|Banner advertisements by bbqads.com|
In Reply to: Christmas Roast Angst posted by Candy Sue on November 30, 2017 at 12:03:33:
I have had a few messages and phone calls about prime rib....
At the risk of bragging, let me tell you how to make my signature dish...prime rib. If I am not known for anything else, I am known for excellent prime rib. Whether you cook it in the oven or smoke it, the steps are essentially the same.
Pickin' Porkers Prime Rib
1) Get your smoker started and prepare to cook at 200 degrees...NO HIGHER. If using the oven, preheat to 200...NO HIGHER. Low and slow is absolutely necessary for evenly cooked prime rib. DO NOT use a method of cooking at a much higher temperature and then reducing the temps. The meat doneness will vary too much from the outside to the center. Cooking at a higher temperature will result in a grey colored meat near the outside with a pink middle.
2) Buy top quality standing rib roasts (bone in) allowing 1 lb of raw meat per person. Use Choice grade or higher, just whatever your budget will allow. Some butchers will cut the ribs off and tie them back onto the roast but I prefer to leave the ribs intact. Look for a roast with a modest fat cap but no more than 1/4". Many butchers may steer you towards what is called the small end of the loin thinking it is leaner but who wants lean meat at a time like this? I prefer my cut from the large end because it has more of the spinalis dorsi muscle which is highly prized for taste and tenderness. This muscle is between the fat cap and the inner fat pocket near the center….yeah the one you starting cutting first when eating.
3) Prepare an injection of Aus Jus using a base commercially available at restaurant supply stores (Chefsmart and the like). If you buy the packaged Aus Jus mix at the grocery store, buy one that does not make a gravy consistency. Mix according to directions. You may wish to add salt or any other additives according to your taste. I find that adding a touch of Moore's Marinade makes it more flavorful. Inject the roast at one inch intervals ensuring even distribution throughout the roast. The downside to injecting is that the meat may have some dark streaks after cooking.
4) SEAR the outside of the roast to your preference. I like it rather brown but do not cook to the extent that I do more than sear. Do this BEFORE you add the seasonings. DO NOT SKIP THIS STEP.
5) Everyone has a favorite rub or spices to coat the meat but for just plain good prime rib, I coat the roast fat cap and ribs with garlic salt to the extent that it is hard to see the meat. I coat the sides with a lighter amount so that the people eating the end cuts do not get overwhelmed with salt and garlic. I follow this with a heavy coat of fresh ground black pepper. I additionally sprinkle rosemary and thyme all over. An excellent recipe follows for a decent rub.
As an alternative, and one that is actually my preference is a purchased rub from Spice of Life. Excellent stuff. 2121 S Imboden Ct, Decatur, IL (217) 423-4372, spices1234.com on the net. You have to call them to place an order so be prepared to leave a message. Apparently, they are a mom and pop shop, however, the rub is well worth the effort. Buy two pounds of it because you WILL use it again. No, I do not get any kickbacks…it is just a proven prime rib seasoning.
The BBQ Forum Home Page
If this post is blatant spam, click this link to report it to the moderator
and or post a reply to this message below.