Got a couple folks coming from out of town and celebrating 2 birthdays, all on the 4th this year.
With such a crappy spring in so many ways, I decided to splurge big-time and ordered a 7-lb boneless rib roast from our local butcher to make it a special day. They claim their "Choice" is "top 3% of Choice". No Prime available anywhere in our area. We'll be doing ribs on the 3rd.
Last time I did prime rib was Christmas a couple of years ago (edit - looks like that could have been Easter 2018):
Video of the sear.
A quick video of the final cut.
So this time I want to pump up the flavor as much as possible. I'm thinking of a dry brine overnight, but also injecting it. Is this "blasphemy" with a rib roast? I dunno, I don't think so, but I'm open to ideas.
I just ordered this:
I think that'll help me get the job done. I want to stick with the same kind of process - inject and brine, smoke for a few hours, then bag and sous vide.
Looking mainly for ideas on injection and rub, length of brine and how long should I sous vide, 24h or 36h or what do you think? If I get it Thurs, I can inject and let it brine overnight and still get about 36h in sous vide, or brine for 24 and sous vide for 24 - with still about 4h of smoke in there, too.
Looking for a true over the top rub that will work in the smoke/sous vide/sear without turning into mush or getting diluted out in the sous vide.
I dunno, I'm rambling. lol. Help me out, I want this to be a special one.
With such a crappy spring in so many ways, I decided to splurge big-time and ordered a 7-lb boneless rib roast from our local butcher to make it a special day. They claim their "Choice" is "top 3% of Choice". No Prime available anywhere in our area. We'll be doing ribs on the 3rd.
Last time I did prime rib was Christmas a couple of years ago (edit - looks like that could have been Easter 2018):
Video of the sear.
A quick video of the final cut.
So this time I want to pump up the flavor as much as possible. I'm thinking of a dry brine overnight, but also injecting it. Is this "blasphemy" with a rib roast? I dunno, I don't think so, but I'm open to ideas.
I just ordered this:
I think that'll help me get the job done. I want to stick with the same kind of process - inject and brine, smoke for a few hours, then bag and sous vide.
Looking mainly for ideas on injection and rub, length of brine and how long should I sous vide, 24h or 36h or what do you think? If I get it Thurs, I can inject and let it brine overnight and still get about 36h in sous vide, or brine for 24 and sous vide for 24 - with still about 4h of smoke in there, too.
Looking for a true over the top rub that will work in the smoke/sous vide/sear without turning into mush or getting diluted out in the sous vide.
I dunno, I'm rambling. lol. Help me out, I want this to be a special one.
Comment