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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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prime rib results

char buddychar buddy Posts: 562
edited 1:46PM in EggHead Forum
i tried my first prime rib for the new year dinner and it came out great.[p]This is an expensive piece of meat and I was really worried about ruining it.
I decided to go with a plain and simple cook. I smashed up some peppercorns (maybe 2 tbls) with 1 maybe 2 tbls of kosher salt and 1 or 2 tbls of oil. I swabbed that all
over the roast and let it sit for 15 minutes or more. I set up the egg for 350. I put the roast in a v-rack. I set the v-rack
set in a drip pan that was filled with carrots, celery and parsnips. (a little pepper, a little salt and a little oil on the veggies.)
I put the drip pan and its load on top of a pizze stone. It cooked for about two hours maybe a little more. [p]The vegetables tasted like candy. Oriignally I was only going to serve the parsnips and use the carrots and celery for a gravy. But they were all so tasty, I served most of the them with the roast. [p]I took the roast to 145 internal and let it sit for 30 minutes. I was hoping for medium rare, but it was closer to medium. Next time I'll cook it to 135 f.[p]The bones were a huge hit with my kid. I couldn't believe how good a thick slice of roast beef could taste with a nice thick gravy and yorkshire pud. [p]Happy New Year everybody.[p]Oh yeah, the new year is good.



  • djm5x9djm5x9 Posts: 1,342
    char buddy:[p]With your next rib roast, pull at 130º, cover with foil, and insulate with a towel or two in quick order. Let the rest be no more than ten minutes. Then serve. This might be more to your liking.

  • MACMAC Posts: 442
    char buddy ,
    I did my first 8 LB three rib, at 325 Deg, over a drip pan, in a V rack. I pulled it off at 130 internal to rest for about 15 minutes. I also was worried. Your are looking at a $50.00 piece of Cow and don't want to screw it up. It was GRRR...ATE. The hit of the party. This rib roast just proved that I don't have to be a great cook, just follow directions. Kudos AGAIN to this forum.

  • Char-WoodyChar-Woody Posts: 2,642
    char buddy, I believe I could slid my chair up to that table. Great job![p]C~W
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