Charcoal Grilled Prime Rib

Charcoal Grilled Prime Rib

The holidays call for something extra special. A juicy, charcoal-grilled, bone-in prime rib is always a crowd pleaser and it couldn’t be simpler to make. If you usually make your prime rib in the oven, I strongly encourage you to try it on the grill. The juicy, rich steak and the crunchy herb crust (my favorite part!) are so much better when grilled over an open flame with a hint of smoke. Below is my super easy recipe and be sure to check out Weber Nation if you want more details and instructions about how to master the basics of charcoal grilling.   Charcoal Grilled Prime Rib   Save Print Ingredients Special equipment - 2 handfuls apple wood chips 3 tablespoons finely chopped fresh rosemary leaves 3 tablespoons finely chopped fresh thyme leaves 6 medium garlic cloves, crushed 2 tablespoons olive oil 1 5-lb rib roast, trimmed of excess fat Kosher salt Freshly ground black pepper Instructions In a small bowl, soak wood chips in water for at least 1 hour. In a small bowl, mix first 4 ingredients together until a thin paste forms. Coat the roast evenly on all sides with the paste. Season the roast generously with salt and pepper. Allow the roast to stand at room temperature for 30 to 45 minutes before grilling. Prepare the grill for indirect cooking over medium heat (about 400 degrees). Brush the cooking grates clean. Drain and add the wood chips on top of the charcoal and close the lid. When the wood begins to smoke, place the roast on the grill, bone side down, over indirect medium heat. Cook with...
How To Make Amazing Grilled Pizzas

How To Make Amazing Grilled Pizzas

  I’ll bet I’ve made at least 500 grilled pizzas since I started working at Weber. What’s not to love about pizza? Carbs + tomatoes + cheese = heaven. I used to say, “I could eat pizza every day and not get tired of it.” Well, I’ve pretty much tested that theory over the last several months and it’s true. I’m still not sick of pizza. Especially grilled pizza. If you haven’t tried pizza on the grill, I highly recommend it. It’s so delicious! You can use a pizza stone or place the dough directly on the grates of the grill. I prefer to do it on the grates. It takes a little finesse to make sure the crust doesn’t burn, but it’s easy once you get the hang of it and the flavor and texture are so worth it. I enjoy making pizza dough from scratch, but rarely time to do so. Usually I buy fresh, pre-made dough from the grocery store and it works just as well. The toppings are determined by what I have on hand. For this pizza I used pesto, roma tomatoes, mozzarella, Parmesan, pine nuts and kalamata olives. Use whatever toppings you like, but this is one of my all-time faves.     TIPS FOR ACHIEVING THE BEST CRUST: *Make sure the grates of your grill are very clean. Preheat the grill for 10-15 minutes, then use a grill brush to scrape them clean. I also use tongs and a paper towel to wipe off any excess grease. *Poke holes in the dough to prevent bubbles from forming. *The quantity of toppings here are just suggestions – use as much or as...


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