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I need a good recipe for a rub for Prime Rib.
Love something with a bunch of garlic but
I don't know what else to use.

You could always do a paste of garlic confit and italian seasoning.

The easiest way to make garlic confit is to buy one of the jumbo tubs of peeled garlic, toss it in a pan, cover with olive oil, and keep it just below a simmer until the garlic is cooked through. You want it to be fork tender. We stopped making it because it adds extra fat and calories, so I don't remember how long it takes- I think 45 minutes-ish. I usually dump the oil and leftover cloves back into the (washed) tub they came in. They'll keep for at least a week, I think closer to a month (don't quote me on that, I haven't done this in over a year).

The oil is out of this world on anything, and the garlic is so sweet and mild (that's part of the fat and calories- you have to use 10 cloves to get to the point of one clove of fresh). It's so good just mashed onto bread, and if you drizzle it onto brussel sprouts and then bake, with a clove or two- heaven. I would take the leaves that fell off and got all brown and crispy over potato chips any time.

Like I said- it's super mild, so you will need to use a LOT more than fresh. I would guess about three or four cups, depending on the size of the hunk of meat.

In case you don't know, you do want to put that under the flap of fat, then put it back.

Hmmm....I don't have any personal experience making prime rib, but it seems like you couldn't go wrong w/ a mixture of peppercorns (black, white, etc.) Maybe some Old Bay, too (but I add that to pretty much everything). I'm like, soooooo, hungry for prime rib now