Prime Rib on a Gas Grill

🧂 Ingredients

• 1 4-5 bone standing prime rib roast
• 1/2-2/3 cup Butter-Herb Prime Rib Rub

Instructions

• 1 Place rib roast onto a large cutting board. Trim fat cap to 1/4 " thick.
• 2 Combine rub ingredients in a small bowl and thoroughly coat prime rib roast with
  mixture. Let meat stand at room temperature for 30 minutes before grilling.
• 3 Preheat your gas grill for a 325-degree indirect cook.
  
  Optional: Assemble smoke packet or smoker tube. Use a moderate smoke flavored
  wood for this recipe.
• 4 Set a drip pan filled with 1 cup of water underneath the grates of the indirect
  side. Doing this will help catch the drippings for gravy. Refill pan with extra
  water as needed, about 1/2 at a time.
• 5 Place rib roast on the indirect side. Close lid and cook for 13-15 minutes per
  pound or 1 1/2-2 hours for medium-rare doneness.
• 6 Rotate roast occasionally for even cooking. Once roast reaches an internal
  temperature of 125-130 degrees F (medium rare to medium), remove roast and drip
  pan from grill (see notes). Rest the prime rib for 25 minutes before carving.
• 7 Remove the bone section first, and carve the eye of the roast into 3/4″ thick
  slices.
• 8 Serve with smoked garlic sauce, horseradish, or blue cheese butter.
• 9 Store leftover grilled prime rib in an airtight container in the refrigerator
  for up to 4 days. Freeze for up to 2 months.
  
  Rewarm meat in a skillet over medium-low heat. Thaw frozen prime rib in the
  fridge overnight before rewarming it.

Nutrition Info