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Rib roast on the BGE??

transversalInactivetransversalInactive Posts: 376
edited 8:45PM in EggHead Forum
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.
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Comments

  • stikestike Posts: 15,597
    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 seare
    ed egli avea del cul fatto trombetta -Dante
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  • 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.
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  • Little StevenLittle Steven Posts: 27,270
    Jack,

    I have done many using stike's method and they come out great. The meat will look more rare than it really is.

    Steve

    Steve 

    Caledon, ON

     

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  • thirdeyethirdeye Posts: 7,428
    DSC01498ra.jpg


    A rib roast, boneless or standing rib is about the easiest thing you can barbecue. A pit temp of 225° to 250° works great.

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    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • davehempdavehemp Posts: 109
    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...
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  • Little StevenLittle Steven Posts: 27,270
    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 ;)

    Steve

    Steve 

    Caledon, ON

     

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  • davehempdavehemp Posts: 109
    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...
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  • Little StevenLittle Steven Posts: 27,270
    Take the roast off and open the vents B)

    Steve

    Steve 

    Caledon, ON

     

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  • 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
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  • 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.
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  • Little StevenLittle Steven Posts: 27,270
    Jack,

    Make a video of your crawfish boil and post it. That'll teach us ;)

    Steve

    Steve 

    Caledon, ON

     

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  • 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........
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  • That's some gorgeous lookin beef there, thirdeye.....
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  • Little StevenLittle Steven Posts: 27,270
    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

    Steve

    Steve 

    Caledon, ON

     

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  • Yes - That's the way I do it... with a sear at the end. One of my very favorite cooks!

    2010_Christmas_Prime_Rib-3.jpg
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  • I hear you, Steven. I love my seafood.....cajun style. If I could, I'd mail you 20 lbs'a bugs right now!!
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  • JCinGAJCinGA Posts: 139
    How many minutes per pound @200?
    Thanks,
    JCinGA
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  • JCinGAJCinGA Posts: 139
    How many minutes per pound @200?
    Thanks,
    JCinGA
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  • What internal temp am I looking for to have a medium to medium well? Then sear it?
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    Welcome to the Swamp.....GO GATORS!!!!
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