Prime Rib With Texas Dry Rub

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 12
• 2 tablespoons cumin seeds
• 2 tablespoons chili powder
• 2 tablespoons paprika
• 1 tablespoon mustard seeds
• 1 tablespoon coriander seed
• 2 tablespoons kosher salt
• 2 tablespoons packed brown sugar
• 1 tablespoon garlic salt
• 2 teaspoons cayenne pepper
• 1 (10 -12 lb) boneless prime rib roast

Recipe

• 1 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.
• 2 transfer mixture to a mortar or coffee grinder; add in salt, brown sugar, garlic salt, and cayenne; grind the mixture coarsely.
• 3 trim nearly all of the fat from the prime rib.
• 4 evenly spread the rub all over the prime rib.
• 5 cover with plastic wrap and refrigerate for at least 3 hours and as long as 12 hours.
• 6 grill the prime rib, fat side up, indirectly over medium heat for about 2 ½ hours.
• 7 remove the prime rib when it reaches the desired doneness (use an internal thermometer, if desired).
• 8 loosely cover the prime rib with foil and allow it to rest for 30 minutes before slicing (internal temperature will rise 5-10 degrees).
• 9 cut into slices ½ to 1 inch thick; serve warm.