2 bone standing rib roast brine question

dstearn

I am having a 2 bone prime standing rib roast delivered on Wednesday from my butcher. My plan is to reverse sear it on XMAS Day.
In addition to the roast I am using a Steak Rub that my butcher sells. Should I dry brine it in the fridge 2 days before smoking or just apply the rub s few hours before?

SonVolt

I prefer to dry brine a few days ahead so the salt has time to work its way inward. If your rub is heavy on salt you could just use it for the dry bine. 

Foghorn

Agree.  If you have time, rub it a day or two in advance.  I'm doing the same.

dstearn

I have decided just to use Kosher Salt to dry brine for 2 days prior. Then coat with black pepper and a slurry made of fresh time, garlic, prepared mustard and olive oil an hour prior . Cook at 250-275 until 120-125 let it rest and sear on reverse grill grates for 30 seconds per side.

PigBeanUs

Searing will burn that hard won rub/crust and knock portions of it off. 

The best crust you will get is usually low and slow all the way. Until you hit your desired temp

put the crust on a day before and let it dry a bit. It is a wet slurry. Searing won’t dry it out, only time will. 

Give it a head start on drying by applying 24 hrs ahead and air drying in the fridge. Then ride out the low temp roast all the way through

dstearn

Thanks, so maybe I should dry brine with salt today unwrapped in the fridge and then apply the slurry.

dstearn

Change of plans. Instead of a rub paste with olive oil and mustard I am going to use the Cow Crust rub recipe from Amazingribs.com
Tomorrow morning I will apply the rub. Plan is to low and slow at 225-250 with Pecan wood. At 115 sear a few minutes  on each side on reverse grill grates till 125 .

SonVolt

After the low and slow the crust may already be as browned as you like it, so don't feel like you have to sear it at the end.  I cooked a prime rib last weekend and didn't feel the need to. If you do, be careful b/c  a direct contact sear can burn the rub and that beautiful crust you've built up. Personally I would just sear directly over charcoal.

dstearn

SonVolt said:

After the low and slow the crust may already be as browned as you like it, so don't feel like you have to sear it at the end.  I cooked a prime rib last weekend and didn't feel the need to. If you do, be careful b/c  a direct contact sear can burn the rub and that beautiful crust you've built up. Personally I would just sear directly over charcoal.

I will see how it looks at 115. I have reverse seared prime rib before but this will be the first time I have dry brined it. 

4wheels

I did dry rub for 2 days prior to cooking. I don't think it made a difference. Next will be seasoned at room temp, cooked slow, then reverse sear on iron heat diverter to get the crust. 

AB1234

I don’t sear my standing rib roasts at the end of a low and slow anymore. This is mine from a past Christmas:

https://eggheadforum.com/discussion/comment/2393235#Comment_2393235

dstearn

I had a problem keeping the temp at 225-250. Plus Searing minutes per
side was too much. 

SonVolt

Looks great. How'd it taste?

dstearn

SonVolt said:

Looks great. How'd it taste?

It tasted good especially in the center. The dry brine worked well. I waited too long to set up the Flameboss 300 so the egg started way to hot. I could not get the temp down below 270 plus I over seared it. Overall good but not one of my best. 

Next time I will just order a boneless or cook the ribs separately.