Prime rib rub

Started by watchdog56, September 09, 2014, 06:58:33 AM

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watchdog56

Does anyone have a good prime rib rub recipe they would like to share?

Grouperman941

I just use salt and pepper, occasionally with garlic powder.
I just spent $12 K on this Honda Accord! Why can't it tow my boat?!?

jdhunt0

I just did my first one this week.  I used salt, pepper, garlic, and mccormick montreal steak seasoning.

tskeeter

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.

watchdog56

JDHUNT- do you have amounts of each you use?

Ka Honu

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'.

jdhunt0

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.

tailfeathers

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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tailfeathers

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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Habanero Smoker

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)



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