There are few things better in life than a well cooked prime rib.
A excellent prime rib should be well-seasoned, with taste in every mouthful and a lovely outside crust.
To assist you, I’ll walk you through the method I use and provide you with a terrific prime rib rub recipe to utilize, so you’ll have amazing taste in every mouthful!
Contents
- Should you dry brine prime rib?
- To make the prime rib rub
- How to season prime rib
- Storage
- FAQs
- What should you season prime rib with?
- Should you season a prime rib the night before?
- What is the secret to making perfect prime rib?
- How far in advance should you rub prime rib?
- Should you oil prime rib before seasoning?
- How do you add flavor to prime rib?
- Is it better to sear prime rib at beginning or end?
- How do you keep prime rib moist?
- Is it better to cook prime rib at 325 or 350?
- How do restaurants make prime rib so tender?
Should you dry brine prime rib?
Prime rib is a substantial chunk of beef. I’ve smoked several that weighed up to 15 pounds. That is a large amount of meat to season!
I suggest dry brining prime rib for 24 hours because to its size and thickness.
Check out this website for additional information on dry brining beef.
I prefer to trim the prime rib by removing the majority of the fat cap on the top side and dusting it with a beautiful even coating of Kosher salt.
I like Kosher salt since the larger granules are not instantly absorbed into the meat and you can choose how much you use.
The prime rib is then placed in my refrigerator, uncovered, for 24 hours on a drying rack.
While the prime rib is chilling, the salt will begin to enter the flesh, flavoring it all throughout.
To make the prime rib rub
Simply combine black pepper, smoked paprika, mustard powder, granulated garlic, fresh rosemary, and fresh thyme to produce the dry rub. Then add a teaspoon of Kosher salt and onion powder.
Because of the dry brine method, there isn’t much salt in this rub. If you choose not to use the dry brine, you will need to add additional tablespoon of kosher salt to your rub.
This rub should be adequate for any size prime rib, but if you’re smoking numerous prime ribs and need additional rub, just double the amount.
How to season prime rib
You may liberally apply your rub to the whole prime rib and allow it to come to room temperature before putting it on your smoker.
If you’re smoking prime rib with the bones tied on, you may take them off, season beneath, then re-tie them using butcher’s twine.
Another excellent alternative is to combine 1 stick (cup) unsalted butter with the rub mixture and then coat the whole prime rib with it.
While the prime rib cooks, the butter will baste it and provide flavor.
Storage
If you like, you may create the rub ahead of time and keep it in a mason jar or other airtight container.
This rub will last up to 4 weeks.
