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!
Q-Salt is what I use on mine
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Q-Salt is what I use on mine
:noidea:
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!
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.
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.
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.