GRILLING PRIME RIB RECIPES

Steps:

• Allow the roast to stand at room temperature for 30 to 40 minutes before grilling.
• Prepare the grill for indirect cooking over medium heat (350° to 375°F).
• In a food processor mince the garlic, rosemary, basil, salt, and pepper. Add the mustard and oil and process to form a paste. Smear the paste all over the top and sides of the roast.
• Brush the cooking grates clean. Grill the roast, bone side down, over indirect medium heat, with the lid closed, until the internal temperature reaches 120° to 125°F for medium rare, 1½ to 2 hours. Transfer the roast to a cutting board and remove the bones. Loosely cover the roast with foil and let rest for 20 to 30 minutes (the internal temperature of the roast will rise a few degrees during this time).
• While the roast rests, make the dressing. Place the cream and garlic in a medium saucepan. Bring the cream to a boil over medium-high heat on the stove, and then lower the heat to a simmer. Cook until the cream coats the back of a spoon, 5 to 10 minutes. Remove the pan from the heat. Add the cheese, stirring to help it blend into the cream. Season with pepper.
• Carve the roast into ½-inch-thick slices. Serve warm with the dressing.

Steps:

• Once you've selected a beautiful cut of standing rib roast. Wrap it in cheese cloth and place inside your fridge for a couple days. If you do not have time for this step, don't worry, you can proceed. This step of aging the prime rib in the fridge aids in flavor. The extra moisture in the meat is expelled which gives you more flavor after the cook.
• About 7 hours before the cook, remove any excess exterior fat from the roast before we start to season. Leave the top fat cap on.
• Once the trimming is complete, rub some vegetable oil over the complete roast, bones and all. Apply the kosher salt and black pepper generously to the roast. This is a large roast so it can take a lot of salt and pepper. Place into the fridge uncovered for 6 hours. This allows the salt to penetrate deep into the roast.
• Remove the roast from the fridge one hour before the cook. This allows it to come closer to room temp before being put in the smoker. This is a good time to fire up the smoker to 250F.
• Place a meat probe in the center of the roast. Make sure it is centered and not beside the bones. We want accurate temperature readings. Place the roast on the baking sheet with rack.
• After the roast has sat one hour, place it into the smoker. Smoke until the roast reaches 119F.
• Once the roast hits 119F, pull it from the smoker, remove the temp probe and wrap with Aluminum foil. Rest for 30 minutes. Internal temps will continue to rise so do not worry that it is too rare.
• Crank your smoker to 500F while the roast rests for 30 minutes.
• After the 30 minute rest, remove the foil from the roast and place it back in the smoker for 15-20 minutes. This will sear the roast exterior and give you a nice brown color and bark.
• Remove from the smoker and serve.