Have your butcher French the prime ribs. Using the tip of a knife, make slits in the prime rib and insert the slivers of garlic into these slits.
Combine all the ingredients for the rub in a small bowl and stir to mix. Sprinkle the rub over the roast on all sides, patting it onto the meat with your fingertips.
Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips, if desired, in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
When ready to cook, if using a charcoal grill, toss half of the wood chips, if desired, on the coals. Place the roast on a rack, if using, fat-side up, in the center of the hot grate, away from the heat. If not using a rack, place the roast, fat-side up, directly in the center of the hot grate, away from the heat. Cover the grill.
Grill the roast until done to taste: 2 hours for rare (about 125°F on an instant-read meat thermometer), 2 to 2 1?2 hours for medium-rare (about 145°F), or 2 1?2 to 3 hours for medium (about 160°F); remember, the roast will continue cooking even after it comes off the grill. If using a charcoal grill, you'll need to add 12 fresh coals per side every hour, and toss the remaining wood chips, if desired, on the coals after the first hour of grilling.
Transfer the roast to a platter or carving board and cover loosely with aluminum foil. Let the roast rest for 15 minutes before carving and serving. To carve, run a sharp, slender carving knife between the ribs and the meat to release the meat from the bones. Thinly slice the roast, then cut the ribs apart and serve them on the side. Alternatively, leave the ribs attached and carve the roast with them (the slices will be much thicker in this case).
Serve horseradish sauce on the side.
Can also serve with Red Wine and Butter Sauce
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (35g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (25%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 582.7mg||20 %|
|Potassium 11.7mg||0 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.5g|
|Protein 0.1g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4
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