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Standing Rib Roast

EggHeadFredEggHeadFred Posts: 120
edited 5:31PM in EggHead Forum
Not sure what temp to cook rib roast. Please help, Thanks
Fred V. Smyrna,Ga.

Comments

  • RascalRascal Posts: 3,519
  • BarbesBarbes Posts: 35
    Low-and-slow indirect at 250 for about 25 minutes a pound. Pull at 125 for medium-rare; tent in foil; bring temp up to 500; sear for ten minutes or until you like how it looks.
  • Mike in AbitaMike in Abita Posts: 3,302
    350-375. Take it to 125 internal. Remove and crank your egg up to 600. Then back on for the sear.
  • TRexTRex Posts: 2,709
    There are several ways this can be done - perhaps the most popular is described here:

    http://www.nakedwhiz.com/madmaxprimerib.htm

    But the general idea is cook indirect at a temp between 250 and 350 and pull when your internal is around 125 for medium rare. Some sear at the beginning, some sear at the end.

    Good luck!

    jason
  • ric3677ric3677 Posts: 278
    This one was cooked at 300 dome til it got to around 115 and then the temp was ramped up to the 500 mark til it hit the 125 I was looking for. It took longer than what it was supposed to according to all of those that gave me advice, but you can't hurry food on the egg.

    primerib.jpg
  • eenie meenieeenie meenie Posts: 4,392
    If you sear at the end, after reaching 125 degrees for medium rare, wouldn't you go beyond medium rare? If you sear at the beginning, do you lose the crust? I've never cooked a standing rib roast, but it seems that you could over cook it if you seared it at the end. I would appreciate any comments as I plan to cook a rib roast.

    eenie meenie
  • BabyBoomBBQBabyBoomBBQ Posts: 702
    When I do these roasts, I start out really low, ala Alton Brown's recipe. So, I shoot for 200-225 until it reaches about 117 if I'm gonna sear or 122-125 if not.

    Starting slow will give you a nice uniform color and avoid the "dartboard of done-ness" I see all too often. Generally, I don't bother with a sear as the bark is acceptable to me after the initial cook.

    Sorry about the picture quality, but you can see what I mean.

    roesmarysmokedribroast.jpg?t=1217174914
  • eenie meenieeenie meenie Posts: 4,392
    BabyBoomBBQ,

    Thanks for the info........that's just how I want my rib roast to come out! Nice bark, but medium rare on the inside.

    eenie meenie
  • eenie meenieeenie meenie Posts: 4,392
    BabyBoomBBQ,

    When you say you shoot for 200 - 225, is that dome temp?

    eenie meenie
  • BabyBoomBBQBabyBoomBBQ Posts: 702
    No. I measure at the cooking grid.

    Dome verses cooking grid temps vary significantly in a low and slow and grid wins, IMHO.
  • TRexTRex Posts: 2,709
    12-22_primerib2_oneupchubby.jpg

    Here's how I do mine - I sear at the beginning, which is made easier with two Eggs. My website says pull at internal of 130 - 135 but I go lower nowadays - around 125 and let rest for about 10 minutes prior to slicing.

    http://houseoffaulkner.com/primerib.html

    jason
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