Tangy Memphis Prime Rib

By Beefman-2

Tangy Memphis Style Prime Rib has the distinctive flavors of that region's barbecue tradition. Each ingredient in the dry rub plays a supporting role to the starring beef.

Ingredients

• 3/4cup3/4 cup dark brown sugar, firmly packed
• 1/2cup1/2 cup paprika
• 1/4cup1/4 cup Morton's Kosher salt
• 1/4cup1/4 cup garlic powder
• 1/41/4 ground mustard
• 1/4cup1/4 cup garlic powder
• 2tablespoons2 tablespoons ground black pepper
• 2tablespoons2 tablespoons ground ginger powder
• 2tablespoons2 tablespoons onion powder
• 2teaspoons2 teaspoons rosemary powder
• 2tablespoons2 tablespoons celery seed
• 1tablespoon1 tablespoon dried thyme
• 2teaspoons2 teaspoons cumin
• 2teaspoons2 teaspoons ground coriander
• 2teaspoons2 teaspoons ground allspice
• 1(10-pound)1 (10-pound) prime rib roast

Preparation

Step 1

To prepare the spice rub, mix together brown sugar, paprika, salt, garlic powder, ground mustard, garlic powder, pepper, ginger powder, onion powder, rosemary powder, celery seed, thyme, cumin, ground coriander and ground allspice. Spice rub can be made ahead and stored in airtight container.

To prepare prime rib roast, trim off excessive fat, leaving a layer 1/8- to 1/4-inch thick. Coat roast with spice rub and place in an airtight container. Refrigerate 4 hours.

Preheat oven to 350°F.

Remove roast from fridge. Place in roasting pan and cook until meat reaches an internal temperature of 145° to 150°F.

Pan juices can be served on the side or made into gravy.