Prime Rib
A straight-forward recipe for a deliciously juicy cut of prime rib with perfect bark.
Equipment
- Kamado-style grill (Saffire, Big Green Egg)
Ingredients
- Prime rib
- Black pepper
- Garlic powder
- Montana Outlaw BBQ Beef Rub
- Salted butter we prefer Challenge Butter
- 4-5 Cloves of garlic smashed
- Rosemary
- Thyme
Instructions
- Trim fat off prime rib, leaving some for insulation. Also, remove tendon on fat side.
- Coat with black pepper, garlic powder, Montana Outlaw BBQ Beef Rub.
- Let it rest for at least 2 hours, up to 8 hours.
- Cook with kamado-style grill, fat side down for 2 hours.
- Meanwhile, prepare baste: on low heat, melt 1 stick of salted butter and add smashed cloves of garlic, rosemary, thyme.
- Flip prime rib on grill and baste, then cook until internal temperature reaches 135°.
- Remove and rest for 10 minutes to a half hour.
- Slice against the grain and serve immediately.
