Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: boneaddict on December 08, 2023, 07:47:51 AM
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What do you put in your prime rib rubs?
Horseradish base, probably throw some garlic in there, black pepper, do I use peppercorns. I wonder what else I throw in there.
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When I prepped them at the restaurant, I worked at a very long time ago. Used coarse salt, cracked pepper and paprika and a bunch of carrots tops on and two stalks of celery just cut in half.
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I do more of a crust paste of finely-chopped rosemary and thyme, lots of minced garlic, salt and pepper, and olive oil. Sous Vide 12 hours and then roast at 450F for 20 minutes. Rest 30-45 minutes.
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Thought this was about a different type of "rub". We always did salt and pepper. 16 mesh pepper first, let it adhere at room temp for 15 or 20 minutes, then salt it. Helps with the "crust".
Saw this the other day that y'all might get a kick out of since it's Christmas season. The main reason I need a shoulder mount haha.
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I mix about 1/3 part powered Au Jus, 1/3 part kosher salt and the rest of the 1/3 parts are usual suspects, garlic powder, onion powder, pepper, parsley… whatever. You don’t have to be exact on any of it but I just have a large presence of Au Jus powder. Pack it on the roast thick at least an hour before. I use an old school Faberware rotisserie, it only takes 2-4 hours to cook medium rare. It’s quite mesmerizing to watch it cook on the counter top not to mention the amazing smell.
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I like it doing it simple, ground salt and pepper. Maybe garlic. If I do any seasoning besides S and P it’s the seasoning packets to make Italian dressing. Over the years I’ve tried all kinds of different methods, always find out I just like plain seasoning.
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Here is my go to Rid rub:
Rib rub
1cup brown sugar
1/2 cup Smoked Paprika
1 tbls salt
1 tbls black pepper
1 tbls white pepper
2 tbls cayenne pepper
1 tbls garlic powder
1 tbls onion powder
I use it on chicken and steaks as well!
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Some good stuff here. :drool:
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step one. salt
step two. pepper
step three. salt
step four. pepper
