1 bone-in rib roast, size depending on how many people being served
kosher salt and ground black pepper to taste
Kingsford® Original Charcoal
1 Food Prep
When choosing your bone-in rib roast, keep in mind you can expect to feed 2–3 people for each bone on the roast.
- 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 let the taste of the meat shine through.
- 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.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets. Add 3 or 4 Kingsford® BBQ Smoking Chunks with Cherry soaked in water for 30 minutes on top of your charcoal.
- Method: Two-Zone Fire: Parallel Configuration
- Temp: 450°F (High Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.
3 The Cook
- 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 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 preparation, reference the USDA website.
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