Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Another prime rib question
robnybbq
Posts: 1,911
We are planning on Egging a "Heavy" 3 rib prime rib for Christmas dinner. I have been ready many ways to cook it. Planning on salt/pepper and some Penzies Chicago Steak Seasoning - Anything else I should try? We do not want allot of "Smoky" flavor on the prime rib but a very tender great tasting roast.
Some say sear first then remove the meat put in the plate setter and when the Egg is down to 325 cook the rib for 2+ hours until 135. If I have the Egg up to searing temps 500+ it will take a long time to lower the heat to 325. Or am I missing something here?
Other methods say 250 indirect for a few hours (I am guessing ~4 hours) to 135 then sear or not sear. Is this right?
Some methods just say get the Egg to 325/350 and put the meat on indirect and let ir ride until 135.
I am leaning towards "325/350 and put the meat on indirect and let ir ride until 135" - would this still give a nice dark outside with a nice medium rare inside.
I do have to cut a piece when its done and cook it longer for the wife - She will only eat well done meat - I personally dont understand it but I cant win that battle.
Some say sear first then remove the meat put in the plate setter and when the Egg is down to 325 cook the rib for 2+ hours until 135. If I have the Egg up to searing temps 500+ it will take a long time to lower the heat to 325. Or am I missing something here?
Other methods say 250 indirect for a few hours (I am guessing ~4 hours) to 135 then sear or not sear. Is this right?
Some methods just say get the Egg to 325/350 and put the meat on indirect and let ir ride until 135.
I am leaning towards "325/350 and put the meat on indirect and let ir ride until 135" - would this still give a nice dark outside with a nice medium rare inside.
I do have to cut a piece when its done and cook it longer for the wife - She will only eat well done meat - I personally dont understand it but I cant win that battle.
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
Comments
-
You'll get a 5 to 10 degree carry over while it rests, I pull at 125 for med. rare. You'll have a more even looking finish (from edge to edge being the same color) at 250. Your 325/350 range will produce an area around the perimeter that will be more done than med. rare. You are looking at 2 to 2-1/2 hours at your temp., probably closer to 3 at 250. Always cook to temp. not time.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
-
@billyray has it right.My lady likes her's ruined as well, I know the battle and know I will never win. If you choose to sear at the end, and she likes the outside piece, just sear one end. You will get about 1/2-3/4" of medium-well after a 3 or 4 minute sear. Many restaurants also use an almost boiling au jus bath, drop her piece in and bring it up to desired finish in the au jus, easy to control and takes only minutes. Some well done lovers, equate the amount of "juice" with not being cooked. If in this category, the only solution is to drop their piece back on the grill to dry it out.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
I'll bet you my left nut that if someone figured out a way to take medium rare beef and color it grey (like it was well done), all those that like their stuff "ruined" (medium well to well) would be convinced it was the best cut of meat they've ever eaten. "DAMN! Dis iz juicy!"
______________________________________________I love lamp.. -
Thanks all - So at 325/350 I can get a nice dark outside without searing?
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
nolaegghead said:I'll bet you my left nut that if someone figured out a way to take medium rare beef and color it grey (like it was well done), all those that like their stuff "ruined" (medium well to well) would be convinced it was the best cut of meat they've ever eaten. "DAMN! Dis iz juicy!"
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
robnybbq said:Thanks all - So at 325/350 I can get a nice dark outside without searing?As noted on another thread, if you leave the roast uncovered in the fridge for a day or two, apply any rub paste just before the cook, the outside will dry a bit and produce more browning at the 350 cook temp.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
nolaegghead said:I'll bet you my left nut that if someone figured out a way to take medium rare beef and color it grey (like it was well done), all those that like their stuff "ruined" (medium well to well) would be convinced it was the best cut of meat they've ever eaten. "DAMN! Dis iz juicy!"Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum