If you want it tasting great try grilling it on indirect heat for about 3 hours then finish it by searing the outside. If you like med rare the whole roast is med rare (even the outside edges)
Prime Rib Roast Grilled
lngredients
1 4lb bone-in prime rib roast
3 tbsp coarse sea salt
2 tbsp olive oil
2 sprigs rosemary, leaves pulled from stems and coarsely chopped
Rinse your roast under cold water. Pat dry with paper towels and place roast
on wire cooling rack. Salt all sides of the roast with coarse sea salt and place in
the refrigerator for 3 days.
Preheat your grill to 225-235 degrees.
While the grill is preheating, prepare your prime rib by applying a light coat of
olive oil over the entire roast.
ln a mixing bowl, whisk together all ingredients for the beef rub. Apply
liberally over the entire roast. On top of the beef rub, sprinkle chopped fresh
rosemary. Allow roast to sit on the counter and come up towards room
temperature while your grill preheats.
lnsert a reliable meat thermometer in the roast, place roast on grill over
indirect heat, as far from the heat source as possible. Be sure to place the roast
with the bones facing the heat source.
When the internal temperature reaches t22 degrees (about 2 hours), remove
the roast from the grill and set aside. lncrease the direct heat zone of your grill
to extra-high
Place the roast directly over high heat for a total of 5 min, turning often so that all sides get a nice crust build up.
remove roast and tent with foil for about 10 min.
DELICIOUS!
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