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Are you happy it’s finally
National BBQ Month
? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our
Smoking Basics Publication
...if not, proceed to some of our favorite recipes! We love
Dr. BBQ’s Coffee Rubbed Brisket
Famous Dave’s Sticky Ribs
Virginia Willis’ Pulled Pork
. Pair with this
for a winning way to start off May!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Scenario: Brand new BGE; first time users; used mesquite lump wood (store out of BGE stuff); 6 lb prime rib; [p]Prime rib cooked for 2.5 hours at 350 degrees[p]Problem: Ended up tasting more like a smoked ham[p]What went wrong? [p]
Myrna, sounds like it might be tiem to check your dome thermometer - check out
one on the link was done in less than 2 hours at 350 degrees - probably a little smaller, but even at the larger size it shouldn't have turned out like ham - I'm a big believer on checking the internal temperature on roasts and pulled pork!
Boneless Prime Rib
Myrna,[p]Welcome to the family and forum.[p]Cooking using mesquite lump will provide a noticable smokey nip and flavor to the meat, even without adding chips or chunks of wood to provide a smoke.[p]Prime rib is a great cut of beef as it contains tender meat and a good amount of fat (in the meat and separate strips within the cut). This cut is ideal for a longer cook at a lower cooking temperature. The longer cook allows for a nice chewy char on the surface (slowly happens) and helps the fat dissolve into good flavorings for the meat.[p]Prime rib cooks to excellence directly on the grill. Use a dome temp of 250F, and turn the cut every 30-45 minutes to expose all sides to the fire. Finish with the bone side down. Another method is to cook (250F dome) in a rack over a drip pan, raising the temp at the end to provide the char.[p]A useful item with this cook is a meat temp gauge (polder type). Remove at 135F, cover for a 15 minute rest (allows the surface liquids to be re-absorbed and the heat to equalize), and then slice for serving. The internal (cooked to) temp will rise about 5F during the rest.[p]Spin
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