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What’s your favorite prime roast rub/recipe?

MeatyOakerSmoker

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Hello

I follow the meathead recipe (not exactly) for prime rib roasts with pretty good success. But I thought I’d use the collective intelligence of this group to see if there is another recipe I should give a go.

Thanks
 
This is our favorite rub for prime rib. And we made this rub when my kid was 5 for a New Years Eve prime rib smoke. I got out all the spices in the in pantry and had him pick out what should go in there and all I did was pick the amounts. The key is to grind your own from whole spices whenever possible.

Give it a try - it won’t let you down.

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No matter the rub or technique be sure to make several slits in the prime rib and put in cloves of garlic. Adds great flavor!
 
Here is the rub I used on last two prime rib roasts. Note, the amount is for half of a whole rack (so like 3-4 bones). I dry brined using Killer Hogs AP beforehand. After trussing I used light app of olive oil to bind then covered in this:

1/4 cup Killer Hogs Steak rub
1/2 tbsp fine chopped fresh sage
1/2 tbsp fine chopped fresh rosemary
1/2 tbsp fine chopped fresh ty
1.5 tbsp fine chopped fresh sage


It was mouth watering good!
 
I use Stonehouse seasoning. It's kosher salt, course ground black pepper and granulated garlic.
 
I use Oakridge Carne Crosta and sear my chuck roast in the Dutch oven before cooking.

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Last one I did on my offset I salted it 24hrs before cooking it. Before i put it on the smoker i rubbed it with pepper and garlic powder. Ran my fire at 300-325 and cooked it shy of rare. I gave it a sear at the end and rested it. I was pleased with how it turned out. It was medium rare thru the whole roast
 
I'm not sure I can pick a favorite rub because whether I mix one up, or use a purchased seasoning they all usually come out good. I think the low-n-slo cook on the smoker or in an oven is a flavor factor too.

That said, I'm positive that over the years I've cooked more prime ribs using Montreal (Canadian) Steak Seasoning than any other seasoning so by default I will say it's one of my favorites. Plus the coarseness goes well with roasts in general. My recipe does not have salt, it must be added first. Store blends usually have salt.

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. (For a small batch for testing, switch all amounts to teaspoons, skip the lemon peel and add a little lemon pepper)
 
Last one I did on my offset I salted it 24hrs before cooking it. Before i put it on the smoker i rubbed it with pepper and garlic powder. Ran my fire at 300-325 and cooked it shy of rare. I gave it a sear at the end and rested it. I was pleased with how it turned out. Awesome with some horseradish on it
 
Last one I did on my offset I salted it 24hrs before cooking it.
Blackdog repeated himself, but I will re-iterate SALT YOUR MEAT - 1 TSP per pound
of Morton's Kosher salt. I use more. It adds so much flavor.


I also use Meathead's and it is fantastically savory and perfect.
 
Another +1 for dry-brining 24 hours ahead of time. I've found that to be a game-changer for any large piece of meat (including pork shoulder).

I too love the Oakridge rubs (Carne Crosta in particular) but my most recent favorite for steak and prime rib is the Traeger Blackened Saskatchewan rub. Very tasty.

For Au Jus, I swear by Meathead's recipe for home made using the bones from the roast. You could drink that stuff straight out of the bowl like a good soup broth.
 
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