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first prime rib-with rock salt??

post #1 of 8
Thread Starter 
afternooon all. i am doing a prime rib for my wife and i and was wondering has anyone ever rubbed a prime rib with rock salt? if so would they be willing to help a newbie with advice ? i would appreciate it greatly. thank you in advace Mike
post #2 of 8
personally I wouldn't use rock salt, too much chance of impurities that could ruin it. I'd use kosher or pickling/canning salt instead.

But as to your question, I assume you're meaning a salt crusted prime rib? Never done one but there's a couple posts on here about it if you do a search.
post #3 of 8

Prime Rib

If you use rock salt it MUST BE food grade. You can also use Kosher salt. You do not rub the rib with the salt. Place about 1/2 to 1 inch of salt in bottom of pan then encrust the rib roast with about 1/2 inch of the salt and roast to your desired doneness. Before slicing remove all of the salt from the roast or you will have one salty roast. Let set for at least 30minuets before carving as this will preserve the juices in the roast.
post #4 of 8
What eagle said. Basic technique is to take about 2 or 3 boxes of kosher salt and dump them in a bowl. Add just enough water to make it feel like fluffy snow. Put a 1/2" to 1" layer on the bottom of your pan that is slightly larger than your roast. Lay the roast bone side down on the salt, then take the rest of the salt and completely encase the roast. Pack it on like making a snowman. Make a small hole in the top for inserting a therm, or if you have an ovenproof leave in therm insert it now. Put the roas in the oven (I think around 350'ish).

The salt does not make the meat salty, it just melts enough to turn the salt into a rock hard crust that acts like a dutch oven almost. When you pull the roast out you may need a hammer to break the salt crust open (it is that hard!). Additionaly I have found I like to add fresh rosmary to the salt and mix it in with the water - makes a very nice aromatic.
post #5 of 8
Thread Starter 

whats best temp for prime rib??

hey all rib is all ready smoker is at 225 degrees. is that to hot or not hot enough. thank you
post #6 of 8
I like to smoke mine alittle hotter maybe 240° or so and then pull it at about 135° for medium rare on the ends and Rare the way we like it in the center.
post #7 of 8
This is my absolute favorite way to do A Rib Roast. Rib Roast is Bone in. It is the best way IMO...

I havent watered the Salt. So, I dunno. I do know I differ in a few steps I think make a difference. Pepper Garlic and Onin Rub. Then I wrap in cheesecloth. The Cheesecloth makes it way easier to get the rock salt off....
post #8 of 8
Nothing matters except the temp you pull it. I have seen lots of recipes for prime Rib and the temps vary. That tells me you can't hardly screw up a Prime. This is like a Dutch Oven method. IMO, the Salt takes away the effects of Smoke and searing that yu would do with a "Nekid Roast". My Opinion only
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