Set the prime rib roast out to come to room temperature a few hours before grilling.

Pat the roast dry with paper towels if needed.

Remove the sliver skin from the bones if desired, this is totally optional and we left it on for this cook because we carve the meat from the bones after it is grilled.

Coat the entire roast with olive oil. and season all sides of the meat generously with salt and pepper.

Prepare a hot grill fire to 450° using hickory or pecan chunks for smoke flavor. We are cooking on our Big Green Egg ceramic grill with hardwood lump charcoal.

Sear the roast for 3- 5 minutes per side, with the grill closed. A big spatula and skewer is helpful for turning the roast.

Remove the roast to a pan and cool the fire down to 300° - 325°. Add a pan of water beneath the grate to catch the grease and eliminate flare ups.

Return the roast to the grill, bone side down. Cook about 10 - 15 minutes per pound until roast reaches desired doneness. For a rare prime rib roast, pull it at about 125°.  We cooked a 10 pound roast in 2 hours.

Use a digital meat thermometer to test the middle of the roast to get the perfectly cooked prime rib. 

Remove the roast from the grill to a cutting board. Tent with foil and rest about 15 - 20 minutes.

Use a sharp knife, making a deep cut between the meat and the bone. Slice the roast thin.