1 Prime Rib Roast (about 9 lb/4 kg), bone-in, at room temperature for 1 hour
2 teaspoon each garlic powder, onion powder, sea salt and black pepper
6 fresh rosemary sprigs
Combine garlic powder, onion powder, sea salt and pepper in small bowl; rub all over roast.
Split your firebox into two heat zones; preheat NEXGRILL Revelry (or Charcoal Grill with Smoker) to 500ºF, turning half of burners to high and keeping the other half turned off.
Place roast, fat side up onto grill over indirect heat; cook for 1 ½ hours.
Place rosemary sprigs on grill to toast, about 10 seconds. Transfer to platter.
Turn grill burners off without opening lid. The roast will continue cooking on the grill for another 45 minutes, for a total cooking time of 2 ¼ hours, or until instant read thermometer inserted into thickest part of roast registers 145°F for medium-rare.
Transfer to cutting board, loosely tent with foil and let rest for 20 minutes before carving.
TIP: While the roast is resting, grill side vegetables of your choice on medium-high heat until lightly charred and tender, such as sliced and lightly oiled sweet potatoes and halved, par-boiled and lightly oiled Brussels sprouts.