Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

If you missed the 17th Annual EGGtoberfest here are the highlights Click Here

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

nolaeggheadnolaegghead Posts: 11,692
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.

This is my signature line just so you're not confused.
Large and Medium BGE, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat 



Sign In or Register to comment.