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Thanksgiving Advice Boneless Prime Rib

thirdeyethirdeye Posts: 7,428
edited 11:33PM in EggHead Forum
It looks like my only option for choice beef will be a boneless roast, and I generally cook the bone-in ones. Trying to cover all the bases here, any tips when barbecuing a boneless one? I will be using low pit temps and my Big Green Egg.
Happy Trails
~thirdeye~

Barbecue is not rocket surgery

Comments

  • BobSBobS Posts: 2,485
    That is my favorite way to cook prime rib - with or without the bone.

    It gives great flavor (I like mesquite), helps tenderize the meat and is very forgiving if the meal gets delayed.

    I liked this rub from RRP, but have also used DP, Raising the Steaks.

    Prime Rib Rub as modified
    1 T ground mustard
    1.5 t table salt
    0.5 t paprika
    0.25 t allspice
    0.25 t fresh ground pepper
    1 t granulated onion powder
    0.5 t garlic powder
  • fishlessmanfishlessman Posts: 22,716
    its the same cook except its called a delmonico roast
  • I'll pass along my experience. Purchased a whole rib roast at Sam's (~8 lbs). I cut it in half because didn't have that many people coming over. I allowed it to sit out on the counter for 2 hours before cooking at 250 dome indirect with numerous chunks of hickory wood. I believe I only seasoned with s&p and cooked it for 3 hours until meat temp hit 125 or 130. I planned on doing a reverse sear but the meat had a nice mahogony color so I let well enough along. It was cooked perfectly throughout the cross section, ie: no well done edge with bloody center. I was slightly dissapointed with the meat...it was as good as any resraurant could have done but less then my expectations. I contribute that with the meat not the preparation. Did the second half the same way a month later with similar results although the meat might have been slightly better on that end.

    I am not worthy!
  • egretegret Posts: 4,107
    I'm sittin' here reading this and have come to the conclusion that this is a trick question!! :woohoo: I don't know that I've ever seen you ask a question on how to cook something! :ohmy:
    Anyway, I cook these the same way I cook the bone-in type.
  • thirdeyethirdeye Posts: 7,428
    Hehehee. No, not a trick question. I put a lot of conficence in those bones.... It's more like I'm looking for small tips that I might not think of. I've considered using foil toward the end of the cook, maybe not sealed but a boat to catch some juices. I'm also considering shooting some hot aujus into it when the internal passes 100°. Studding with garlic is an option too and I might use my larding needle with some garlic butter.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • fishlessmanfishlessman Posts: 22,716
    like the idea of the au jus to get some salt flavor down into the meat
  • thirdeyethirdeye Posts: 7,428
    DSC01406a.jpg

    You should... you were the one that convinced me to shoot my briskets during the plateau.

    Besides I have a new toy and an itchy trigger finger.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • fishlessmanfishlessman Posts: 22,716
    much less work and mess injecting it in the egg, and i think it takes more than trying to do it cold on the counter. was using my big cabellas injector to baste a turkey this weekend :laugh: that one looks really nice, i like the big needles
  • thirdeyethirdeye Posts: 7,428
    DSC01407a.jpg

    The big one is huge. No problem having a chunk of garlic clogging it up.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • FlaPoolmanFlaPoolman Posts: 11,675
    The only difference I see is you don't have the bone to protect it during the roast. just have to do a little more flipping/ rolling to keep the color and texture even. I do prefer Trex over reverse sear on the boneless ones, don't know that it makes a difference but I'm a creature of habit :laugh:
  • FlaPoolmanFlaPoolman Posts: 11,675
    Can you buy the beef ribs separate then tie them on? gnawling on the bones is some of the best part :whistle:
  • thirdeyethirdeye Posts: 7,428
    Pat, I had thought of turning it a couple of times during the cook to even out the doneness.... but tying on some other ribs is a new one on me. Interesting idea.

    Gosh, I wonder if they have to be beef ribs?? Some pork ribs would make a good heat shield, and a tasty snack.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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