Here is prime rib from Webbers app that I own for your next prime rib meal.
I just got the app so I haven't had a chance to try it yet. Looks great.
Serves: 12 to 15
Prep Time: 15 minutes
Marinating time: 3 to 12 hours
Grilling time: about 2-1/2 hours
Special equipment: spice mill or mortar and pestle, instant-read thermometer
30 g/1 oz cumin seed
30 g/1 oz pure chile powder
30 g/1 oz paprika
1 tablespoon mustard seed
1 tablespoon coriander seed
30 g/1 oz kosher salt
21 g/¾ oz packed brown sugar
1 tablespoon garlic salt
2 teaspoons ground cayenne pepper
1 boneless prime rib beef roast, 4.5 to 5.4 kg/10 to 12 pounds
1 In a large sauté pan over medium-high heat, toast the cumin seeds, chili powder, paprika, mustard seeds, and coriander seeds, shaking the pan occasionally, until the spices start to smoke, about 2 to 3 minutes. Transfer the mixture to a mortar or coffee grinder. Add the salt, brown sugar, garlic salt, and cayenne. Grind the mixture coarsely.
2. Trim nearly all of the fat from the prime rib. Evenly spread the rub all over the prime rib. Cover with plastic wrap and refrigerate for at least 3 hours or as long as 12 hours.
3 Grill the prime rib, fat side up, over indirect medium heat (350°F/177°C to 450°F/232°C), with the lid closed, for about 2-½ hours. Remove the prime rib when it reaches your desired doneness. Loosely cover the prime rib with aluminum foil and allow it to rest for 30 minutes before slicing, during which time the internal temperature will rise 5 to 10 degrees. Cut into slices 13 to 25 mm/½- to 1-inch-thick. Serve warm.
From Richard hope ya like it
From Weber's Art of the Grill™ by Jamie Purviance