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.
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
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.
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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