Face it, it's a darn fine chunk of meat, and I sop mine starting about half way anyway.
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Opinions? I'll cross post to the outdoor board, also.
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Is there any real reason to brine (wet or dry) a prime rib?
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Last: 3 yr ago by Ducks4brkfast
You can, though it's such a thick cut of meat you can't get the salt all the way to the center, unless you're willing to leave it for two weeks. Generously salt the outside, cook it, slice it, and sprinkle the slices with some coarse sea salt.
Don't wet brine a prime rib. Ever.
Don't wet brine a prime rib. Ever.
I've only dry brined in the past. Just threw "wet" into the mix for discussion.
This. And a sop? You hate a good crust?HTownAg98 said:
You can, though it's such a thick cut of meat you can't get the salt all the way to the center, unless you're willing to leave it for two weeks. Generously salt the outside, cook it, slice it, and sprinkle the slices with some coarse sea salt.
Don't wet brine a prime rib. Ever.
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