Best 6 Prime Rib Roast On Charcoal Grill Recipes

PRIME RIB ON THE GRILL

Steps:

• Two hours before you plan to start cooking, remove your prime rib roast from the refrigerator.
• Using a paring knife, cut 16 slits about 1 inch deep all around the prime rib roast. Insert a clove of garlic into each slit.
• Season the roast on all sides with the Beef Seasoning (or kosher salt and black pepper). Cover loosely with plastic wrap or foil and allow to rest at room temperature for 2 hours.
• When you're ready to begin cooking, remove the grill grates and preheat your grill for indirect cooking. On my Weber Genesis II, I turned on burners 1 and 4 on each end, while leaving the two center burners off. Your overall target temperature for your grill is around 450 degrees F.
• Insert your rotisserie rod through the direct center of the prime rib roast and secure with the prongs. Place the prime rib into the rotisserie and close the lid on your grill.
• Allow the roast to grill and spin for approximately 2 hours, or until the internal temperature of the prime rib is 125 degrees F. The carry over cooking during the next step will bring the final temperature up to a perfect medium rare at about 135 degrees F.
• Remove the roast from the grill and rest for 30 minutes before removing the rotisserie rod and slicing.

GRILLED PRIME RIB ROAST

Steps:

• Take your prime rib roast out of the refrigerator and allow it to sit on a platter to come to room temperature, approx 30 minutes.
• Prepare your grill to cook using indirect heat. Your grill should be 350 - 375 degrees F.
• Mix the minced garlic, fresh ground black pepper, Montreal steak spice, Kosher salt, brown sugar, thyme, rosemary and oregano together in a bowl and set aside.
• Rub the prime rib roast with vegetable oil. Then rub all sides of the roast with the garlic herb mixture.
• Insert the temperature probe so it sits in the center of the roast. set the high-temperature alarm to the desired temperature approximately. (130 degrees F for medium-rare)
• Place on the non-heated side of the grill with the bone side down and close the lid.
• Maintain a temperature range of 350 - 375 degrees F.
• Once it reaches the internal temperature, you want to remove the roast from the grill and cover loosely with foil for 15-30 minutes.
• Slice and enjoy!!

PRIME RIB ROAST ON CHARCOAL GRILL

Steps:

• Mix olive oil, garlic, pepper, rosemary, salt, and beef base together in a bowl. Cover beef roast completely with the rub.
• Heat a charcoal smoker to 350 degrees F (175 degrees C) on indirect heat. Place the roast directly on the grill grate with a drip pan underneath. Add wood chips according to manufacturer's directions.
• Smoke until an instant-read thermometer inserted into the center of the roast reads at least 125 degrees F (52 degrees C), about 2 hours and 30 minutes.

STANDING RIB ROAST

Steps:

• Remove the large cut of meat from the refrigerator1 hour before putting on the grill to allow the internal temperature of the meat to come down.
• Brush the meat with oil to keep it moist and from sticking to the grates. Sprinkle generously with salt and pepper and the dried herbs. Make slits in the meat with a sharp knife and insert the garlic cloves.
• Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 300 to 325 degrees F.
• Place the meat, bone-side down, on the rack directly in the center of the grill. Cover with the lid. Grill until an instant-read thermometer registers 125 degrees F for medium-rare, 2 to 2 1/2 hours.
• Let the meat rest before carving.

GRILL-ROASTED PRIME RIB FOR CHARCOAL GRILL

Steps:

• Your butcher can remove the bones and trim excess fat from the roast; just make sure that the bones are packed up along with the meat, as you need them to protect it from overbrowning. If the only roast you can find is boneless, fashion a protective "bone" from aluminum foil (see instructions below). Letting the roast stand at room temperature for 2 hours prior to grilling helps it cook evenly. Serve the roast as is or with Horseradish Sauce.
• 1. Rub roast with oil and season generously with pepper. Spread salt on rimmed baking sheet; press roast into salt to coat evenly on all sides. Tie meat back onto bones exactly from where it was cut, passing two lengths of twine between each set of bones and knotting securely. Refrigerate roast, uncovered, for 1 hour, then let stand at room temperature 2 additional hours.
• 2. Meanwhile, soak wood chunks in water for 1 hour; drain. About 20 minutes before grilling, open top and bottom grill vents. Using chimney starter, ignite 4 quarts charcoal briquettes (about 60 coals) and burn until partially covered in thin, gray ash, about 15 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one-half of grill. Place disposable roasting pan on empty side of grill. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush.
• 3. Place roast on grate over hot side of grill and sear on fat-covered sides until well browned, turning as needed, 8 to 10 minutes total. (If flare-ups occur, move roast to cooler side of grill until flames die down.) When thoroughly browned, transfer roast to cooler side of grill, bone side down, with tips of bones pointed away from fire. Place soaked wood chunks on coals. Cover grill, positioning top vent over roast to draw smoke through grill. Grill-roast (do not remove lid for at least 1 1/2 hours) until instant-read thermometer inserted into center of roast reads 125 degrees for medium-rare, 2 to 2 1/2 hours.
• 4. Transfer roast to cutting board and let rest 20 minutes, lightly tented with foil. Remove strings and bones, cut into 1/2-inch-thick slices, and serve.

CHARCOAL GRILLED PRIME RIB

Steps:

• 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.