Here is a comprehensive guide on how to bbq right prime rib with tips and techniques for perfectly cooked, juicy, and flavorful prime rib every time.

Introduction to BBQ Prime Rib

Prime rib, also known as a standing rib roast, is a flavorful and impressive cut of meat that is perfect for grilling. When cooked properly on a barbecue, prime rib becomes tender and juicy with a lovely seasoned crust on the outside.

BBQ prime rib takes some time and technique, but the results are restaurant-quality meat right off your own grill. With the right preparation, seasonings, temperature control, and resting time, you can achieve tender, juicy, and flavorful prime rib with beautiful grill marks and caramelized exterior.

This guide will walk through every step of the process including choosing the right prime rib, proper seasoning and rubs, setting up your grill, monitoring the temperature, and allowing it to rest before carving and serving. We will also provide tips to avoid common mistakes and ensure prime rib perfection every time. Let’s get started!

Choosing the Right Prime Rib

The first step in bbqing the perfect prime rib is selecting the right cut of meat. Here is what you need to know when choosing your prime rib roast:

• Weight – Prime rib roasts are sold based on the bone weight, not the weight of the actual meat. For easy calculation, plan for about 1 pound of bone-in prime rib per person. A 7-pound roast will feed about 5-7 people.
• Quality Grade – Prime rib is graded as Choice or Prime quality. Prime is the highest quality grade with the most marbling. Choice is still excellent quality with good marbling. Select grade has less marbling and may dry out on the grill.
• Bone-In vs Boneless – Bone-in prime rib has more flavor because the bones impart taste as it cooks. The bones also protect the delicate meat. Boneless is easier to carve but can dry out quicker.
• Fat Cap – Choose a roast with an outer fat cap layer about 1/4 inch thick. This renders while cooking, basting the meat and keeping it moist.

The Perfect Dry Rub and Seasonings

A simple yet flavorful dry rub adds so much to prime rib. Here are tips for the ideal prime rib rub:

• Salt – Salt is key for flavor and forming a crust. Use 1 tbsp kosher salt or sea salt per 1 lb of meat.
• Pepper – Fresh cracked black pepper adds spice and complements the beef. Use about 2 tsp per lb.
• Garlic Powder – 1 tbsp per lb adds garlic flavor without moisture.
• Onion Powder – 1 tbsp per lb provides onion aroma without moisture.
• Paprika – 1-2 tsp adds spice, color, and antioxidants.
• Other Options – Small amounts of dry mustard, dried rosemary, thyme, sage, or coriander also work very well.

Mix the ingredients to form the rub. Apply it evenly all over the prime rib at least an hour before grilling. The salt will penetrate the meat while dissolving some of the proteins to make it incredibly tender.

Setting Up the Grill

Proper grill setup is key for prime rib success. Here are some tips:

• Gas or Charcoal – Both work well, though charcoal provides greater flavor. Use lump charcoal for best results.
• 2 Zone Fire – Set up the grill for 2 zone cooking. Stack coals or turn burners to high on one side, leave the other with no coals or low burner heat.
• Temperature – Heat the high heat side to 500-600°F. The cooler side should be 225-275°F.
• Cleaning – Ensure grill grates are clean so prime rib doesn’t stick. Brush a thin layer of oil on grates.

How to Grill Prime Rib Low and Slow

Grilling prime rib uses indirect heat to gently cook the meat to perfection. Here is the process step-by-step:

1. Place Prime Rib Bone Side Down

Once the grill is fully preheated, place the seasoned prime rib roast bone side down on the cooler side of the grill. This protects the delicate eye of the meat.

2. Close Lid and Monitor Temperature

Close the grill lid to allow heat to surround the meat. Keep the lid closed as much as possible. Use an instant read thermometer to monitor the internal temperature, inserting into the thickest part of the roast without touching the bone.

3. Fat Cap Up After Browning

After about 30 minutes to an hour once the prime rib releases from the grates, use tongs to flip it over fat cap side up. This allows the fat cap to render and baste the meat.

4. Rotate as Needed

Rotate the prime rib every 30-60 minutes to ensure even cooking. Check that all sides get exposure to the indirect heat.

5. Avoid Flare Ups

If fat drippings cause flare ups, move the roast temporarily to a cooler spot and close the lid to calm the flames. Flare ups can char the outside.

6. Cook to Desired Doneness

Cook until it reaches an internal temperature of 118-125°F for rare, 125-135°F for medium rare, or 135-145°F for medium doneness. Use a meat thermometer to monitor.

7. Quick Sear for Caramelization

Right before removing from grill, sear each side over direct high heat just 1-2 minutes per side. This quickly caramelizes the outside into a delicious crust.

8. Remove and Rest

Once cooked to the perfect internal temperature, remove prime rib and allow to rest 15-30 minutes. This finishs the cooking process and makes carving easier.

Common Prime Rib Grilling Mistakes to Avoid

Avoid these common mistakes for prime rib grilling success:

• Don’t pierce the meat while cooking – this causes juices to be lost.
• Don’t turn prime rib too often. Let it cook undisturbed aside from rotating.
• Don’t grill prime rib over direct high heat the entire time or it will burn.
• Don’t forget to let it rest before slicing or juices will spill out.
• Don’t overcook prime rib past medium or it dries out. Use a meat thermometer.
• Don’t forget to season under the roast as well as the top before grilling.

Carving and Serving Juicy Prime Rib

Follow these steps for perfectly slicing and serving your masterfully grilled prime rib:

1. Transfer to Cutting Board and Tent Foil

After resting, transfer the roast to a cutting board and loosely tent foil over it while you make the carving slices.

2. Cut Along the Ribs

Using a sharp knife, start by cutting down along the rib bones to separate the meat.

3. Slice against the Grain

Then slice the meat across the grain into 1/2 to 1 inch thick slices. Cut as much as you plan to serve.

4. Pour Au Jus Over Slices

For added moisture and flavor, slice and pour the juices from the rested prime rib over the carved slices.

5. Pair with Sides

Serve immediately with classic pairings like au jus, horseradish sauce, roasted vegetables, or a fresh salad.

6. Refrigerate Leftovers Promptly

Wrap leftover prime rib in foil and refrigerate within 2 hours. Use within 3-4 days. You can slice and reheat gently in the oven or microwave.

Frequently Asked Questions

What is the best wood for smoking prime rib?

Hickory and oak work very well for prime ribs to impart a rich smoky flavor. Fruit woods like apple, cherry, pecan, and mesquite are also good options.

Can you cook prime rib directly on the grill?

It’s best to cook prime rib indirectly using a 2 zone fire. Direct high heat risks burning the outside before the inside cooks through. Quick searing at the end over direct heat helps caramelize the exterior.

How long does it take to grill a 5 pound prime rib?

A 5 pound prime rib roast will take around 2-3 hours total. Cook times range from about 8 minutes per pound for rare up to 12 minutes per pound for medium. Always use a meat thermometer for doneness.

Should you wrap prime rib in foil while cooking?

Wrapping prime rib in foil or butcher paper during grilling is optional and can help retain moisture. Take care that steam doesn’t build up. Unwrap during the last 15-30 minutes for caramelization.

Can I grill prime rib that is still partially frozen?

It is best to thaw prime rib fully in the refrigerator before grilling. Grilling partially frozen meat risks uneven cooking. Defrost in the fridge for 24-48 hours depending on weight.

What sides go well with grilled prime rib?

Great sides for prime rib include au jus, horseradish sauce, garlic mashed potatoes, roasted vegetables like asparagus or brussel sprouts, mac and cheese, freshly baked rolls, and green salads.

Conclusion

From choosing the perfect cut to expert grilling technique and carving, following this complete guide will help you achieve amazing barbecue prime rib. With the right tools, preparation, temperature control, and resting time, you can serve incredibly tender, juicy and flavorful prime rib off the grill. Impress your guests with your prime rib grilling mastery.

How to Choose the Best Prime Rib for Grilling

Selecting the right quality prime rib roast is essential for grilling success. Follow this guide to pick the perfect cut of meat for flavorful barbecue prime rib.

Check the Grade

• Prime grade is the highest quality with heavy marbling. This keeps prime rib juicy and flavorful when grilling.
• Choice grade also has good marbling and works very well. Select has less marbling and risks drying out.
• USDA Prime is ideal, but Choice delivers excellent taste and tenderness too.

Consider the Weight

• For bone-in prime rib, allow about 1 lb per person. A 7 lb roast feeds about 5-7.
• boneless prime rib requires about 3/4 lb per person. A 5 lb boneless roast serves 6-8.
• err on the larger size. Leftovers make amazing sandwiches and prime rib hash!

Pick the Right Thickness

• Cut thickness affects cooking time. Average is about 1 1⁄2 inches thick.
• Thinner cuts (1 inch) grill faster. Thicker cuts (2 inch) take longer but are more impressive.
• Choose based on desired cooking time and how large you want portions to be.

Look for Marbling

• Marbling is the white streaks of fat interspersed in the meat.
• More marbling means more moisture and flavor. Prime rib should have generous marbling.
• Lean prime rib with little marbling can dry out, so inspect the marbling in your roast.

Check for a Fat Cap

• A layer of fat around the outside called a fat cap helps keep prime rib juicy.
• Choose a roast with a 1⁄4 to 1⁄2 inch layer of fat cap around the exterior.
• The fat cap bastes the meat while cooking. Trim off any excess before serving.

Confirm It’s USDA Inspected

• Always choose prime rib from a reputable butcher inspected by the USDA.
• Quality grading ensures you’re getting the right marbling, consistency, and safety.
• Check for a USDA inspection stamp for verification of standards.

Handle with Care

• Transport prime rib home carefully so the shape stays intact for even grilling.
• Place it on a rimmed baking sheet or roasting pan to catch drippings.
• Keep prime rib refrigerated until 30-60 minutes before grilling.

Now that you know how to pick the perfect prime rib roast, it’s time to wow your guests with a mouthwatering home grilled feast!

Dry Rub and Seasoning Tips for Prime Rib

A properly seasoned dry rub transforms prime rib from simply delicious to extraordinary. Follow these tips for flavorful, foolproof seasoning every time.

Use Enough Salt

• Salt enhances flavor and allows better browning. Don’t be shy with the salt!
• For bone-in roasts, use 1 tablespoon kosher or sea salt per pound.
• For boneless, use 1 1/2 tablespoons per pound to compensate for lack of bones.
• Rub salt evenly over entire roast at least 1 hour before cooking.

Generously Apply Black Pepper

• Fresh cracked black pepper adds spice and enhances beefy flavor.
• Use approximately 2 teaspoons freshly ground black pepper per pound.
• Pre-crack peppercorns in a mortar and pestle or under a heavy pan for best flavor.
• Coat the entire prime rib with cracked pepper when seasoning.

Include Garlic and Onion Powder

• Garlic powder and onion powder provide big flavor without added moisture.
• Use about 1 tablespoon of each per pound of prime rib.
• Sprinkle evenly over the roast along with the salt and pepper.
• You can also rub with fresh minced versions for more pronounced flavor.

Consider Paprika and Other Herbs

• Smoked paprika (1-2 tsp per lb) adds flavor, color, and antioxidants.
• Small amounts of dry rosemary, thyme, sage or oregano work very well on prime rib.
• A touch of dry mustard or coriander can also enhance the flavor beautifully.
• Avoid wet additions like lemon juice or vinegar which make the surface mushy.

Press Rub Into the Meat

• After sprinkling on all dry ingredients, press the rub gently into the meat.
• This helps adhere the seasoning and infuse flavor into the roast.
• Let prime rib sit for 45-60 minutes after rubbing to allow salt to penetrate.

Now your prime rib is ready for incredible flavor! Grill and enjoy.

Proper Grill Setup for Prime Rib Perfection

Proper grill setup is crucial for cooking prime rib correctly. Follow these tips for perfect results every time.

Gas or Charcoal Grill

• Prime rib can be grilled over either a gas or charcoal grill successfully.
• Charcoal provides greater smoky flavor. Use high quality lump charcoal if going this route.
• Gas grills offer more convenience and temperature control for beginners.

Always Go for 2 Zone Cooking

• Prime rib must be cooked using indirect heat, not direct grilling.
• Set up a 2 zone fire with high heat on one side and low heat on the other.
• This allows you to sear the meat while cooking more gently beside the hot zone.

Preheat Hot Side to 500-600°F

• Get the high heat side very hot, around 500-600°F.
• This ensures excellent sear marks and caramelization later.
• For gas grill, turn burners on high. For charcoal, mound coals.

Keep Cool Side 225-275°F

• The cooler side only needs 225-275°F for slow roasting.
• Leave gas burners off or low. For charcoal, spread coals thinly.
• This also prevents flare ups from too much heat under meat.

Clean Grates and Oil Lightly

• Ensure grill grates are scrubbed clean before cooking prime rib.
• This prevents the roast from sticking.
• Wipe grates with a thin coating of oil or spray with grilling spray.

Now your grill is perfectly setup for succulent, evenly cooked prime rib!

Step-By-Step Guide to Grilling Prime Rib

Follow this simple step-by-step process for perfect prime rib straight off the barbecue every time.

1. Place Roast Bone Side Down

• Place seasoned prime rib roast on cooler side of grill bone side down.
• This protects the delicate eye of meat and uneven cooking.
• If boneless, place fat cap down first.

2. Close Lid and Monitor Temperature

• Close grill lid to allow heat to surround meat.
• Use an instant read thermometer to monitor doneness, inserting into thickest area.
• Avoid opening lid too frequently to prevent heat loss.

3. Flip and Render Fat Cap

• Once prime rib releases from grates, flip fat cap side up after about 45 minutes.
• Allowing fat cap to render down keeps meat very moist.
• If boneless, skip flipping and keep fat cap up entire time.

4. Rotate Evenly

• Rotate prime rib every 30-45 minutes for even exposure to heat.
• Check different sides are cooking consistently using thermometer.
• No need to flip again after fat render.

5. Move Meat if Flare Ups Occur

• If fat drippings cause flare ups, carefully move meat to cooler area.
• Close lid to calm flames. Flare ups can char the outside.
• Avoid moving meat too much which impacts caramelization.

6. Grill Until Desired Doneness

• For rare aim for 118-125°F internal, 125-135°F for medium rare, 135-145°F for medium.
• Monitor temperature in several areas to ensure even cooking.
• Let rest 15-20 minutes before carving.

7. Quick Sear Just Before Removing

• Right before removing from grill, sear 1-2 minutes per side over direct high heat.
• This quickly caramelizes the outside into a beautiful crust.
• Use tongs to carefully flip prime rib during searing.

Now slice and impress your guests with your grill mastered prime rib!

Common Prime Rib Grilling Mistakes to Avoid

Steer clear of these mistakes on your quest for prime rib perfection every time you barbecue.

Don’t Pierce Meat While Cooking

• Never pierce prime rib with a fork or tongs during the cooking process.
• This causes flavorful juices to escape from the meat.
• Use spatulas or tongs gently to