ok guys, so I got a PM with a request for how to cook Prime Rib on the grill. So I figured I'd post it up for everyone to see. This type of cut isn't the easiest thing to cook, but it also isn't impossible. A few things to consider. I'm not going to get into the whole propane vs. charcoal or wood debate, the thing to really conisder is are you able to do indirect heat, or only direct heat. What I mean by that is indirect heat works kind of like an oven, the internal area of where you are cooking heats up to a certain temperature, but its not concentrated right under the meat. Most grills are designed primarily for direct heat. When you cook a steak, you are using direct heat. But most of the time you only leave the steak on for about 5 minutes per side. When cooking a bone in rib roast, it needs indirect heat. Otherwise you will burn the hell out one side and it won't be worth a damn.
How to acheive indirect heat???
If you are using a round charcoall grill you can either push the charcoal all over to one side, or you can make a ring of charcoal around the very outside and put a drip pan in the center. You would then place your roast directly in the center, above the drip pan.
Using a gas grill. If possible, only turn the burners on one side. This will allow you to set the internal temperature to what it needs to be, and have one side open to no direct heat. So for example, the burners on the right side of the grill are on, but you will then place the roast on the left side of the grill.
Ok, now that we've got that straight you now have to set your temperature. This will be a bit more difficult for you guys with the charcoal grill, but start with a smaller amount of coals and add to it, to get the desired temp. Easier to add then to take away. Guy with the gas grills, just adjust your heat until you get a steady temp. I prefer to cook rib roasts in the 250-275 degree range.
Preparing the Rib Roast for cooking.
There are endless approaches to this, but one of the best ways to season it, is also the simplest. Simple is good.
In a bowl combine.
1/4 cup of FRESH GROUND pepper
1/4 cup of Kosher Salt, not table salt.
pour in some olive oil and stir. Not exactly sure about how much olive oil, but you want it to be a nice paste, not a runny mess. I never measure, I just add it. This will be the rub you apply to the Rib Roast. Rub a good coating of this to all sides of the roast.
OPTIONAL..... If you want to, you can get some fresh cloves of garlic and cut them into small slices. Then around the outside of the Roast, cut little slits and insert the fresh garlic to the outside. You can also insert garlic to the inside of the roast by cutting straight into the roast and pushing the garlic in.
Cooking the Rib roast!
Its always a good idea to brush the grill grates with oil before putting in the meat. Helps keep it from sticking.
Now regardless if you are using a bone in or boneless rib roast, you want to put the fatty side of the cut facing up in the grill. as it cooks, the fat will melt down a bit and run back through the meat. This is a good thing. Figure on 12-14 minutes of cooking time per pound.
When checking for doneness of the meat, use and instant read meat thermometer, you can pick them up at most grocery stores cheap. Insert it directly into the center. It should read 145 degrees for medium rare, and 160 for medium. When it is done, transfer it to the cutting board. Let the roast sit for 10-15 minutes before cutting into it. This is very important. If you want at this point, you can brush a light coating of olive oil on the roast.
This should be all you need. If you have any questions, feel free to ask.
Sorry for the long post!
E
almost forgot... charred outside...medium rare juicy inside.
muhahahahahaa :whistling:
