"Ed Pawlowski" > wrote in message
...
>
> "ImStillMags" > wrote in message
> ...
>> On Jul 7, 2:00 pm, ImStillMags > wrote:
>>
>> Does anyone else have a favorite mop and/or rub?
>>
>> I'd love to see them.
>
> 196 DRY RUBS
> <mild snip>
> Smoky's Standing Rib Roast Rub
>
> 2 Tablespoons Salt
> 1 Tablespoon Garlic Powder
> 1 Tablespoon Onion Powder
> 1 teaspoon Thyme - ground
> 1 teaspoon Bay Leaf - ground
> 1/2 teaspoon Mustard - ground
> 1/2 teaspoon Black Pepper - ground, fresh
>
>
<severe snipping>
<
<
I vote no on a rub for a standing rib roast. I use salt and a bit of pepper
only, and oil to cover the cut ends. For me, standing rib roast is by far
the best tasting part of the cow. The beef stands by itself and should be
left alone.

We just did a boneless one tonight indirectly on the Weber charcoal,
straight through at 325F to 120F followed by 30 minutes of resting while
Mrs. made the Yorkshire pudding. Temp. rose to 130 at the center and it was
pink all the way across.

Yorkshire Pudding: put all into blender
1 cup flour
1 cup milk
2 eggs
salt

Blend this, and pour it over 9 by 12 in. oval cast iron pan on top of 1/4
cup of beef drippings. Pour off excess fat. Make sure you capture all the
brown stuff from the drip pan in the grill. Don't put in too much fat. A
simple foil drip pan between the two baskets of charcoal works justs fine to
catch the drippings during the roast.
Roast the Yorkshire, generally in the oven at about 400F, for 30 minutes or
until brown on the top.
Serve immediately when done with slices of roast with au jus on the side.
It'll make your upcoming week.

Kent