Prime Rib With Texas Dry Rub Recipes

PRIME RIB WITH TEXAS RUB! RECIPE - (4.3/5)

Steps:

• In Texas, where meat means beef and dry rubs range from hot to fiery to downright dangerous, cooks know how to handle prime rib. Their most reliably delicious way is to coat the meat with toasted spices and then grill it over indirect heat. No turning. No basting. No flare-ups. Cowboys have been known to cry over food this good. RECIPE INGREDIENTS INDIRECT/MEDIUM HEAT For the Rub: 2 tablespoons cumin seeds 2 tablespoons chili powder 2 tablespoons paprika 1 tablespoon mustard seeds 1 tablespoon coriander seeds 2 tablespoons kosher salt 2 tablespoons packed brown sugar 1 tablespoon garlic salt 2 teaspoons cayenne pepper 1 boneless prime rib beef roast, 10 to 12 pounds You May Also Like Red Chile-Crusted Filet Mignon With Wild Mushroom-Ancho Chile Sauce See More Similar Recipes » DIRECTIONS FOR THE RUB: In a large saute pan over medium-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 to 3 minutes. Transfer the mixture to a mortar or coffee grinder. Add the 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 or as long as 12 hours. Grill the prime rib, fat side up, indirectly over medium heat for about 2 1/2 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 5 to 10 degrees. Cut into slices 1/2 to 1 inch thick. Serve warm. WINE NOTES: Even a highly seasoned prime rib will taste better with a red wine that's lighter than you'd pair with a T-bone or filet steak. Try a Spanish Rioja or an Italian Sangiovese. Get Cooking: http://www.cooking.com/Recipes-and-More/recipes/Prime-Rib-with-Texas-Dry-Rub-recipe-2627.aspx#ixzz1m7pB29xy

RIB DRY RUB

Steps:

• Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

BEEF AND PRIME RIB RUB

Steps:

• Combine salt, pepper, paprika, steak seasoning, garlic powder, onion powder, Cajun spice, thyme, rosemary, and basil in a container with an airtight lid.

PRIME RIB WITH TEXAS DRY RUB

Steps:

• 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.

PRIME RIB WITH HERB RUB

Steps:

• First, preheat the oven to 400 degrees F, for rib cooking.
• Next, in a bowl, blend the parsley, garlic, oil, salt and pepper together well to incorporate.
• To prepare the beef, trim the fingers from the bottom of the beef and the tail of the rib, retaining the center rib section. Then evenly apply the rub to the entire rib.
• To cook the rib, begin cooking for 20 minutes, then reduce the heat to 225 degrees and finish for 1 1/2 hours for medium-rare to medium.

MEMPHIS DRY-RUB RIBS

Steps:

• Make the rub: In a large bowl, combine all rub ingredients and mix well.
• Prepare the ribs: Rinse the pork ribs then pat dry and place on a medium sheet pan, fat side up. Coat the ribs all over with the dry rub. Place in the fridge uncovered for at least 7 hours or overnight.
• Heat oven to 350 degrees. Line a baking sheet with foil and place a wire rack on top. Transfer ribs to rack and cook, uncovered, 1 1/2 hours. Cover with foil and cook for an additional 1 hour. The ribs will be done when they have an internal temperature of 180 degrees and the meat pulls away from the bone.
• Let rest for 30 minutes before slicing into individual ribs. Garnish with crushed peanuts, if desired.

TEXAS DRY RUB

Steps:

• Mix all ingredients in a bowl.
• Store in a air tight jar.