X-mas Prime rib question.

[prestonk08]

Bought a 10lb rib roast for Christmas dinner. I am struggling with what type of seasoning to use. I’ve only cooked one before using Bears technique and it was really good. Want to try a version with a little more herb to it. Any suggestions? Merry Christmas by the way!!

 

[browneyesvictim]

You have your basic Salt Pepper Onion and Garlic, then for your herbs- Thyme and Rosemary. This is my go-to (or some variation)

3 TBS coarse Salt
3 TBS CBP
1 TBS Granulated garlic
1 TBS Onion Powder
1 TBS Thyme (ground)
1 TBS Rosemary (ground)

Use this as your base rub. You can spay the roast with cooking oil to help it stick. Then sprinkle on more any additional whole Rosemary or Thyme if desired. I do! If your roast is trussed with butcher twine, you can even place whole sprigs of rosemary in the twine.

 

[prestonk08]

I’ve read a few variations on that and they sound good. I’m planning a reverse sear for this to help the crust out is that what yours are or just straight smoked?

 

[browneyesvictim]

Both. For rib roast I think smoking it can be a little distracting, so that's not my preference. I do however, like beef roasted on straight charcoal. A reverse sear is an EXCELLENT choice. In fact this is what my plan is this year too. It can be challenging to keep temps down around 200' with charcoal and depending on your Q. I then finish in a very hot oven for a nice crust.

 

[prestonk08]

I was thinking on starting it on burned down straight oak and then adding and finishing on just charcoal. I have a offset smoker and usually burn mostly wood. I don’t want to make it too smoky. Do you think it will overpower the meat?

 

[browneyesvictim]

Well preston, that depends on what level of smokiness you and your guests like. If you can manage a clean fire down at low temps for a reverse sear with your offset, then I say go for it! Use what ya got! At least for a couple of hours and you can always finish in the oven if things get out of hand. Just my 2Cents.

 

[prestonk08]

Fantastic!!! I’ll post some pics around Christmas. Thank you!!

 

[prestonk08]

I forgot to post any pictures of the finished product what an idiot!!! The cook went really well despite the below zero windchills. Thank goodness for 3/8 steel smoker!! The verdict was delicious! Everyone thought it was some of the best prime rib they ever had! I put a pan underneath the meat to catch the juices and there was barely any in there. I will do a little less smoke next time, the crust was a little to smoky for me on its own. Together with the rest of the meat it was a delicious balance, and the reverse sear made for tasty fat. Next time a little less smoke and thats all I would change. Thanks for the help!!