Recipe provided by Beef Loving Texans
Preparation time: 4 hours
Yields: 30 servings
6-8 pounds prime rib
2 tablespoons kosher salt
2 tablespoons coarse black pepper
Vegetable oil spray
Generously season the prime rib with salt and black pepper.
Lightly spray vegetable oil on the grill grates. Close the lid of the cooking chamber.
Position 3-5 pounds of charcoal in the center of the firebox. Adjust the firebox air vent to be about 1-2 inches open and set the smokestack damper to halfway. Carefully light the charcoal with the firebox lid open and allow it to burn until a light ash forms, roughly 20 minutes.
After the coals are ash-covered, add wood chunks. Do not close the firebox lid until the smoke turns clear, often referred to as “blue smoke.”
Close the firebox lid and adjust the vent and damper to achieve a cooking temperature between 325-350°F.
Position the prime rib on the cooking grate within the cooking chamber. To maintain consistent heat, add wood chunks as necessary. Keep an eye on the internal temperature of the prime rib during the cooking process. Smoke for 3-4 hours, flipping and rotating the roast every hour.
Remove the roast when the meat thermometer reads 135°F for medium-rare or 145°F for medium. Transfer the roast to a carving board and cover loosely with aluminum foil. Allow it to rest for 15-20 minutes. The internal temperature will rise an additional 10-15°F to reach 145°F for medium-rare and 160°F for medium.
Author’s Tip: Keep in mind the essential aspects of cooking prime rib: smoke or grill until the temperature is 10-15°F below your desired endpoint (145°F for medium-rare or 160°F for medium), as the meat will continue to cook while resting.
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