I bought a choice 6 bone prime rib, bone in for cooking New Years Day. I have never dry brined one and was thinking to do this since I have lots of time between now and the new year. I searched some and didnt really find much of anything on process except people saying they dry brined it. Questions:
* Any suggesitons appreciated !
* Type of salt, I mostly have seen kosher. I typically use sea salt but that is ground fine (what I have on hand). I am thinking to use himilayan salt because I can get a rough grind on it and have it. Amount to use (was thinking to just grind it on with say 1/2" or so between pieces)?
* Since it will be a little under two weeks til cook, should I vacuum seal it or let it sit on a rack in the fridge while dry brining.
* Is typical fridge temp 36° - 38° range ok?
* If dont vacuum seal, should it be wrapped is say cheese cloth, pink butcher paper, wax butcher paper?
* Does it need to be rotated or reseasoned at all?
* Should I add other spices during the duration or just right before cook?
* Recommended time to dry brine
* How long before cook day should I remove from dry brine
* Does it need to be rinsed before any sear or smoking?
* Any recommended rubs for prime rib. I typically either used SPOG or Montreal. Seen a few with rosemary, thyme, parsley,... and I am just hesitant. Like rosemary, thyme, etc on pork but not sure it goes with beef.
Planning on removing most of the bone to allow more access to the meat and then tying it during cooking. Will season and smoke at 235° til 125° IT and then let rest til dinner.
Thanks in advance.
* Any suggesitons appreciated !
* Type of salt, I mostly have seen kosher. I typically use sea salt but that is ground fine (what I have on hand). I am thinking to use himilayan salt because I can get a rough grind on it and have it. Amount to use (was thinking to just grind it on with say 1/2" or so between pieces)?
* Since it will be a little under two weeks til cook, should I vacuum seal it or let it sit on a rack in the fridge while dry brining.
* Is typical fridge temp 36° - 38° range ok?
* If dont vacuum seal, should it be wrapped is say cheese cloth, pink butcher paper, wax butcher paper?
* Does it need to be rotated or reseasoned at all?
* Should I add other spices during the duration or just right before cook?
* Recommended time to dry brine
* How long before cook day should I remove from dry brine
* Does it need to be rinsed before any sear or smoking?
* Any recommended rubs for prime rib. I typically either used SPOG or Montreal. Seen a few with rosemary, thyme, parsley,... and I am just hesitant. Like rosemary, thyme, etc on pork but not sure it goes with beef.
Planning on removing most of the bone to allow more access to the meat and then tying it during cooking. Will season and smoke at 235° til 125° IT and then let rest til dinner.
Thanks in advance.