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1
In a bowl, combine garlic powder, onion powder, coarse black pepper, dried rosemary and cayenne pepper; mix well.
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2
Take the roast out of the fridge at least one hour prior to cooking so that the roast adjusts to room temperature.
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3
Season roast on all sides with Kosher salt.
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4
Coat the roast with Dijon mustard.
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5
Sprinkle the chopped rosemary evenly over the roast.
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6
Now sprinkle the entire roast generously with the dry rub mixture.
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7
Drizzle olive oil over the entire roast, use more olive oil if necessary.
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8
Pat the oil, rosemary and dry rub into the roast.
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9
Preheat the barbecue grill on medium-high heat for 10 minutes or until the chamber reaches 500u00b0F.
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10
The cedar plank should be at least 3/4 inch thick, 7 1/2 inches wide and 16 inches long.
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11
Rinse the cedar plank and place it directly on the grill.
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12
Cover the grill and heat the cedar plank for about 4 minutes or until it starts to throw off a bit of smoke and crackles lightly.
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13
Reduce the heat to medium-low.
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14
Lay the rosemary twigs across the plank to make a bed for the roast.
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15
Place the roast on the rosemary and cover the grill.
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16
Cook for 1 1/2 to 2 hours, until the core of the roast reaches an internal temperature of 125u00b0F.
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17
Keep testing the internal temperature with a good barbecue meat thermometer.
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18
When the roast reaches the desired temperature, remove from the grill along with the cedar plank.
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19
Tent loosely with aluminum foil and let rest for a least 30 minutes or up to 1 hour.
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20
The long resting period gives you plenty of time to grill some veggies.
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21
Serve some good freshly made horseradish with the prime rib roast.
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22
NOTE: Purchase a cedar plank at your lumber yard outlet. Make sure that it is NOT TREATED.
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23
The cost of the plank is much less expensive when you purchase at the lumber yard.
