Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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.

Turkey Thursday, Prime rib Friday

Planning to do a prime rib on Friday... The recipe I plan to follow has me salting it for 24 hours then wet rub for 24 hours before the cook...which means I start tonight or tomorrow morning. Planning to salt the 24 but wet rub for 36 to make the timing convenient...hope there are no concerns there... Then low and slow indirect for 8 hours Since this is a pretty expensive hunk of beef, I am especially open to learning as much as I can in advance...all comments are 125% welcome. Thanks
Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...

Comments

  • GrannyX4GrannyX4 Posts: 1,476
    Last year I did a seasoned salt rub for 5 days and it was the best one I have ever cooked. I don't know what a wet rub is.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
Sign In or Register to comment.
Click here for Forum Use Guidelines.