavorful, tender rib-eye muscle than do second-cut roasts (ribs 6 through 8 or 9), which are comprised of a mix of smaller muscles and more pockets of fat.

SirPorkaLot
12-14-2017, 08:05 PM
Hi Today I looked at both cuts. I didn't see much difference between the two except for price.
Thanks DanB

While testing our Best Prime Rib recipe, we discovered that choosing the right roast was almost as important as deciding how to cook it. Butchers tend to cut a whole rib roast (which contains seven ribs) into two 3-rib roasts, known most commonly as first-cut and second-cut roasts. Our recipe calls for a 3-bone first-cut roast, which sits closer to the loin end of the cow and consists of ribs 10 through 12. First-cut roasts feature more of the flavorful, tender rib-eye muscle than do second-cut roasts (ribs 6 through 8 or 9), which are comprised of a mix of smaller muscles and more pockets of fat.



Hope all works out well on your cook!

Smoking Piney
12-14-2017, 08:06 PM
Just......killer! :thumb:

morgan-que
12-14-2017, 08:10 PM
Well SirPorkaLot I did a 3 1/2lbs boneless prime rib Sunday. with just the Q-salt and have to say no need for the herbs.

mchar69
12-14-2017, 08:11 PM
I could probably choke down 2-3 servings
I love this!!! Suffer, man, Suffer.

SirPorkaLot
12-14-2017, 08:14 PM
Well SirPorkaLot I did a 3 1/2lbs boneless prime rib Sunday. with just the Q-salt and have to say no need for the herbs.



Awesome to hear!

mchar69
12-14-2017, 08:22 PM
Morgan did you use the Q salt way ahead, or just before cooking?
Anyone else recommend salting a big roast a day before??

Well SirPorkaLot I did a 3 1/2lbs boneless prime rib Sunday. with just the Q-salt and have to say no need for the herbs.

Czarbecue
12-14-2017, 08:25 PM
Reminds me of what I order from Texas Roadhouse. Delicious!

morgan-que
12-14-2017, 09:01 PM
Morgan did you use the Q salt way ahead, or just before cooking?
Anyone else recommend salting a big roast a day before??

I put it on for about 2 hrs before hitting the smoker.

Hoss
12-14-2017, 09:32 PM
86 the number 3 herb and I am in.Looks lucious,sans the mini pine needles!

jasonjax
12-14-2017, 10:57 PM
Got a 9 pounder dry aging a bit in a UMAI bag for Christmas dinner. Plan to use the naturiffic salt and some herbs de provence.

Cook
12-15-2017, 10:41 AM
Nice looking roast..Question which is the better cut of Prime rib, center or 1st cut?
Thanks DanB
PS My local market has both on sale this week.

I prefer the fattiness of the center cut

Second cut (chuck end // shoulder end) for me as well. That's where I aim for my ribeyes too.

But I would never trade terminology for my eyeballs. I never buy cut beef from the case without looking beyond the label. Intramuscular fat is paramount in my purchase.

The rib in this thread looks incredibly delicious, and I would have purchased it if it was the best looking of my choices. The majority of fat you see is intermuscular and it has scant little intramuscular. I would have looked for another option, but as stated, if this was the best option...it was well worth the purchase. (and I don't mind the pine needles).

boomers bbq
12-15-2017, 12:11 PM
great job