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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Prime rib question
Options
golfandgrill
Posts: 198
I just ordered a 10 # prime rib roast to be ready on Sunday, cooking on Monday. Have a few questions about set up and cook.
Was thinking 250 indirect on a V-rack, till IT of 135ish....
Any other better suggestions, or tips? How much time should I allow?
Thanks -Adam
Fighting Sioux Hockey
Comments
-
Only have done one boneless before. I'd go 350 indirect till 135MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Reverse sear works well. I've gone from 250 to 325 and in between. All about the same so I just adjust temp based on my estimated target cooking time. Enjoy!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 -
Doing one Sunday. Planning 275 indirect to 115' then rest while Egg heats up to 500 plus, then a reverse sear for a minute or two per side. One of my favorite cooks.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
-
The following may be about the best prime rib and BGE info site going-you will exposed to all you need:
http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html
beyond that tutorial-you can choose to reverse sear or other options. Enjoy the cook-as long as you hit the finish-line temp all is well.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
I did this exact cook at Christmas. Based on advice here it turned out very well. I did a reverse sear. I set out the meat for at least an hour before cooking and gave it a heavy rub.I cooked it at ~250 until internal temp of 105. That seemed low but it works. Then I removed the meat onto a platter tented with foil and put indoors. I cranked up the Egg to >450. Then I put the meat back on for some direct searing, just a couple of minutes per side to get a crust. After resting in foil for at least 15 minutes, the internal temp reached 130-135 and it was perfect.
-
Hey, Jerold.. Am doing a four bone prime rib this weekend. I usually cook low/slow, indirect to internal of +/- 120, then finish direct to 127internal, then rest... approx. I think I'll try your 105F, then crank it up and sear longer. I think the bark will be better using your temp...thanks.
(2) LBGEs, WSM, Vidalia Grill (gasser), Tailgater Grill (gasser) -
Reverse sear like TJ mentions above. Key is use a rub paste. It draws some of the surface fat and provides a nice crust for the sear. Don't sear too hot, it is not a steak it is a roast. I prefer bone off, tie the roast to create a more circular, even cooking chunk of meat. Remember a 2 rib size cooks just as fast as a 4 rib size - it is the thickness of the meat not the length.No V rack needed, right on the felt level indirect grid. Use a drip pan, although you will not get much drip, but makes for a faster cleanup.Good luck!Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
Don't know what the v rack would do. Just make sure that you have a drip pan with some spacers under it to capture the semi liquid gold.
Steve
Caledon, ON
-
jeroldharter said:I did this exact cook at Christmas. Based on advice here it turned out very well. I did a reverse sear. I set out the meat for at least an hour before cooking and gave it a heavy rub.I cooked it at ~250 until internal temp of 105. That seemed low but it works. Then I removed the meat onto a platter tented with foil and put indoors. I cranked up the Egg to >450. Then I put the meat back on for some direct searing, just a couple of minutes per side to get a crust. After resting in foil for at least 15 minutes, the internal temp reached 130-135 and it was perfect.
I am doing this for my daughters birthday monday, how long a cook should I plan on? -
Reverse sear works incredibly wellPROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum