Grilled prime rib with cut slice on a wood cutting board.

Prime Rib on a Gas Grill

Name: Prime Rib on a Gas Grill Recipe
Prep time: 8 h
Cook time: 2 h
Yield: 4 Servings
Cuisine: Beef
Ingredients: Beef Rib Roast, bone-in, with 3-4 bones (best cut of meat preferred); Kosher Salt, to taste; Your Favorite Dry Beef Roast Rub; Smoking Pouch or Smoking Box; Disposable Aluminum Pan (for water pan); Meat Thermometer; Wood Chips

Makes: 4 servings
Prep Time: 3 - 8 hours
Cook Time: 1 - 2 hours

Ingredients:

• Beef Rib Roast, bone-in, with 3-4 bones (best cut of meat preferred)
• Kosher Salt, to taste
• Your Favorite Dry Beef Roast Rub

Additional Items:

• Smoking Pouch or Smoking Box
• Disposable Aluminum Pan (for water pan)
• Meat Thermometer
• Wood Chips

Directions:

Trim the roast, removing fat, silverskin, and ribs. (Save the ribs for another cookout.)
Apply kosher salt to the roast at least 6 hours in advance of cooking; more time is better. Don’t over-salt.
Tie the rib with string to get it as round as possible – this will help it cook evenly.
Shortly before putting the rib on the grill, apply your favorite beef roast dry rub evenly on all surfaces.
Set up your gas grill for smoking. Put a water pan under the grates, and directly below where you will place the roast. Add wood chips in either a smoking pouch or smoking box.
Place the roast in the indirect zone (above the water pan), and cook with the lid closed. Throughout, keep your grill’s heat at the grids in the 225-250°F range.
Use a meat thermometer to monitor progress and verify doneness.
When the thickest part of the roast reaches a medium rare temperature of about 115°F, move the roast to the direct side of the grill, above the flame. For another 20 minutes or so, sear the roast directly over high heat to finish the bark or crust.
When you reach the target temperature of around 135°F in the deepest part of the roast, remove and serve right away.
Enjoy and consider serving with a baked potato, salad and red wine!