We know you’d probably eat at Dubz BBQ every night if you could — but we also know that’s not always realistic. That’s why we’re pulling back the curtain and sharing some of our kitchen secrets so you can bring that dining-out experience right into your own home.
This time, we’re talking about a showstopper: prime rib. Whether it’s for Valentine’s Day, a holiday dinner, or just because you want to impress someone at the table, prime rib is one of those meals that feels elevated — but with the right approach, it’s completely doable at home.
Let’s break down how to do it the Dubz way. Watch the video below to see George explain it step-by-step, or continue reading for the full tips.
If there’s one rule we live by in our kitchen, it’s this: you can’t outcook bad ingredients.
When making prime rib, start with the best quality meat you can reasonably get your hands on. We prefer USDA Prime whenever possible. Look for strong marbling — that’s where your flavor lives. While ultra-high-end cuts like Wagyu exist, they’re not always necessary for a great result. A well-sourced Prime cut will still deliver incredible tenderness and flavor.
Great meals start with great ingredients. Period.
Before seasoning, take time to trim the roast properly. You’ll want to remove:
Don’t think of trimming as waste — think of it as refinement. In professional kitchens, those trimmings often get repurposed. Rendered fat can add depth to sauces like au jus, making your final dish even richer.
This step alone separates average prime rib from unforgettable prime rib.
Here’s a trick many home cooks miss: use fat as a flavor carrier.
Instead of dry seasoning alone, create a compound butter using:
The butter helps the seasoning adhere evenly while infusing the meat with richness. The herbs and garlic bloom in the fat, creating deeper flavor throughout the roast.
Rub the mixture generously over the meat — don’t be shy. This is a centerpiece dish.
One of the biggest flavor boosters? Time.
After seasoning, let your prime rib rest in the refrigerator for up to 24 hours. This dry-brine effect allows:
This step alone can transform your results from good to restaurant-level.
Patience pays off.
When it’s time to cook, place the roast fat side up. Think of that fat cap as natural armor. As it renders, it slowly bastes the meat underneath, helping protect it from drying out while adding flavor.
If you’re smoking the roast, this is even more important. The fat helps shield the meat from harsh smoke while still allowing it to absorb that signature BBQ depth.
Low and slow is your friend here.
Great food isn’t just about recipes — it’s about mindset.
One thing we always say in our kitchen: quality and consistency go hand in hand. Whether you’re cooking for customers or family, showing up with intention matters. Take your time. Pay attention to the details. Respect the ingredients.
Food is emotional. It’s connection. It’s celebration.
When you cook with care, people can taste it.
Prime rib might seem intimidating, but when you focus on the fundamentals — quality meat, proper trimming, bold seasoning, and patience — it becomes one of the most rewarding meals you can make at home.
And remember, the goal isn’t perfection. It’s creating moments around the table.
We’ll always be here when you want to skip the cooking and let us handle the smoke and fire. But until then, we’re happy to share a few of our secrets so you can bring a little Dubz flavor into your own kitchen.
From our pit to your plate — keep cooking with heart. 🔥🥩
