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Carne Crosta on Prime Rib

SPRIGS
SPRIGS Posts: 482
in EggHead Forum
I absolutely love the Carne Crosta rub.  I am planning to cook a Prime Rib for Thanksgiving and was considering using this rub on it.  Reverse sear when internal is around 120.  

Anyone tried this rub on Prime Rib?  Thoughts?

Thanks.
XL BGE
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Comments

  • chuckytheegghead
    chuckytheegghead Posts: 1,201
    Sorry I can't say that I have but I also love this rub. We were just talking about it tonight. Need to order more. We just used lanes ancho espresso and it's just not the same :(
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  • Mikee
    Mikee Posts: 897

    If I am not mistaken, the website recommends 500-600* for that rub. I would start the reverse sear at lower than 120, unless your goal is medium rare or above.

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  • SPRIGS
    SPRIGS Posts: 482
    You are not mistaken.  Maybe 115? I generally sear at 120 and by the time there is a nice sear, it usually isn't much past 128 or so.  I'll try it a little earlier. Thanks.
    XL BGE
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  • Mikee
    Mikee Posts: 897
    How you do it is up to you; however, there are two things I would keep in the back of my mind. One is to sear the outside to create the crust and the other is to get the roast done to your desired liking. Rib roast seem to come on sale here around Thanksgiving and Christmas. Prime Rib Roasts are a unicorn at the local grocery stores.
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