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First try at a Rib Roast in a Salt Crust

BenCourBenCour Posts: 62
edited November -1 in EggHead Forum

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


I covered the rib roast with the mixture

And finally, here is the final product

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.



  • 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!!!!
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