Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
12-03-2017, 03:44 PM | #16 |
is one Smokin' Farker
Join Date: 03-24-17
Location: Mesa AZ
Name/Nickname : Ric
|
Snyders prime rib rub is delicious.
|
|
12-03-2017, 06:56 PM | #17 |
is One Chatty Farker
Join Date: 11-01-14
Location: North Texas
|
I hit it with course Kosher salt first, then heavy McCormick Montreal Steak Seasoning all over. I like theirs because they have large particulate that really stands out on the finished product.
__________________
KCBS Certified BBQ Judge SCA Certified Judge Lone Star Grillz Large IVS Cookshack FEC-100 Weber Summit 420 Gasser Pit Barrel Cooker Weber 26" Kettle PK Classic Grill |
|
Thanks from:---> |
12-03-2017, 07:05 PM | #18 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
|
Quote:
Hard to argue with this kind of logic. I’d Hit it with Q-salt and then layer Herbes De Provence on top
__________________
John |
|
|
12-03-2017, 07:09 PM | #19 |
Full Fledged Farker
Join Date: 08-01-17
Location: Fremont, NE
|
I honestly haven't seen a recommendation here that I wouldn't recommend. The only thing I can add is to put it on thick, or re-season during the cook to build the crust.
|
|
12-03-2017, 08:14 PM | #20 |
On the road to being a farker
Join Date: 08-14-17
Location: Commerce Twp, MI
|
Agreed. I like a healthy dose of rub on prime rib and taking that first bite of the spinalis.
__________________
LSG 24x40, BGE (Large) |
|
12-07-2017, 03:23 PM | #21 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
|
The only thing I will add...
My favorite PR seasoning doesn't use Herbs de Provence, but it IS very forward on oregano. Different than what most people are used to. Very good. I use it on all forms of roast beef.
__________________
"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
|
12-07-2017, 06:04 PM | #22 |
Babbling Farker
Join Date: 10-17-13
Location: Blythewood, SC
Name/Nickname : Dennis
|
This!
__________________
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 |
|
Thanks from:---> |
12-07-2017, 06:43 PM | #23 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
|
Several great suggestions already.I like a little coffee/ espresso added to Montreal seasoning,add a little thyme and parsley to some softened butter for a slather.I can handle about anything but "rosemary".I cannot stand the stuff,then again I sub parsley for any recipe with cilantro too.
|
|
12-08-2017, 05:22 AM | #24 |
Full Fledged Farker
Join Date: 12-15-14
Location: Raleigh, NC
|
+1 for the compound butter slather. Butter + Garlic + Chopped Herbs
__________________
Food has power. It can inspire, astonish, shock, excite, delight, and impress. L BGE // Cinder Block Pit // Shirley 24 x 36 Patio |
|
12-08-2017, 06:06 AM | #25 |
Got Wood.
Join Date: 09-05-17
Location: Mt. Pleasant, NC
|
I rubbed one with Big Poppa Cash Cow last weekend...everyone loved it.
|
|
12-08-2017, 08:31 AM | #26 |
Full Fledged Farker
Join Date: 05-27-14
Location: North Central MA
Name/Nickname : Jay
|
If smoking, I have no idea as I've never smoked a Prime Rib - I'm sure the above recommendations would be spectacular. Otherwise just salt, pepper, and thyme.
__________________
Weber Kettle 26" ↑ WSM 18.5 ↑ WSM 22.5 ↑ Assorted Portables [B][SIZE="3"]:yo: [COLOR="RoyalBlue"]BBQ Brethren 2018 Tri-Tip Master!!![/COLOR] :yo:[/SIZE][/B] |
|
12-08-2017, 09:32 AM | #27 |
Full Fledged Farker
Join Date: 02-22-14
Location: Chicago, IL
|
Can’t say enough good things about Meat Church Holy Cow.
|
|
12-08-2017, 09:45 AM | #28 |
Full Fledged Farker
Join Date: 03-13-12
Location: Atlanta, GA
|
|
|
Thanks from:---> |
12-08-2017, 09:53 AM | #29 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
|
i only have 2 choices for Prime rib.
A wet rub made of chopped fresh Garlic and chopped fresh rosemary.. S&P the meat, then rub on the the wet rub on heavy. or rubdown with **kitchen bouquet/teriyaki, then add on layer of turbinado and Montreal seasoning. ** Ive used kitchen bouquet/teriyaki 50/50 for years and have recently switched to using the head country Marinade.
__________________
Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
|
Thread Tools | |
|
|