Grilling Standing Prime Rib over Charcoal
Monday, March 15th, 2010
When grilling prime rib, I recommend cooking indirectly around 400 degrees. Keep the roast moist with a light baste with a combo of butter, light soy, and fresh cracked pepper. Check it after 1.25 hours with a meat thermometer, and cook until the thermometer reads approx. 135 to 140 degrees at the center. Remove it from the fire and cover with a piece of foil for approx. 7 to 8 minutes to rest the meat. Then slice in between the ribs to cut into steaks and serve with a good sour cream / horseeradish sauce and your favorite sides. The charcoal adds a clean but superbly grilled flavor to the meat, just be careful and don’t overcook the roast.
