Prime Rib: I like to get a cut that is bone-in and tied.
Butter
Garlic Cloves
Thyme, Oregano and Fresh Rosemary: I like to use freshly chopped herbs to make the flavor taste top notch!
Salt and Pepper
Directions
Prepare the Meat: Remove the meat from the refrigerator at least 30 minutes before to bring it to room temperature. Preheat the oven to 220c degrees.
Mix Together Garlic Butter Herb Sauce : In a small bowl mix butter, garlic, thyme, oregano, rosemary, salt and pepper. Then, rub all of the butter on the outside of your prime rib and place in a roasting pan or large skillet with the fat side up.
Cook Prime Rib: Cook for 15 minutes and reduce the temperature to 220 degrees. It is about 15 minutes per pound of meat. Bake until it reaches an internal temperature of 80 degrees.
Let the Meat Rest: Remove from oven and let it rest with foil for at least 20 minutes. The temperature will rise to 90 degrees for a medium rare prime rib.
Mix brown sugar, paprika, chili powder, salt, and garlic powder in a medium bowl.
Cut ribs into 4 equal portions. Generously rub spice mixture onto all surfaces of ribs; place ribs in a single layer in a glass baking dish. Cover and refrigerator for 30 minutes to 1 hour.
Preheat grill to medium indirect heat, 190 to 200 degrees C
Center one portion ribs on a 12×18-inch sheet of heavy-duty aluminum foil; add 2 ice cubes. Bring up the foil sides, then double-fold the top and ends to seal the packet, leaving room for heat circulation inside. Repeat to make 3 more packets.
Arrange packets over indirect heat on the preheated grill. Cover and cook until tender, 1 1/2 to 2 hours.
Uncover the grill. Keeping the foil packets on the grill, open them carefully by cutting along the top folds with a sharp knife, allowing steam to escape; then proceed to open packets fully.
Brush ribs with about 1/2 cup barbecue sauce. Move packets over direct heat, cover, and continue grilling, turning once, until ribs are browned and crisp, about 5 minutes more.
