Christmas Prime rib at our home is one that our family of seven looks forward to every year.  First, select your Prime Rib carefully.  Maureen usually goes to Forest Hill Foods (If you live close to Grand Rapids) for a perfect cut.

First make your rub by combining the following :

  • 5 tablespoons of flour
  • 2 tablespoons of basil
  • 1.5 tablespoons of onion powder
  • 2 tablespoons of garlic powder
  • 1 tablespoon of thyme
  • 2 tablespoons of Lawry’s Season Salt
  • 1 tablespoon of rubbed sage

Preheat your oven or grill to 325 degrees.

Rub your meat with oil before applying rub mixture.  Use about half to rub entire piece of meat.  Place meat on a rack on a cookie sheet, then pack the rest of your rub on top of the meat to form a crust.  Place on your grill or in your oven.

If smoking in a “Good One”, you will not need the cookie sheet or rack, simply place on smoking rack and use minimal smoke.

Cook uncovered at around 325 degrees to desired level.

A six pound piece of Prime Rib will take about 2 hours to get to medium rare.  We always recommend a digital thermometer for accuracy.This recipe is rumored to have come from the former Duba’s Restaurant.


Barbecue Bob