Grill capable of indirect cooking
Apple wood chips or chunks
1 bone-in prime rib roast
2-3 tablespoons olive oil
Hi Mountain Seasonings Brisket and Prime Rib Rub
- Pull your prime rib out of the refrigerator and coat it with a thin layer of olive oil. Then, shake a generous amount of the Brisket and Prime Rib Rub over the entire roast – top, bottom and sides. Rub it in and make sure that it’s well covered. Set aside and let it sit for at least 30 minutes before cooking.
- Next get your grill ready for indirect cooking. Prepare for a long cook by adding enough charcoal. In general, prime rib will take about 35 minutes per pound when cooking at 225 degrees which will deliver a rare roast. The length of cook will depend on how many pounds you are smoking and the level of doneness you want to achieve so plan accordingly. Place 3-4 chunks of apple wood in your charcoal. Place a drip pan full of water beneath the portion of the grate where the prime rib will sit and then preheat to 225°F.
- Once the smoke is a thin blue color and your temperature is at 225°F it’s time to rock and roll. Place the roast, bone side down, right above the water pan. Then close the lid and using the vents on the top and bottom of the grill, keep the temperature between 225°F and 250°F. Keep the lid closed as much as possible, only opening when necessary to check the temperature, stoke your fire, etc.
*Optional: I like to monitor both the temperature of my meat and the temperature of my grill internally for the duration of the cook. I do this using the Weber iGrill 2 and it affords me the ability to leave my grill closed the whole time. There are a total of 4 different probes that you can connect to this device, but for this all I need are two. The first probe I place in the meaty center of the roast, horizontally, avoiding bone. The second probe I lay on top of the grill grate right next to my prime rib to monitor the actual inside temperature. It’s heat resistant at this temperature range so it won’t melt. The probes connect to a base unit that sits right next to your grill that will tell you the temperature of each probe. It can also be controlled with an app via Bluetooth that will send you phone alerts when temperatures venture outside of a desired range. This allows you to walk away and not have to do so much meat babysitting.
- Once your prime rib roast reaches an internal temperature of 115°F, if you like it rare like me, then remove it from the grill. You can let it rest for 15-20 minutes at this point and then dive right in. Or, you can heat up your grill by opening the vents completely and when the temperature reaches 400-450°F, place the prime rib back on and sear it all the way around which will take a couple minutes at the most and will help you achieve a crispier crust. Then, let it rest and when it’s ready, slice it thick and serve it up!
How do you like your meat? I prefer my beef rare, however if you like a little less “moo” in your meat here is a quick reference guide for both doneness and the associated target temperature.
Rare – 120 °F
Medium Rare – 130 °F
Medium – 140 °F
Medium Well – 150 °F
Well Done – 155 °F
Step out on the limb. Don’t put that prime rib in the oven, try something new. Heat up the grill and get some smoke on it!
Happy grilling friends.