4.1/5
(8 Votes)
Ingredients
- 1 - 10 LB PRIME RIB ROAST
- GUN POWDER RUB
- 3 TBSP PAPRIKA
- 3 TBSP CHILI POWDER
- 3 TBSP MSG
- 2 TBSP SALT
- 2 TBSP GARLIC POWDER
- 2 TBSP BLACK PEPPER
- 2 TBSP WYLERS CHICKEN GRANULES
- 2 TBSP CELERY SALT
- 1 TBSP ONION POWDER
- 1 TBSP CAYENNE PEPPER
- 1 TBSP CHIPOTLE CHILI POWDER
- 1 TBSP GROUND OREGANO
- 1 TBSP GROUND THYME
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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