RIB RUBS RECIPES

Steps:

• In a food processor, combine the salt, pepper, garlic cloves, rosemary and chile powder and process until fine. Add the olive oil and pulse to form a paste. Place the prime rib roast on a cutting board, bone-side up and rub with 1 tablespoon of the salt paste. Transfer the meat to a large roasting pan and pack the salt paste all over the fatty surface, pressing to help it adhere. Let the prime rib stand at room temperature for 1 hour.
• Preheat the oven to 450°. Roast the prime rib for 1 hour, until the crust is slightly darkened. Lower the oven temperature to 300° and roast for about 2 hours and 15 minutes longer, until an instant-read thermometer inserted into the center of the roast (not touching the bone) registers 135°. Transfer the roast to a large carving board and let the meat rest for 30 minutes.
• Carefully lift the salt crust off the meat and transfer to a bowl. Brush away any excess salt. To remove the roast in one piece while keeping the rib rack intact, run a long sharp carving knife along the bones, using them as your guide. Leave on 1/2 inch of meat, more if reserving for leftovers. Carve the prime rib roast 1/2 inch thick and serve, passing some of the crumbled salt crust as a condiment.

Steps:

• Prepare the barbecue for direct cooking over high heat (250°C to 290°C). For best results, have an indirect cooking zone set up on one area of your cooking grill for Step 6.
• Lightly coat the steaks with olive oil and generously season with salt and pepper.
• Brush the cooking grills clean. Open the lid and place the steaks on the cooking grill over direct high heat. Using the back of your tongs, gently press down on the steaks to ensure good contact with the grill. Close the lid and cook for 90 seconds.
• Open the lid and rotate the steaks 90 degrees. Again, using the back of your tongs, gently press down on the steaks. Close the lid and cook for a further 90 seconds. Open the lid and turn the steaks over. Again, using the back of your tongs, gently press down on the steaks. Close the lid and cook for a further 90 seconds.
• Open the lid and rotate the steaks 90 degrees. Again, using the back of your tongs, gently press down on the steaks. Close the lid and cook for a further 90 seconds. The steaks are now seared.
• Move the steaks to an indirect area of the cooking grill to finish roasting through over indirect medium heat (190°C to 230°C), adjusting the temperature of your barbecue if needed. Roast the steaks over indirect medium heat for 10 minutes or until they are cooked to your liking. (If using a Weber Q barbecue, add a convection tray and trivet to the barbecue to create indirect heat)
• Once the steaks have cooked, remove from the barbecue and leave to rest for 5 minutes before slicing.