Charcoal Grilled Prime Rib

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READY IN: 4hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 3 -4
    lbs standing rib roast
  • 1
    tablespoon vegetable oil
  • 14
    cup salt
  • kitchen twine, to tie roast (ask your butcher to do this)
  • 6
    inches wood chunks (try mesquite or hickory)
  • disposable aluminum pan to catch dripping
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DIRECTIONS

  • Rub roast all over with oil, then season generously with pepper.
  • Spread salt on a baking sheet and press meat into salt, on all sides to coat; refrigerate meat for 1 hour.
  • Remove meat from refrigerator and allow to come to room temperature for about 2 hours.
  • Meanwhile, soak wood chips in water for at least 1 hour.
  • Use about 75 charcoal briquettes, light, and wait until they start to get ashy.
  • Move all the coals to one side of the grill to create an area for direct heat and one for indirect heat (place aluminum pan on indirect heat side; grease grate.
  • Sear the fatty sides of the roast over the hot coals until well browned, about 8 to 10 minutes; place roast over indirect heat side, bone side down, with the bones pointed away from the coals.
  • Cover grill, but open lower vents to draw in air to smoke meat.
  • Cook 2 to 2 1/2 hours (temp should be about 125 degrees F).
  • Let rest 20 minutes before serving.
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