This prime rib is cooked on a barbecue gill (or in smoker) and is marinated from 4 hours to overnight. Cooking time will be 2 to 3 hours depending on the heat of your grill.
* 1 tsp onion powder
* 1 tsp dried thyme
* 1 Tbsp dried oregano
* 2 Tbsp Worcestershire sauce
* 2 Tbsp minced garlic
* 1 cup Cherry Coke®
* 1 cup extra virgin olive oil
* Kosher salt
* Fresh ground black pepper
* Greek Seasoning Blend
* 10 pound boneless prime rib
In a bowl mix together the Worcestershire sauce, Cherry Coke®, olive oil, 1 Tbsp Greek Seasoning Blend, 1 Tbsp black pepper, 1 Tbsp kosher salt, onion powder, garlic, thyme and oregano.
With prime rib in roasting pan, massage marinade into meat on top, bottom and all sides. Wrap in plastic film or place in large zip-lock baggie sealing well and refrigerate at least 4 hours or overnight.
In outdoor cooker, light a nice pile of charcoals (about 2 gallons) and soak about 6 cups of your favorite smoking wood chips such as mesquite, hickory, apple, cherry, pecan etc. in a pan of water. Leave soaking in water until coals are ready for cooking.
When coals are white, split evenly pushing each halve to opposing sides of the grill leaving none in the center. Place a fair amount of wood chips on each pile and close lid.
Place meat in a disposable aluminum roasting pan and with a sharp knife, slice top of roast in a cross-hatch pattern about 1/8 inch deep. Place roast on center of grill which should now be smoking good and add 1/2 cup water to the pan. Close lid on grill. (do not cover roasting pan with foil as you want the smoke to penetrate the meat)
Inside temperature of cooker should stay between 250 and 350 degrees F. which can be checked with an instant read thermometer through a ventilation hole in the top of the grill. Adjust the grill vents to control temperature.
Keep adding wood chips to the coals as needed to keep it smoking, and about every 30 minutes add coals as necessary to keep the heat up and with a turkey baster or large spoon, pour drippings in bottom of pan over top of roast.
How To Tell When It’s Done
The only way to know when your roast is just the way you want it is with the instant read thermometer. You should start checking the temperature about an hour before you expect it to be done. To know what temperature your roast needs to reach before removing it from grill, refer to the prime rib doneness chart.
Remove roast from pan and cover with foil. Allow to rest 20 to 30 minutes before carving as this will let the juices relax back into the meat making it a much juicier roast.
While the roast is resting make the au jus from the drippings in the pan. You can make it in the aluminum pan on the grill or remove the drippings to a different pan and prepare it inside, as the aluminum pan will be blackened with smoke.