How to Cook Prime Rib on a Barbeque

Prime rib can be cooked on a barbeque with only a few simple ingredients. The rib must be marinated the night before (to add flavor to the meat) and can then be on the barbeque the next day. The ideal cut of meat for a prime rib will come from the shortest part of the ribs, farthest from the shoulder of a cow. This recipe yields a 5-pound prime rib that serves 8 to 12 people.

Things You'll Need

• Prime rib
• Plastic bag
• Worcestershire sauce
• Meat rub
• Black pepper
• Barbeque grill
• Meat thermometer
• Cutting board
• Aluminum foil

Instructions

1. Place the 5-pound, boneless prime rib into a large plastic bag. Pour ½ cup of Worcestershire sauce over the rib and into the bag. Massage the sauce into the prime rib for several minutes.

2. Seal and place the bag in the refrigerator and allow it to sit overnight. Several times during the night, turn the bag over to allow the sauce to resettle and cover more of the meat.

3. Remove the meat from the bag and apply a meat rub of choice to the prime rib. Sprinkle 1 tablespoon of black pepper over the prime rib and prepare your barbeque for indirect grilling. This is done by arranging the fire under only one side of the grill, allowing you to place the meat on the other without it being burned.

4. Place the prime rib onto the grill rack on the opposite side of the fire once the temperature reaches 350 degrees F. Allow the prime rib to cook until the internal temperature of the meat reaches 140 degrees F. Begin checking the temperature after 1½ hours with a meat thermometer.

5. Remove the prime rib from the barbeque once it reaches the proper temperature and place it onto a cutting board. Cover the prime rib with aluminum foil and allow it to sit at room temperature for 20 minutes to allow the juices to properly set. Carve and serve.

Tips & Warnings

• Meat rub is an optional addition. Any flavor or brand can be used or none at all depending on your taste. The internal temperature of the meat dictates how well done it will be once removed from the barbeque. A temperature of 140 degrees F indicates medium rare. You can leave it in for a longer or shorter duration to change the meat from rare to medium well.

• Eating undercooked meat can result in sickness. To avoid this risk, always cook meat until it is completely done and no pink remains inside.

References

• Book: Dr. BBQ's big-time barbecue cookbook; Ray Lampe and Dave Dewitt; 2005