Ingredients:

2 c. Montreal steak spice
1/4 c. demerara brown sugar
8 tbsp. granulated garlic
4 tbsp. black pepper
4 tsp. sea salt
6 tbsp. onion powder
2 tbsp. cayenne
1 tsp. sweet basil
1 tsp. thyme leaves
4 tbsp. dry mustard

Preparation:

Blend all together and place in an airtight container. Let stand for two days before use. To use, spread rub over meat and let stand for an hour. Add more rub, let stand for another hour, then place prime rib in a slow oven (250 degrees) for 4 hours. Reduce heat to below 200 degrees and let it finish cooking for another hour. Internal temperature should be 145 degrees F.