Prime Rib Marinade

[Eo0014]

Help !

I'm looking to marinade a Prime Rib with the Lipton's Onion
Soup Mix this weekend.  How do i do this?  I see this in posts
but I haven't seen how they do it.  Do I make the soup and
marinade in that, or make a paste?

Can anyone help?

It's a 3 bone piece of mweat.  I'm only going to place it in the
smoker for an hour or two using Mesquite, just to get a little
smoke, then place it on my grill to finish it off.

Any suggestions?

[Gizmo]

I don't recall seeing a post with Lipton as a marinade but have seen folks use is like a dry rub or seasoning over the meat.

If you have a spice grinder, a few seconds in the grinder will help break down the larger chunks so they will stick to the meat better.

[owrstrich]

the gizzerdmoe is correct... the chez bubba turned me onto this...

what i do is take more lipton french onion soup mix than i think i need...

sprinkle it all over a rinsed and well dried prime ribb... sprinkle it on... roll it around... cover it good... then put it in a plastic supermarket bag and tie it tight and put it in the refrigerator for a couple days...

i smoke the prime hot and fast... the innerds will be killer... the outerds will be funky... but you can unfunk the outerds on the grill or under the broiler...

preheat the box as hot as it will go... slide it in... 4 hours of smoke... vent mostly closed...  take it to 125 degrees internal for really rare... 130 degrees internal for medium rare... i have never taken one above 130...

i get meat man to cut the rib the width of 1 rack... about 7 bones... and i do 2 at a time... 1 low rack and 1 next to low rack... no rotate or anything... no peaking... its awesome stuff... slice thick for immediate grubbin and slice thin for samwiches at a later date... some good horseradish mixed in some soured cream is good with the ribb...

it will smoke fast... 3 to 5 hours depending on the poundage... a 3 boner is about 1/2 a rack... it may smoke really fast... 2 hours... with a cut that small its hard to keep it juicy... i like the big cuts... they are more forgiving...

good luck... crazy aint it...

owrstrich

[Consiglieri]

Brings back memories.  I think O described a pretty nice project,  and quite a few leftover sandwiches.  I remember wanting to try this Lipton project but having reservations.  I gave it a shot a few weeks short of Christmas.  Here's my plan:

I started up with two envelopes of Lipton Onion soup mix, dumped in the food processor with fresh rosemary, garlic, a bit of evoo, and a bunch of fresh ground pepper.  After two days in the rub the fridge smelled great.  I couldn't get the whole 7 ribs on one rack so cut it into two roasts.

I preheated the BS as hot as I could get it, but with ambient temps, once the meat was added, heat wasn't above 240.  After a couple of hours, it really started to smell good, so swapped rack positions.  2.4 hours smoke, about 5 on the BS (it was colder here) to 130F internal temp, then seared on a high heat grill to get some marks and char, then continued on a 400F grill until IT 135.  I FTC'ed for two hours and questioned my judgment.  The meat rocked, but I wish I would have preserved that crust.