Mustard or olive oilfor a binder or use your binding agent of choice (optional)
For The Prime Rib Dry Rub:
2tablespoonsFreshly Cracked Black Pepper
Garlic Herb Basting Butter:
1cupunsalted butter(1 stick) sliced into tablespoons for easy melting
¼cupextra-virgin olive oil
Rub the Meat:
If the beef is completely dry, liberally apply a thin layer of yellow mustard (or binding agent of choice) to the meat before applying the rub.
Coat the outside of the mustard-coated meat generously with the prime rib dry rub.
Transfer the meat to a platter and place it inside the refrigerator for no less than one hour before cooking. Rubbing the meat in advance will allow the meat to take on the seasoning and form a crust.
Fire Up the Grill:
Prepare the grill for a 3-Zone Split Fire. To make this set up, put one charcoal basket of charcoal on each side of the grill. Place a drip pan in the center of the two baskets to catch the drippings from the meat (the video above for a demonstration).
For high heat, light a charcoal chimney starter full of charcoal.
When the charcoal is covered in ash, pour it equally into the charcoal baskets on each side of the grill and put an aluminum drip pan in the middle of the two baskets.
Preheat the grill to 325-350 degrees F.
Set up the rotisserie according to the manufacturer’s instructions.
Center the roast on the rotisserie spit and secure it with the spit forks. Give the spit a few twirls in your hands to ensure even turning, and that is centered well before tightening the forks all the way.
Put the spit on the rotisserie, start the motor. Let the roast rotate a couple of times to ensure it turns evenly. Place the lid on and grill it over indirect heat for 30 minutes.
Prepare the Garlic Herb Basting Butter
Meanwhile, prepare the garlic herb basting butter. Over medium-low heat, add the butter, olive oil, thyme, rosemary, garlic, and soy sauce in a small pot. Heat until the butter melts, and it becomes fragrant. Be careful not to get the butter too hot, or it will burn and scorch the garlic. Turn off the heat and set it aside until needed.
You can use a grilling/basting brush or make a herb brush to baste the meat. Remove the lid from the grill and baste the roast with the basting butter. (Rotate the meat if you are not using a rotisserie) Close the grill and continue to grill, basting every 30 minutes until the internal temperature is 130-135 degrees F for medium-rare when read with an Instant-Read Thermometer; about 1 ½ to 2 hours.
Rest and Carve
Transfer the roast from the spit to a carving board. Tent with foil and allow it to rest at least 20 minutes before carving.
Carve and serve warm.
Important! The temperature can rise 5 degrees more once the roast is pulled and it rests.Our 7-pound roast took almost 2 hours to get to 130 degrees F with a grill temperature running between 325-350 degrees F. Start checking the temperature after the first hour and monitor it each time you baste the meat. Shorten the increments between basting when the meat nears the done temperature.How to Make an Herb Brush:You'll Need:
5-6 long sprigs of rosemary about 6-12-inch pieces
Remove the first 2-3 inches of green needle-like leaves from the rosemary; discard or use them for another time. Then gather the sprigs of thyme and rosemary together and tie it into a bundle along the woody stem of the rosemary with butcher’s twine. Set aside until needed.
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