Recipe provided by Beef Loving Texans
Preparation time: 4 hours
Yields: 30 servings
6-8 pounds prime rib
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper vegetable oil spray
Generously season the prime rib with salt and pepper.
Gently spray the grill grates with vegetable oil. Close the lid of the cooking chamber.
Place 3-5 pounds of charcoal in the center of the firebox. Adjust the air vent of the firebox to open about 1-2 inches and set the smokestack damper to halfway. With the firebox lid open, safely ignite the charcoal and allow it to burn until it is lightly covered in ash, which should take about 20 minutes.
Once the coals are ashed over, incorporate wood chunks. Do not close the firebox lid until you see a clean smoke, commonly referred to as “blue smoke.”
Close the firebox lid and adjust the air vent and smokestack damper to maintain the cooking temperature, aiming for a consistent smoking range of 325-350 degrees Fahrenheit.
Position the prime rib on the cooking grate within the cooking chamber. Continue to monitor and maintain the cooking temperature, adding wood chunks as necessary. Check the internal temperature of the prime rib during the cooking process. Smoke it for 3-4 hours, turning and rotating every hour.
Remove the roast when the meat thermometer indicates 135 degrees Fahrenheit for medium-rare or 145 degrees Fahrenheit for medium. Transfer the roast to a carving board and cover it loosely with aluminum foil. Allow it to rest for 15-20 minutes. The temperature will continue to increase by 10-15 degrees, reaching 145 degrees Fahrenheit for medium-rare and 160 degrees Fahrenheit for medium.
Author’s Tip: Remember the essential points for cooking prime rib: Smoke or grill until the internal temperature is 10-15 degrees lower than your desired finish (145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium), as the beef will finish cooking while it rests.
Discover additional seasonal recipes at BeefLovingTexans.com.
