Rub Ingredients:

¼ Cup          House of Q House Rub
2 TB             Granulated Garlic
2 TB             Seasoned Salt 
2-3 lbs          Prime Rib roast - bone-in
2 lbs             Fresh new potatoes, partially cooked and chilled
3 TB             Prepared Horseradish
3 TB             Garlic Olive Oil (from Well Seasoned) 
3 TB             Champagne Vinegar 

Combine dry rub ingredients, transfer to shaker and liberally apply to roast.  Prepare your grill for indirect cooking at a medium-high heat temperature; on a typical gas grill, turn on one side only.  Using the side that is on (and hot!) sear the outside surfaces of the roast - a minute or two, just to get some color, then rotate.   

Once all of the surfaces of the roast have been seared, move it to the off side of the grill.  Close the lid and adjust the gas setting on the hot side to maintain approximately 350F at the thermometer.  Plan for approximately 15 minutes of cooking time per pound.  Cook until the internal temperature of the meat reaches 135 - 140F (for medium rare), remove the roast from the grill, cover with foil and rest for at least 15 minutes before carving (remember the internal temperature will continue to rise an additional 3 - 8F during resting).  Note that a foil or metal tray can be placed under the grill to catch the drippings from the roast to make gravy. 

While the roast is resting is a prefect time to grill some vegetables.  Thread the par-cooked new potatoes onto skewers and grill over the hot side of the grill to warm and get some color.  Whisk the prepared horseradish and vinegar in a bowl.  Toss the hot, grilled potatoes in vinaigrette and serve with sliced prime rib.  Dad will thank you.