Prime Rib Rub

Prime Rib Rub

You want a rub for grilling beef? This is a mild rub that won’t overpower beef cuts like prime rib, strip loin or tenderloin. When it comes to premium cuts you want to taste the great beefy flavor and this rub adds just a little hint of garlic and rosemary. Although this is a great beef rub, you won't be disappointed using this rub for ribs.

Combine all of the ingredients in a bowl.

6-8 garlic cloves, minced

2 tablespoons fresh or dried rosemary

2 tablespoons black pepper

1 tablespoon salt

1 tablespoon paprika

Sprinkle heavily on meat and refrigerate 2 to 8 hours in a resealable food bag or sealed container.

Dry Rub Tips

Use 1 to 2 tablespoons of rub for 1 pound or ½ kg of meat.

Dry rubs can be mixed and stored in an airtight container up to 3 months or in the freezer up to 8 months before they lose their flavor and intensity, can be used when you need it.

Keep a record of the different spices and amounts of each used for future steak dry rub and bbq rib rub recipes.

When mixing and storing rubs, record the date on the container storing the rub.

You can freeze meat after applying a rub, just thaw and enjoy at a later time.

Don't reuse remaining rub after it has been in contact with meat.

A rub is a combination of spices, seasonings and herbs that add flavor and texture to meats. The rub seals in the flavor of the meat, and help form a tasty crust.

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SBI!