This flavorful Prime Rib Rub Recipe will turn your prime rib roast into the crown jewel of your holiday meal! It takes less than 5 minutes and only 6 ingredients using dried herbs you likely already have in your kitchen.
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I have to confess: I love prime rib. Ever since I made this homemade seasoning blend for my easy prime rib recipe, Smoked Prime Rib, I've been dreaming about making another one.
The combination of seasonings in this rub is just so flavorful. It even tastes fantastic on Traeger Smoked Steak, Smoked Venison Roast, and Smoked Beef Tenderloin. If you make a prime rib roast for Christmas Day or any other special occasion, put this rub on it; you will love it.
Looking for more homemade rub recipes? Check out my Smoked Chicken Dry Rub, Smoked Pork Rub, and Smoked Turkey Rub.
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Why I Love This Prime Rib Rub
- Versatile: Use it on any cut of beef or any cut of meat! It tastes fantastic on rib eye steaks too!
- Flavorful: The flavor is fantastic! It tastes fancy enough to serve for Christmas dinner or special occasions.
- Easy: It's quick and easy to make.
- Nice crust: You will love the nice crust it creates on the outside of the finished prime rib.
Ingredient Notes
Only a handful of simple ingredients are needed to make this homemade rub:
- Cracked Black Pepper. I used whole black peppercorns and cracked them with my mortar and pestle. You could use ½ tablespoon of ground black pepper in place of 2 tablespoons of peppercorns.
- Kosher Salt. Kosher salt is my preference, but you could also use sea salt.
- Smoked Paprika. I love the flavor of smoked paprika, but regular paprika will also work.
- Garlic Powder. If necessary, you could substitute 2 teaspoons of granulated garlic for 1 tablespoon of garlic powder.
- Rosemary. I used 2 teaspoons of dried rosemary that I crushed in my mortar and pestle, but you could use 2 tablespoons of fresh rosemary instead.
- Ground Thyme. I used ground thyme, but you could use dried thyme leaves or 1 tablespoon of fresh thyme instead.
See the printable recipe card for exact measurements and a full list of ingredients.
How To Make The Best Prime Rib Rub
Step-by-Step Instructions
- Step 1: Measure out the black peppercorns, kosher salt, smoked paprika, garlic powder, rosemary, and ground thyme and place them in a small bowl or jar.
- Step 2: Mix the spices together with a fork or spoon. If using a jar, put the lid on and give it a good shake.
- Step 3: Apply a binder to the entire roast, if using. This can be olive oil, butter, or mustard. Apply the spice blend liberally to whichever prime rib roast you have. Any roast will work, and it can be either a bone-in roast or a boneless prime rib (aka a standing rib roast). Just make sure to cut any excess fat off first. Make sure that the rub covers the entire whole roast. Let the roast sit with the rub at room temperature until your smoker/grill/oven heats up. Then, smoke the perfect prime rib roast on the pellet smoker or grill. Serve with horseradish sauce or au jus, and your favorite side dishes!
- Step 4: If you have any leftover prime rib rub, store it in an airtight container or mason jar in a cool, dark place (the pantry is perfect).
Variations
- Add cayenne pepper, chili powder, or red pepper flakes to make it spicy.
- Add onion powder or celery seed.
- Sprinkle in a bit of brown sugar to make the rub sweeter.
Expert Tips
- For the best flavor, use whole black peppercorns that you crush yourself.
- Place the ingredients in an empty shaker; it makes it so easy to apply! Don't have one? Remember to save your empty spice jars!
- Place a pan under the grill grates of your smoker to catch the beef drippings, aka au jus!
- Use a meat thermometer so the prime rib is cooked perfectly.
- Let the roast rest for 15-20 minutes before slicing to allow the juices to incorporate back into the meat.
Related Recipe: Copycat Texas Roadhouse Steak Seasoning
Recipe FAQs
Since this is a dry rub recipe rather than a dry brine recipe, I apply the rub just before I start cooking the meat on the smoker.
Before seasoning a prime rib, it is best to apply a thin layer of butter or oil to the outside. This will help create a crisp crust and also help the seasonings stick to the meat.
A prime rib can be stored in the refrigerator for up to five days before cooking. After cooking, it can be refrigerated for an additional three to four days.
You want to apply the rub very generously. As a general rule, you will need 1 tablespoon of dry rub for every pound of meat. This recipe makes 8 tablespoons, which is enough for a 7-8 pound rib roast. Double or triple the ingredients for a larger roast.
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Printable Recipe
Best Prime Rib Rub
Ingredients
- 2 tablespoons whole black peppercorns cracked
- 2 tablespoons kosher salt
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 2 teaspoons dried rosemary crushed
- 1 teaspoon ground thyme
Instructions
- Place cracked black peppercorns, kosher salt, smoked paprika, garlic powder, rosemary, and ground thyme in a small bowl or jar.
- Mix the spices together with a fork or spoon. If using a jar, put the lid on and give it a good shake.
- Apply a binder to the entire prime rib roast, then apply the dry rub liberally over the entire roast. Prepare your roast according to your recipe.
- Leftover prime rib rub can be stored in an airtight container or jar in a cool, dark place for up to 2 months, or in the freezer for up to 6 months.
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Notes
- For the best flavor, use whole black peppercorns that you crush yourself.
- Place the ingredients in an empty shaker, it makes it so easy to apply! Don't have one? Save your empty spice jars!
- Let the dry rub sit on the roast while it comes up to room temperature.
- Use the juice in the bottom of the roasting pan for serving; aka au jus!
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Amy Liu Dong says
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