Barbecue Prime Rib

Remove the prime rib from refrigeration 30 minutes before cooking to allow it to reach room temperature, ensuring even cooking throughout.

Pat the rib roast dry with paper towels and rub generously on all sides with canola oil to promote browning and moisture retention.

Apply the prime rib seasoning evenly over all surfaces of the roast, paying special attention to the meat and any crevices.

Prepare the barbecue for indirect cooking by arranging coals or heating elements to one side, creating a cool zone on the other side.

Soak the mesquite chunks in water for 30 minutes, then add them to the coals or smoker box to create smoke.

Place the seasoned rib roast bone-side down on the cool side of the barbecue, away from direct heat.

Maintain a steady temperature of 225-250°F throughout cooking, adjusting vents and heat as needed to keep temperature consistent.

Continue cooking until the internal temperature reaches 130-135°F for medium-rare, approximately 180 minutes total, depending on roast size and grill temperature.

Remove the prime rib from the barbecue and let it rest for 15-20 minutes before carving to allow juices to redistribute throughout the meat.

Carve the roast by cutting between the bones and slicing against the grain, then serve immediately while still warm.