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Author Topic: Prime Ribs From Leftovers  (Read 1822 times)

BedouinBob

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Prime Ribs From Leftovers
« on: March 29, 2017, 05:35:28 PM »
I dry aged some prime ribs over Christmas and had to cut the ribs off to get the meat to fit into the dry age bags. What to do....what to do?  :) So a weekend or so ago I brought out the ribs, rubbed them in mustard, put Santa Maria Rub on them, and rested under plastic over night. The next day I put them in at 235 for about 5 hours. Tooth pick check was right so out they came. YUM! Pictures below.
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Bob - Colorado Springs
NRA & USN

Meatball

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Re: Prime Ribs From Leftovers
« Reply #1 on: March 29, 2017, 05:46:03 PM »
Very nice...  could you describe the Santa Maria rub?  Never heard of it
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Bobby
Tennessee resident
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JustChillin

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Re: Prime Ribs From Leftovers
« Reply #2 on: March 30, 2017, 07:47:34 AM »
Wow! They look great.
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David from Roswell,GA. My tools currently include the SI #2 with an Auber, Grill Dome, Solaire 27", Holland Grill (Companion) & Weber (Smokey Joe). The Companion & SJ are primarily used for tailgating.

BedouinBob

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Re: Prime Ribs From Leftovers
« Reply #3 on: March 30, 2017, 10:27:39 AM »
Bobby, it is a DivotMaker special:
Santa Maria steak seasoning:
5 Tbs. kosher salt
2 Tbs. fresh-ground coarse black pepper
2 Tbs. granulated garlic
2 Tbs. dried parsley, rubbed in hands to grind finer
4 Tsp. demerara sugar
Coat cold meat with olive oil, and sprinkle steak seasoning on just before smoking.  No need to allow this to rest in the fridge.
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Bob - Colorado Springs
NRA & USN
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