Grilled smoked Prime Rib Recipe

How to make it

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• You can use boneless or bone in, it really will turn out just as good if you use the cheaper boneless version. Ours was a 16# boneless prime.
• Mix all the spices from Minced Garlic through the Cumin together well in a bowl. Sorry, I don't measure anything, I just eyeball how much to put in based on what we like best and how large the prime is.
• Insert the whole garlic cloves all over the roast by cutting small slices into the prime just big enough for the garlic to fit in.
• Use your spice mixture and rub the entire prime thoroughly.
• Once completely rubbed with the spices, rub all over with the Olive Oil.
• Cover and refrigerate, overnight is best to allow all that flavor to soak in.
• Pull the prime from the fridge and allow to come to room temp at least one hour before cooking.
• In the mean time, combine approx. half the bottle of the Merlot, the beef broth and the shallots. Heat on the stove for about 30 minutes, just long enough to allow the flavors to blend well and the shallots to become tender.
• Start your fire/smoker. INDIRECT HEAT FOR GRILLING/SMOKING. If you only have a grill, no smoker, you can still do this. Place piles of charcoal on each end of the grill so that you can place your prime in the middle. Get your cherry chips soaking, we use the rest of the Merlot to soak the chips, water is fine.
• Once the fire is ready, coat the grill very well with more olive oil and add the prime. Add your cherry chips to the hot coals and close the lid, make sure your vents are open.
• Add charcoal and cherry chips throughout the cooking time to keep your roasting temp right around 250 degrees.
• Start basting the rib with the Merlot mixture after about 2 good hours of cooking and continue to baste and flip at least once an hour. Reserve some of this liquid for later.
• Cooking time is based on the size of your prime...you want a good 20 minutes or so per pound for rare. You should remove the prime from the heat when the internal temp reaches 120, for rare. Then let it sit for about 30 minutes at room temp before carving, it will continue to cook if you don't like it really rare (which we do).
• Slice and serve with leftover Merlot mixture, re-warmed, and a good horseradish sauce. Enjoy!!!