Prime Rib with Texas Dry Rub
One of my neighbors hails from Texas where meat means beef and dry rubs range from hot to fiery. Cooks know how to handle prime rib. Their most delicious way is to coat the meat with toasted spices and then grill it over indirect heat. No basting, no flare-ups. Cowboys have been known to cry over food this good including my friend Omega.
- 2 Tbsp cumin seeds
- 2 Tbsp chili powder
- 2 Tbsp paprika
- 1 Tbsp mustard seeds
- 1 Tbsp coriander seeds
- 2 Tbsp kosher salt
- 2 Tbsp packed down brown sugar
- 1 Tbsp garlic salt
- 2 tsp cayenne pepper
- 1 Boneless prime rib beef roast, 10-12 lb
To Make the Rub:
- In a large sauce pan over medium-high heat, toast the cumin seeds, chili powder, paprika, mustards seeds, and coriander seeds, shaking the pan occasionally, until the spices start to smoke lightly, about 2-3 minutes. Transfer the mixture to a mortar, food processor or coffee grinder. Add the salt, brown sugar, garlic salt, and cayenne. Grind the mixture coarsely.
- Pre heat grill to medium-high for 8-10 minutes.
- Trim most 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 or as long as 12 hours.
- Grill the prime rib, fat side up, indirectly over medium heat for about 2½ hours. Remove the prime rib when it reaches the desired doneness. Loosely cover the prime rib with aluminum foil and allow it to rest for 30 minutes before slicing, during which time the internal temperature will rise to 5-10 degrees.
- Cut into slices ½ to 1 inch thick and serve immediately.