|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 2g||6%|
|Total Sugars 0g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This versatile yet robust spice blend for a prime rib rub includes basic spices and seasonings that you most likely have in your kitchen. The combination of the white pepper and cinnamon gives this a somewhat sweet yet spicy flavor, making for a delicious roast with an interesting twist. You can make this rub ahead of time and double the quantity for future use so you will always have some on hand. Just keep in mind that it does contain salt, so be sure not to add any extra when preparing a prime rib.
Feel free to use the rub on different types of meat as well, including other beef roasts and pork roasts, and even a whole chicken and racks of ribs. The fresher the spices, the longer the prime rib rub will last, but in general, the mix should stay fresh tasting for at least six months when stored in a cool, dark spot.
Click Play to See This Prime Rib Rub Recipe Come Together
3 tablespoons (45 milliliters) salt, sea salt, or coarse sea salt
2 tablespoons (30 milliliters) freshly ground black pepper
1 1/2 teaspoons (7 1/2 milliliters) dried thyme
2 teaspoons (10 milliliters) onion powder
1 teaspoon (5 milliliters) ground cinnamon
1 teaspoon (5 milliliters) garlic powder
1/4 teaspoon (15 milliliters) white pepper
Gather the ingredients.
Combine all of the ingredients in a small bowl and mix well.
Use the prime rib rub immediately by applying the rub generously to the meat and cooking as directed. Or store it in an airtight container for up to six months in the pantry or spice cabinet.
How to Use
This spice rub can be used on a prime rib that is either cooked in the oven, in a smoker, or on the grill, as long as it is "low and slow," meaning the prime rib cooks at a low temperature for a long period of time. If the rub is in contact with a high heat, it will burn before the meat is finished cooking. Apply a liberal amount of the mixture onto the prime rib but try not to add more than will stick to the beef; any excess will simply fall off and cannot be saved since it may have come in contact with raw meat.
There are a few different schools of thought regarding when to apply the rub, but the main thing to keep in mind is that the seasoning will barely penetrate the meat. In other words, there won't be a huge difference in the taste of the prime rib if you add the rub the night before or just a few hours, or even minutes, prior to cooking the roast.