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Meathead's prime rib question

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  • Rod
    Rod
    Club Member
    • Dec 2015
    • 700
    • Phoenix, AZ
    • Weber Genesis S330 with GrillGrates
      Weber Performer with SnS, DnG and Pit Viper mod
      Weber 26" kettle with SnS and Pit Viper mod
      PBC
      Blackstone 36" SS griddle
      PKGO

      Fireboard
      Thermoworks Smoke
      Thermoworks MK4
      Maverick ET-732


      Accessories ranging from a Vortex to bear claws.

    Meathead's prime rib question

    Recipe states in the overview to dry brine for 24hrs and marinade the rub 24hrs. In the details for the recipe, it states to dry brine for 24hrs and then apply the rub 1hr before cooking. I know it says you can apply the rub anytime before cooking. I just want clarification that I can apply the rub/paste for 24hrs AFTER the 24hr salt brine?

    Thanks in advance!
  • Huskee
    Administrator
    • May 2014
    • 15445
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Masterbuilt Gravity 560
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber 26" Original Kettle Premium (light blue)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke X4 by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #2
    You can do it either way. The rub/paste is only a surface treatment so its timing isn't terribly important. The salt is what really needs the 24 hrs, or more.

    Comment

    • Rod
      Rod
      Club Member
      • Dec 2015
      • 700
      • Phoenix, AZ
      • Weber Genesis S330 with GrillGrates
        Weber Performer with SnS, DnG and Pit Viper mod
        Weber 26" kettle with SnS and Pit Viper mod
        PBC
        Blackstone 36" SS griddle
        PKGO

        Fireboard
        Thermoworks Smoke
        Thermoworks MK4
        Maverick ET-732


        Accessories ranging from a Vortex to bear claws.

      #3
      Thanks man!

      Comment

      • Ernest
        Founding Member
        • Jul 2014
        • 3442
        • Dallas, Texas
        • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

        #4
        I apply the salt then the rub for convenience. That way I just pull the meat out of the refrigerator and start cooking.

        Comment

        • FLBuckeye
          Founding Member
          • Jul 2014
          • 550
          • Florida
          • Brand new 26" Weber kettle. Three Weber 22.5"kettles, An 18" Weber kettle.

            Two WSM's, 18.5", one with an extra mid section

            Maverick ET 733 and 732. ThermoWorks RT600C Thermometer & Thermoworks MK4. Two PartyQ's

            Kingsford blue bag
            Royal Oak lump for searing

            Have competed in two BBQ comps and plan on more this year

            Huge fan of The Ohio State University.

          #5
          I apply the salt 36 hours prior to the cook. 12 hours prior to the cook, I apply the wet rub and put the meat on a rack in a pan . I get the Weber / SnS up to temp and go from the fridge to the grill

          Comment

          • Rod
            Rod
            Club Member
            • Dec 2015
            • 700
            • Phoenix, AZ
            • Weber Genesis S330 with GrillGrates
              Weber Performer with SnS, DnG and Pit Viper mod
              Weber 26" kettle with SnS and Pit Viper mod
              PBC
              Blackstone 36" SS griddle
              PKGO

              Fireboard
              Thermoworks Smoke
              Thermoworks MK4
              Maverick ET-732


              Accessories ranging from a Vortex to bear claws.

            #6
            Thanks all

            I'm not going to do the gravy. That's the only reason for the pan, correct?

            Comment

            • Rod
              Rod
              Club Member
              • Dec 2015
              • 700
              • Phoenix, AZ
              • Weber Genesis S330 with GrillGrates
                Weber Performer with SnS, DnG and Pit Viper mod
                Weber 26" kettle with SnS and Pit Viper mod
                PBC
                Blackstone 36" SS griddle
                PKGO

                Fireboard
                Thermoworks Smoke
                Thermoworks MK4
                Maverick ET-732


                Accessories ranging from a Vortex to bear claws.

              #7
              Just thought I would post some pics of my first prime rib using Meathead's recipe. It was a 4lb 13oz roast trimmed weight before cooking and satisfied 6 people with 3 slices left over. Turned out amazing! Even with temp swings of 208-290 degrees on my stupid Traeger, it turned out perfectly. It took about 3 hours to cook. I did drop the temp down to the 180 setting after about a half an hour to slow it down some. Then back up to 225 after a half hour at 180. I only spent maybe 2 minutes reverse searing rolling it around every 10-15 seconds on my Weber gas grill (I was afraid of burning the outside too much due to flare ups). Next time I'll reverse sear longer per side with less turns to preserve more of the bark.

              Thanks again to everyone's advice.

              Comment


              • josht138
                josht138 commented
                Editing a comment
                Great job!
            • Huskee
              Administrator
              • May 2014
              • 15445
              • central MI, USA
              • Follow me on Instagram, huskeesbarbecue

                Smokers / Grills
                • Yoder loaded Wichita offset smoker
                • PBC
                • Grilla Silverbac pellet grill
                • Slow 'N Sear Deluxe Kamado (SnSK)
                • Masterbuilt Gravity 560
                • Weber 22" Original Kettle Premium (copper)
                • Weber 26" Original Kettle Premium (black)
                • Weber 26" Original Kettle Premium (light blue)
                • Weber Jumbo Joe Gold (18.5")
                • Weber Smokey Joe Silver (14.5")
                • Brinkmann cabinet charcoal smoker (repurposed)

                Thermometers
                • (3) Maverick XR-50: 4-probe Wireless Thermometers
                • (7) Maverick ET-732s
                • (1) Maverick ET-735 Bluetooth (in box)
                • (1) Smoke X4 by ThermoWorks
                • Thermapen MkII, orange
                • ThermoPop, yellow
                • ThermoWorks ChefAlarm
                • Morpilot 6-probe wireless
                • ThermoWorks Infrared IRK2
                • ThermoWorks fridge & freezer therms as well

                Accessories
                • Instant Pot 6qt
                • Anova Bluetooth SV
                • Kitchen Aide mixer & meat grinder attachment
                • Kindling Cracker King (XL)
                • BBQ Dragon
                • Weber full & half chimneys, Char-Broil Half Time chimney
                • Weber grill topper
                • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                • Pittsburgh Digital Moisture Meter

                Beverages
                • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                • Most favorite beer: The one in your fridge
                • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                About me
                Real name: Aaron
                Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                Occupation:
                • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

              #8
              Good job Rod! For more bark I'd suggest trimming a bit more of that surface fat off next time, but that's by no means mandatory, just a "bark" suggestion. It looks great!

              Comment

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              2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

              We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
              See more
              See less
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