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Posted: 12/18/2024 5:13:53 PM EDT
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That's the question, should we brine this prime rib? I only do salt/sugar water brine; no fancy crap and no 'dry brine'. I've never done a prime rib before, and we're not doing anything fancy. We're just keeping it simple. |
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24hr dry brine is where it's at. Wet brine is for turkeys, don't wet brine a prime rib. You want the outside dry for good crust. People saying 'good meat don't need no dry brine' don't know what they're talking about. Even a top end prime cut rib roast will taste better with salt....ridiculous statement that it must be bad meat if you have to brine it. You don't HAVE to brine it for it to taste good. It would taste good without it, but it tastes better with it, so we do it. |
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Originally Posted By jos51700: That's the question, should we brine this prime rib? I only do salt/sugar water brine; no fancy crap and no 'dry brine'. I've never done a prime rib before, and we're not doing anything fancy. We're just keeping it simple. I would just smoke it! 225 temp and pull it at 128 internal temp. Put it in a foil pan and tent it with foil. Give it about 30 minutes and cut her open! Going to do one for Easter this Sunday! |
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