BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Rubs and Sauces => Topic started by: watchdog56 on September 09, 2014, 06:58:33 am

Title: Prime rib rub
Post by: watchdog56 on September 09, 2014, 06:58:33 am
Does anyone have a good prime rib rub recipe they would like to share?
Title: Re: Prime rib rub
Post by: Grouperman941 on September 09, 2014, 09:00:16 am
I just use salt and pepper, occasionally with garlic powder.
Title: Re: Prime rib rub
Post by: jdhunt0 on September 10, 2014, 06:47:33 am
I just did my first one this week.  I used salt, pepper, garlic, and mccormick montreal steak seasoning.
Title: Re: Prime rib rub
Post by: tskeeter on September 10, 2014, 11:27:45 am
Add a second vote for Montreal Steak Seasoning.

The primary ingredients in MSS are salt, black papper, and garlic.  Probably what you'd want in a home made rub anyway.

If you're looking for a source for rub recipes, you might take a look at Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes by Steven Raichlen.  Your library probably has a copy, or about $10 at Amazon.  Raichlen's Basic Rub is my go-to choice for pork ribs.  And I'm betting that he has a pretty good beef rub, too.
Title: Re: Prime rib rub
Post by: watchdog56 on September 10, 2014, 01:09:05 pm
JDHUNT- do you have amounts of each you use?
Title: Re: Prime rib rub
Post by: Ka Honu on September 15, 2014, 09:47:14 am
Gotta wonder why anyone would want to mask the flavor of the best cut of beef there is with anything other than a bit of salt and pepper and maybe a touch of garlic. I've tried lots of other combinations and maintain that the taste of the beef itself is best enhanced by minimal interference.  Just sayin'.
Title: Re: Prime rib rub
Post by: jdhunt0 on September 16, 2014, 09:14:22 am
JDHUNT- do you have amounts of each you use?

No, I never measure.  Sorry.
Title: Re: Prime rib rub
Post by: tailfeathers on September 16, 2014, 09:33:57 am
I cut some small slits in the meat and put garlic slivers in them, then just kosher salt, fresh ground black pepper and maybe a little freshly chopped rosemary.


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Title: Re: Prime rib rub
Post by: tailfeathers on September 16, 2014, 11:03:06 am
Gotta admit however that I've never done a prime rib in my smoker. I roast using the "start real hot to get a sear, then lower the temp" method. Mostly because I like to make Yorkshire puddings with the drippings.


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Title: Re: Prime rib rub
Post by: Habanero Smoker on September 16, 2014, 12:51:40 pm
JDHUNT- do you have amounts of each you use?

This is generally what I use for prime rib, top loin, steaks and brisket:
2 Parts Morton Kosher Salt
2 Parts Freshly Cracked Black Pepper
1 Part Granulated Garlic
.5 Part Dried Thyme Leaves (optional)
.5 Part Dried Rosemary Leaves; coarsely ground (optional)