Looking for Dry Brining Tips

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ifitsdeadsmokeit

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Apr 9, 2010
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Hollister Missouri
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.
 
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Not an expert but have been looking at a lot of web pages and getting help here Civilsmoker, etc. here just today.

I'll do my best to give back here and folks can correct me or chime in:

* 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)?
Kosher or coarse sea salt is probably the most used. I think you would be wasting money using himilayan salt but it wont hurt anything.
Fine salt is probably OK too, but remember you need less with fine ground.
The amount is "liberal", I dont think anyone measures anything except the ratios of a rub recipe.
If you are salt adverse, obviously take it easy but steak and roast can handle a generous amount otherwise.

* 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.
There's a roast conversation going on right now here There are some links to other roast postings there too. One person said they rub the roast then dry brine exposed to the air in the fridge for 2 weeks I think.
* Is typical fridge temp 36° - 38° range ok?
Yes, caveating the time in the fridge question.
* If dont vacuum seal, should it be wrapped is say cheese cloth, pink butcher paper, wax butcher paper?
I dont think so. People purposely dry age cuts of meat for weeks and I dont think I've seen the dry aged displays in the market with anything wrapping them. But I also think the aged exterior of those cuts are trimmed away before consuming.
* Does it need to be rotated or reseasoned at all?
Unless you have heat inconsistencies in your cooking chamber, I dont think so.
I haven't seen anyone re-season a roast during the cooking but there is a video shared in that thread I linked above where the guy pours melted butter over top when it reached 90 I think it was. That may have been to encourage browning. He also had turbinado sugar in his rub, which will also encourage browning or bark

* Should I add other spices during the duration or just right before cook?
Prior answer
* Recommended time to dry brine
Opinions on that appear to be like belly buttons, everybody with experience has one. I plan to simply salt and pepper mine and rest in the fridge a couple days. Like I wrote, someone else said they do two weeks. You can find that comment in the thread I linked.
* How long before cook day should I remove from dry brine
I could be wrong, but I dont think thats how a dry brine works in this case. It's simply the salt that will carry over to the cook. Not like a wet brine where you are removing the meat from the brine prior to cooking. Certain things like lox/salmon methods I believe do rinse the salt off. Totally different situation.
* Does it need to be rinsed before any sear or smoking?
See previous answer
* 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.
Matter of personal choice...again like belly buttons...some use branded rubs from a container, some make their own, some stop at just salt. I like salt and pepper on stuff like this, my steaks and my burgers. I dont use complex rubs on these things like I might with pork ribs.


Looks like you are doing exactly what I have decided to do based on Civilsmoker's tutelage. You should check out that thread

Best of luck/skill!
 
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Just gonna wing it. Thanks for response chef k. Going with course sea salt only for dry brine and not season with rub til before smoke. Separated from bone with a little tag left so can tie back. Leaving open on a grate on a cookie sheet to catch drippings. Salted all sides including between roast and bones. Ended up cutting off two bones and freezing for later cook since six was going to be too much. Gonna share top shelf of beer fridge in play room.
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Fine looking roast there. I'm kind of winging it too. I decided to "prime" mine and remove the bones based on Civilsmoker's experiences. Once I did that I was able to slowly influence the roast in to a rounded shape and truss it. 6+ pound roast became a 4.75 pound boneless.

The real "winging it" is the bones. I didn't know it until I unpackaged it but that 6lb roast only had two bones. I'm not finding much discussion out there on what can be done with them. Beef stock and or stew is obvious, but I decided to treeat them the same as the roast and season and cook them the same 235 temp until the roast is 225. If the rib meat is not biteable, since I am not smoking this (using my electric smoker as an oven to save oven space for casseroles), they will make even better stock meat/bones.
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