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[reubenray]

Just a WARNING my family likes salty things so the outside is very good and garlicky & salty.

Rub

2 cups kosher salt
4-6 garlic cloves (Store bought minced)
1-2 TBS black pepper
1-2 cups olive oil (use enough to blend the stuff thick)

Blend together to make THICK paste. Then rub all over meat and let set overnight in fridge.

Mudflap

This sound good.  I have wondered how the seasoning stayed on the sides of the prime rib.  How big of a rib roast will this work for.  I have only a 5 +- pounder.

I used this for a 4 rib roast. It sticks pretty good to the outside of the roast. It also penetrates into the out part of the roast overnight in the fridge. I turn my GMG up to 500 and sear the outside of my roasts for about 15 min a side starting with ribs up. Once you seared with the ribs down I then turn the grill back down to 190 and cook ribs down until temp I want. Once on the grill I only turn it that one time so the crust stays on some. It is so much salt that you do want most to fall off but what stays on and hardens is so good. I always warn my guests about the salt before serving so they will be aware of it before they sit down to eat.

On a side not always have a pan of hot au jus sauce ready for the guest that like their prim rib a little more done. I call it "painting it brown" with a quick dip into the pan.

Mudflap

Mine is a four bone also.  What did you sear it on?  My Daniel Boone has the two piece tray with holes.  Would I have the holes aligned to sear and then move them to the smoke setting for smoking?

This will be my first prime rib and I want to be good.  I can't do it for Thanksgiving being I will be smoking a turkey for the neighborhood get-together.   I will do it either Christmas or New Year's.

[Mudflap]

[/quote]

Mine is a four bone also.  What did you sear it on?  My Daniel Boone has the two piece tray with holes.  Would I have the holes aligned to sear and then move them to the smoke setting for smoking?

This will be my first prime rib and I want to be good.  I can't do it for Thanksgiving being I will be smoking a turkey for the neighborhood get-together.   I will do it either Christmas or New Year's.
[/quote]

I did it on my DB GMG but I have the one piece drip tray. Using the 2 piece would have to be your call. The idea is it will give it a better sear but how hard is it to slide back? I know nothing about the 2 piece but in my head I would make sure it was closed on the long and slow cook to make sure no grease caught fire.

Mudflap

[mo-kid]

absolutely the best on beef (IMO)..thus far is: Quebec Steak Seasoning from Oldtownspices.com...French-Canadian roasting blend... even better than Chicago prime rib rub (another good one you can make at home).

Me and Momma loves our beef!!

[mrtune]

store bought but ... Worcestershire glue, Montreal steak seasoning rub.    That's it. 

DK

I am not sure but thinking Worcestershire glue is honey mustard, and worcestershire sauce, with onion and garlic powder??? This is actually the first I have heard of it.

[dk117]

sorry for any confusion.   Lots of people use yellow mustard for glue to ensure the rub holds to the meat.  I am not one of those people.   I use molasses mostly for pork.   Sometimes olive oil for turkey.   For Beef I use plain old Worcestershire sauce from the bottle.  It just wets the meat enough for the rub to stick.  And I like the flavor it imparts. 

DK   

[Darwin]

I think every hotel I have worked in used the same seasoning on prime rib and steamship rounds.  Salt, course ground black pepper and rosemary. 
I add garlic to that mix, but I add garlic to nearly all animal meats.

[mrtune]

Thank you everyone for your input!  I decided to go with the Worcestershire and Montreal seasoning. Do to time restrictions I rubbed it last night and put in a bag in the fridge. I will cook it at 225 and thinking my 12 lb rib will take around 6 hrs or so. Will not eat until this evening. Plan on getting it going around 11 this morning. I have it out of the fridge allowing it to get to room temp before cooking. Have a good feeling about this and hope all turns out well.  Thanks again and Happy Thanksgiving to all!!!

[mrtune]

Just a update on how the rib turned out.    FANTASTIC  It was a huge hit. It was my first one and it was so good I can not  even think of what I could do different to make it better. We have a local bar that everyone raves how good there prime is. I was told " this has theres beat".  Looking forward to doing it again, and it sure beat the heck out of turkey!!!

[reubenray]

Just a update on how the rib turned out.    FANTASTIC  It was a huge hit. It was my first one and it was so good I can not  even think of what I could do different to make it better. We have a local bar that everyone raves how good there prime is. I was told " this has theres beat".  Looking forward to doing it again, and it sure beat the heck out of turkey!!!

Any pictures?  Did you just sprinkle the Montreal Steak on it or make a paste?  It seems like I underseason everything.  I plan on doing one at Christmas.

[Trooper]

I'll be doing a rib roast soon.

I'm a fan of Mo-Kid and I think I'll give that Quebec Seasoning from Oldtownspices.com a try.

[heffneil]

I've always used Montreal and my Ronco Set it and Forget It Rotisserie.  My wife loves the crisp from the fat when its super heated! 

I want to do it roast style in the oven super low.  I don't need a lot of smoke in my prime rib.  I found that Longhorn has some of the best Prime Rib in town.  Texas Roadhouse was my favorite for a long time.  In reading online and trying to figure out what the "tin like salty flavor" (that is how I describe it, I found that they use soy sauce.  I tried it and didn't love it or hate it.  It didn't work and based on what I could tell it needs to soak for some time in a marinade style setup.

Might be worth checking out...