Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

First try at a Rib Roast in a Salt Crust

BenCourBenCour Posts: 62
edited November -1 in EggHead Forum
Hello,

It's been a long time since I haven't posted here so I tought I would share this one. Yesterday, based on Little Chef post a while ago, I decided to give a try to a Rib Roast in a Salt Crust. It was only for me, my wife and the 2 kids so the roast is pretty small but here it is in picture

I mixed white yolk, salt and Montreal Steaks spices
IMG_1628.jpg

IMG_1632.jpg

I covered the rib roast with the mixture
IMG_1635.jpg

And finally, here is the final product
IMG_1642.jpg


I pulled it out at 110 and let it rest 20 min in foil.
It came out pretty good and was very moist. Sides were too salty but I just had two remove a very thin slice and that was it.


Ben

Comments

  • LFGEnergyLFGEnergy Posts: 618
    I also tried it with mixed results....frankly, the egg, with a little mesquite, slow roast and then hit it on high for a crust at the end does such an incredible job I dont think I would try the salt thing again....but rib roast on the egg is a pretty amazing cook!!!!
Sign In or Register to comment.