4.4/5
(8 Votes)
Ingredients
- 10 LB PRIME RIB
- ST. LOUIS RB
- 1/2 cup dark brown sugar
- 1 tablespoon fresh ground black pepper
- 2 tablespoons coarse kosher salt
- 1 teaspoon cumin
- 1 teaspoon cayenne
- 2 teaspoons chili powder
- 2 tablespoons paprika
- 2 teaspoons ground mustard
- 2 teaspoons granulated garlic
Preparation
Step 1
MIX RUB TOGETHER AND PLACE IN AIR TIGHT CONTAINER.
PREPARE PRIME RIB ROAST, TRIM OFF EXCESSIVE FAT,, LEAVE 1/8 TO 1/4 INCH ON.
COAT WITH TNT RUB, PLACE IN TUPPERWARE TYPE CONTAINER THEN INTO FRIDGE FOR 4 HOURS.
REMOVE FROM FRIDGE, PLACE ON COUNTER, PREHEAT OVEN TO 350 F , PLACE PRIME RIB IN ROASTING PAN AND INTO OVEN TILL AN I.T OF 145- 150 F.
JUICE CAN BE MADE INTO GRAVY.
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