Cooking Prime Rib On The Bbq: A Simple Guide

how to cook a prime rib on the bbq

Cooking prime rib on the barbecue is a great way to add a little smoke to your meat and is a perfect dish to serve during the holidays. Here's a step-by-step guide on how to cook a prime rib on the BBQ.

Characteristics Values
Meat Prime rib
Meat grade Prime or Choice
Meat weight 5-6 pounds or more
Meat quantity 1 pound per person
Prep time 2-3 hours
Cook time 2-3 hours
Rest time 15-30 minutes
Total time 6 hours
Grill type Gas or charcoal
Grill temperature 250F or 450F
Internal temperature 135F
Cooking method Indirect heat

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Trimming the fat cap

Before you begin trimming, it's important to understand the role of the fat cap. The fat cap is that thick layer of fat found on top of the prime rib, and it plays a crucial role in keeping the meat moist and juicy during grilling. While it might seem like an unnecessary amount of fat, it's actually essential for a delicious end result.

Now, let's get into the trimming process:

  • Assess the fat cap: Take a close look at the fat cap on your prime rib. You want to make sure that it's relatively even in thickness across the entire roast. If there are any extremely thick or thin spots, make a mental note of them, as you'll want to pay extra attention to those areas during trimming.
  • Trim away any excess: Using a sharp knife, carefully trim away any excess fat from the fat cap. You want to aim for a relatively uniform thickness across the entire cap. This will ensure even cooking and rendering of the fat. Be careful not to cut too close to the meat, as you don't want to remove too much fat. The exact thickness you aim for is a matter of preference, but most people aim for about 1/4 inch.
  • Create a smooth surface: Once you've trimmed away any excess fat, use your knife to smooth out the surface of the fat cap. You don't want any jagged edges or uneven spots, as these can burn or cook unevenly. Creating a smooth surface will help the fat render evenly and create a beautiful, crispy exterior on your prime rib.
  • Season the fat cap: Don't forget to season the fat cap! This is an important step, as it will add flavor to your prime rib. Use a generous amount of salt and pepper, or your favorite seasoning blend. You can also add other herbs and spices to the fat cap, such as rosemary, thyme, or garlic.
  • Let it rest: After trimming and seasoning, let the prime rib rest for a while. This will give the meat time to absorb the seasonings and allow the fat cap to come to room temperature, which will help it render more effectively during grilling.
  • Grill with the fat cap up: When you're ready to grill, place the prime rib on the grill with the fat cap facing up. This will allow the fat to slowly melt and baste the meat as it cooks, keeping it moist and adding flavor.

Remember, the fat cap is your friend when grilling prime rib. Don't be too aggressive with trimming, and always aim for an even thickness that will promote even cooking and rendering. By following these steps, you'll be well on your way to grilling a delicious, juicy prime rib!

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Seasoning

When it comes to the specific seasonings used, salt is considered the most vital ingredient. Without a good dose of salt, the meat will lack flavour. The amount of seasoning added should be based on the mass of the meat, rather than its surface area. A good starting point for seasoning is olive oil. Despite the fat content of the prime rib, a coating of oil will aid in browning and help the seasonings adhere to the meat.

One recommended method is to create a paste using oil, herbs, salt, and spices. For instance, you can use an herb-Dijon prime rib paste, where the addition of mustard adds depth of flavour. Another option is to use a mixture of kosher salt and black pepper, or an equal mixture of vegetable oil, fresh ground black pepper, kosher salt, and Montreal steak spice.

When applying the seasoning, focus on coating the meat rather than the fat. Apply the seasoning generously and thickly, being gentle with the meat to keep it in place. After seasoning, it is recommended to let the prime rib rest for at least 2 hours before cooking, so that the seasonings have time to work their magic.

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Grill setup

Before you begin, ensure you have the right tools for the job. You will need a reliable meat thermometer, a disposable aluminium pan, and fuel for your grill.

If you are using a charcoal grill, light the coals and push them to one side of the grill. Adjust the grill vents until the grill registers at 250°F (121°C). You can add wood chips to the coals for a smokier flavour. When it's time to increase the heat, adjust the vents. You may need to add more briquettes.

If you are using a gas grill, turn on one burner and adjust it from low to medium until your grill registers at 250°F (121°C). To get a smoky flavour, use a pellet tube smoker with cherry pellets or create a wood chip foil pouch. Place your meat on the opposite side of the grill and rotate it halfway through cooking. When it's time to increase the heat, turn the burner to high. If the grill doesn't reach 400°F (204°C), turn on another burner. You may need to rotate the meat to avoid one side cooking faster than the other. Try to keep it over indirect heat to avoid flare-ups.

For both types of grill, make sure the cooking grate is very clean. This will act as the rack in a roasting pan. Place a disposable aluminium pan underneath the grate to catch the drippings and fill it with water to prevent them from burning.

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Cooking times and temperatures

The cooking time for your prime rib will vary depending on the size of your roast. The first step is to take it out of the refrigerator at least 30 minutes before grilling to allow the roast to come to room temperature.

The cooking method has three stages: slow cook, crust creation, and rest. For a tender prime rib, grill at a low heat of 250°F over indirect heat, fat side up. This will allow any fat juices to render back into the centre of the roast. Aim for an internal meat temperature of 110°F for the slow cook stage.

The second stage is the crust creation. Turn up the grill heat to 400°F and continue grilling over indirect heat until the internal temperature reaches 135°F.

The final stage is the resting stage. Once the roast reaches 135°F, pull it off the grill, cover it loosely with aluminium foil, and let it rest for 30 minutes. This is a vital step as it allows the meat to relax, the heat to even out, and the juices to distribute.

As a rough guide, cook your prime rib to an internal temperature of 125°F to 130°F for medium-rare. Remember that the temperature will continue to rise by about 5°F while the roast rests.

For a 4-6 pound prime rib roast, plan for around 2 hours of cook time. A 6-10 pound roast will likely require 3 to 3.5 hours.

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Resting and serving

When your prime rib is cooked to your desired doneness, remove it from the grill and place it on a clean cutting board or serving platter. It is important to let the meat rest before slicing and serving. Resting allows the juices to redistribute throughout the roast, ensuring juicy and tender slices of meat. The general rule of thumb is to let the prime rib rest for about 20 minutes before carving. This resting time also gives you a chance to prepare any side dishes or sauces that you plan to serve with your meal.

During the resting period, tent the prime rib loosely with foil to keep it warm. However, avoid covering it too tightly, as you don't want the heat to be trapped and steam the meat, which would compromise the crispy exterior crust that you worked hard to achieve. If you have a remote-controlled digital meat thermometer, you can monitor the internal temperature of the roast during resting, ensuring that it doesn't cool down too much. Ideally, you want the internal temperature to remain within 5–10°F (2.8–5.6°C) of your desired doneness.

Once the prime rib has rested, it's time to carve and serve it. Start by removing the kitchen twine or netting that held the roast together during cooking. Use a sharp carving knife to slice the meat perpendicular to the bone, creating slices about 1/4–1/2 inch thick. Cut the meat slowly and deliberately, taking care not to saw back and forth with the knife, which can result in uneven and messy slices.

For a more impressive presentation, you can also carve the prime rib into "cowboy-cut" steaks. Simply follow the same process as above, but cut thicker slices, about 1–1.5 inches thick, creating large, juicy steaks. Serve the sliced prime rib on a platter, along with any side dishes and sauces. Don't forget to spoon over some of those delicious meat juices that have accumulated during resting for extra flavor and moisture. Enjoy your perfectly grilled prime rib!

Frequently asked questions

For a sit-down dinner, plan on 1 pound of prime rib per person.

The cooking time depends on the size of the roast. A 6-pound prime rib will take about 2 hours. A larger roast will take up a lot of space, so make sure to measure the space before you buy a roast.

The recommended internal temperature for a prime rib roast is 135°F for medium-rare. Remember to remove the roast from the grill when it's 5-7°F below your desired temperature as it will continue to cook after being removed from the heat.

The best method is to use indirect heat. Place the prime rib bone side down to allow the fat to run over the meat while grilling. You can also use a rotisserie for even cooking.

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