Prime Rib Rub Recommendations

quote:

---

I use liberal S&P, Dijon mustard, herbs de Provence

---

cant go wrong with this.

quote:

---

herbs de Provence

---

Whenever I have used it this blend has a pronounced lavender flavor. Maybe speaking only for myself but I wouldn't care for lavender on my beef

quote:

---

I've been using Penzeys (Hand-mixed from: salt, celery seed, sugar, black pepper, onion, garlic and arrowroot), but would prefer something with rosemary in it.

---

Then why not just add some rosemary to the Penzeys?

Chop some fresh rosemary and add it to it. About 2T rosemary per 1/2 cup of Penzeys should do the trick. Add a half a teaspoon of lemon zest for a touch of brightness.

Alternatively, make rosemary salt. I keep a mason jar with a desiccant in my kitchen for regular use.

Mix 2 parts rosemary salt with 1.5 parts black pepper and a touch of granulated garlic for a base rub.

Salt, pepper, and garlic powder imo

quote:

---

I love the Penzeys for beef tenderloins, but my wife wants a classic au jus for the prime rib.

---

Having used this rub for a number of years, I don’t understand how it doesn’t give a “classic” au jus flavor??

FWIW, The Spice House and Red Stick Spice versions of English Prime Rib Rub are superior IMO
(The Spice House is the name of the original Penzey spice company opened in the 1960’s, I believe,by the parents of current Penzey’s owner and run by his sister for years.)

Do you leave them open or covered in fridge for 24Hrs?

For a bone in roast, do not remove bones, but you need to carve under them so you can season the meat below the membrane/ sinew that binds the bones together, if your butcher hasn’t already done so.

From there, I like to rub the roast with garlic powder, coarse black pepper, and kosher salt, in that order. Lift up the rib bone “hood” and season that meat too. After that, take fresh rosemary sprigs and lay them on top of the meat you semi- separated from the ribs.

Now take some butcher twine and tie the roast up good in the same direction as the ribs.

You can then either rub the roast with very recently dried rosemary, or take the time to poke holes into the roast on every side and stuff them with fresh rosemary. As strong as rosemary smells, it gives off a subtle flavor in beef, pork, and lamb.

How to cook it is another thread, entirely.

quote:

---

I’m going to do this instead of the reverse seared method I usually use. Is there a particular way you position the meat in the smoker (bones down or up)?

---

I do mine bones down because my heat source is below the meat.