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Author Topic: Prime rib rub  (Read 4319 times)

Offline watchdog56

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Prime rib rub
« on: September 09, 2014, 06:58:33 AM »
Does anyone have a good prime rib rub recipe they would like to share?
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Offline Grouperman941

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Re: Prime rib rub
« Reply #1 on: September 09, 2014, 09:00:16 AM »
I just use salt and pepper, occasionally with garlic powder.
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Offline jdhunt0

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Re: Prime rib rub
« Reply #2 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.
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Offline tskeeter

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Re: Prime rib rub
« Reply #3 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.
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Offline watchdog56

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Re: Prime rib rub
« Reply #4 on: September 10, 2014, 01:09:05 PM »
JDHUNT- do you have amounts of each you use?
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Offline Ka Honu

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Re: Prime rib rub
« Reply #5 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'.
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Offline jdhunt0

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Re: Prime rib rub
« Reply #6 on: September 16, 2014, 09:14:22 AM »
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.
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Offline tailfeathers

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Re: Prime rib rub
« Reply #7 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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Offline tailfeathers

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Re: Prime rib rub
« Reply #8 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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Offline Habanero Smoker

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Re: Prime rib rub
« Reply #9 on: September 16, 2014, 12:51:40 PM »
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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