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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Valentine's Day Rib Roast

Options
lantzwr
lantzwr Posts: 229
edited February 2015 in EggHead Forum
Cooked a 3.5 lb Rib Roast (seasoned with just salt and pepper) reverse sear at 250F for 2 hours to an internal temperature of 130F, pulled and opened up the Egg to about 700 and seared the heck out of it.  Came out perfect.  Spread a little Blue Cheese Butter on the top.  Pretty darn tasty.
Rob, Large BGE, Merritt Island, (Space Coast of Florida)

Boiler UP
· Share on FacebookShare on Twitter

Comments

Categories