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Ingredientes
- 1 x 12 to 15 lb. capless prime Rib (aka export rib) bone in
- 1 c. Kosher salt
- 1 c. Coarse cracked black pepper
Direcciones
- 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 which 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 hrs, adding a handful of fresh charcoal every 30 min or possibly so.
- At the 2-hour point, check the rib with a meat thermometer to determine doneness; remove from the fire at 118 F for very rare, 122 F for rare, 126 for medium rare, and so on, adding 4 F for each degree of doneness. Allow to rest for 30 min before slicing.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 394g | |
| Calories 261 | |
| Calories from Fat 28 | 11% |
| Total Fat 3.34g | 4% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 113218mg | 4717% |
| Potassium 1313mg | 38% |
| Total Carbs 66.37g | 18% |
| Dietary Fiber 27.1g | 90% |
| Sugars 0.66g | 0% |
| Protein 11.21g | 18% |
