• Take prime rib out of packaging and pat dry with a paper towel.
• Remove excess hard fat near the backside, near the bones. Remove silverskin from the top of the roast.
• You could opt to: Use butcher twine between each bone OR remove the bones completely.

  I didn't do either of these.

Make Rosemary Salt for Dry Brining Overnight

• To a spice grinder or pestle and mortar, add your dehydrated thyme, minced garlic, and lemon peel.
  4 tsp dried rosemary, 1.5 tsp dried thyme, 1.5 tsp dehydrated minced garlic, 1 tbsp dehydrated lemon peel
• I did roughly 9 presses on my spice grinder.
• Add this mixture to your kosher salt.
  1 cup Diamond Crystal Kosher Salt
• Liberally apply this rosemary salt to all sides of the roast. Put on a baking sheet and into your refrigerator overnight.

The Next Day, Get Your Kettle to 200-225F in an Indirect Setup

• Before putting on the grill, cover the roast with olive oil - you could opt to add fresh herbs at this point too - totally optional but will build a better crust.
• Once at temperature put the prime rib on indirect, with the fat cap pointed at the fire.
• Probe the thickest part of the prime to monitor internal temperature.
• If you want to smoke the meat, add your favorite piece of hardwood.

Cook the Meat Until 10F UNDER Your Target Temperature

• My goal is ~125-130F or Medium-rare. So I took the meat off at 115F.
• While the meat is resting, get 3/4 of a charcoal chimney lit to sear the roast later. This will take ~15 minutes.
• Rest the meat covered loosely with aluminum foil for 20-30 minutes.

  During this rest the internal went to 127F.

Sear the Meat

• Sear the meat on one side for 30 seconds, then flip to the other for 30 seconds.
• Do this back and forth until you're happy with the exterior.
• Rest for another 5 minutes while you set your table, remove the roast from the bones and then slice into 1-1.5" thick slices.

  Enjoy!