Prime Rib Roast question(s)

Dawgtired

A) I usually try and get my ribeyes from the chuck end, but Alton Brown suggests loin. Thoughts?
Alton also suggests wrapping in cheesecloth for several days prior to cooking, but apparently
    doesn’t dry brine with salt. Thoughts there?

C) Favorite dry rub suggestions?
D) THANK YOU FOR ANY HELP YOU CAN OFFER!!!!

Foghorn

Your question is a little confusing.  Are you talking about how to cook the steaks you get from cutting up a rib roast - or are you going to slice off a couple of steaks and then you are asking about cooking the rest of the roast?

I'm thinking it is the latter.  I'll add my $0.02.

I'll speak mostly to the rub question. My best results have some when I do the following:
- make a paste with olive oil and whatever rub you choose. I know that some like to use just salt and pepper but I prefer something with a little garlic and ideally a little MSG - like Chupacabra Steak Rub or Franklin's Steak Rub or something like that.  Because I have some old rubs I also crack some fresh black pepper into it.  I ONLY slow roast it at a low temp - ideally below 250, and do not sear it.  The crust that comes from the slow roasting is more than sufficient and this is enhanced by letting sit in the refrigerator for a few days before you cook it. In my opinion, searing it just burns the rub (even if you don't have it in olive oil) and the flavor isn't at good. I take it off when it is 118 to 120 in the dead center. It will continue to warm. The end slices will be medium well, the next slice from each end will be medium and the rest will be medium rare to rare.  That allows for everyone I'm usually cooking for to get what they want.

You'll get some other opinions that will be at least as valid as mine.

Dawgtired

Hey Foghorn! Thanks for the reply! Sorry for any confusion. I’m actually planning to sous vide the whole 4.5# roast, then sear it on my griddle and torch or BGE, since it won’t be pretty coming from the sous vide. Then let the family slice their own steaks. 

Mainly looking for suggestions on whether to request chuck or loin end, dry brine or wrap in cheesecloth for 4-5 days ala Alton Brown, or both. Dry rub suggestions as well. Thanks again for taking the time to reply!!

fishlessman

alton usually suggests choice cut rib roasts over prime, could be the reason for loin end. just a guess. im not a fan of the prime grade for rib roasts, if prime and in the sousvide, its going to be swimming in grease

lkapigian

Dry brine for sure IMO, 1.25% Salt Bone In 24-48 hours, cut bones away and tie back....season as desire but wont need much after that, the meat will do the talking 

Teefus

I usually pick up a boneless Rib Roast. Trim excess fat down to about 1/8", and then roll it in Penzeys English Prime Rib Rub (LINK). Once heavily coated I wrap tightly in cling film and keep in the fridge for 2-3 weeks. When cooking, I start it out on a 400° egg indirect with a couple of chunks of pecan wood. Once a decent crust forms I throttle the egg WAY back to as close to 250° as I can get and let it slow cook to rare. Pull, rest 20 minutes, carve, feast.

YukonRon

Check out Blues Hog Bold and Beefy, mix it 1:1 with Sure Shot Sid’s Gunpowder seasoning in a bowl. Then add  Penzy’s Granular Roasted Garlic, Penzy’s Beef Roast Seasoning, in whatever quantities you desire. Mix well. Use an avocado oil and make a paste. Apply paste liberally, smoke with pecan. 225°F until desired temp. 

Then stand there and graciously say “Aw shucks, it was nothing” when everyone tells you it was the best prime rib that you ever put in your mouth.

The most important thing to do, during the cook, is have loads of fun throughout the entire process.