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[mrtune]

I am going to do my first Prime Rib this Thanksgiving and have pretty much decided how I am going to cook in on my Fast Eddy 500. What I am searching for is what to use for a rub. I would like to use a homemade rather than a store bought rub. I have used lots of different types in the past just wondering if there is a favorite that is used?

[dk117]

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

DK

[riverrat49]

Store Bought- Pappy's Prime Rib Rub

[reubenray]

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

DK

How much do you put on it?  It seems like I under season everything.

[urnmor]

For me I stick with salt, pepper, garlic and sometimes will add a fresh herb such as thyme.

[hughver]

Lately I've been using salt, pepper, garlic and Tatonka Dust on all beef. 

[Bentley]

Pappy's is excellent, so is Montreal Steak, as is good old salt, pepper, garlic powder and a little rosemary!

[reubenray]

Has anyone used Oakridge Black OPS Brisket Rub on Prime Rib or brisket.

[Bentley]

It is also a good rub on beef!

[Hoosier Daddy]

Has anyone used Oakridge Black OPS Brisket Rub on Prime Rib or brisket.

That's my go to brisket rub but haven't used it on anything else.  My family likes it. 

[pmillen]

I've liked every rub I've ever applied to Prime Rib.

Penzey's Northwoods is one of my favorites.  So's Montreal Steak.

They're both commercial rubs, tho'.  I don't have a recipe.  I'd be interested in a recipe you liked.

[DMAXNAZ]

Has anyone used Oakridge Black OPS Brisket Rub on Prime Rib or brisket.

All I use on brisket now. This seasoning makes the best burnt ends I have ever had.

[Mudflap]

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

[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.

[Mudflap]

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