Recipe provided by Beef Loving Texans
Cooking duration: 4 hours
Yields: 30 servings
6-8 pounds of prime rib
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
Vegetable oil spray
Generously apply kosher salt and black pepper to the prime rib.
Lightly spray the grill grates with vegetable oil. Close the lid of the cooking chamber.
In the center of the firebox, place 3-5 pounds of charcoal. Open the firebox air vent by about 1-2 inches and set the smokestack damper to half-open. With the firebox lid open, carefully ignite the charcoal and allow it to burn until it is covered in a light layer of ash, approximately 20 minutes.
Once the coals are ashed over, add wood chunks. Keep the firebox lid open until the smoke is clean, also referred to as “blue smoke.”
Afterward, close the firebox lid. Adjust the air vent and smokestack damper to maintain the cooking temperature, aiming for an ideal smoking range of 325-350°F.
Position the prime rib on the cooking grate inside the cooking chamber. To ensure a steady cooking temperature, continue to add wood chunks as necessary. Keep an eye on the internal temperature of the prime rib during the cooking. Smoke for 3-4 hours, rotating and flipping the meat each hour.
When the meat thermometer reads 135°F for medium-rare or 145°F for medium, take the roast off the grill. Transfer it to a carving board and loosely cover it with aluminum foil. Allow it to rest for 15-20 minutes. The temperature will increase by an additional 10-15°F, achieving 145°F for medium-rare and 160°F for medium.
Tip from the author: Remember the essential steps for cooking prime rib: Smoke or grill the meat until it reaches 10-15°F below your target temperature (145°F for medium-rare or 160°F for medium), as the meat will continue to cook while resting.
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