Prime rib on the grill

[ripstick]

Just wondering if anyone out there has a good idea to put a prime rib on the grill. Any Ideas are welcomed. Want to do one easter weekend.

[cheesehead]

Wrap some thick sliced bacon around it and rotisserie it until the center temp is about 135 deg for medium rare. should take 45 minutes or so. another option is to stuff it with some garlic.

A great topping is a mixture of sliced mushrooms and onions cooked in aujus gravy.

[Surface Tension]

Ripstick, if you don't a rotisserie you can cook it on my grill.

[Whoaru99]

Any way you do it, I believe it's best to allow the meat to come to room temperature all the way through before cooking.

IMO, this makes for a much more uniform degree of doneness/color thoughout.

[Sandbar]

Here's how I would do it:

Room temp the roast.

Hand rub the fat cap with beef base.

Cover the fat cap with a thick layer of coarse salt and sliced garlic. (4-5 cloves)

Preheat grill to 500 degrees.

Set roast on grill, sear for 5-10 minutes.

Remove roast and place in heavy duty foil pan and cover.

Reduce grill temp to 275-300 degrees.

Use a digital meat thermometer if possible. Personally I get the center temp to 110 degrees and pull the roast. Keep the roast "tented" with tin foil and let rest for 15 minutes.

[ripstick]

You know ST you would probably like that. Cook it at your place, come up when its done. Then for some strange reason it would shrink. Dont know why that would happen do you. Thanks guys Iam trying sat.

[eyemaster]

I have done this before. Season that fat with Garlic Lawry's and pepper, I like to put the seasoning on fairly heavy and cook it fat side up. Put in some mesquite chips and smoke it. It is the best tasting prime I have had!

[ripstick]

Well as luck will have it cold in the morning gone 1/2 the day. So used salt and a type of rub and the wife put it in the oven. One heck of a meal.

[thirdeye]

ripstick

I'm sort of late for Easter, but prime rib on the barbecue is great. Depending on which one of my cookers I use, I go with either an indirect set-up or with a raised grate. The pit temperature is 250°. I barbecue mine until they are 125° internal, then wrap in foil and rest at least 20 minutes. This comes out just less than medium rare.

[Tippman]

Yum!

[Jim Almquist]

Thirdeye that ribeye looks awesome.I would like to have that right now I don't care if it is 6:30 in the morning that would make great steak and eggs

[Leaky]

Nice Pics thirdeye. I've done many a Prime Rib on the grill. You showed exactly the way it should look before and after. Since I like mine just a tad bit more done, I bet those end pieces would have been just to my liking. Thanks.

[thirdeye]

One thing about barbecuing them at lower temperatures, 250° or so, is the evenness in the doneness from end to end. Like you said the end cuts are a bit more done but you don't have the big range of doneness like you do when they are roasted at 350° or above. Also the low temps won't give you those gray edges on the slices either.

The best thing for me is to buy a big one and cut it in half cooking one rare and one medium. More people are happy and we have 4 end cuts instead of only 2.

[ripstick]

Damm that makes me want get another one. Oh well they sure are good.

[Tom Linderholm]

Thirdeye, that looks Great! Thanks for the post.