Prime Rib Rub Suggestions

TheBBQJew · Dec 18, 2018

Looking to the brethren for a prime rib rub recipe. Going to be lightly smoking the prime rib at 350 degrees with hickory. I’m looking for a fairly standard roast rub. Not looking for a rub with bbq notes... ie sugar. Thanks!

spider22 · Dec 18, 2018

I would say something simple like Salt, Pepper, and a little garlic powder. Some people say equal parts S+P but I find that a little too peppery.

Sjhill · Dec 18, 2018

I just made the best prime rib of my life the other day. Been to lazy to put the pics up but they’re coming. I used a recipe from atbbq on YouTube and made a paste with rosemary, minced garlic, steak rub (I used Oakridge Santa Maria, and evoo. I just pulsed it all together and rubed it all over the prime rib the day before.

GrassRun · Dec 18, 2018

I’ve used Montreal Steak Seasoning and garlic powder in the past. Very tasty.

SirPorkaLot · Dec 18, 2018

Q-Salt is what I use on mine

:noidea:

Bacchus2b · Dec 18, 2018

McCormick's Montreal Steak Seasoning is really nice because it has very large particulates that stand out and make your roast look as good as it tastes. Don't use that two year old jar hanging out in the back of the pantry, go buy a new one! I always add some fresh ground pepper as well.

Smoking Piney · Dec 18, 2018

A very light coat of canola oil, a healthy dose of salt, some pepper, garlic powder, and finely chopped fresh rosemary.

tom b · Dec 18, 2018

SirPorkaLot said:
Q-Salt is what I use on mine

:noidea:

^^^this

Nohippychicks · Dec 18, 2018

Kosher salt is a good rub for that chunk.

Bob C Cue · Dec 18, 2018

SirPorkaLot said:
Q-Salt is what I use on mine

:noidea:

And how is the customer service?

SirPorkaLot · Dec 18, 2018

Bob C Cue said:
And how is the customer service?

Shifty folks over there

Bacchus2b · Dec 18, 2018

I've also used Meatheads Cow Crust recipe a few times, and it's really good as well.

https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/mrs-olearys-cow-crust-recipe

guero_gordo · Dec 18, 2018

Montreal with a little extra coarse kosher salt for crust

Bacchus2b · Dec 18, 2018

TheBBQJew said:
Looking to the brethren for a prime rib rub recipe. Going to be lightly smoking the prime rib at 350 degrees with hickory. I’m looking for a fairly standard roast rub. Not looking for a rub with bbq notes... ie sugar. Thanks!

One last comment and I'm done, and it's only because I love Prime Rib! Please don't cook it at 350 degrees. If it's a whole boneless prime rib in the 14 pound range, or a whole bone-in prime rib in the 18 pound range your carryover cooking will kill you at 350 degrees. I call it culinary inertia. Think of a 16 pound bowling ball, push it gently and it will come to a gentle stop. Throw it as hard as you can and it will travel a long way.

A roast cooked at 350 degrees to say 130 degrees internal will continue to cook another 10 to 12 degrees AFTER you pull it out of the smoker. A roast cooked at 200-225 degrees will continue to come up maybe 2 degrees AFTER you pull it. Cook it gently, and if you want more color throw it on a hot grill, or in a pre-heated 500 degree oven for five minutes. You don't want to spend $$$$$ and overcook your meat.

Montreal Steak Seasoning on my FEC-100

Cookshack Prime Rib by David Miller, on Flickr

gtsum · Dec 18, 2018

Sjhill said:
I just made a the best prime rib of my life the other day. Been to lazy to put the pics up but they’re coming. I used a recipe from atbbq on YouTube and made a paste with rosemary, minced garlic, steak rub (I used Oakridge Santa Maria, and evoo. I just pulsed it all together and rubed it all over the prime rib the day before.

Chef Tom is awesome. All of his recipes I’ve tried have been great...I saw that one the other day and might do it for Christmas. Post up some pics!

Memphis Elite

Sent from my iPhone using Tapatalk Pro

LYU370 · Dec 18, 2018

^^^ Yep, what Bacchus said. If you cook hot n fast you'll get grey edges. 225-235 perfectly pink all the way through. I've used Meathead's Mrs. O'Leary's Cow Crust the last few years with great results.

MisterChrister · Dec 18, 2018

Traditional prime rib has an Herbs de Provence crust. I also add kosher salt, black pepper, and garlic. Butter will help it adhere, and really make the HDP pop since they're fat-soluble herbs. Plus, it browns nicely, aiding the crusting process.

jasonjax · Dec 18, 2018

MisterChrister said:
Traditional prime rib has an Herbs de Provence crust. I also add kosher salt, black pepper, and garlic. Butter will help it adhere, and really make the HDP pop since they're fat-soluble herbs. Plus, it browns nicely, aiding the crusting process.

I typically use a steak-ish rub and then crust it with a compound butter using HDP as well during the sear phase of my cooking.

Demosthenes9 · Dec 19, 2018

Bacchus2b said:
One last comment and I'm done, and it's only because I love Prime Rib! Please don't cook it at 350 degrees. If it's a whole boneless prime rib in the 14 pound range, or a whole bone-in prime rib in the 18 pound range your carryover cooking will kill you at 350 degrees. I call it culinary inertia. Think of a 16 pound bowling ball, push it gently and it will come to a gentle stop. Throw it as hard as you can and it will travel a long way.

A roast cooked at 350 degrees to say 130 degrees internal will continue to cook another 10 to 12 degrees AFTER you pull it out of the smoker. A roast cooked at 200-225 degrees will continue to come up maybe 2 degrees AFTER you pull it. Cook it gently, and if you want more color throw it on a hot grill, or in a pre-heated 500 degree oven for five minutes. You don't want to spend $$$$$ and overcook your meat.

Kind of yes and no. It can be cooked just fine at 350, you just have to be aware of how much it will carry over and adjust accordingly. I.e. pull it 10-15 degrees earlier than you would if done at 225-250ish.
It really comes down to whether a person wants and consistent, edge to edge color (low chamber temp),

or more of a "bullseye" effect where you end up with an outer band that's well done, then some mid well, then medium, yada, yada, yada. The higher the chamber temp, the larger the degree of variation.

Which of those is better comes down to personal preference.

lunchman · Dec 19, 2018

My go to seasoning for Prime Rib has always been Worcestershire, followed by Montreal Steak. Indirect at around 250 until internal temp is 127 or so. Has never failed me.

The first time I made Prime Rib I followed Dr BBQ's YouTube video, I still refer to it just to ensure I haven't missed anything. Ray does add seasoned salt to his, I omit it.

This is one of those cooks where I stick with what works and don't experiment. It's too expensive a cut of meat to screw up trying new things.

-lunchman

Prime Rib Rub Suggestions

Knows what a fatty is.

Full Fledged Farker

Knows what a fatty is.

Full Fledged Farker

somebody shut me the fark up.

is Blowin Smoke!

somebody shut me the fark up.

somebody shut me the fark up.

Is lookin for wood to cook with.

Quintessential Chatty Farker

somebody shut me the fark up.

is Blowin Smoke!

is one Smokin' Farker

is Blowin Smoke!

Babbling Farker

Resident Idjit

Quintessential Chatty Farker

Babbling Farker

is One Chatty Farker

is One Chatty Farker

Similar threads