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When to apply rub?

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    When to apply rub?

    Our son is coming home tomorrow, and we are having a family dinner Sat. I just dry brined a prime rib roast, (just over 6 lbs), this afternoon for the cook. Normally, I sear first and then go low and slow for the finish. But a hot sear burns the spices in the rub. so what do you think about searing "naked" and then applying the rub?

    I'm also considering going slow first with a hot oven sear a la Kenji. That would solve the timing problem.

    #2
    You will need to wet the meat with something after the sear to get it to stick.

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      #3
      I’m lazy so I put the salt on and then the rub for the dry brining process. The meat is moist out of the package so it sticks well.

      I usually reverse sear though.

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        #4
        Sear, wet with mustard or hot sauce or something, then rub with mrs olearys and roast/smoke.

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          #5
          Maybe sear using mayonnaise... then hit with the rub.... or brush on some butter as searing and when finished and then rub.

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            #6
            I reverse sear so...

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              #7
              I’ve started to front sear then add my rub on tri tips and really like the results. If you let it rest for just a min or two you will have plenty of moistness for the rub to stick and if not a quick hit with some cooking spray would work.

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                #8
                I will be doing the same thing tomorrow. I apply my rub without the herbs. I mix the herbs in the rub with a bit of olive oil and soy sauce. I brush that on after the initial sear. I will also be putting it in a net after the initial sear. I brush over the top of the net.

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                  #9
                  That would work, but I can highly recommend the reverse sear, I.e. searing last.

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