- May 9, 2010
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Planning on smoking a 6 lb boneless prime rib tomorrow over cherry wood. I did one of these back in 2021, and it turned out well. I typically make a butter rub that has chopped herbs, garlic, and salt and pepper in it and I smear it all over the meat. With that being said, the last time I did this, I noticed that any outside areas that had fat left on, you couldn't really taste the herb butter seasoning in those sections. The sections where there was no fat on the outside seemed more flavorful from the herbs. Since I am smoking this meat at a low temp, would it do any harm to trim off most of the fat on the outside for this cook? I want to be able to taste the herb butter on the outside.
Second question, would there be any flavor advantage to rubbing the meat with the herb butter the night before? Or should I just rub it before I put it on tomorrow? Last time I think I just rubbed it on before the smoke.
Second question, would there be any flavor advantage to rubbing the meat with the herb butter the night before? Or should I just rub it before I put it on tomorrow? Last time I think I just rubbed it on before the smoke.