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Building a good flavorful crust on a prime rib.

Sea2Ski
Sea2Ski Posts: 4,131
in EggHead Forum
I love prime rib.  Usually I do a simple salt and pepper rub, but am looking for a good, flavorful herb rub/crust recipie and method.
How do you do yours?
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Caliking said:   Meat in bung is my favorite. 
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Comments

  • wannabeegger
    wannabeegger Posts: 23
    I use a garlic and rosemary purée. Could cloves of garlic and a couple sprigs of rosemary, coarse ground pepper and coarse salt. 
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  • 55Kevy
    55Kevy Posts: 238
    I've not done a prime rib on the BGE yet, but what my go-to combo for doing in the oven is to rub the roast thoroughly with as many smashed cloves of garlic as it takes to get that garlicky goodness on every surface, then S&P and chopped rosemary.  From what I'm learning about Eggcookery I'd probably do a light EVOO coating after the garlic to make sure that S&P and rosemary sticks and the rosemary starts penetrating.

    Kevin

    Beautiful Santa Ynez Valley, CA
    XL BGE, Woo2, AR


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  • clweed
    clweed Posts: 70
    Sea2Ski said:
    I love prime rib.  
    How do you do yours?
    Salt, Pepper, Rockwood lump and a rotisserie





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  • minniemoh
    minniemoh Posts: 2,145
    I've done this one several times. It's always a winner at our house.

    Mrs. O'Leary's Cow Crust

    http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/cow_crust.html
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • Tinyfish
    Tinyfish Posts: 1,755
    I'm with @wannabeegger except I add thyme too. I cut the bones off and spread the paste in there too with sprigs of thyme and rosemary then tie the bones back on.
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  • johnnyp
    johnnyp Posts: 3,932
    Mickeys coffee rub is slammin on prime rib
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • RRP
    RRP Posts: 26,454
    edited October 2015


     Prime Rib Rub – Though it’s not really mine!

    As for a prime rib rub we love this one. I just wish I knew where I got it so as to give proper credit as it is not my formulation! It's terrific on prime rib…with this rub seared on the outside and then the rare tasty meat on the inside a prime rib from the BGE will make you and your guests quite happy!

    This quantity will make enough rub for a 2.5 pound boneless prime rib.


    1 T ground (dry) mustard 

    1.5 tea table salt 

    0.5 tea paprika 

    .25 tea ground allspice 

    .25 tea fresh ground pepper 

    1 tea granulated onion powder 

    0.5 tea garlic powder 

    Wet prime rib with Worcestershire and apply rub. Because I like more salt I also sprinkle it liberally with coarse Kosher salt as well.

    Re-gasketing the USA one yard at a time 
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  • pescadorzih
    pescadorzih Posts: 926
    wannabeegger said:
    I use a garlic and rosemary purée. Could cloves of garlic and a couple sprigs of rosemary, coarse ground pepper and coarse salt. 
    I use this as well. I just mix mine in a mortar and pestle. I also add some EVOO to thin it out to spread it on the meat.
    I usually do this first thing in the morning. Several hours of sitting helps draw the flavors into the meat. Then cook reverse sear for the win!
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    minniemoh said:
    I've done this one several times. It's always a winner at our house.

    Mrs. O'Leary's Cow Crust

    http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/cow_crust.html
    +1 on this.  Use regular olive oil (aka light olive oil) not extra virgin (higher smoke point...and it is cheap).  

    @clweed what kind of rotisserie is that? 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Sea2Ski
    Sea2Ski Posts: 4,131
    pescadorzih said:
    wannabeegger said:
    I use a garlic and rosemary purée. Could cloves of garlic and a couple sprigs of rosemary, coarse ground pepper and coarse salt. 
    I use this as well. I just mix mine in a mortar and pestle. I also add some EVOO to thin it out to spread it on the meat.
    I usually do this first thing in the morning. Several hours of sitting helps draw the flavors into the meat. Then cook reverse sear for the win!
    @pescadorzih
    I usually do a reverse sear as well. Does the garlic get bitter at the sear?  Burnt garlic is not too tasty!

    I think I am going to have to try a few different ways.  Bummer....
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • pescadorzih
    pescadorzih Posts: 926
    I only do about a minute on each side to brown it. You have to keep an eye on it as it can take off and burn quickly.
    SE PA
    XL, Lg, Mini max and OKJ offset
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