Rib Roast Dilemma - No Salt

[MtView]

I was planning on doing a boneless prime rib roast on Christmas Eve on the SmokeFire+. I've cooked these before, both inside and outside, and they come out great.

Here's the twist. My father-in-law was recently put on a no salt diet. I inject the roast with a red wine based marinade and could skip salt completely there. People could salt their own portions and between the injection and the slightly smoked flavor, that part should be pretty tasty. What can I put on the outside of the roast?

Usually I use sea salt or Borsari original seasoning. Are there any alternatives to a salt based rub for the outside of the roast that would add some flavor?

[ssandy_561]

You might want to try sodium free beef bouillon. Mix the bouillon with some granulated garlic and granulated onion for a great flavor. Now it doesn’t tenderize beef like salt does. I’ve done this in the past when cooking steaks for someone who was on a no salt diet. The person I cooked the steak for enjoyed it.

I have this in my home and I use it all the time. To me there is no off taste to it. Their sodium free chicken bouillon is great also.


It does contain a bit of MSG but in my opinion MSG got a terrible name back in the 80s. I use it all the time, it actually has 1/3 the sodium of salt but tastes just as salty.

[ecowper]

what if you cooked it in two parts, one with no salt? That no salt one you could still inject and put a big beef rub on, just don't salt it. It won't be AS flavorful and seasoned, but it will still be a prime rib roast.

[Sid P]

This was my first thought. No need for everyone else to “suffer”.

[WayneT]

+2

[DaveD]

This right here. Make a dedicated piece salt-free.

[captainlee]

We use zero to hardly any salt. I do primes all the time with the famous 4 S&G rub. You can add some garlic too. They come out great. Once you start cooking with zero salt your find that you really done need it and can be replaced with so many other ingredients.

[Oak Smoke]

I really use almost no salt on any of my cooks. After Meathead got me hooked on not adding salt to my rubs we salt at the table and really like it. The one exception being brisket. It has to have SPG.

[tstalafuse]

Does it include no salt substitutes (potassium chloride)?