Grilling Prime Rib

Grilling Prime Rib

Flavor: 5 Out Of 5

Alternative Names: Rib Roast, Standing Rib Roast

Prime Rib Roast

The rib section consist of ribs 6 through 12. The large end, ribs 6-9 is a little more fattier than the smaller end ribs 9-12 which contain the large rib eye muscle.

The naturally tender, rich flavor prime rib roast is known as the king of roast. Many consider prime rib a special occasion roast, because of cost only cooking it once or twice a year, so cooking the perfect prime rib is a must.

Grilling prime rib has some advantages over oven roasting. Preparing a prime rib roast indoors on a hot summer day will turn your kitchen into a sauna, forcing your air conditioner to work overtime, that’s if you have air conditioning.

Grilling prime rib will give your roast a better crust and if you like a little smoky flavor added to your beef, adding wood chunks or wood chips makes for easy prime rib recipes on the grill.

Allow about 12-14 minutes per pound for prime rib roast cooking times, every grill is different so this is just a guide line.

If you really want to know how to make prime rib, always use an instant-read thermometer to check the doneness, this will save you the embarrassment of an overcook roast by eliminating any guess work.

For the best tenderness and flavor cook to medium-rare, anything more will begin to dry out the roast.

Cooking Instructions
Grilling Prime Rib
(Gas Grill)

1. About 60 minutes before grilling prime rib remove from the refrigerator, bringing it to room temperature. This next step is optional, to add a smoky flavor soak 2 cups of wood chips covered in cold water about 15 minutes, drain and place in a metal wood chip box which can be found where most grills are sold.

You can also use rectangular disposable foil tray for the wood chips or make your own out of aluminum foil. Take a piece of aluminum foil 15-20 inches long, fold both longs sides up about 1 inch and repeat on both short ends creating a tray to hold the wood chips. Cover container tightly with foil and use a fork to make about 5-6 holes to allow the smoke to escape

2. Place tray with wood chips on the grill and turn on all burners to high. Close lid and preheat 15-20 minutes until the wood chips are heavily smoking. If not using wood chips preheat grill for 15 minutes on high.

3. Rub the roast with vegetable oil, season with salt and pepper to taste. Or try this prime rib rub, it’s a mild rub that won’t overpower the great beefy taste of the prime rib. Hours before just rub the roast with vegetable oil and rub the dry rub mixture onto the roast.

4. Turn the burners down to medium-high on half the grill. Turn the burners off on the other half of the grill. Scrape the grill clean with a wire brush, if using wood chips place the woods chips over the heated half of the grill.

5. Place the roast over the cool part of the grill fat side up and close the lid. Cook for 1 hour with lid down. As the temperature drops try to keep the temperature about 300 degrees, adjust the heated burner as necessary.

6. Turn the roast so that the bone side is up and continuing grilling until an instant-read thermometer registers 125-130 degrees for medium-rare which should be another 30-60 minutes or more depending on the size of the roast.

You should always use an instant-read thermometer to check the doneness of a roast. Always remove the roast 10 degrees before the desired temperature, the roast will rise another 10 degrees well resting. When turning the roast work quickly to close cover and retain as much heat as possible in the grill.

7. Transfer roast to cutting board and tent loosely with tinfoil 20-30 minutes to allow juices to redistribute evenly throughout the roast. Remove twine and rib bones and cut cross-ways across the roast and serve.

Charcoal Grill

Grilling Prime Rib

1. About 60 minutes before grilling prime rib remove from the refrigerator to bring to room temperature.

This next step is optional, to add a smoky flavor soak 2 wood chunks covered in cold water for 1 hour and drain or soak wood chips 15 minutes in cold water and drain, place in an aluminum or tinfoil container.

Cover container tightly with foil and use a fork to make about 5-6 holes to allow the smoke to escape.

2. Meanwhile, light a fire filling about ½ the grill with charcoal briquettes and allow to burn until covered with a thin layer of gray ash. Move coals to one side of the grill, piling 2-3 briquettes high.

Open bottom vents completely and if using wood chunks or chips place the chunks or the containers with wood chips on top of the charcoal and set cooking grate in place .

3. Open grill lid vents completely and cover, turning the lid so that the vents are opposite the wood chunks or chips to draw smoke through the grill. Let the grill heat for 5 minutes and clean with a wire brush.

4. Rub the roast with vegetable oil, season with salt and pepper to taste. Or try this prime rib rub, it’s a mild rub that won’t overpower the great beefy taste of the prime rib. Hours before just rub the roast with vegetable oil and rub the dry rub mixture onto the roast.

5. Place roast fat side up, bone side down on the cool side of the grill and cover. Cook for 1 hour without removing the lid.

You should always use an instant-read thermometer to check the doneness of a roast.

Always remove the roast 10 degrees before the desired temperature, the roast will rise another 10 degrees well resting. When turning the roast work quickly to close cover and retain as much heat as possible in the grill.

INSTANT-READ THERMOMETER #1 Best Seller

Doneness	Description	Meat Thermometer Reading
Rare	Red with cold, soft center	125-130 degrees
Medium-Rare	Red with warm, somewhat firm center	135-140 degrees
Medium	Pink and firm throughout	140-150 degrees
Medium-well	Pink line in center, quite firm	150-155 degrees
Well-done	Gray-brown throughout and completely firm	160-165 degrees

The internal temperature will rise about 10 degrees during resting time. When grilling prime rib remove the roast 10 degrees before the desired doneness. Remember you should always use an instant-read thermometer to check the doneness of a roast.

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