Prime rib rub

watchdog56 · September 09, 2014, 06:58:33 AM

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

Grouperman941 · September 09, 2014, 09:00:16 AM

I just use salt and pepper, occasionally with garlic powder.

jdhunt0 · 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.

tskeeter · 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.

watchdog56 · September 10, 2014, 01:09:05 PM

JDHUNT- do you have amounts of each you use?

Ka Honu · 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'.

jdhunt0 · 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.

tailfeathers · 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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tailfeathers · 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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Habanero Smoker · 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)