Published January 1, 2008.
We wanted a great crust from our prime rib recipe, without the mess and without setting off the smoke detectors, so we moved the proceedings outside. First, we seared the fat-covered side (to minimize flare-ups, we had the butcher trim the fat layer down to a thin 1/8 inch), then we moved the roast to the cooler side of the grill. To get crispiness from our prime rib recipe, we applied a dry salt rub to the roast three hours before grilling. This drew out moisture from just below the surface, allowing for faster evaporation once we began searing.
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