Does anyone have a good prime rib rub recipe they would like to share?
I just use salt and pepper, occasionally with garlic powder.
I just did my first one this week. I used salt, pepper, garlic, and mccormick montreal steak seasoning.
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.
JDHUNT- do you have amounts of each you use?
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'.
Quote from: watchdog56 on September 10, 2014, 01:09:05 PM
JDHUNT- do you have amounts of each you use?
No, I never measure. Sorry.
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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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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Quote from: watchdog56 on September 10, 2014, 01:09:05 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)