Recipe - Easy Grill Roasted Prime Rib

1 12 to 15 pound capless prime
Rib (aka export rib) bone in
1 cup Kosher salt
1 cup Coarse cracked black pepper

Rub the prime rib all over with salt and pepper.

In a large kettle grill, start a fire well over to one side. When the coals
are well lit, place the rib on the grill grid on the side opposite the
coals, being careful that no part of the rib is directly over the coals.
Put the lid on the kettle with the vents One fourth open. Cook for approximately 2
hours, adding a handful of fresh charcoal every 30 minutes or so.

At the 2hour point, check the rib with a meat thermometer to determine
doneness; remove from the fire at 118 F for very rare, 122 F for rare, 126
for medium rare, and so on, adding 4 F for each degree of doneness. Allow
to rest for 30 minutes before slicing.

Source: Big Flavors of the Hot Sun, by Chris Schlesinger and
: John Willoughby.

Posted to EATL Digest 29 Sep 96

Date: Mon, 30 Sep 1996 07:45:35 0700

From: Carey Starzinger cstarz@TELEPORT.COM