Traeger Prime Rib Rub Copycat Recipe: Smoky Spice Blend for Grill Masters

This copycat blend replicates Traeger’s signature prime rib rub with precision. I’ve tested it against the original and the smoky, aromatic profile matches perfectly.

Mix these spices once and you’ll have a versatile rub that works on any cut of beef. Store in an airtight container for up to 6 months and use it on your next prime rib for professional results.

Ingredients for Traeger Prime Rib Rub Copycat

Nine spices blend into that signature Traeger smokiness you’re chasing.

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The smoked paprika is doing most of the heavy lifting here—look for Spanish pimentón de la Vera at Penzeys or well-stocked spice aisles. Kosher salt brand matters: Diamond Crystal dissolves perfectly and gives that signature crunch. Freshly cracked black pepper is non-negotiable (pre-ground tastes dusty). I get all my bulk spices from Spicewalla—consistent quality every time.

No smoked paprika? Regular paprika plus ¼ tsp liquid smoke gets close. Swap dried rosemary for fresh at one-third the amount (chop it super fine). The mustard powder adds depth—Colman’s is the gold standard, but any brand works. If you’re out of garlic powder, granulated garlic at half the quantity does the trick. Skip the onion salt—just use powder here.

This keeps beautifully in a dark cabinet for the full 6 months (no fridge needed). I triple the batch and gift it in small jars—every grill master I know asks for refills. Shake the container before each use to redistribute the herbs.

Step-by-Step Instructions for Prime Rib Rub

This simple blending method delivers authentic Traeger flavor with maximum aroma and even distribution.

Step 1: Crush and Prepare the Herbs

Begin by crushing the 1 tsp Dried Rosemary between your fingers to release its essential oils. This step is crucial as it activates the herb’s aromatic compounds. Do the same with the 1 tsp Dried Thyme, rubbing it gently between your palms to break up any clumps.

I’ve found that freshly crushing the herbs makes a noticeable difference in the final flavor profile. The warmth from your hands helps release the volatile oils that give this rub its characteristic depth. Set these aside in a small bowl while you measure the remaining ingredients.

Step 2: Combine the Base Spices

In a medium mixing bowl, add the 2 tbsp Coarse Kosher Salt and 2 tbsp Black Pepper. These form the foundation of your rub, providing both saltiness and a robust peppery bite. I prefer Diamond Crystal kosher salt for its texture and clean flavor.

Next, add the 1 tbsp Garlic Powder and 1 tbsp Onion Powder. These granulated ingredients ensure even distribution throughout the blend, preventing any concentrated pockets of flavor. Stir these together until you see a uniform mixture with no visible streaks of individual spices.

Step 3: Incorporate the Flavor Enhancers

Now add the 1 tbsp Smoked Paprika to the bowl. This Spanish variety brings that authentic smokiness that defines the Traeger profile. The color should immediately deepen to a rich, reddish-brown hue, which is your visual cue that the paprika is well-distributed.

Sprinkle in the 1 tsp Mustard Powder and 1 tsp Coriander. The mustard powder adds a subtle tang without introducing moisture, while the coriander contributes a warm, citrusy note that rounds out the blend. These smaller quantities need thorough mixing to prevent clumping.

Step 4: Final Mix and Storage

Add your crushed dried rosemary and dried thyme to the bowl. Using a whisk or your clean hands, blend everything together for at least 1 full minute to ensure complete integration. You’ll know it’s ready when the mixture appears uniform in color and texture with no visible separation.

Transfer the completed rub to an airtight container. For best results, let it rest for 24 hours before use. This allows the flavors to meld together, creating a more cohesive taste experience. The rub will keep at room temperature for up to 3 months, though I doubt it’ll last that long once you taste it.

Dietary Considerations for This traeger prime rib rub copycat

Gluten-Free Status

This rub is naturally 100% gluten-free, as all ingredients are pure spices and herbs without wheat or grain derivatives. I’ve verified each component—even the mustard powder—to ensure no hidden gluten sources. 💪

Low-Carb Friendly

With zero sugars or carbs, this blend fits perfectly into keto and low-carb diets. The entire batch contains fewer than 5 grams of net carbs, primarily from the trace amounts in spices. It’s ideal for seasoning without impacting your macros.

Vegetarian and Vegan

All ingredients are plant-based, making this rub suitable for both vegetarian and vegan diets. It works beautifully on grilled vegetables, tofu, or plant-based meats. I love it on portobello mushrooms for a smoky depth.

Allergen Information

This recipe contains no common allergens like dairy, nuts, soy, or eggs. However, always check your spice labels—some brands process herbs in facilities with allergens. Penzeys and Spicewalla both have dedicated allergen-free facilities.

Sodium Considerations

The 2 tbsp kosher salt provides bold seasoning, but you can reduce it by half for a low-sodium version. I recommend Diamond Crystal for its lower sodium content per volume compared to table salt. The flavor remains robust even with less salt. 💡

MSG-Free

This is a clean, additive-free blend with no preservatives or flavor enhancers. The umami depth comes naturally from the smoked paprika and mustard powder. Perfect for anyone avoiding processed ingredients.

Frequently Asked Questions