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General Interest > Culinary Arts, Gardening and Brewing
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Re: 23lbs of my famous prime rib [Re: deladude]
    #10159809 -

Well you said it has most of what you use, do you use that Mckormiks stuff or do you use add in stuff separately.  I try and not buy the pre-made mixtures.

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Re: 23lbs of my famous prime rib [Re: Chespirito]
    #10159832 -

it is 100% the same mix i just like a little more bay leaf. this is what i use Cinnamon, Allspice, Mustard Seed, Coriander, Bay Leaves, Chillies, Cloves, Black Pepper, Mace, and Cardamom. the mixture in the mccormik is dead on nuts perfect and will save you a ton of money buying all of the spices.


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losers always talk about doing their best, winners go home and fuck the prom queen.

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Re: 23lbs of my famous prime rib [Re: deladude]
    #10160786 -

Please post pics when cut!!


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Re: 23lbs of my famous prime rib [Re: Dickhead]
    #10160884 -

sorry dude cut it yesterday and the camera was dead.
but i pulled it at 117deg. i let it rest for 15 min and it was beautiful!!!!:rockon:


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losers always talk about doing their best, winners go home and fuck the prom queen.

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Re: 23lbs of my famous prime rib [Re: deladude]
    #10160906 -

damn...


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Re: 23lbs of my famous prime rib [Re: Dickhead]
    #10160980 -

i'm sure i'll do another very soon.
this rub is also amazing on roast if you dont wanna spend $100 on 10lbs of prime rib.
just cook it at 215 till it's to your "preffered doneness" just remmember the temperature can climb up toanother 15 deg after you pull it out of the oven, also when it comes out cover it with tinfoil for 15 min and let it rest before cutting, or if you have an igloo ice chest big enough put it in there so it traps the heat in while it's resting.
this will let all of the meat settle and all the juices re-dispurse throughout the meat, keeping it tender and juicy. if you cut it right away the juice will hall ass out in the form of steam and the meat will contract and you will be left with tough chewy dry meat.

ENJOY!


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losers always talk about doing their best, winners go home and fuck the prom queen.

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Re: 23lbs of my famous prime rib [Re: deladude]
    #10161015 -

i love this recipe and want to here your feedback. so please, everyone try it and tell me what you think.
if i absolutley had to say how much salt to use, i'd say 1 1/12 - 2 cups. just add enough to where it is super grainy after you stir the mixture after a couple min. but make sure it's kosher salt, none of that table salt crap!
the thicker you spread it on the better it will be.
but it is nearly impossible to have too much salt in this rub cuz it is forming a crust on the outside. so the more salt the better.


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losers always talk about doing their best, winners go home and fuck the prom queen.

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Re: 23lbs of my famous prime rib [Re: deladude]
    #10161086 -

im sure it is delicious.  if you really want a treat make your own "kitchen bouquet" and use fresh herbs to make the "fancy pickeling spice".  just look  at the ingredents or look up a recipe for  them on the web.


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My past post are not necessarily reflections of my current opinions.

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Re: 23lbs of my famous prime rib [Re: WorldWideWInton]
    #10161224 -

i used to but man it is time consuming,(however it is worth it) and i end up with far more han i can use before they lose there kik, which is something i usualy dont mind, especialy since most of the herbs and spices double for a nice "garam masala" if you toast them. but even when you buy it "pre-mixed" as long as it is the whole spice it holds its flavor pretty well until it is ground. but it realy makes me want to start an herb garden this year.

keep an eye out im going to be making tamales again soon as i am running out, and i cant wait to post that one!


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losers always talk about doing their best, winners go home and fuck the prom queen.

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Re: 23lbs of my famous prime rib [Re: deladude]
    #10163133 -

bacon fat over the top is awsome too. ill be waiting for your tamales for sure.


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My past post are not necessarily reflections of my current opinions.

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General Interest > Culinary Arts, Gardening and Brewing
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