Pitmaster Josh Cary and Chef Tom Jackson give you a recipe for the ultimate holiday ceneterpiece, Prime Rib.
- 1 whole boneless prime rib roast (about 13 lb)
- 1/2 cup kosher salt
- 1/2 cup black pepper
- 1/4 cup garlic powder
- 2 tbsp onion powder
- 2 tbsp paprika
- 1 tbsp celery salt
Preheat your grill/smoker 250ºF, set up for indirect grilling/smoking.
Trim the fat cap, silver skin and chain (if desired) from the roast.
Mix together the rub ingredients. Rub a thin layer of vegetable oil all over the surface of the roast. Season all surfaces of the rub. Let the rub set up for 5-10 minutes.
Smoke the prime rib roast until the internal temperature reaches 110ºF, about 3 hours. Remove the roast. Place in a large pan and cover loosely with foil. Turn the grill up to 425ºF.
When the grill comes up to temperature, return the grill to the cooker and grill over direct heat. Grill on both sides to achieve nice grill marks. Remove the roast when the internal temperature reaches 120ºF-125ºF. Place in a large pan. Cover loosely with foil and rest 30 minutes before slicing.