Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Beef Rib Roast

edited 12:31AM in EggHead Forum
Smoked a 17 pound, beef rib roast...bone it. References said that it would take longer than boneless. I estimated 4 to 6 hours @ 225. Had a problem getting the fire started & stablized. [p]The temp stayed at 225 for an hour or so. With the bottom draft only 1/8 inch open it began to move up to 275. My polder read 46 when I put it on. There was a huge different between the dome thermometer & the polder at low temps but read only a 25 degree difference at 250.[p]After 3 hours, the internal temp reached 130. I took the roast off & wrapped it in Film 905 & put it in a styrofoam cooler.[p]The guests (immediate family) arrived 2 hours later. The internal temp read 140. The roast was still warm at sliciing time. [p]The family said it was excellent. [p]Used up all my fire sticks. Next time I will light the Big Green Charcoal with my newly acquired Bernzomatic, MAPP torch.[p]
Sign In or Register to comment.
Click here for Forum Use Guidelines.