I am planning on pmoking a prime rib roast this year for Christmas. I
was going to use hickory to smoke it. Anybody have any recomendations
for a rub?

wrote:

I am planning on pmoking a prime rib roast this year for Christmas. I
was going to use hickory to smoke it. Anybody have any recomendations
for a rub?


I prefer the simplest of rubs with this. Salt, black pepper, and
garlic powder. I'd also throw some rosemary in with the hickory.

--
Reg

How do I make Au jus? I would like a recipe without alcohol.

In article ,
says...
wrote:

I am planning on pmoking a prime rib roast this year for Christmas. I
was going to use hickory to smoke it. Anybody have any recomendations
for a rub?


I prefer the simplest of rubs with this. Salt, black pepper, and
garlic powder. I'd also throw some rosemary in with the hickory.

Took the words out of my (somewhat drooling) mouth. I'd add a touch of
crushed rosemary to the rub as well, but the basic combination is about
as good as it gets for prime rib roast, imo.

Bob

wrote in message
ups.com...
I am planning on pmoking a prime rib roast this year for Christmas. I
was going to use hickory to smoke it. Anybody have any recomendations
for a rub?


I do the same as Reg, just a simple salt and pepper. I don't use any other
seasoning. At $9-$12/lb. here in Cal. you don't want to take much away from
the standing rib flavor. I do slather the cut ends with bacon fat. I think
it's best to start at a higher temp., 350F, or so, to brown and seal the cut
ends. Then drop to a very low temp. to very slowly bring the internal temp.
up to 115F, or 120F for rare. Then I hold the meat for 25 minutes
following. The internal temp. will rise about 5-7F. During that time I make
my Yorkshire pudding. I always use a drip pan to catch the drippings for the
Yorkshire pudding.
BTW, from about now to New Years Costco has bone in standing rib roast for
the best price. The rest of the year they sell only boneless. I think the
bone adds a great deal to the flavor and the moistness of the meat.

Kent

yetanotherBob wrote:
In article ,
says...
wrote:

I am planning on pmoking a prime rib roast this year for Christmas.
I was going to use hickory to smoke it. Anybody have any
recomendations for a rub?


I prefer the simplest of rubs with this. Salt, black pepper, and
garlic powder. I'd also throw some rosemary in with the hickory.

Took the words out of my (somewhat drooling) mouth. I'd add a touch
of crushed rosemary to the rub as well, but the basic combination is
about as good as it gets for prime rib roast, imo.

Fresh corse ground black peppercorns, kosher salt, cinnamon,
ground thyme, garlic powder and onion powder (not onion salt)

--
DougW

wrote in message
ups.com...
I am planning on pmoking a prime rib roast this year for Christmas. I
was going to use hickory to smoke it. Anybody have any recomendations
for a rub?

A nice generous brushing of Worcestershire sauce.

Use L&P

Dimitri

On 8-Dec-2006, " wrote:

I am planning on pmoking a prime rib roast this year for Christmas. I
was going to use hickory to smoke it. Anybody have any recomendations
for a rub?

I did a small one (3#) a couple weeks ago. I just used S & P on mind. I
didn't
want to mask the flavor of that nice piece of meat. I used orange for smoke
cause that's what I have. Oh, mine was a boneless
roast. Damned if I didn't get it too done. Watch out for that.

--
Brick(Youth is wasted on young people)

On 8-Dec-2006, " wrote:

How do I make Au jus? I would like a recipe without alcohol.

Go to foodnetwork.com Adam and search recipes for Au Jus. You'll
get eight hits and a couple of them are for prime rib.

--
Brick(Youth is wasted on young people)

wrote in message
ups.com...
I am planning on pmoking a prime rib roast this year for Christmas. I
was going to use hickory to smoke it. Anybody have any recomendations
for a rub?


What I like for something like this is a simple combo of plain flour, sea
salt, fresh ground black pepper and Colmans dry english mustard powder
(heavy on the mustard powder). The ideal case is to zing them all up
together in an electric coffee grinder, then pat onto the roast about an
hour before you start cooking. Makes a lovely mustardy crust to the fat.

I've never been a big fan of rosemary with beef - I save it for lamb myself.

YMMV.

wrote:

How do I make Au jus? I would like a recipe without alcohol.

You'll need to have some way to trap the juices as they drip out. A
roasting pan with rack will do it, although it will inhibit smoke
reaching the underside. You don't say what your rig is, that determines
what you can do.

After you have drippings, you can use canned beef broth to deglaze the
pan as needed if you don't want to use wine.




Brian

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