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Mr T's - Fresh - Salt Crusted - Prime Rib Roast - Q/View

post #1 of 11
Thread Starter 

A good friend invited my wife and I for prime rib.  They requested I use my salt crust technique and prepare it rare and smoked.  Thought I would share.

 

Tom

 

 

 

4.5 Lb. bone in rib roast resting on a bed of rock and Kosher salt.

 

 

Applying 1/2 inch salt crust, a mixture of per 4 cups Kosher salt, 1/2 cup flour, 1 egg white.  2.5 boxes of kosher salt was used preparing this roast.

 

 

Salt crust applied and ready for 200° preheated oven.  Internal temperature 59°.

 

 

After two hours, out of oven at 112° salt crust removed. Rest for 20 minutes.  Internal temperature 117°.

 

 

Rare steak ready for plate, further cooking or smoke.

 

 

Steak pan seared to medium rare then smoked, served with crispy skin baked potato.

 

 

Two rare steaks ready for the plate after resting in smoke for two minutes.

 

Used Todd's Pit Master pellets in my Smoking Gun for the smoke.

This provides a mild smoke flavor with every bite by providing smoke to

the entire surface of the steak not just the outer edges.

 

Related thread:  "Ugly Duckling" Dry Aged - Salt Crusted - Prime Rib Roast - Q/View


Edited by Mr T 59874 - 1/11/15 at 1:08pm
post #2 of 11

Mighty tasty looking Prime Rib Tom! Nice smoke!

post #3 of 11
Thread Starter 


Thank you, tasty it was.

 

Tom

post #4 of 11

Tom, that's beautiful! Absolute perfection.

What strikes me, beyond the obvious, is that there are no high-low or low-high staggered cooking temps, multi-ingredient rubs, marinades, sauces, slathers, etc. involved. Just good quality meat, properly cooked, allowing the finished product to speak for itself. It brings to mind a favorite saying attributed to Leonard da Vinci "Simplicity is the ultimate sophistication"

Your cooking temp and finish internal temp are spot on with how I cook a roast. The only thing I'm missing is the salt pack, which I've done it before, but it's been a long time. I'm picking up another PR this weekend and rock salt's on the shopping list.

How well do the Pit Master pellets work in your Smoking Gun? I'm running low on wood for my Gun and am thinking of trying the pellets.

Great job, as usual.

post #5 of 11
Thread Starter 
Quote:
Originally Posted by dls1 View Post
 

Tom, that's beautiful! Absolute perfection.

What strikes me, beyond the obvious, is that there are no high-low or low-high staggered cooking temps, multi-ingredient rubs, marinades, sauces, slathers, etc. involved. Just good quality meat, properly cooked, allowing the finished product to speak for itself. It brings to mind a favorite saying attributed to Leonard da Vinci "Simplicity is the ultimate sophistication"

Your cooking temp and finish internal temp are spot on with how I cook a roast. The only thing I'm missing is the salt pack, which I've done it before, but it's been a long time. I'm picking up another PR this weekend and rock salt's on the shopping list.

How well do the Pit Master pellets work in your Smoking Gun? I'm running low on wood for my Gun and am thinking of trying the pellets.

Great job, as usual.

 

Thank you, dls.  Have to agree with Leonard da Vinci when preparing PR, just a pass through some smoke was the only addition.  The thing I like most with the salt pack is the gentle even cook it provides.  As you know, whatever doneness you take it to, it will be the same throughout.

 

Hope you enjoy your roast as much as we enjoyed ours.

 

Todd's Pit Master pellets have become my favorite pellets to use.  It certainly is a good blend he has created.  Two crushed pellets were all that was needed to smoke the four steaks.  I bought a 20 # bag, good thing I use them with my AMNPS and Smoke Daddy's or they would be around for a very long time. LOL

 

Tom

post #6 of 11

Great meal! It also makes a great presentation to crack the salt before the reverse sear.  I have done the salt crusting before and liked it.

 

Looks great Mr.T

post #7 of 11
Quote:
Originally Posted by dls1 View Post

Tom, that's beautiful! Absolute perfection.
What strikes me, beyond the obvious, is that there are no high-low or low-high staggered cooking temps, multi-ingredient rubs, marinades, sauces, slathers, etc. involved. Just good quality meat, properly cooked, allowing the finished product to speak for itself. It brings to mind a favorite saying attributed to Leonard da Vinci "Simplicity is the ultimate sophistication"
Your cooking temp and finish internal temp are spot on with how I cook a roast. The only thing I'm missing is the salt pack, which I've done it before, but it's been a long time. I'm picking up another PR this weekend and rock salt's on the shopping list.

Great looking prime!

I'd recommend not using a commercial rub for this technique... They have stuff added to them so they won't cake up; the whole point of adding egg whites is the crust will solidify and will come off in large chunks.

One of the guys at work tried to do this with Montreal steak seasoning and it didn't crust up at all!
post #8 of 11

Looks mighty good

 

Gary

post #9 of 11
Looks good! It better be great having to use so much salt good thing it's fairly inexpensive.
post #10 of 11
Thread Starter 
Quote:
Originally Posted by b-one View Post

Looks good! It better be great having to use so much salt good thing it's fairly inexpensive.

 

Good point , but not to worry, it's that good.  The cost is most likely comparable to other cooking methods using rubs, spices, sauces, marinades, etc.  When you only cook one or two of these a year, I don't worry about the cost of salt, it goes out to a salt lick afterwards anyway.  

 

Quote:
Originally Posted by Welshrarebit View Post


Great looking prime!

I'd recommend not using a commercial rub for this technique... They have stuff added to them so they won't cake up; the whole point of adding egg whites is the crust will solidify and will come off in large chunks.

One of the guys at work tried to do this with Montreal steak seasoning and it didn't crust up at all!

 

The addition of flour helps also.  It does take a hammer to break it up.

 

Quote:
Originally Posted by Foamheart View Post
 

Great meal! It also makes a great presentation to crack the salt before the reverse sear.  I have done the salt crusting before and liked it.

 

Looks great Mr.T

 

Thanks Foam.  When I served these in a restaurant, I would place a piece of cracked salt on the plate for presentation purposes.

 

Side note:  When these were served at the restaurant they came with the guarantee to be the best PR you ever had or I personally would buy your entire meal.  They were served with a bit of flare.  With the steaks inside, I would fill a hotel pan with smoke,  then after a couple minutes follow the waitress to the customer.  I would then remove the lid allowing smoke to billow from the pan, then place the steak on the plate while thanking the customer for their business and wishing them a enjoyable meal, usually to applause from around the dinning room.  Sure glad I never had to buy one as they were getting a good price for the meal.  A handshake from a customer with a $20 bill sliding into my hand was not unusual. 

 

Tom

post #11 of 11

I make the same roast only a little differently. I like a 5-6# rolled roast or prime rib. I get a large soup pot and pit about 1" of rock sale in the bottom. Then I prepare the roast by puncturing it with a fork and smothering it with Worchester Sauce. Then I wrap the roast in cheese cloth and place it in the pot and completely cover it with salt. Even if I have to build up the sides of the pot, so that there is at least 1" of salt all around the roast. Then I put it in the oven at 550 Deg for 20 minutes per pound. After I take it out I let it rest for 30 minutes before I pull it out of the pot. Perfect every time. Some medium and some medium rare.

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