Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Standing Rib Roast. MEGAPIXELS of pictures. (you're warned - no mobile devices without unlimited)

nolaeggheadnolaegghead Posts: 11,246
edited December 2012 in EggHead Forum
So simple, even a cave man can do it.   I see a lot of people planning on cooking them for the holidays.  Nothing you do is wrong if you like the result.  I cooked hundreds of these things when I was in high school and college working in a restaurant.  Of course I was cooking full primal prime beef.  Tonight I'm throwing on some lowly select.

In a nut shell, I fired up the egg to 225F.  250F is fine too.  Let that warm up.  No smoke wood.  The meat is the feature of this dish.

While it's warming up, I pull the roast out of the fridge.  I don't bother warming it up. The butcher cut off the ribs and tied them back on.  Eggcellent.

I put salt and pepper on the outside, and between the tied-on ribs and meat.  No oil, no other herbs or spices.  Less is more.

Get good smoke, throw it on the egg - went on about 15 minutes ago (5PM CST), now I'm letting it cook to 120-125, haven't decided yet.

I'll post follow up pics as I go.

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