Thanksgiving is quickly approaching (make sure to get your Brine!) and I hope everyone gets a full belly of all the foods they are looking forward to!

I have been smoking turkeys for quite a few years now and this year I’m not. Jody has decided she wants to do our turkey stuffed in the oven this year for a change up.

Next holiday on the foodie list is the main event, Christmas!

Like most years, we will probably be doing a double smoked ham (Harvest Brine shines on a ham) and a Prime Rib.

Prime Rib

No matter what temperature you like your prime rib cooked to, the key to a successful and tasty Prime Rib is two-fold; the seasoning and the cook technique.

I will cover two different techniques (there are many, these are the ones I use) below.

500F CLOSED OVEN METHOD

A technique that has gained popularity in recent years is the 500F Closed Oven Technique. This is a s simple as it gets, season, put in a pre-heated 500F oven and cook for 4-5 minutes per pound. Turn the oven off and don’t open for 2 hours! The key to this method is not opening the oven door the entire time, so you don’t lose the heat in the oven.

If you have a newer oven that turns a fan on to cool the oven off, then this method probably won’t work for you, The Prime Rib in the photos was cooked using this method for 4.5 minute per pound

REVERSE SEAR METHOD

This method is popular among BBQ enthusiasts. Basically cooking a low temp (200F-225F) for 2-3 hours (depends on size of Prime Rib) and then moving to direct heat (like over a fire) to sear, when it hits 115F internal temp. 10 minutes or so over direct heat will give the Prime Rib a great caramelization and move the internal temp to where you want it (about 130F).

SEASONING A PRIME RIB

Prime Rib is a cut of meat, not a grade of meat. Which can be confusing. Typically Prime Rib refers to a standing (bone-in) rib roast, cooked whole and then sliced to serve.

Since it is such a great cut of meat, we don’t want to hide the flavors of the meat, so I suggest a simple SPG rub (Salt, Pepper, Garlic), I like using Q-Salt, it is the perfect complement to Prime Rib.

I like to add some herbs to the meat as well. I put a good base of Q-Salt down and then sprinkle the herbs on the meat.

• Parsley

• Thyme

• Oregano

• Basil

This seasoning will work well with either of the above methods

What are you having for Thanksgiving? How about Christmas?