Create Indirect Heat

• Since a rib roast isn't an everyday kind of dish, you definitely want to avoid drying it out. Grilling it over indirect heat is the way to accomplish this. Whether you are using a gas grill or charcoal grill, heat the grill to high and then adjust one side to the medium-high range and the other side completely off. Set the rib roast on the side with no heat and cover the grill, so the heat remains inside. With a gas grill you should adjust the knobs and with charcoal you should burn the briquettes until they're covered in ash and then move them all to one side.

Target Temperature

• As you heat up your grill and create the ideal environment to grill a rib roast. Aim for a temperature of 300 to 350 degrees Fahrenheit as a target, advice that can be found at the TheMeatSource website. If your grill doesn't have a built-in temperature gauge, you can use an external gauge, or just keep the hot burner at medium-high and use an instant-read meat thermometer to help you determine when it is cooked. Take the time to adjust your burners as needed, so your roast will be cooked evenly throughout.

Creating Smoke

• If you want to create the signature smoky taste of the grill, create a smoke packet with water and wood chips. Soak the chips in cool water for about 15 minutes and drain them, then wrap them in aluminum foil and create a packet. Poke holes in the packet and set in on the hot side of the grill to create the smoke. Hickory, mesquite or apple wood are tasty choices, and keep the lid closed as the roast cooks so the smoke won't escape. Making a smoke packet won't affect the temperature of the grill or the cooking time of the roast.

Safe Internal Temperature

• To ensure your meal is safe from harmful bacteria, you want to aim for an internal temperature of 145 F for a prime rib roast. This means it will be pink in the center and tender throughout. Take the added step of removing the roast from the grill when it is still a few degrees below the ideal temperature; then, let it rest for several minutes. The internal temperature can rise up to 10 degrees F during the resting time, so leaving it on the grill until it is at the exact right temperature might result in a dried-out roast.