Whether you're oven roasting, smoking or barbecuing your ribs, you're going to need a quality prime rib rub recipe! And I think this easy-to-make blend fits the bill nicely and will impart fabulous flavours and mouthwatering aromas as the meat slowly melts off the bone. (See the bottom of the page for links to more of my homemade seasonings)
What You'll Need: (makes about 20 tablespoons)
4 tbsp smoked paprika (or regular paprika)
3 tbsp coriander seeds
2 tbsp brown sugar
2 tbsp cumin seeds
2 tbsp dried thyme
1 tbsp mustard powder
1 tbsp cubebs (or black peppercorns)
4 tsp dried basil
4 tsp garlic powder
4 tsp cayenne pepper
2-3 tsp salt (see note 2 below)
tbsp = tablespoon
tsp = teaspoon
Store your dry rib rub in a jar out of direct sunlight. Use within 3 months.
Note: You could dry toast the coriander, cumin and cubebs prior to grinding. This will add even more fabulous flavours to your finished blend. Read more about toasting and grinding spices. (Link opens in new window)
Note 2: I recommend using a quality rock/sea/kosher salt but you could use regular table salt if that's all you have available.
Ingredient Note: When making this blend, I advise using whole spices when and where you can. But sometimes you may not have them. If so, just use pre-ground powders and reduce the quantities by half. For example, it says 2 tablespoons of cumin seeds so you use 1 tablespoon of pre-ground cumin. Reduce any others by half as well and stir in with any other powders when making.
You may have a preferred way of using it. If so, carry
on doing that. This is how I like to use them...
...Liberally sprinkle over your ribs or other cut of meat and lightly massage into the flesh.
Cover with plastic wrap or put into a sandwich bag and place in your refrigerator for at least an hour or, better, overnight.
lets the seasoning really soak into the meat. An hour
before you plan on cooking it, remove from the refrigerator and allow to return
to room temperature.