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Prime Rib/ Pics

Rolling EggRolling Egg Posts: 1,995
edited November -1 in EggHead Forum
Today I cooked my first prime rib. Went to Publix this morning and picked up a 4.7 pound bone in. After checking out Thirdeyes site and getting a few tips from Grandpas Grub and RRP I went for it.Gave the roast a lite coat of mustard and worcestershire to anchor the rub. Rubbed it down with Dizzy Pig Red Eye Express (awesome rub Chris). Got egg going to 240 with the Digi Q2. Went indirect until roast hit 125 internal, pulled and foiled while getting the egg up to 500 for the reverse sear. At 500 I hit each side for about 3 minutes and pulled. This was probably my favorite cook in the year I've owned my egg. Extremely moist and the flavor was to die for.Thanks for the help guys. Enjoy the pics and Happy Memorial Day!
Before rub
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After rub
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On the egg
IMG_5522.jpg
After the sear
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Sliced
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IMG_5533.jpg
IMG_5537.jpg
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Comments

  • usc1321usc1321 Posts: 627
    I loved rib roast on my egg. We never use the oven for roasts or turkeys any longer. It looks great well done. ;) B)
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  • CrimsongatorCrimsongator Posts: 5,706
    Looks great, how are you liking the new publix?
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  • BeliBeli Posts: 10,751
    Hey Jeff...long time no see.... :P tell me where are you living now????
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  • RRPRRP Posts: 14,114
    Looks good!!! Glad GG and I could give you some help. Are you open to another suggestion? When I have a bone in piece while still raw and not rubbed I take a sharp long knife and separate the bone except on the large end so it will "hinge". Then rub the piece all over, including under that "bone hinge" and using butcher's twine I tie the bone back. It's easier to serve with the bone off after cooked. BTW don't give Fideo that bone first - most times it has some good gnawing potential over the sink! :laugh:
    Ron
    Dunlap, IL
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  • Rolling EggRolling Egg Posts: 1,995
    Thanks for the info. It was kinda hard trying to slice it away from the bone. I knew there was a secret. Thanks again.
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  • JeffersonianJeffersonian Posts: 4,244
    Oh, that's just beautiful, RE. Congrats on a great prime rib cook.
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  • EGCEGC Posts: 448
    Great job. I am a BIG fan of the bone in rib roast on the egg. I prepare it basically the same way you did. It's tough to beat.
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  • Rolling EggRolling Egg Posts: 1,995
    Pretty nice. I'm about 5 miles from it but its the first one I come to going toward Athens. I usually dont buy my meat there. They are usually a little high on everything. Im a star market guy myself.
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  • eenie meenieeenie meenie Posts: 4,391
    That looks sooooooooooo good. :) :) :)
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  • HossHoss Posts: 14,587
    Beli,what is the best Tequlia money can buy in the States??? :huh: :unsure:
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  • cookn bikercookn biker Posts: 13,272
    Great job on that cook! Your pics have confirmed that I gotta do this too. Thanks for sharing.
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  • Beanie-BeanBeanie-Bean Posts: 3,092
    Great cook! Haven't done one of those in a while, and I'm inspired to do another one soon.
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  • More great advice in the nick of time, the roast is getting that treatment and going on the egg very shortly.

    Thanks

    Doug
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