Any ideas for a rub for a 7 pound prime rib? I do not want to cover the flavor of the beef, just enhance it. I will be smoking with oak. Thanks and Happy Holidays
I use Kosher Salt and fresh cracked black pepper.
I will also cut some slits and insert some garlic slivers.
A good house rub for prime rib is 1 cup coarsely ground salt, 2 cups coarsely ground black pepper, 1/3 cup corn starch (or flour), 1/3 cup granulated garlic, and 1/3 cup oregano. The amount is discretionary but remember that this is thick cut of meat. I pack it on heavy.
I am also more interested in the meat flavor. This may be more than you want but it works for me. It is a nice enhancement. I use a herb rub under the above house rub with the following ingredients as a guide. Add or leave out as you see fit. Sometimes I use everything and others just half. You are not going to penetrate the meat very far and I think of this crust as a condiment. Salt and Pepper would be just fine but a more complex crust is my preference. The herbs also add a subtle aroma at the table which works for me. If using the herb rub, go lighter with the aforementioned house rub.
Herb Rub.
1 tsp Beef Granules
1 tsp Dried Oregano Leaves
1 tsp Dried Thyme Leaves
1 tsp ground bay leaves
1 tsp Paprika
1 tsp Salt
1/2 tsp Tarragon
1/2 tsp New Mexico Chile
1/2 tsp Rosemary
1/2 tsp Celery seed
1/2 tsp Granulated Garlic
1/2 tsp Onion Powder
1/2 tsp Ground White Pepper
1/2 tsp Freshly Ground Black Pepper
1/4 tsp Ground Red Pepper
Wet the meat a little and press in. Then rub the house rub over the herb rub.
Good luck and slow smoking,
Pachanga
Quote from: Pachanga on December 23, 2009, 06:25:12 PM
A good house rub for prime rib is 1 cup coarsely ground salt, 2 cups coarsely ground black pepper, 1/3 cup corn starch (or flour), 1/3 cup granulated garlic, and 1/3 cup oregano. The amount is discretionary but remember that this is thick cut of meat. I pack it on heavy.
I am also more interested in the meat flavor. This may be more than you want but it works for me. It is a nice enhancement. I use a herb rub under the above house rub with the following ingredients as a guide. Add or leave out as you see fit. Sometimes I use everything and others just half. You are not going to penetrate the meat very far and I think of this crust as a condiment. Salt and Pepper would be just fine but a more complex crust is my preference. The herbs also add a subtle aroma at the table which works for me. If using the herb rub, go lighter with the aforementioned house rub.
Herb Rub.
1 tsp Beef Granules
1 tsp Dried Oregano Leaves
1 tsp Dried Thyme Leaves
1 tsp ground bay leaves
1 tsp Paprika
1 tsp Salt
1/2 tsp Tarragon
1/2 tsp New Mexico Chile
1/2 tsp Rosemary
1/2 tsp Celery seed
1/2 tsp Granulated Garlic
1/2 tsp Onion Powder
1/2 tsp Ground White Pepper
1/2 tsp Freshly Ground Black Pepper
1/4 tsp Ground Red Pepper
Wet the meat a little and press in. Then rub the house rub over the herb rub.
Good luck and slow smoking,
Pachanga
I'm do'n Pachanga's recipe tommarrow at 9 am.with a 8 pound prime.
let U know how it turns out........Pachanga has not let me down....always turns out great! ;D
Damn Pachanga, you just HAVE to post some pics of your spice cabinet(s). ;D
Quote from: ArnieM on December 23, 2009, 07:07:37 PMDamn Pachanga, you just HAVE to post some pics of your spice cabinet(s).
I think he has a climate-controlled CONEX in the back yard.
Ka Honu,
You've peeked into my back yard, haven't you?
I admit to being a spice junky. Arnie got it right when he said cabinets, plural. My seasoning station has smaller jars of spices alphabetically arranged in a thin drawer, laying face up. Larger jars are in the cabinet immediately above. These are only one jar deep with little used kitchen items behind. Monster jars are in the pantry. Lesser used spices are vacuum sealed in the freezer door.
I try to buy in quantities that will be used quickly to preserve the flavor. I grind and toast a lot of my spices just before using.
Chilies are my favorites. Bags of dried peppers (ancho, New Mexico chiles, pasilla, chile petines, chili de arbol, guajillo, etc.) are vacuum packed in the pantry, waiting to be ground or reconstituted and made into a paste. I roast and freeze 100 to 150 pounds of Hatch, New Mexico chilies every August because they are available only once a year.
Fresh herbs like rosemary, thyme, basil, marjoram, cilantro, chives, tarragon, oregano, parsley, garlic etc. are in the garden. These are picked fresh or harvested before winter, vacuum packed and frozen in small packages to be stored in the freezer door. They are what I really like to use for brightening a dish.
I will stipulate to using a lot of seasonings in small quantities in rubs and recipes. This may sound ludicrous (and probably is) but if you use prepared seasonings, rubs, or marinades; read the ingredient list. They have more than salt and pepper in them. Most have 10 or 15 ingredients. Tony Chachere's started when Tony realized that he kept lugging the same 7 jars of spices around on his camping trips. He combined them into one jar and the rest is history. I make most all of my own rubs, marinades and sauces.
A lot of my seasoning recipes are more suggestion than recipe and jog my memory as to available spice combinations.
At any rate, I need the therapy. Spices are cheaper than a shrink.
Good luck and spice it up,
Pachanga
Pachanga
Is there any set up time required for the spices on the prime rib or just straight to the smoker after being pressed in?
Mine goes in Saturday and its just hanging out in the fridge right now. Just want to be prepared.
Quote from: oakville smoker on December 24, 2009, 08:09:07 AM
Pachanga
Is there any set up time required for the spices on the prime rib or just straight to the smoker after being pressed in?
Mine goes in Saturday and its just hanging out in the fridge right now. Just want to be prepared.
(http://lh3.ggpht.com/_SdwnSkI1cwY/SzOGU1PsSxI/AAAAAAAAANM/gsXzdinCZQQ/s400/DSC00765.JPG)
Warming to room temp.
(http://lh3.ggpht.com/_SdwnSkI1cwY/SzOGVp9Z2dI/AAAAAAAAANU/MP41Btofqqc/s400/DSC00767.JPG)
Installed and waiting for the magic to happen!
Oakville-
Rubbed mine down the night before with Pachanga's rub.
Oakville,
I have rubbed and wrapped it with just the herb seasoning (house rub just before the smoke) and just put it straight in the smoker with the herb rub and house rub. I don't notice a difference. My theory is that a lot of transfer happens in the hot moist environment of the smoker; more so than in a refrigerated environment. On long smokes of any kind, I generally, rub it and go to the smoker. On PR, I am more interested in developing a crust to act as a condiment to the meat. I am not really interested in seasoning the interior meat. I want the full unaltered beef flavor to come through.
I also am in a quandary over the salt factor. Salt is a flavor delivery system as in brining, but it will draw moisture in a dry environment. If I use a rub with much salt, I don't let it sit long. I generally put my meat straight in the smoker after a salted house rub. I try to pull back on the salt in a rub, hence the herb rub and then using less house rub. However, salt is a prime seasoning and should be used.
Hot grilling is more of a cold marinating environment for me.
I am sure there are those who have different conflicting theories and I would probably not disagree with them. As I said, I am still in a quandary over this subject and have not read much science supporting long or short rubs. As I have stated before, I am forever a student.
Good luck and slow smoking,
Pachanga
Thanks much
I might get this ready the night before as it will have to visit the smoker early in the AM for the complete cook time in the great white north here. That is if I dont have my version of a Bradley manion built by then and its in a warmer environment. I figure worst case is
the roast is done early and it gets happy doing the FTC thing until dinner which will probably add to the moistness and flavour
MPTubbs,
I am anxious for the to see the results.
It looks gooooood.
Good luck and slow smoking,
Pachanga
(http://lh5.ggpht.com/_SdwnSkI1cwY/SzOzuLD170I/AAAAAAAAAPw/jlXwi5gySg0/s400/DSC00768.JPG)
After 3 hours. IT temp of 110*. Turned oven down to 200* and opened vent to 3/4 in hopes to slow down the IT rise.
mptubbs,
Open the door and let things cool down a little or pour a little cool water in a foil bowl on the shelf under the PR. It will act as a heat sink.
Pachanga
Quote from: Pachanga on December 24, 2009, 10:51:09 AM
mptubbs,
Open the door and let things cool down a little or pour a little cool water in a foil bowl on the shelf under the PR. It will act as a heat sink.
Pachanga
After opening the door many times I shut down the smoker. IT was 119* after 4 hours......boy did that smoke quick!
Will monitor the IT with the maverick and when the IT starts to drop I'll turn the smoker back on to a temp of 140*.
It's now 1:16pm and were going to eat around 6:30. I'll let the IT temp go to 125* then wrap for a while in the cooler. Then to the oven @ 500* for my crust.
Mike.
Mptubbs,
It will be good to let things even out inside the meat. Be sure to run your probe a little deeper than halfway through the meat. Then pull it back slowly to get the center temperature. The actual contact points in a probe vary and may be up the shaft slightly which will fool you. Another method is to stab in the middle of your foiled end and bury the probe shaft longways through the meat from the end. Pull back a little at a time to see variances in temperature of the entire middle.
In this instance, a little difference can make a big difference. I use two probes a little off center to check against each other. Also check your probe against ambient temperature and in boiling water.
Good luck and here's to a long probe,
Pachanga
Well....my wife cooked a 12 pound prime rib in the oven and my smoked 8 pounder was a hit!
Have no leftovers of the smoked rib and I bet there is about 9 pounds left over of the oven cook one. No one out of our 12 guest had ever had a smoked prime rib before until tonight.
Again another perfect smoke!
Thanks Pachanga.
Mike.
Mike wish we could have seen some food porn (pics).
This was some interesting reading and sounds like you had a winner dinner.
But you fought the IT rising too fast? ie: open the door, cold water in water bowl
Looking at the pics, you had your PR on the very bottom position.
I personally do not use that position unless my Bradley is full.
At least the second rack from bottom if not the third.
CRG,
I thought the photos were at # 2 position. I have quoted you several times that the # 1 position is "harsh" and agree unless the Bradley is loaded with large hunks of meat and the Bradley is full.
Slap me but don't tell me my eyes are gone too. That is about all I have going for me.
Like you, I hope Mike gives us a blow by blow, round by round on final IT, color, texture, medium rare?, gray edges, crust, high temp finish, etc. and how he overcame the early temperature rise. What a fight. But the winner is...............M. P. Tuuuuuuuuubbsssssssss (with a Bradley in his corner).
It will be especially interesting to hear the Bradley PR compared to oven PR.
Mike,
Congratulations on another fine smoke. The real proof is that the smoked PR is history while the oven PR is relegated to leftovers. You will not be doubted again with a "spare" backup. Next time there will be two in the Bradley. I am happy it turned out for you. Thanks for the shout out but it was all you. I was just enjoying my family and a cold brew by a hot fire. It was 76 degrees here on the 23rd. It is snowing and 27 right now on Christmas eve!!! It is true if you don't like the weather in Texas, wait a few hours and it will change.
Thanks to Ka Honu (Blue Writer) for his input into this discussion in other threads.
Good luck, slow smoking and Merry Christmas,
Pachanga
Quote from: Pachanga on December 25, 2009, 12:57:44 AM
CRG,
I thought the photos were at # 2 position. I have quoted you several times that the # 1 position is "harsh" and agree unless the Bradley is loaded with large hunks of meat and the Bradley is full.
Slap me but don't tell me my eyes are gone too. That is about all I have going for me.
Like you, I hope Mike gives us a blow by blow, round by round on final IT, color, texture, medium rare?, gray edges, crust, high temp finish, etc. and how he overcame the early temperature rise. What a fight. But the winner is...............M. P. Tuuuuuuuuubbsssssssss (with a Bradley in his corner).
It will be especially interesting to hear the Bradley PR compared to oven PR.
Mike,
Congratulations on another fine smoke. The real proof is that the smoked PR is history while the oven PR is relegated to leftovers. You will not be doubted again with a "spare" backup. Next time there will be two in the Bradley. I am happy it turned out for you. Thanks for the shout out but it was all you. I was just enjoying my family and a cold brew by a hot fire. It was 76 degrees here on the 23rd. It is snowing and 27 right now on Christmas eve!!! It is true if you don't like the weather in Texas, wait a few hours and it will change.
Thanks to Ka Honu (Blue Writer) for his input into this discussion in other threads.
Good luck, slow smoking and Merry Christmas,
Pachanga
I had the rib in the 2nd rack up. About 3 hours into it I moved it up to the 3rd. Had foil wrapped on the back half of the drip pan. Also had 1 brick next to the bowl and 3 on the very top rack.
Yes, my IT was rising fast and did all the usual things to slow it down. I finally just shut the smoker down when my IT hit 119*. Open the door for about 15 min. to let the 25* air cool the toy down and took out the bricks.
When my Maverick showed an IT of 108*, back on with the smoker. The time is now 3:30pm and were now eating at 7:00. Slowly the IT raised and at 6:00 I was unloading with an IT of 126*. Wrapped and in the cooler it went for an hour. Only 7 min. of Ka Honu oven trick ( got scared...smoke rolling out of the oven :o) yanked and sliced that puppy!
Now for the juicy part.
(http://lh3.ggpht.com/_SdwnSkI1cwY/SzTPR2H7KWI/AAAAAAAAAQo/skm31x9y02o/s400/DSC00772.JPG)
Red all the way to the gray simi-hard crust.
I thought it was a little too rare and just keep my mouth shut and see what others would say. Sliced tiny test pieces and passed around for the mob to try. Nothing but thumbs up from the whole group. I think smoking for 3 hours was a good call....smoke flavor all the way to the center.
Once I started to slice both ribs and I was dishing it out I had a line starting to form for the smoked rib. Some were trying both and for seconds came back for the Bradley masterpiece. Was slicing about 1/2" thick and you could just about cut it with a fork!
(http://lh4.ggpht.com/_SdwnSkI1cwY/SzTPRPLPeWI/AAAAAAAAAQc/6e8JLGGjU7c/s400/DSC00769.JPG)
Bella waiting for scraps....she knows it's coming.
Again a perfect smoke and hats off to all here in helping it be a big success!
Mike.
Ok listen to this.
A few days have gone by now since my Christmas PR smoke job.
The wife has informed me (after she been talking to certain people) that we are going to smoke ALL the prime rib for next year.
Must have been a very BIG hit!
MPTubbs,
You plus the Bradley are old hands now at great chow. Congratulations. The fun (and compliments) have just begun.
Good luck and keep having a good time.
Pachanga