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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Rib roast on the BGE??
Options
transversalInactive
Posts: 376
Most posts regarding BGE rib roast (boneless) discuss temps in the 350* range (dome) and somewhere between 17-20 minutes per pound to reach a 130* internal temp followed by a 20-30 minute rest.
Just wondering if anyone has tried one at a lower temp, say 250*, and whether or not it has any effect on the outcome. I know that the quality of cut does not indicate a low and slo cook.........just looking for input if anyone has attempted on that way.
Thanks.
Just wondering if anyone has tried one at a lower temp, say 250*, and whether or not it has any effect on the outcome. I know that the quality of cut does not indicate a low and slo cook.........just looking for input if anyone has attempted on that way.
Thanks.
Comments
-
Sure. 250 is great. Just don't take it higher than you want
I dunno about the rest of the country, but "prime rib" here in the northeast is often sold as 'slow roasted'. ...that's basically 250 til done. I think you actually get a better crust that way than when seareed egli avea del cul fatto trombetta -Dante -
Thanks, Stike......there was a steak house in Dallas several years back that featured slow roasted prime rib........and I never had it where it wasn't outstanding. Just wanted to see if anyone thought I was nuts doin a lo and slo on prime rib. Most of what I grill I grill lo and slow. That's the beauty of the Egg. And I don't mind the wait. So, I'll give it a try. Thanks again, Stike.
-
Jack,
I have done many using stike's method and they come out great. The meat will look more rare than it really is.
SteveSteve
Caledon, ON
-
A rib roast, boneless or standing rib is about the easiest thing you can barbecue. A pit temp of 225° to 250° works great.
Happy Trails~thirdeye~Barbecue is not rocket surgery -
I've cooked at 200 degrees grid(225 dome) for somewhere around 30 minutes per pound - but I do like to do a quick sear first...I like the flavor from the sear, but afterwards, the slower it's cooked, the less you have an overcooked grey ring on the outside of the roast, and a more appealing even pink/red from the center to the surface... pretty good wiggle room in everybody's methods to suit personal taste - I say just never cook past medium rare or you will be cursed forever... :cheer: I usually cook to 225-228 and then rest, of course...
-
Dave,
Yes, I have cooked them at 200* as well and like it a lot. I would usually do a sear at the end though. Don't get any grey meat cause I do it very hot for a minute or so only. I generally sear after the meat hits 115*. They can burn theirs after it's sliced
SteveSteve
Caledon, ON
-
How do you go about raising the temp fast for the sear at the end? That sounds like a good idea - I've never tried the sear at the end , but makes perfect sense...
-
-
I have had the best rib roast by cooking it @ 200 degrees until it gets to 118. Take off heat wrap and bring to room temp. Crank grill up to 500-550 and sear it for 15-20 mins.
crispy crust, perfectly med-rare from center to edges.
no grey rings
just wonderful -
All good info, boys. At least I know I won't be nuts doin one on a lo and slo. Thanks!! Will keep ya posted on results.
-
Jack,
Make a video of your crawfish boil and post it. That'll teach us
SteveSteve
Caledon, ON
-
I got'cha, Steven!! Man, I gave up boiling them myself a while back. We have a place 5 minutes from the house that does'em to perfection. It's much too easy to go pick'em up!! But, I've boiled many a sack in my day........
-
That's some gorgeous lookin beef there, thirdeye.....
-
Jack,
I am a full size cajun trapped in a little Canadian body! I love everything Louisiana. I can't beg borrow or buy andouille, boudain, file, crawfish, redfish, or soft shell crabs. Not to mention gator tail meat, turtle, po' boys or barbeque shrimp. I really don't like you very much right now and wish you would stop :laugh:
Frank from Houma is my hero
SteveSteve
Caledon, ON
-
Yes - That's the way I do it... with a sear at the end. One of my very favorite cooks!
-
I hear you, Steven. I love my seafood.....cajun style. If I could, I'd mail you 20 lbs'a bugs right now!!
-
-
-
What internal temp am I looking for to have a medium to medium well? Then sear it?~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Welcome to the Swamp.....GO GATORS!!!!
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum