How to Barbecue Prime Rib Bones
Prime rib bones are like a gift that keeps on giving. If you want to make dark beef stock, trim the bones out after roasting a prime rib, then brown them in the oven before simmering. If you want to grill prime rib bones -- and who wouldn't, with all the juicy, marbled meat clinging to them -- pick some up from the butcher or trim them out from a prime rib before cooking. Prime rib bones combine the flavors of a ribeye and rich bone marrow, giving them a one-of-a-kind taste you won't get elsewhere.
Things You'll Need
- Marinade or spice rub
- Grill thermometer, optional
- Long-handled tongs
Instructions
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Mix a marinade a few hours before you grill the prime rib bones. Choose an oil-based marinade or a spice rub; both tenderize and add flavor, just in different ways.
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Submerge the bones in the marinade or coat them with a spice rub and refrigerate for two to four hours.
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Prepare the grill for indirect-heat cooking. On a gas grill, set the left- or right-side burners to medium and place an aluminum drip pan on the burners on the opposite side. If you prefer charcoal, light a chimney starter full of charcoal and let it ash over. Set an aluminum drip pan on the left or right side of the charcoal tray and empty the chimney starter on the side opposite of it.
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Place a grill thermometer on the grill grate if your grill doesn't have one built in and close the lid. Open the lid's vent and close the lower damper or vent on the grill while it heats.
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Take the ribs out of the marinade and let them sit at room temperature. Open the bottom damper on the grill about 1/4 inch, or as needed to keep the temperature between 225 and 300 degrees Fahrenheit.
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Lay the ribs meat-side up on the indirect part of the grill, spacing them at least 1/2 inch apart. Grill the ribs for 20 to 30 minutes with the lid closed.
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Rotate the ribs -- without turning them over -- after 20 to 30 minutes of grilling with the lid closed. Open the grill lid.
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Grill the ribs until the meat pulls away easily, about 1 hour 45 minutes, not including the initial 30 minutes of cooking.
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Brush a sauce on the ribs, if desired, after they cook to tender. Turn the ribs over and move them to the direct-heat side of the grill.
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Grill the ribs for two to three over direct heat to develop a crust and a charred flavor. Pull the ribs off the grill and serve.
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