Prime Rib on the Grill

Treat yourself to my tender and juicy Grilled Prime Rib recipe! Once you try prime rib on the grill, there's no going back.

Course Main Dish

Cuisine American

Keyword grill prime rib, grilled prime rib, grilling prime rib, prime rib on the grill

Prep Time 5

Cook Time 2 45

Resting Time 35

Total Time 3 25

Servings servings

Calories 946kcal

Allow your prime rib time to reach room temperature, about 2 hours or so.
4 pound prime rib
Preheat your grill to 275-300℉. While your grill is preheating, rub all sides on the prime rib with spicy brown mustard.
3 Tablespoons spicy brown mustard
In a small bowl, combine ground coffee, paprika, garlic powder, minced onion, brown sugar, salt and pepper. Mix well.
2 Tablespoons ground coffee, 1.5 Tablespoons paprika, 2 Tablespoons garlic powder, 2 Tablespoons minced onion, 2 Tablespoons brown sugar, 1 Tablespoon salt, 1 Tablespoon pepper
Take your prime rib seasoning and rub all sides of the prime rib. Let your seasoned prime rib sit for about 20 minutes.
Once 20 minutes is up, place the prime rib on the grill and cook for about 2 hours and 45 minutes. Or, until the internal temperature of your prime rib reaches 130℉.
Remove the prime rib from the grill and allow it to rest for about 15 minutes.
Carefully slice your prime rib, serve immediately and enjoy!

Picking out the perfect prime rib: Look for a high-quality prime rib roast (bone-in or boneless) that has a good amount of marbling all over the roast.

Indirect grilling: Skip using the burners in the middle of your grill. Use the two burners on the sides, start them low, and slowly increase the heat to the desired temperature. This will allow for an indirect heat that perfectly cooks the meat.

Use a meat thermometer: Your prime rib roast needs to be at least 130°F before pulling it off the grill, and you should always use a meat thermometer to check the internal temperature.

Allow the roast to rest after grilling: Once you pull your prime rib off the grill, let it rest for about 15-20 minutes before carving with a sharp knife. You can tent your roast with foil, but it's optional. This keeps the meat moist and tender!

Carving the roast: Once your roast is done resting, slice it against the grain into thick or thin slices for serving.