1 12 pound capless prime rib -- (12 to 15)
-- (aka export rib) -- bone in
1 cup kosher salt
1 cup coarse cracked black pepper
Instructions:
Rub the prime rib all over with salt and pepper. In a large kettle
grill, start a fire well over to one side. When the coals are well
lit, place the rib on the grill grid on the side opposite the coals,
being careful that no part of the rib is directly over the coals.
Put the lid on the kettle with the vents 1/4 open. Cook for approximately
2 hours, adding a handful of fresh charcoal every 30 minutes or so.
At the 2-hour point, check the rib with a meat thermometer to determine
doneness; remove from the fire at 118F for very rare, 122F for rare,
126F for medium rare, and so on, adding 4 degrees for each degree
of doneness. Allow to rest for 30 minutes before slicing. Source:
"Big Flavors of the Hot Sun", by Chris Schlesinger and John Willoughby.
