Prime Rib With Texas Dry Rub

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READY IN: 3hrs
SERVES: 12-15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the rub: In a large saute pan over med-high heat, toast the cumin seeds, chili powder, paprika, mustard seeds, and coriander seeds, shaking the pan occasionally, until the spices start to smoke, about 2-3 minutes.
  • Transfer mixture to a mortar or coffee grinder; add in salt, brown sugar, garlic salt, and cayenne; grind the mixture coarsely.
  • Trim nearly all of the fat from the prime rib.
  • Evenly spread the rub all over the prime rib.
  • Cover with plastic wrap and refrigerate for at least 3 hours and as long as 12 hours.
  • Grill the prime rib, fat side up, INDIRECTLY over medium heat for about 2 ½ hours.
  • Remove the prime rib when it reaches the desired doneness (use an internal thermometer, if desired).
  • Loosely cover the prime rib with foil and allow it to rest for 30 minutes before slicing (internal temperature will rise 5-10 degrees).
  • Cut into slices ½ to 1 inch thick; serve warm.
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