There is nothing quite as satisfying as lounging in the sunshine around a charcoal fire, sipping a cold beer, while your prime rib slowly cooks. Nothing more satisfying save for biting into a smoky slice of your “hard” work, dipped in Horseradish-Cream Sauce.
Special equipment: We recommend using a charcoal grill for this recipe, but a gas grill works well, too.
If you are grilling with charcoal, consider buying lump charcoal, or charred pieces of wood that burn hotter and cleaner than briquettes, which are uniform black pillows made from carbonized wood and a starchy binder. If you do buy briquettes, avoid the self-lighting ones laden with chemicals.
A chimney starter, which looks like a large beer stein, is handy for lighting the charcoal. Use newspaper to get the fire going in the chimney starter.
You’ll need a meat thermometer to know when the prime rib has reached a perfect medium rare.
A disposable foil pan makes a handy drip pan, used to catch fat that falls from the meat.
This recipe was featured as part of our Meaty, Boozy Father’s Day Menu.
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