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Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

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prime rib question

Smokin' WolverineSmokin' Wolverine Posts: 165
edited 7:58PM in EggHead Forum
I am cooking a 13 lbs prime rib today for Thanksgiving dinner, I just need a little feedback as to how long you think I should cook it @325-350



  • MaineggMainegg Posts: 7,787
  • RascalRascal Posts: 3,358
    Wow, you sure do plan ahead!! How are you going to store it for 6 weeks??
  • Celtic WolfCeltic Wolf Posts: 9,768

    Canada = Today

    US = Fourth Thursday in NOVEMBER!!

    Your profile says US.. You holding out on us??? :woohoo:

    Ohh when is dinner.. :whistle:
  • Te way I do Prime Rib Preheat the Egg to 450* put the meat on a rack indirect for 30-min. then lower Temp. down to 325* 17-min per an internal temp.135* for med. rare let rest for 30-min. befor carving.
  • BoxerpapaBoxerpapa Posts: 989
  • RascalRascal Posts: 3,358
    While heat is the means to get a hunk of meat from the fridge to the table (in this case, a standing rib roast), what about the cut? I've bought what I considered nice-looking offerings, only to find that they were more like steak than prime rib after cooking with TLC. I've read that the 9-12 rib sections are the most succulent. Is this really the case? With thousands of tons of food flooding the market every day, are those few with the "blue stamp" really able to rate/judge meats accurately? Albertsons down here has standing rib roasts on sale this week for $7.99/lb., and while I'm tempted to take the bait, I don't want to be disappointed again.. Anyone 'primed' to comment on this?
  • Rascal,
    I like the big Standing Rib Roast, have them cut the bones from the meat and then tie them back on. I make a paste 50-50 black pepper and garlic salt it makes a great crust.
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