Prime Rib Seasoning

[PurpleFloyd]

To go with the other thread without hijacking it, what are you doing to prep and season your rib roasts? I'd like to hear some of the seasonings you use. 

[Mike89]

sometimes I just use course ground pepper and sea salt, other wise I have a small locked and a small town store that make a real good one too..  I also tried smokey mesquite seasoning that I get from FF, back forty brand..  just saying that is what I do depending on what I feel like or want!!  

[Big Dave2]

Salt, pepper and garlic.

[Grainbelt]

[Slabasaurus]

99% of the time when I do beef I stick to kosher salt and coarse ground black pepper.  I salt the beef liberally as soon as I get it home from the market, wrap it back up in the butcher paper, and pop it in the fridge until cooking (24 hours is ideal, 12 is ok).   The salt will draw the water out of the meat, and then the meat will reabsorb the water with the salt molecules in it.  Seasons the inside and really helps produce a moist chunk o beef.

 

Check out articles on a dry brine for more details on how that science works.  

 

Add the pepper before cooking.  

 

I always have a bit of grated horseradish on the side.

 

The 1% of time I add more than salt n pepper, I add garlic and rosemary at the time I add the pepper.

[rl_sd]

Great timing PF... was thinking about doing prime rib on the smoker for Xmas.....anyone doing any injecting?

[Mike89]

never injected prime rib, never seen the need when they are so good just seasoned on the outer layer...