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

edited 8:37AM in EggHead Forum
I am proud to be a new egg owner and just cooked "the best standing rib roast I ever put in my mouth" and I think Guru also agrees as I invited him over, but he was deep into the red wine. I have no idea what i did except I started at 550 degrees for about 20 minutes and continually closed it down in 20 minute and 75 degree increments until it hit 275 for 2 hours, for a total of 3 hours. Now I don't know if this is beginners luck, magic of the egg, but I did look on the forum and did not see any standing rib directions. Does anyone have any improvement ideas??? All I know is that bugger came out eggactly right, even though Guru kept calling my egg a virgin, yes it is still white and tan inside.......looking for a nickname and being a regular member to the forum.


  • Nature BoyNature Boy Posts: 8,342
    Congrats on your new purchase...a world of wonders awaits. I think your success was a combination of "egg magic", and the fact you did the perfect thing for a prime rib. Start off high, and step down, allowing for nice crust without burning.[p]If it was that good on your first, it only gets better!
    Good luck coming up with your new handle, and I look forward to sharing suture adventures with you.
    NB [p]
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Char-WoodyChar-Woody Posts: 2,642
    Heimbach, I used two eggs to do my 5 bone PR for Xmas. I flamed the outside one in my small BGE on all sides at 700F..Rotated it about every minute till it was darkened all over, then put it in the large BGE at 350 Degrees till finished. Didn't use a polder till I checked it towards the final moment. Took about 3 hours also..and like you, it was melt in the mouth goodness. 140F internal
    Your first trial run was a excellent way to a top Prime Rib.
    Cheers and welcome to the forum..

  • Heimbach, I am noone here, but I watch, and I think you should be dubbed "The One"!! If you can run a touchdown back first time on prime rib!! Look out for you!

  • Heimbach, I must say congrats on your cooking success. I must also offer my condolences on your choice of dinner guests. Oh well,,, as long as he is at your house,, the property values in his neighborhood goes up. I've been trying to get him to come down here for a while and give north Ga a break.. Welcome to the forum. I will also tell everyone that you are the one that started my interest in baby-backs. Your first attempt hooked me. Since Gure don't use his beachhouse much, yall jump in the burb and head on down.. Ask jimbo about his ideas on names. He named Guru and me..

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