Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      12 pound      capless prime rib -- (12 to 15)
                        -- (aka export rib) -- bone in
   1      cup           kosher salt
   1      cup           coarse cracked black pepper

Preparation:

Rub the prime rib all over with salt and pepper. In a large kettle grill, start a fire well over to one side. When the coals are well lit, place the rib on the grill grid on the side opposite the coals, being careful that no part of the rib is directly over the coals. Put the lid on the kettle with the vents 1/4 open. Cook for approximately 2 hours, adding a handful of fresh charcoal every 30 minutes or so. At the 2-hour point, check the rib with a meat thermometer to determine doneness; remove from the fire at 118F for very rare, 122F for rare, 126F for medium rare, and so on, adding 4 degrees for each degree of doneness. Allow to rest for 30 minutes before slicing. Source: "Big Flavors of the Hot Sun", by Chris Schlesinger and John Willoughby.