Reverse Sear Prime Rib Roast Recipe On A Kettle Grill

Ingredients

• 6 lb Boneless Rib Roast (trim excess fat, tied with butcher's twine)
• 1.5 Tbsp Kosher Salt (dry‑brine, 0.5 tsp per pound)
• 2 Tbsp Black Pepper (freshly ground)
• 1 Tbsp Garlic Powder
• 0.25 Tbsp Paprika
• 0.5 Tbsp Onion Powder
• 2 Tbsp Olive Oil (for coating the roast before rub)
• 1 stick Unsalted Butter (room temperature for herb butter)
• 1 Tbsp Fresh Thyme (packed leaves, chopped)
• 1 Tbsp Fresh Rosemary (packed leaves, chopped)
• 2 cloves Garlic Clove (pressed, one for herb butter, one for au jus)
• 1 chunk Cherry Wood Chunks (for smoke flavor)
• 12 pieces Charcoal Briquettes (Normal Size) (light 10‑12 for initial fire; larger briquettes used in video)
• 2 cup Hot Water (adds moisture to grill reservoir)
• 4 Tbsp Butter (for au jus)
• 1 Tbsp Onion (chopped, for au jus)
• 2 cup Beef Broth
• 2.5 Tbsp Red Wine
• 1.5 Tbsp Worcestershire Sauce
• 1 tsp Rub (from roast) (used in au jus for flavor continuity)
• 1 cube Beef Bouillon Cube (optional, for extra saltiness)

Instructions

1. Trim and Tie the Roast

   Remove excess external fat, then tie the 6‑lb boneless rib roast with 3 pieces of butcher's twine to create a uniform, round shape.

   Time: PT10M

2. Dry Brine

   Sprinkle 1.5 Tbsp kosher salt evenly over the roast, rub it in, and place the roast uncovered in the refrigerator for 36 hours.

   Time: PT5M

3. Prepare the Dry Rub

   Combine 2 Tbsp black pepper, 1 Tbsp garlic powder, 0.25 Tbsp paprika, and 0.5 Tbsp onion powder in a small bowl; mix well.

   Time: PT5M

4. Oil and Apply Rub

   Brush the roast with 2 Tbsp olive oil, then coat all sides generously with the prepared rub.

   Time: PT5M

5. Set Up the Grill for Low‑and‑Slow

   Light 12 normal‑size charcoal briquettes (or 4 large briquettes) in the charcoal chamber, add a chunk of cherry wood, pour 2 cups hot water into the grill’s reservoir, close the bottom vent fully, set the smoke hole to half‑open, and the top vent to half‑open. Aim for a grill temperature of 225‑250 °F.

   Time: PT10M

   Temperature: 225‑250°F

6. Low‑and‑Slow Smoke the Roast

   Place the roast on the indirect side of the grill, close the lid, and cook for 2‑3 hours. Flip and rotate the roast every 30 minutes and probe the internal temperature at the 1‑hour mark.

   Time: PT2H30M

   Temperature: 225‑250°F

7. Make Herb Butter

   In a mixing bowl, combine 1 stick room‑temperature butter, 1 Tbsp chopped thyme, 1 Tbsp chopped rosemary, 1 pressed garlic clove, and 1 tsp of the roast rub; mix until smooth.

   Time: PT5M

8. Baste Until 125 °F

   When the roast reaches an internal temperature of about 100 °F, begin basting with the herb butter every 15‑20 minutes. Continue basting until the internal temperature hits 125 °F.

   Time: PT30M

9. High‑Heat Sear

   Add lump charcoal to bring the grill to a high temperature (around 500‑550 °F). Move the roast to the hot side, sear each side for 2‑3 minutes, rotating frequently to avoid flare‑ups. Use cotton gloves and tongs for safety.

   Time: PT6M

   Temperature: 500‑550°F

10. Rest the Roast

    Remove the roast from the grill, tent loosely with foil, and let it rest for 15 minutes before slicing.

    Time: PT15M

11. Slice the Roast

    Using a sharp chef’s knife, cut the rested roast into ¼‑inch thick slices.

    Time: PT5M

12. Prepare Au Jus

    Melt 4 Tbsp butter in a saucepan, sauté the pressed garlic clove and 1 Tbsp chopped onion until fragrant. Add 2 cup beef broth, 2.5 Tbsp red wine, 1.5 Tbsp Worcestershire sauce, 1 tsp of the roast rub, a pinch of fresh thyme and rosemary, and simmer for 10 minutes. Adjust salt with beef bouillon or additional salt as needed, then strain if desired.

    Time: PT15M

13. Serve

    Plate the sliced roast, drizzle with au jus, and serve with your choice of sides, sandwiches, or tacos.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

60 g

Carbohydrates

2 g

Fat

55 g

Fiber

0 g