Christmas Prime Rib - Need a little advice

DainW

Okay so I picked up a 10lb standing rib roast from Costco today for Christmas. I plan on rubbing with herb butter and smoking it. I had a question with regards to preparation. Would you let it air dry in the fridge for a few days? Would it make sense to dry brine for a few days? I want to try to get a good crust on this one. 

paqman

yes, dry brine for a couple of days then rinse with cold water and let dry a day or two.  If you are smoking, I would start with a dry rub for a couple of hours and then baste with your butter.  Drying the meat will let it form a pellicule and smoke will “stick” to it.

DainW

Thanks paqman. What’s your ratio of salt to meat on the dry brine? I think I’ve read or seen a half teaspoon of salt per lb does that sound about right?

paqman

DainW said:

Thanks paqman. What’s your ratio of salt to meat on the dry brine? I think I’ve read or seen a half teaspoon of salt per lb does that sound about right?

I never really measure, just sprinkle all over the surface and then rub a bit.