Rib Roast Prep Advice

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Do you cut slits

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I never have

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salt and pepper and let it sit in the fridge for a few days

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Yes

Serious eats how to

On that same site look up the horseradish cream sauce and make that also ~1 day before hand

I personally don't do garlic, but if you like it, use it. Slice thin and put it on the outside.

I am smoking mine. Already have the dry seasoning on and in the fridge.

Bring the internal temp to about 130, which means pulling off smoker at 125 and letting it rest.

Good luck!

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no but I am going to try to meat church recipe and use Westchester sauce as a binder for the seasoning.

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Lol! doing the same except using Hellman's roasted garlic sauce for my binder, which is my go to for beef.

Can we make this the official prime rib advice thread for this season?

If I want to do an herb crust, am I better off using dried herbs instead of fresh?

doing the same meat...salt before hand and let it sit in the fridge under cheesecloth so the moisture can wick, then a little more salt and coarse pepper before i put it on the smoker. i pull mine about 110, let it rest for 20, 30 mins, then reverse sear it over the flame in the firebox to bring it up to 125 or so internal.

gotta have that good bark/char on the outside.

You definitely can trim as much as you want. I actutaully like to leave a little to crisp up to go with that good bark!

assuming you will cook to rare or med rare the meat won’t get enough time or temp to soften the garlic. You’ll just have raw garlic in the meat and that’s not good eats

I start a rib roast on the cool side, roast to temp, let rest, then fire up the hot side and sear all over. Foolproof

autocomplete and when I saw it I said frick it

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I think I will roll at 225 until IT 128 and pull and tent

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Does anyone cut the bones off first? I could see smoking some beef ribs another day.