Recipe courtesy of Beef Loving Texans
Cook time: 4 hours
Servings: 30
6-8 pounds prime rib
2 tablespoons kosher salt
2 tablespoons coarse ground black pepper vegetable oil spray
Season prime rib generously with salt and pepper.
Lightly coat grill grates with vegetable oil spray. Close cooking chamber lid.
Place 3-5 pounds charcoal in center of firebox. Open firebox air vent approximately 1-2 inches and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and burn until covered with light ash, approximately 20 minutes.
Once coals ash over, add wood chunks. Do not shut firebox lid until smoke is clean, often called “blue smoke.”
Close firebox lid. Adjust firebox air vent and smokestack damper to regulate cooking temperature until it reaches ideal smoking temperature between 325-350 F.
Place prime rib on cooking grate in cooking chamber. Maintain consistent cooking temperature by adding wood chunks as needed. Monitor internal temperature of prime rib throughout cooking process. Smoke 3-4 hours; rotate and flip every hour.
Remove roast when meat thermometer registers 135 F for medium-rare; 145 F for medium.Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15-20 minutes.Temperature will continue to rise 10-15 F to reach 145 F for medium-rare; 160 for medium.
Author’s Tip: Just remember the keys to cooking prime rib: Smoke or grill to 10-15 F below your desired finish(145 F for medium-rare or 160 F for medium), keeping in mind the beef will continue to rise in temperature as it rests.
Find more recipes to celebrate the season at BeefLovingTexans.com.