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We showcase carefully selected weekly recipes that feature barbecued favorites from around the world. This month, we're highlighting dishes from Spain. We encourage you to try something new and share your thoughts by leaving a review on Google.
Charcoal Fired Prime Rib Roast Recipe
Serves: | Prep. Time: . | Smoking Time:
Ingredients:
- 1 x 4-bone In Prime Rib (7.5lbs)
- ¾ Cup Extra Virgin Olive Oil
- ¼ Cup Cape Herb and Spice Texan Steakhouse
- ¼ Cup Heath Riles Beef Rub
- ¼ Cup Heath Riles Garlic Jalapeno Rub
- ¼ Cup Prairie Smoke and Spice Ancho / Coffee Rub
- Fresh Rosemary Sprigs
Directions:
STEP 1: Get your charcoal grill ready, we're using the extra large and in charge Yoder Smoker 24x 48 Flat Top Charcoal Grill.
STEP 2: Add Big Boy Hardwood Charcoal to both sides of the grill.
STEP 3: Light your charcoal chimney and allow your charcoal to come to a nice burn with them turning white.
STEP 4: if you have leftover charcoal from your last cook, pour the newly lit charcoal on top of them.
STEP 5: You want the albient temperature for this cook to be around 325°F - you can use an infrared thermometer like this Gozney thermometer.
STEP 6: While the charcoal is getting hot, start to mix your wet rub.
STEP 7: Next, combine all your seasonings into a small food processor, strip the sprig of rosemary and add in, add in your olive oil and blend it all to combine it well (rosemary should be in small pieces).
STEP 8: Apply the wet rub you just made all over the Prime Rib and place the Prime Rib in the Brander Ribbit Reversible Rib and Roast Rack.
STEP 9: Place the Prime Rib in the middle of the your charcoal grill.
STEP 10: Remove from the grill when the internal temperature reaches 120ºF.
Note: Using a remote thermometer like the Barbecue Brain Jr.
STEP 11: After removing it from the grill, the rib will continue to cook itself to a delicous rare to medium rare as you let it sit for 30 minutes before slicing. We know the aroma of that delectable prime rib will take a lot of willpower from you - but trust the experts, it's worth it.
STEP 12: Serve with Creamy Horseradish Sauce and Au Jus atop or on the side, whichever you prefer.
Recipe written by barbecue enthusiast Andrew Plaza. Follow him on Instagram for more barbecue goodness by clicking here.
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