Combine marinade ingredients in a huge zip lock bag.
Place prime rib in zip lock bag and marinate overnight. After a few hours, flip bag on the other side to evenly marinate prime rib. Note: It is easier to fit in zip lock bag if rib bone is detach from prime rib then reattach with butcher twine before grilling.
Place zip lock bag in room temperature 1 hour before grilling.
Prep charcoal grill. Open lid and bottom vents halfway. Add 3 layers of charcoal on one side of grill. Note: I’m using the biggest kettle grill.
Fire up charcoal and clean the grates. Note: If catching drippings to make gravy refer to blog.
Remove prime rib in marinade and salt lightly. It was marinated in soy sauce which is quite salty already. Don’t discard marinade if you like to baste prime rib.
Once charcoal is ready, no more flames place prime rib fat side up on the side without charcoal and cover grill with lid. Smoke prime rib until desired temperature is reached. Use a thermometer inserted on one side at the center of prime rib.
Medium Rare – 125 Deg. F
Medium – 135 Deg. F
Medium Well – 145 Deg. F
Check thermometer after 30 minutes and baste prime rib. The side closest to the charcoal will cook quicker so rotate prime rib so both sides cook evenly. Continue grilling and baste a few more times until desired temperature is reached. In my case, once thermometer reads 145 deg F (medium well). Time to sear.
Move prime rib under charcoal and sear between 10 to 20 minutes with grill uncovered. By this time, I only have about a layer of charcoal. Sear all 4 sides from 3 to 5 minutes depending on how much charcoal is left.
Transfer to a tray or platter and cover loosely with foil. Rest prime rib for 10 to 20 minutes so juice can be distributed evenly.
Remove butcher twine and rib bones then slice prime rib. Enjoy!