Seasoning a prime rib

[frankan9]

Hello all ,
I'm picking up a 15lb prime rib tomorrow,and i was wondering if there's any reason I shouldn't rub it and vacuum seal it for 5-6 days until Christmas day when I will be smoking it on my Mak. I don't want to ruin it or turn it into some kind of cured meat.

Thanks,

Frank

[smokeasaurus]

Can't go wrong with salt and pepper. Best to keep it simple.

[Pappymn]

What smoke said. Your plan sounds fine to me.


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[teesquare]

But...easy on the salt. Because it will be stronger than you expect after 5-6 days in a vacuum bag dry marinating....

[frankan9]

Awesome!! Thanks

[Dave R.]

As others have said it will be fine provided you are not overdoing it. My suggestion would be to wait until 48 to 36 hours prior before doing anything except keep it refrigerated. At that point use Kosher salt at a rate of about 1/2 tbsp per pound after trimming as much excess fat and silver skin as you can, set in a refrigerated area uncovered (dry brining). Once you are ready to start your cook, put your rub of choice on, let set for 1/2 hour at room temperature, then cook away . My $0.02 Good luck with the cook.

[teesquare]

As others have said it will be fine provided you are not overdoing it. My suggestion would be to wait until 48 to 36 hours prior before doing anything except keep it refrigerated. At that point use Kosher salt at a rate of about 1/2 tbsp per pound after trimming as much excess fat and silver skin as you can, set in a refrigerated area uncovered (dry brining). Once you are ready to start your cook, put your rub of choice on, let set for 1/2 hour at room temperature, then cook away . My $0.02 Good luck with the cook.

Sound advice Dave!

[Pam Gould]

I have always rubbed the ends with real butter then salt & pepper on the rest..perfect for me...☆´¯`•.¸¸. ི♥ྀ.

[CDN Smoker]

As others have said it will be fine provided you are not overdoing it. My suggestion would be to wait until 48 to 36 hours prior before doing anything except keep it refrigerated. At that point use Kosher salt at a rate of about 1/2 tbsp per pound after trimming as much excess fat and silver skin as you can, set in a refrigerated area uncovered (dry brining). Once you are ready to start your cook, put your rub of choice on, let set for 1/2 hour at room temperature, then cook away . My $0.02 Good luck with the cook.

Money well spent