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Author Topic: Prime rib  (Read 1528 times)

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rfdong

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Prime rib
« on: December 15, 2017, 12:37:43 AM »
Gonna do a prime rib for Christmas.  What do you all use for a rub?  Just looking for ideas...thanks
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bregent

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Re: Prime rib
« Reply #1 on: December 15, 2017, 02:34:48 AM »
Usually just S&P and a little garlic. Sometimes fresh herbs like rosemary and thyme are added. I've been dry brining for the past few years and try to give it at least 48 hours.
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riverrat49

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Re: Prime rib
« Reply #2 on: December 15, 2017, 06:43:37 AM »
Pappy's Prime Rib Rub and Reverse Searing the Prime Rib.
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Bentley

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Re: Prime rib
« Reply #3 on: December 15, 2017, 11:31:06 AM »
Montreal...It has the Rosemary and other spices I enjoy on beef in it!
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mowin

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Re: Prime rib
« Reply #4 on: December 15, 2017, 12:37:07 PM »
SPOG.
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cookingjnj

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Re: Prime rib
« Reply #5 on: December 15, 2017, 03:57:57 PM »
Simple SPOG or Montreal always goes well.
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Bentley

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Re: Prime rib
« Reply #6 on: December 15, 2017, 04:03:43 PM »
I went to HS with the owners of this company.  Their father was in the meat business, Pappy's Meats in Fresno, CA.  Mr. Papulias, aka Pappy made a rub for beef in the mid 60's called Executive Beef rub.  It is long gone, but the kids did a great job of getting close to it with their Prime Rib Rub...Think I will order some right now...

Quote from: riverrat49 on December 15, 2017, 06:43:37 AM
Pappy's Prime Rib Rub and Reverse Searing the Prime Rib.
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Bar-B-Lew

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Re: Prime rib
« Reply #7 on: December 15, 2017, 04:20:52 PM »
Quote from: Bentley  on December 15, 2017, 04:03:43 PM
I went to HS with the owners of this company.  Their father was in the meat business, Pappy's Meats in Fresno, CA.  Mr. Papulias, aka Pappy made a rub for beef in the mid 60's called Executive Beef rub.  It is long gone, but the kids did a great job of getting close to it with their Prime Rib Rub...Think I will order some right now...

Quote from: riverrat49 on December 15, 2017, 06:43:37 AM
Pappy's Prime Rib Rub and Reverse Searing the Prime Rib.

I added it to my Amazon wish list to remember to buy some.
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rfdong

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Re: Prime rib
« Reply #8 on: December 17, 2017, 02:21:05 AM »
Thanks all.  Gonna do a dry run tomorrow for the anticipated Christmas feast
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rfdong

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Re: Prime rib
« Reply #9 on: December 18, 2017, 12:41:44 AM »
thanks to all.  Did dry brine, Montreal with some Rosemary.  On the Rec Tex for 4.5 hrs at 235.  Off at internal 121.  It was awesome got some great kudos such as “it was the best prime rib I ever had”.....love this place!
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cookingjnj

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Re: Prime rib
« Reply #10 on: December 19, 2017, 10:36:14 PM »
Awesome....words like "the best ever" always makes you feel real good.  Congrats!  Hope we can see pics of the next cook.
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DMAXNAZ

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Re: Prime rib
« Reply #11 on: December 20, 2017, 03:23:39 AM »
What flavor pellets is everybody using for prime rib?
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Bar-B-Lew

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Re: Prime rib
« Reply #12 on: December 20, 2017, 08:06:53 AM »
Quote from: DMAXNAZ on December 20, 2017, 03:23:39 AM
What flavor pellets is everybody using for prime rib?

I think I may use some cherry.  I like the color it puts on the outside of beef.
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DMAXNAZ

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Re: Prime rib
« Reply #13 on: December 20, 2017, 05:07:45 PM »
I've only ever burned one bag of cherry. Never tried it on beef.
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bregent

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Re: Prime rib
« Reply #14 on: December 20, 2017, 06:01:58 PM »
Quote from: DMAXNAZ on December 20, 2017, 03:23:39 AM
What flavor pellets is everybody using for prime rib?

Whatever is in the hopper on Sunday.
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