Traeger Prime Rib Rub - SPC173

This rub was great! Everyone I served my brisket to raved about the flavor of the rub.

This rub worked great for our holiday rib roast. Followed a recipe from the Traeger site and used this rub, fantastic results!

The standing rib roast was cooked on the grill for Christmas it left less than a hour

1 user found this review helpful

I bought one for our Thanksgiving prime rib. It was way sweeter than our go to prime rib from Kinders. My family was not impressed and I will not be using this again. Crazy expensive for a bad rub.

Hey guys! Love your Everything except this. Sugar and seed oils are 2 of the most toxic things you can put in your mouth. Both attack your mitochondria and cause cancer after repeatedly eating them. 1st no need for Any oil in a spice it causes clumping. 2ndly there's no reason for sugar in a Rub. Sugar is hydroscopic, it absorbs moisture not good for grilling with a rub the way you're making it. If you're making a Sugar Steak like at Bastiens sure glob on the brown sugar, rest 30mins then reapply. If you're using it to add a beautiful crust you'll need to add salt. This is important here: Use the right ratio of sugar to salt: 4 parts sugar to 3 parts salt creates the delicate crust and clean sweetness without any bitterness. I have diabetes so I can't eat either. I would love if you'd replace all of your rubs with recipes that have no sugar, it's much healthier that way anyway. Anyway that's my 2cents. Thanks for reading. 😁 Oh P. S. Try a combination of herbs and spices to create an umami flavor, people will go crazy. I use a combination of onion flake crushed small, garlic same as onion, basil, oregano, red pepper flakes and salt. I crush it in my mortar with my pestle until it's just small maybe 1/16th of original size. I dry my steaks both sides and dump it in the middle and rub it top to bottom on the sides and turn it over and do it again. The flavor is amazing and on the Traeger on high I get a beautiful crust you'll absolutely love the flavor. Ok that really it this time Lol. Byee

6 users found this review unhelpful

We used this on a prime rib yesterday and it was excellent. Highly recommend!

1 user found this review unhelpful

I bought this a while back and I haven't used it since. I had a nice ribeye roast I was saving for Christmas, and I was out of the Traeger prime rib rub I normally use. Saw this in the store, and though the packaging was different, it never occurred to me that the ingredients had changed. When it came time to actually eat the prime rib, I took one bite and instantly spit it back out. Looking at the ingredients: Cane Sugar, Salt, Spices (Including Rosemary), Garlic, Paprika, Onion, Chili Pepper, Sunflower Oil. There was never any sugar of any kind in the original rub: Salt, Spices, Garlic, Chili Pepper, Less than 2% Paprika, Onion, Paprika Extract, Annatto, Natural Flavor, Sunflower Oil, Silicon Dioxide (to prevent caking). This version of the rub ruined my expensive roast and I had to wash it off to try and salvage it. Not to mention I couldn't even use the liquid generated from it for Au Jus as is customary. Anyone saying this is the best rub has never had the original to compare it to. Ever since the Traeger company was sold the quality in everything has plummeted.

3 of 4 found this review helpful

I go through this rub every 2 month. The reverse sear steak is unreal. Butter Prime Rib rub both sides Super smoke 225* 1 hour then 500* for couple mins each side.

Bring back the old version! Didn't people learn from the new Coke fiasco? Whoever came up with this version to be fired as well. Why change a good thing? This new version is way too sweet. Why sugar as the first ingredient?

This was my favorite rub for steaks and I ran out. I just purchased more and I think the recipe has changed because I don't remember sugar being the first ingredient but if it was, it's way more forward than it used to be and actually taste sweet now. I don't like nearly as much.