Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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
Old 12-03-2017, 08:29 AM   #1
Knows what a fatty is.

Join Date: 05-15-16
Location: Michigan
Default Advice for prime rib rub

Wife requested prime rib for the holidays looking for a good rub.
Capt'n Flaskies BBQ Team/Traeger Jr Elite Pellet Pooper, New PBC, Abes Smoker aka big red.
Mrshaunyd is offline   Reply With Quote

Old 12-03-2017, 08:44 AM   #2
somebody shut me the fark up.

Stingerhook's Avatar
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty

Salt, pepper, onion, and garlic.

UDS now resurrected, Square Chicken Cooker, Green 22" Kettle, Stok Tower Grill & Barrel Grill, Stealth WSM 18", Char Broil Kamander
Stingerhook is online now   Reply With Quote

Thanks from: --->
Old 12-03-2017, 09:35 AM   #3
is one Smokin' Farker
Join Date: 06-28-14
Location: tampa,fl
Name/Nickname : Captain Morgan

Get you some Naturiffic Gourmet Q-salt. You can thank me later!!
New Braunfels Bandera, Char-griller Akorn, Superior SS1, Blackstone 36 griddle with grill top, Assassin 36 grill
morgan-que is offline   Reply With Quote

Thanks from:--->
Old 12-03-2017, 09:37 AM   #4
somebody shut me the fark up.
thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming

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.

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.

Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote

Thanks from: --->
Old 12-03-2017, 09:40 AM   #5
Big George's BBQ
somebody shut me the fark up.

Big George's BBQ's Avatar
Join Date: 02-07-08
Location: Phoenixville, PA

^^^ What he said
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
Back Porch BBQ Competition BBQ Team
Proud Member of the Zero Club

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote

Old 12-03-2017, 09:48 AM   #6
is One Chatty Farker

EdF's Avatar
Join Date: 01-25-17
Location: Atlantic Highlands, NJ

Yeah, Montreal is a good one!
Large BGE. KBQ C-60, Uuni Pro, TEC Cherokee FR, Polyscience SV machine.

And their helpers.
EdF is offline   Reply With Quote

Old 12-03-2017, 09:55 AM   #7
One Drop
On the road to being a farker
Join Date: 10-25-17
Location: Swiss Alps

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.
If you ain't cooking, you ain't good looking.
One Drop is offline   Reply With Quote

Old 12-03-2017, 09:59 AM   #8
Full Fledged Farker
Join Date: 01-07-09
Location: Granville, Ma.

Find a rub with coffee in it.
S&W 500 Mag Traeger 075 (2) Traeger 070 a Spit a UDS [COLOR=darkorange]ORANGE[/COLOR] Thermapen
DC-Q is offline   Reply With Quote

Thanks from:--->
Old 12-03-2017, 10:01 AM   #9
is Blowin Smoke!

jasonjax's Avatar
Join Date: 12-20-07
Location: Jax, Fl.

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.
jasonjax is online now   Reply With Quote

Old 12-03-2017, 10:07 AM   #10
On the road to being a farker
Join Date: 08-14-17
Location: Commerce Twp, MI

I saw this the other day and I am going to try it. He gets into the rub around the 2:30 mark.
LSG 24x40, BGE (Large)
JokerBroker is offline   Reply With Quote

Old 12-03-2017, 10:16 AM   #11
Babbling Farker

Join Date: 09-25-17
Location: Oklahoma

Originally Posted by DC-Q View Post
Find a rub with coffee in it.
+1 for this.
Joshw is online now   Reply With Quote

Old 12-03-2017, 10:19 AM   #12
Babbling Farker

LYU370's Avatar
Join Date: 05-28-14
Location: Streamwood, IL

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.

FEC100 - Big Joe - Saber 500 Gasser
LYU370 is offline   Reply With Quote

Old 12-03-2017, 10:52 AM   #13
is One Chatty Farker
Join Date: 02-14-14
Location: Central OH

Originally Posted by DC-Q View Post
Find a rub with coffee in it.
Oakridge Costa Carne

Sent from my SM-G950U using Tapatalk
Weber 22.5" x 3
UDS with IQ 110
Shirley Fabrication Cabinet Model 24x60 trailer
Molon Labe!
Beentown is offline   Reply With Quote

Old 12-03-2017, 10:54 AM   #14
Babbling Farker
MisterChrister's Avatar
Join Date: 04-28-12
Location: Wis-con-sin

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.
Kettleheads Anonymous Charter Member
MisterChrister is offline   Reply With Quote

Old 12-03-2017, 01:23 PM   #15
Got Wood.
Join Date: 08-21-17
Location: Orange, CA

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.
Large Primo. Mak 2 Star.
DMosher is online now   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 07:03 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts