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is prime rib roast cooking to fast

jscarfojscarfo Posts: 399
edited December 2011 in EggHead Forum
10 lb rib roast bone tied on. i started egg at 10 am dome temp at 11 was 270 put roast on temp is holding perfect but my remote thermometer is already at 80 degrees 1.5  hrs into cook. planned on 4.5 hr. cook time. my question is is it cooking to fast should i lower dome temp, or just leave it alone.
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Comments

  • banzaitoyotabanzaitoyota Posts: 173
    edited December 2011
    Mine just hit 110 at 3 hours. I pulled it to rest and will sear in about an hour
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  • jscarfojscarfo Posts: 399
    mine just hit 107 at 1:20
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  • 4Runner4Runner Posts: 1,977
    I had a 6# and a 7# on together and pulled at 115 and 125 after 3 and 3.5 hours respectively.  Rested and for another 30 mins or so then finished with a sear including flames covering the roasts after burping.   It was an awesome site and awesome meal.

    OP - you can lower temp to extend your cook but I would just go with it and pull when your at 10 below your target temp.  Just let it rest longer and then back on for the sear.    You will be fine.  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • jscarfojscarfo Posts: 399
    do i take plate setter out when i sear it. how long do i sear it. i thought i had this all figured out. always learning i guess thanks for help
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  • Sear at 550-600 for 3 min per side. I sear mine at the beginning. I just cooked a 10 lb roast on Friday. One thing I didn't do is take off at minus 10 from desired temp. Still learning as well.
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  • Yes. Take plate setter out.
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  • I have been reading this Egghead forum for awile now and have been grillin for years. My method on my XL may be differant than everybody elses. I have cooked 3 Prime Ribs 6,8 and a 13lb in the last 10 days.Here it is

    Dry age in cool place 3 days,Last day dry rub let stand for 24 hours

    Day of cook Kosher salt crust on top only,Set Egg at 350 degrees with plate setter

    Place meat on grill 2 hours 1st probe its about 80 degrees pull off salt crust

    Crank up to 450-500degrees for 1 hour sear 2nd probe and pull off at 115-120 degree internal and double foil,wrap and set in ice chest 1 hour and let the mouth begin to water. Like I said a little unconventional,But works perfect for me. Flamethrower

     

    LET'S EAT
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  • 13 lb done yesterday
    LET'S EAT
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  • DMurfDMurf Posts: 481
    Well I have completed my first Prime Rib cook...

    Here is a photo of the meat ready for the grill
    image
    Just some Kosher salt, pepper, rosemary, and thyme

    and now it is ready to come off the grill at 130
    image

    Then the final shot
    image
    Went a little past Med Rare to Med, but delicious!
    David
    BBQ since 2010 - Oh my, what I was missing.
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  • jscarfojscarfo Posts: 399
    toook it off at 2:00 at 120 degrees. wrapped in foil covered with towel temp went to 130 before it leveled out was gettingg a little worried. at 4:00 put it back on seared both sides came out perfect.  was still pretty rare. im glad xmas is over.  thanks again.
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  • 4Runner4Runner Posts: 1,977
    Reverse sear will allow you hit your target internal temp almost from edge to edge. Just amazing.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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