Rich Davis’ Barbecued Prime Rib Roast
- Sugar - 1 cup
- Salt - 1/2 cup
- Ground Black Pepper - 1/2 cup
- Paprika - 1/2 cup
- Garlic powder - 1/2 cup
- Prime Rib Roast - one, boneless, 5 - 6 pounds, at room temperature
- Barbecue sauce (Davis uses K.C. Masterpiece)
Put the wood chunks in water to soak for 30 minutes. Drain.
Light a barbecue fire. When the coals are covered with a light coating of ash, put the cooking grill in place and close the top.
Heat the closed charcoal grill to 200 to 225 F. Mix the sugar, salt, pepper, paprika, and garlic powder together to make a dry rub. Coat the roast generously on all sides with this mixture. Add water-soaked wood chunks to the fire for smoke. Place the beef on the rack in the grill; do not place the meat directly over the coals. Barbecue 3 to 4 hours to preferred doneness (150 F for medium rare), using a meat thermometer to check. During the last hour of cooking, baste with the barbecue sauce. Remove from the grill and let stand, loosely tented with foil, for 10 minutes before carving. Slice and serve with additional barbecue sauce for dipping.