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Christmas Prime Rib - Need a little advice
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.
Comments
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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.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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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?
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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?____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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