Favorite Prime Rib Rub n Cook

Eggtucky

Never was a huge prime rib fan (forgive me), but am going to try one for Christmas Eve...I have already ordered a prime cut 21 day dry aged roast from my butcher..starting to look for best ways to prep and prepare on the egg... would like some ideas that you have personally tried and find to be a 'money' recipe ..thanks in advance..

thirdeye

I have a feeling that question is going to come up about a hundred times between now and the new year....

My current favorite beef rub is from Kreuz Market and is a mixture of coarse black pepper, fine salt and cayenne. It's made up ahead of time and the flavors meld.

For cooking I like 225° indirect with an end sear, or very raised direct (same pit temp), no end sear is necessary. A Standing rib write-up is on my site in the BEEF section.

As if a 21 day out roast won't impress your friends enough, this technique could even give you a little smoke ring...

BajaTom

Snider's Prime Rib & Roast seasoning. It is made by Kasco corporation. I've got one bottle left. I did a search and there still in business. I havn't seen it stores lately. On there site it looks like you need to 5 bottles or more at a time. Good luck to ya. Tom

stike

with a dry aged prime rib, you don't want anything but kosher salt and pepper, man. you won't NEED anything else.

that said, if you want to hit it with a little garlic maybe (slivers or powder), that'd work. the flavor of dry-aged is great but subtle, and i'd be afraid of obliterating it

Eggtucky

yeah I had already looked at the cook on your site and was leaning heavy that way..where do you get the Kreuz Mkt rub?..I did a google on them but didn't see any rubs available for order..are they local to you?

Eggtucky

I tend to agree with you spike...just thought maybe a good crusty rub would add that lil extra 'crunch'.. :woohoo:

thirdeye

Local....no I'm in Wyoming. The rub is only available at the store, same with Smitty's Market rub. One of my buddies got me hooked on it, then by chance I got the recipe (or one version of it).

1/2 cup canning salt (which is a fine grind salt)
1/4 cup coarse black pepper (I add a couple tablespoons of regular grind black as well, or one white and one black)
2T -3T cayenne (this is up to you)

I firmly believe that mixing it ahead of time and storing it in a Mason jar helps the flavors. Mix some up and try it on a steak, it's really good.

stike

if it's prime and aged, it will have a nice layer of fat. do NOT cut it off. :evil:

some salt on it (in addition to your pepper, etc.) will bring some moisture to the surface.

i'd roast very slow at 250 or so until you were around 125. then jack the everloving jeezums out of it, maybe 550, and form that crust for the last ten minutes or so

RRP

I see by your poll that prime rib is still in the lead, though it lost it's early on major dominance.
http://playingwithfireandsmoke.blogspot.com/

I'm still egging two big ones for us and another couple. I'm so spoiled of having one side rare and the underneath side with a favorite homemade rub. When you slice through you get the best of both tastes!

Eggtucky

thanks 'stike'..sorry I misspelled your name in that last post..too many bourbons today!... :woohoo: ..sounds like a plan and a good way to cook it!..

JalopyBob

I mostly agree with Stike's method. But I use black pepper only. Good prime rib needs nothing else.

Biscuit

I use Raising the Steaks from Nature Boy. Great Montreal steak rub and I have plenty of it. LOL