I consider myself an expert when it comes to EATING prime rib. It's one of my favorites. So I figured it was high time for me to learn how to make this for myself. I went to the grocery store and ask the butcher for a really good cut of prime rib roast. He suggested a five pounder that was $12.00 a pound!! Now I know why it's so expensive at the resturants! So I take my little treasure home and mix up the stuff to season it with exactly per the recipe. Then I covered the entire roast with the mixture instead of just the fat part. After reading about smoking up the house at 500 degrees, I put the roast on the BBQ. I checked the temperature after two hours and it was 150 degrees. I had dinner ready for my wife when she got home complete with mixed veggies, squished taters, champagne and flowers on the table! We both thought it was one of the best tasting and juiciest prime ribs ever. The next day I made sandwiches on french bread and that too was excellent. Our BBQ has three burners and I set the front and back one to medium heat and the center one off and put the roast in the center of the BBQ and didn't open the door for two hours and it was medium with a little pink in the center. I think one and one half hours would be right for it to be rare. Absolutely, positively delecious!!!!
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