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Cooked a small prime rib tonight

HiitesHiites Posts: 26
edited 7:52PM in EggHead Forum
I cooked a small prime rib tonight.

I made a paste out of garlic, evoo, salt, pepper, celery salt, thyme, and Ralph's Big Nasty Beef Seasoning.

Put the platesetter in and got the egg up to 500* and put the prime rib on and cooked it for 20 minutes then dropped the temp to 350*. Pulled it when the internal temp was 130*

I tented it and meant to let the temp come up to 138* but it got away from me and went up to 142* so it wasn't quite as rare as I like it but it was still pretty good.


  • Great pic's! Great Cook! And Welcome!
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
  • We did that last weekend...I just love this time of the year!!

    That looks incredible BTW..
  • EATEAT Posts: 34
    Very nice !
    How much did it weight and how long it took to reach 142 ?
  • Looks "super premium" to me!!
    Keep it up, the great cooking, that is!
  • Good job, Brad! It looks like a great (or grate?) cook. Maybe an OKC eggfest item after you help me with the cheese class??

  • Your prime rib looks so good, love the crust! :)
  • Nice
  • Not as rare as you like ? Looks perfect to me !

    Next time, call me and I'll come over and take it off your hands. :laugh: :laugh:

    Dripping Springs, Texas.
    Just west of Austintatious

  • LDDLDD Posts: 1,225
    eenie meenie wrote:
    Your prime rib looks so good, love the crust! :)

    what she said :)
    context is important :)
  • That looks like it came out peerrrrrrrrfect!

  • A little fresh Horse Radish and pepper corns sprinkled on that and you have something there!
  • WWSisWWSis Posts: 1,448
    Nice post! Great color inside and out! Looks fabulous.
  • Mr HollowayMr Holloway Posts: 2,034
    Had prime rib tonight at a local steakhouse. :sick: :laugh:
    Yours looks way better. Nice job
  • HiitesHiites Posts: 26
    Thanks everyone for the kind words. It weighed 5.0lbs. After the initial 20minutes at 500*, it cooked another 40minutes at 350* to make it up to 130*, then it rested for 15 minutes, tented, to come up to 142*. The crust was awesome. @Big Daddy- thanks for the help with the temp/fire issues. It was definitely an air flow issue. I used the last of a bag of the wicked lump and there was some small pieces that "clogged" the pile and wasnt letting air flow good.
  • It looks perfect to me! Nice cook.
  • HossHoss Posts: 14,587
    Looks MITEEFINE from here.
  • LobichoLobicho Posts: 557
    it looks sooooooooo goood...
    great job....
  • DiDi Posts: 395
    Looks yummy. May consider this as an option at Christmas.
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