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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-03-2017, 08:29 AM | #1 |
Knows what a fatty is.
Join Date: 05-15-16
Location: Michigan
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Advice for prime rib rub
Wife requested prime rib for the holidays looking for a good rub.
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Capt'n Flaskies BBQ Team/Traeger Jr Elite Pellet Pooper, New PBC, Abes Smoker aka big red. |
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12-03-2017, 09:35 AM | #3 |
is one Smokin' Farker
Join Date: 06-28-14
Location: tampa,fl
Name/Nickname : Captain Morgan
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Get you some Naturiffic Gourmet Q-salt. You can thank me later!!
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Superior SS1, Blackstone 36 griddle with grill top, Assassin 36 grill |
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Thanks from:---> |
12-03-2017, 09:37 AM | #4 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I can't remember ever having a prime rib with a seasoning I didn't like, there were just some I liked a little better that others. And in addition to dry rubs.... if you include the various slathers (a wet seasoned paste) this will expand your choices even more.
Salt and pepper are likely the most popular foundation to build upon, but they are fine on their own. Garlic and rosemary are popular additions, in fact various herbs can add a different signature based on your tastes. A very popular seasoning is a "Canadian" or "Montreal" style, which has a number of things going for it. They are available commercially, but here is a recipe to give you an idea. And of course any ingredient (or amount) can be altered to your tastes. Montreal Steak Rub – A coarse rub based on the "pickling rub" used to make Montreal smoked meat, which was made famous by Schwartz's deli. It is also called Canadian rub. This rub is suited for beef, but also good on pork, chicken and roasted potatoes. Ingredients: 3T coriander seeds 3T black peppercorns 4T dried bell pepper (mix green & red bell pepper) 2T onion flakes 2T garlic flakes 2T sea salt 1T caraway seeds 2T dill seeds 1T dried thyme 1t dried lemon peel Combine all ingredients and grind in a coffee grinder.
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Thanks from: ---> |
12-03-2017, 09:40 AM | #5 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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^^^ What he said
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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12-03-2017, 09:48 AM | #6 |
is One Chatty Farker
Join Date: 01-25-17
Location: Atlantic Highlands, NJ
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Yeah, Montreal is a good one!
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Large BGE. KBQ C-60, Uuni Pro, TEC Cherokee FR, Polyscience SV machine. And their helpers. |
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12-03-2017, 09:55 AM | #7 |
On the road to being a farker
Join Date: 10-25-17
Location: Swiss Alps
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Yup, great seasoning, I buy a bunch of containers from Schwartz' when I go home to Montreal, to last me the year.
It's the ultimate steak spice of you want more than salt and pepper and maybe some garlic and/or onion. If you make your own be careful not to grind too finely! You don't need to use a ton either, a light even covering works great.
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If you ain't cooking, you ain't good looking. |
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12-03-2017, 10:01 AM | #9 |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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With prime rib maybe more than any other cut of beef you want the meat flavor to speak for itself.
That said, salt, pepper, garlic are staples of beef flavoring IMHO. If you want to add a little more to the crust itself look-up making a herb compound butter. But I agree with the sentiment that unless you go totally crazy there aren't many rubs that wouldn't taste good on a prime rib. |
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12-03-2017, 10:07 AM | #10 |
On the road to being a farker
Join Date: 08-14-17
Location: Commerce Twp, MI
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I saw this the other day and I am going to try it. He gets into the rub around the 2:30 mark.
https://www.youtube.com/watch?v=FPl3onoqSII&t=1s
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LSG 24x40, BGE (Large) |
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12-03-2017, 10:16 AM | #11 |
Babbling Farker
Join Date: 09-25-17
Location: Oklahoma
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12-03-2017, 10:19 AM | #12 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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I've used Meathead's Mrs. O'Leary's Cow Crust before with good results. Also used Pepperered Cow, Montreal Steak & Oakridge Carne Crosta. All came out delicious. Hard to mess up, as long as you don't go too crazy. This year probably going to try either 407BBQ Rub or Q-Salt.
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12-03-2017, 10:52 AM | #13 |
is One Chatty Farker
Join Date: 02-14-14
Location: Central OH
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Oakridge Costa Carne
Sent from my SM-G950U using Tapatalk
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SDG 26' Concession rig, Weber 22.5" x 3, RecTeq1250, UDS with IQ 110, Shirley Fabrication Cabinet Model 24x60 trailer, LS Grillz Large IVS w/offroad package (on the way), Humphreys Q'bed Pint, Assassin 48 |
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12-03-2017, 10:54 AM | #14 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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Herbs de Provence could/should be incorporated, if you want a touch of traditional flavor. It's a readily available and affordable blend of herbs.
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Kettleheads Anonymous Charter Member |
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12-03-2017, 01:23 PM | #15 |
Knows what a fatty is.
Join Date: 08-21-17
Location: Orange, CA
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I do this on the Prime rib for Christmas.
Mashed garlic, salt, fresh crack black pepper and chopped up fresh Rosemary, Muddle it all together into a paste and smear all over the prime rib. I apply this the day before to the prime rib.
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Large Primo. Mak 2 Star. |
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