Dry Rub For Prime Rib Recipe

We know that the prime rib roast comes from the rib primal of the cow, and it has plenty of marbling and is tender thanks to doing almost no work during the cow’s life. So we want that beef flavor to shine through by following a prime rib rub recipe that accents that flavor. You want a rub for prime rib that has salt and black pepper while also adding garlic and herbs like rosemary, parsley, and thyme.

Do I Need To Use A Binder On My Prime Rib Roast?

We use binders on a lot of the meat we smoke so the rub adheres to the surface of the meat during the cooking process. So, should we do the same with a prime rib? It’s always a matter of preference, but I’m a fan of using a binder on a prime rib roast.

If we are using a binder, which one should we use?

Mustard

• Mustard: Simple yellow mustard is one of the most common binders in the barbecue world. I use it on just about everything from ribs to pork butts to my brisket-style chuck roasts. Mustard works well, it’s cheap, and you don’t taste it. 
• Oil (Vegetable Or Olive): This is also quite common as a binder on cuts ranging from steaks all the way up to packer briskets. These are both kitchen staples so you’ll almost always have them at hand. Michael’s preference for a prime rib binder is cooking oil. He says it aids in creating a nice brown crust (pictured below) on the outside of the prime rib if you hit it with high heat at the final stage of cooking.
• Butter: Now this is not a typical binder in the barbecue or grilling world, but it’s not uncommon for prime rib. You can spread softened butter across the surface of the prime rib or make a compound butter using the rub ingredients. The butter will melt quickly which can result in a loss of rub, but if it’s done correctly, it can help build a nice crust. 
• Worcestershire Sauce: Ah yes, the infamous “one of the hardest words in the world to say.” However, its flavor profile matches perfectly with beef, so it makes sense to try as a binder for big cuts of beef. Remember, just like every other binder other than butter, we just want a thin coating to help the rub adhere.

Should I Dry Brine My Prime Rib Before Putting On The Rub?

Most of us are familiar with the concept of brining, usually in terms of chicken or turkey. That’s usually a wet brine where we submerge an entire turkey in a salt solution (can include sugar and other aromatics) for multiple hours. The theory is to help keep the poultry moist and impart more flavor.

Dry brining is simply the practice of salting a cut of meat and letting it sit in the fridge for multiple hours. It helps tenderize the meat and allows the salt to penetrate further, adding more flavor. Dry brining is not necessary with a prime rib due to its tender nature, but it can help accent the flavor of the prime rib.

If you want to dry brine your prime rib roast, you will want to apply kosher salt to every surface of the roast liberally. If you don’t have kosher salt, I would recommend getting some because it works great for many seasoning applications, but you can use table salt. You’ll want to go easier because table salt delivers a much saltier taste experience than kosher salt. 

Once you’ve salted the exterior of the roast, you’ll want to put in the fridge on a baking sheet. For best results, you want to put a rack on top of the sheet to allow the entire surface of the prime rib to be exposed. This will help draw moisture out better rather than just pooling on the underside of the roast.

If you do choose to dry brine your prime rib roast, you’ll want to reduce or completely omit the salt from the dry rub. Once you pull your prime rib out of the fridge (anywhere from two to 24 hours after applying the salt,) you’ll want to put your binder on and then apply your rub. Then you’re ready to cook!

What’s your favorite dry rub for prime rib? Let us know in the comments!

FAQs:

Question: Can I Smoke Prime Rib?

Answer: You absolutely can, and it’s easy. I linked to Michael’s recipe above, but you’ll want to smoke your prime rib at 250°F until it hits 119°F internal temperature. Then you’ll rest it for 30 minutes and crank your smoker, grill, or even oven to 500°F, and then cook the roast for 15-20 minutes for a beautiful sear and crust.

Question: What Is The Proper Internal Temp For Prime Rib?

Answer: We believe that prime rib is best served at medium-rare (130°-135°F internal temperature,) but you absolutely can serve great prime rib at medium (135°-140°F.) You want to keep an eye on the temperature using a wireless meat thermometer. Remember to account for a thermal carryover of around 5°F when you take the prime rib out of the oven or off the smoker.

Question: Should I Let My Prime Rib Come Up To Room Temperature Before Cooking?

Answer: When Michael Haas smokes his prime rib, he does pull his prime rib out of the fridge an hour before he’s ready to throw it on the smoker. There are plenty of people who insist that this helps meat cook more evenly rather than cooking straight from the fridge. You don’t want to leave your meat out on the counter for hours due to bacterial issues, but you can do it safely for up to an hour.

Question: Should I Cook Bone-In Or Boneless Prime Rib?

Answer: You may come across bone-in and boneless prime rib options at the butcher or local grocery store. Which should you purchase? A lot of it has to do with what’s important to you. Bones can act as a heat sink so the meat around it cooks slower and tends to be more tender and moist. Boneless prime ribs are easier to slice because you aren’t worrying about accidentally hitting bone with your knife. If you are following a specific prime rib recipe, you’ll want to use whichever it tells you.

Question: Can I Use Fresh Rosemary Or Fresh Thyme In The Rub?

Answer: Fresh is best, right? Well, when it comes to seasonings in a dry rub, we almost always use a dried version. That’s because when you dry herbs or spices, you’re concentrating the flavors. That doesn’t mean you can’t use fresh herbs like rosemary or thyme. Just remember that you need to use roughly three times the amount when using fresh. You also need to be careful not to burn the fresh herbs if/when you sear the exterior.