Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center
! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
20lb standing rib roast...any advice?
So Fresh market had standing rib roasts for 5.99lb and i picked up a whole side thats 20lbs to make for christmas dinner. I have only ever made 1 rib roast and it was just 4lbs so i dont have any experience cooking one this large. i was thinking of cutting it in half and cooking them side by side with 2 diffrent rubs. Would this be ok or should i just cook the thing whole. Also what kind of a cook time should i expect with this thing.
I also just used a regular montreal type rub on the last one i made and it was great. Anyone here with experience cooking these things have a better idea for doing diffrent rubs?