Over the last several years I
have developed the ability to create the worlds best Prime Rib. In order to preserve this process for the
future of man-kind I offer the following:
A large BBQ grill designed for the use of wood or charcoal, not Gas. Gas grills
need not apply.
A good meat thermometer.
Mesquite wood or charcoal and lots of it. I use Kingsford Mesquite charcoal
with great results.
Mesquite wood scraps or chips. (necessary when using charcoal)
Aluminum pans, disposable and oval shaped.
Huge cutting board and sharp knife.
One whole prime rib roast. Usually 17 to 20 pounds.
Dry seasoning mix containing equal parts (enough to generate one cup total) of the following:
a. Black pepper
Lawry’s seasoning salt
3. Beef broth
STEP ONE: PREPARE THE DAMN GRILL
Great BBQ’s require the use of great BBQ grills. A quality grill
has nothing to do with age. I prefer a grill that allows plenty of room for the use of charcoal or wood.
The ability to raise and lower the coals under the food is a must as well. The BBQ grill in the
photos is my personal unit. This 1968 Charbroil 940 is the finest example of a grill I have ever seen.
Please note the original stainless steel drawer that easily provides for the removal of ash.
Cooking large items on the BBQ grill require the use of indirect heat. A
whole prime rib roast in the 17 to 20 pound range can take up to 5 or 6 hours to cook on the BBQ grill so plan accordingly.
In order to create indirect heat you need to place your coals on both
sides of the grill but not in the middle. There should be no heat whatsoever directly under the roast.
Reference the photo below for placement of the coals. This method can easily be applied to a wood
fire by moving the coals when ready. Note that my grill has multiple cast iron grates. I
just remove the grates on either end for easy access to the coals. It is important to note that there are
no coals under the grates where the roast will be placed.