How to Grill Prime Rib Steak

What You'll Need

Before starting, make sure you have everything on this list. We recommend Kingsford® Original Charcoal Briquets and Kingsford® BBQ Smoking Chunks with Cherry. And don’t skip the digital meat thermometer — it’s the best way to make sure your prime rib is done.

FUELS AND TOOLS

INGREDIENTS

Our charcoal has been proudly made in the USA since 1920. Available in a variety of flavors to give you a delicious, smoky taste for any occasion.

Once you’ve selected the perfect prime rib, it’s time to season. There are countless beef rubs available, but a simple combination of kosher salt and ground black pepper will bring out the flavor of the meat.
You can add salt to your prime rib up to 24 hours in advance to allow it time to travel all the way through the meat, or just season right before putting it on the grill.

Give your top grill grate a good brushing and set it aside. Pour Kingsford® Original Charcoal Briquets into a chimney — or pour them in a mound and light. Wait for coals to light fully.
Once the charcoal turns gray with ash, arrange coals in a Two-Zone Fire: Parallel Configuration with coals along each side of the grill, and a void in the middle to place an aluminum pan with water. On top of the coals, add 3 or 4 Kingsford® BBQ Smoking Chunks with Cherry that have been soaked in water for 30 minutes.
Coals should be at High Heat — about 450°F. How to control the heat when grilling with charcoal.
Add the grate and let it heat up.
There are many types of charcoal grills that work well, such as a Kettle Grill or an Offset Smoker. You may also consider the convenience of a Pellet Grill where most models ignite with the press of a button. For more details, see How to Prep a Charcoal Grill.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

Having your grill vents fully open and your temperature to 450°F, place your roast on the grate, directly over the coals, rotating until browned on all sides.
Now that your prime rib is seared, place it bone-side down directly above the water pan. Cover with the lid and bring the temperature to 250°F, using the vents to regulate the temperature.
Allow your prime rib to smoke for about 3.5 hours (depending on the size of your roast) until it reaches an internal temperature of 145°F.

Remove your prime rib and loosely tent it with foil. Allow your roast to rest for 10–15 minutes before removing the rib bones and slicing the roast for serving.

^For safe meat and other food preparation, reference the USDA website.^