Crusty Bark on Prime Rib Roast

[bbqLuv]

The question is: how to increase the Bark/crust on a Prime Rib Roast?

Thanks in advance.

[Bad Hat BBQ]

I add bread crumbs to the seasoning mix when I do Chuck Roasts; a light coat of Stubbs or mustard or Worcestershire also helps with the bark

[Waiting for the Worms]

Start it at a much higher temp to get a good crust started without over cooking the center. Also a little sugar in your rub will help darken things up.

I've also heard that local micro brews and charcoal help provide great results, but YMMV.

[BourBonQ]

Char Crust

https://www.charcrust.com/

[bbqLuv]

Char Crust, interesting, just viewed the link. Thanks
Also, on YouTube

https://www.youtube.com/watch?v=S2UP5P7epKc

https://www.youtube.com/watch?v=n6RKZ5zCe8s

[Greygoose]

Really like the roasted garlic and peppercorn one,,,
Tasty and you get a great crust with it

[BourBonQ]

Greygoose that one is my favorite

[WillTravelForFood]

The classic old school recipes suggest starting a roast cook at 450 or 500 for a short time before switching to lower heat for the rest of the cook to help with crust

We know we posted one such from the NY TIMES here a month or two ago somewhere.

[WillTravelForFood]

This should be it...

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/1125262-prime-rib-cooking-time-question#post1125807

[das85]

A few days ago I did a prime rib roast which had the best crust I'd ever gotten from one of my efforts.

Applied heavy coat of Meathead Red Meat Rub, sat at room temp for an hour.

Started on the MAK at 275 for an hour, then worked my way up to 350 over the course of the next hour.

Pulled at 120 internal (about 2.5 hrs total). Did not sear.

I found this gave me significantly better bark than my usual technique of dry brining 24hrs ahead, smoking at 250 followed by reverse sear on gasser.

Or maybe it was the rub, I had used Mrs O'Leary before but this was the first time using Meathead Red Meat from bottle.

Either way, everyone was talking about the bark.

The more I read (here and elsewhere), the more I wonder about negative effects of advance brining on bark..

[Mosca]

When I do my rib roasts inside, I sometimes turn on the broiler at the end for a couple minutes, top and bottom. When I do them outside, sometimes I do them direct for a couple minutes at the end.

But mostly they just have a nice crust. Not a bark, like on a brisket, but a nice brown crust. I’ve been using Meathead’s Mrs O’Leary’s for a number of years now. This cook is with no additional attempt at browning.

[bbqLuv]

That looks amazing.
Thank you

[Jerod Broussard]

If you are reverse searing make sure the surface is dry.