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Kamado #7 Barbequing Grill |
Rock Salt and Mustard Prime Rib By: Mark Snider
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Choice 109 Prime Rib – Bone in
(size to be determined by the number of people you decide to feed)Prepared Mustard
any type 4 oz size squeeze bottleLeslie Rock Salt 5 pound box
Seasoning: Jane’s Crazy Mixed Up Seasoning or Your favorite seasoning
Schilling Grill Mates – Montreal Steak
Black Pepper
To prepare:
Trim excessive fat from prime rib and do not remove all of it, leave at least ¼ to ½ inch layer of fat. As the fat melts it bastes the meat and keeps it moist and tender. If your prime rib came with a cap, dispose of it. The night before barbequing, sprinkle the roast with the rubs and seasonings over the entire meat with your fingers. Cover and let stand in refrigerator overnight.
When ready to barbeque, prepare grill as to allow enough charcoal to slow cook roast for approximately 3 to 4 hours depending on grilling temperature in barbeque, size of roast, and doneness. Ideal slow cooking is about 200 degrees. Form the heat zones by raking the coals into 2 piles at opposite sides of the grill, place a drip pan in the center below the barbeque grill as this will help minimize flare ups. You will also need to add 12 fresh coals to the sides every hour.
To complete the preparation of the roast for cooking. Add the mustard to the exterior of the roast with your hands and smooth it out like frosting a cake. Then sprinkle rock salt to the exterior of the meat over the mustard while padding it in to about a ½ inch layer.
Place roast in barbeque – fat side up. Place a barbeque thermometer in end of the roast leaving it sticking out ½ inch from touching the roast. Cover thermometer so the barbeque smoke does not fog it up. Tip: take an empty coke can or beer can and cut the bottom off about 2 inches up and insert the bottom end of the can over the thermometer. This will protect it from the smoke and allow you to remove it to check the temperature for doneness. You can use an instant read thermometer to check the roast.