• Take the Prime Rib out of the packaging and place on a platter (I like using my marinade tray from William Sonoma). If you don’t have one, make sure to use a plate or tray big enough for the meat to stay on it but also small enough to fit in your fridge.
• With a paper towel, pat dry the roast.
• Mix Kosher salt and garlic powder together.
• Sprinkle Kosher salt and garlic powder mixture on top, gently rub it in.
• Repeat for all sides.
• Put on a rack in the fridge uncovered overnight. I used my BBQ roasting/rib rack.
• *NOTE* Putting the roast on a rack allows air to dry out the meat overnight. Think about like a cheating fast way to dry age the meat.

Morning of the cook

• Take the prime rib out of the fridge.
• Prepare your BBQ for indirect cooking and bring to 250 degrees F.
• In a small bowl combine all rub ingredients.
• Coat roast with vegetable oil (in our case olive oil)
• Sprinkle the top of the roast with the dry rub. Gently rub it in. Repeat for all sides.
• Once the BBQ is at temperature, place the meat on a roasting rack in the middle of the grill with a drip pan beneath.
• When placing your roast in the rack, make sure the bones are down on the rack.
• Place an oven safe thermometer in the center of the roast.
• Cook for 3 to 4 hours or until the internal temperature is 120 degrees F. Our roast took 4 hours and 15 minutes.
• Wrap the roast in aluminum paper and let it rest for 30 minutes. The residual heat will continue to cook the meat. Our roast internal temperature after 30 minutes of resting rose to 130 degrees F, which per USDA is a medium rare.
• While the roast is resting, increase BBQ temperature to 500 degrees F still using indirect heat.
• Unwrap the roast and place it rib side down directly on the grill (NO NEED FOR ROASTING RACK). You want to create a crust (this method is called reverse sear)
• Cook for 10 minutes or until internal temperature indicates 135-140 degrees F or until you have a good crust on the roast.