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Prime Rib Dry Brine
55Kevy
Posts: 238
I'm doing a 7# rib-on roast for Christmas. Picked it up yesterday and it's sitting in the fridge uncovered. How far in advance of the cook should I salt it? Plan to do it at 250 - 300 (wherever the Egg decides it wants to run) indirect and raised.
Kevin
Beautiful Santa Ynez Valley, CAXL BGE, Woo2, AR
Comments
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Anywhere 24-48 hours for the dry brine. Around 1/2 tsp kosher salt /lb for the brine. Great eats await. Enjoy.
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
Thanks, 'Cap. I'll salt her today.
Kevin
Beautiful Santa Ynez Valley, CA
XL BGE, Woo2, AR -
do you re season with salt and pepper before putting on the egg?
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I'll put on a rub of pepper/rosemary/thyme/sage/garlic/onion/paprika/cayenne before cooking, but no more salt.
Kevin
Beautiful Santa Ynez Valley, CA
XL BGE, Woo2, AR -
thank you MERRY CHRISTMAS
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