Celebration Worthy, Grilled Prime Rib

Prime rib probably isn’t something that you grill once a week. Most of us hold off on making it for special occasions, which is all the more reason to be sure that you prepare it perfectly. This prestigious cut of beef is easily one of the most delectable cuts you can get, hence why it is important to do it justice when grilling it. Whether you’ve grilled prime rib many times, or are trying it out for the first time, let me help to ensure that you create the most mouth-watering prime rib to date. I guarantee your stomach will be growling by the end of this video.

What are your thoughts? (8)

12.24.16

Lesa K

Hi Kevin,
Can you use the snake bbq method to cook the prime rib roast.

12.24.16

Kevin Kolman

Lesa,
Yes you can use the snake method to grill your prime rib. This method makes it easier to to control temperatures along with keeping temperatures consistent over the duration of the cook. Hope this helps and if you need any more help you can find us here or on Facebook and Twitter at Kevin Kolman’s Backyard and always Grill On!!

12.12.16

Ron S

Keven, I love your recipes and tips. For years, our family tradition has been to grill a prime rib roast on Christmas eve, beginning with a charcoal kettle and then a three burner Genesis. This summer we moved up to the 6-burner Summit. So far, I've had a little trouble maintaining a consistent temperature when grilling using the indirect method. When grilling indirect medium on the 6-burner grill, would you recommend using one burner on each end, or two burners on each end and the two burners in the middle off? I'll be grilling a 4 rib, 10 1/2 lb. prime rib roast.

12.12.16

Kevin Kolman

Ron,
Thanks for the kind words my BBQ friend. Wow, 6 burner Summit!! I would call that an upgrade!! I would recommend using the two burners. Outside on burners on high which should get you around 300-325. If you are looking for more heat then turn the burners on next to the outside burners which are on high to low. Place the roast directly in the middle of the grill with those burners off. That would be my approach. Let me know if you have any more questions here or on Facebook and Twitter at Kevin Kolman’s backyard and always Grill On!!

12.19.15

James A

Hi Kevin

I'm planning on doing a rib roast for Christmas Day lunch. I normally use the weber chimmly starter, but I can't seem to maintain a constant heat of 350 F, it always starts way too hot! How much coal should I be using in the starter?

Many thanks

James

12.19.15

Kevin Kolman

James,
I recommend preheating the grill for 10-15 minutes before grilling. During the preheat process, adjust the damper in the lid to make sure you hit the ideal grilling temp. Using this method has never steered me wrong. Let me know if you have any other questions, you can find me here or on Kevin Kolman’s Backyard on Facebook and Twitter. Happy Grilling.

12.18.14

Justin R

If I wanted to cook my rib roast at 225 on a weber 23.5". how many briquettes would I do on each side. And how long per pound would I bbq it?

12.17.14

Kevin Kolman

Justin,
This is by far one of my favorite things to grill. The results are ridiculously good and the presentation will make any mouth water. I would say 25 briquettes each side of the grill with a drip pan in the middle of the grill. I would say it should take about 15-18 minutes per pound but I would adjust that cooking temperature. 250-275 is a perfect temp for roasting a prime rib because it will help form a better crust. Just keep in mind you will need to add 8-9 unlit briquettes to each side of the grill every hour on the hour. Hope this helps, keep me posted and if you need anything else you can find me here or on Facebook and Twitter at Kevin’s Backyard, and always Happy Grilling!!

02.07.14

Jeff Z

I use a Weber thermometer and grill vents to control the inside temperature to 325 - 350F. I also use a Weber or Oregon Scientific wireless internal thermometer to monitor the meat. For medium rare, I shoot for 120 - 125F before taking off the grill. I grill all year long. in CT. We get to below zero too.

02.06.14

Kevin Kolman

Hi Jeff,

It looks like great minds think and grill alike. I try to stay in that same range because the results are always over the top. Keep me posted if you find a better way to do prime rib. Stay warm!

Happy Grilling!
-Kevin

02.06.14

Zachary R

Kevin,

Where did you get the excellent jacket? I am interested in one just like it, or some other Weber wearable gear. Thank you!

02.06.14

Kevin Kolman

Hi Zachary,

The jacket is one of my favorite articles of clothing. It’s also one-of-a-kind! Sorry for the bad news, but check back and maybe one day you’ll be able to get one too.

Happy Grilling!
-Kevin

01.31.14

tom w

Kevin, please explain the butcher part. I don't understand what you meant by having him trim it and put it back together.

01.30.14

Kevin Kolman

Hi Tom,

If you go to your butcher, they can remove the rib bones from the roast and then tie them back down. This will make carving it much easier. You just want to make sure that the butcher ties the bones back securely. I hope this helps.

Happy Grilling!
-Kevin

12.31.13

Robert B

Any thoughts on how long to cook a 7 rib 14lb Rib Roast? I am doing one for New years eve dinner on a Weber Performer.

12.31.13

Kevin Kolman

Hi Robert,

It depends on how cold it is outside. In Chicago, it's going to be around -10, so the preheat will take a little longer and I will have to make sure to use about 20 percent more fuel to ensure I do not run out. On average, at 300 degrees, it will take about 20 minutes per pound. Now, if you go a little lower, like 250-275, that will increase your time to about 23-25 minutes per pound. These times are based on medium to medium rare doneness, which ranges from 135-140. Also, be sure to let your roast rest at least 30 minutes before slicing it thin. I hope this helps.

Happy Grilling!
-Kevin

×

Grill Overview