Charcoal Grill–Roasted Prime Rib

1. Pat roast dry with paper towels, rub with oil, and season with pepper. Spread salt on rimmed baking sheet and press roast into salt to coat evenly on all sides. Tie meat back onto bones exactly from where it was cut, passing 2 lengths of kitchen twine between each set of bones and knotting securely. Refrigerate roast, uncovered, for 1 hour, then let sit at room temperature for 2 hours.
2. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top.
   3A. FOR A CHARCOAL GRILL: Open bottom vent halfway and place roasting pan on one side of grill. Light large chimney starter three-quarters filled with charcoal briquettes (4-1⁄2 quarts). When top coals are partially covered with ash, pour evenly over half of grill (opposite roasting pan). Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.
   3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium and turn off other burner(s). (Adjust primary burner as needed during cooking to maintain grill temperature around 325 degrees.)
3. Clean and oil cooking grate. Place roast on hot side of grill and cook (covered if using gas) until well browned on all sides, 10 to 15 minutes, turning as needed. (If flare-ups occur, move roast to cooler side of grill until flames die down.)
4. Transfer roast to rimmed baking sheet. If using charcoal, remove cooking grate and place wood chip packet on pile of coals; set cooking grate in place. If using gas, place wood chip packet directly on primary burner. Place roast on cool side of grill, bone side down, with tips of bones pointed away from fire. Cover (position lid vent over meat if using charcoal) and cook until meat registers 115 to 120 degrees (for rare) or 120 to 125 degrees (for medium-rare), 2 to 2-1⁄2 hours.
5. Transfer roast to carving board, tent loosely with foil, and let rest for 20 minutes. Remove twine and bones, cut into 1⁄2-inch-thick slices, and serve.

GRILL-ROASTED PRIME RIB WITH GARLIC-ROSEMARY CRUST
Combine 1⁄2 cup extra-virgin olive oil, 12 minced garlic cloves (1⁄4 cup), and 1⁄4 cup minced fresh rosemary in bowl. Brush paste onto roast after browning.

GRILL-ROASTED WHOLE PRIME RIB
A whole prime rib roast can weigh as much as 20 pounds and easily serves a crowd (16 to 20 people). Because the whole rib tapers slightly, expect the smaller end to be slightly more cooked than the thicker end.
Substitute 1 whole beef standing rib roast for first-cut roast and increase salt to 1⁄2 cup. If using charcoal, after roast cooks on cool side of grill for 1-1⁄4 hours, transfer roast to rimmed baking sheet; light additional large chimney starter three-quarters filled with charcoal briquettes (4-1⁄2 quarts). When top coals are partially covered with ash, pour evenly over half of grill (opposite roasting pan). Set cooking grate in place and return roast to cool side of grill. Cover and continue to cook for 2-1⁄2 to 3 hours longer.