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prime rib?

Anyone inject?
Why cut the bones and tie back?
If no bones...still tie?

Thanks
Green egg, dead animal and alcohol. The "Boro".. TN 

Comments

  • JRWhiteeJRWhitee Posts: 1,217
    When I do one with bones I only cut so I can put a whole bunch of garlic and seasoning between the bone and meat then I tie. I just did a boneless a week or so ago and did not tie. photos of that cook attached. I have never injected one though. Cooked at about 275 indirect pulled at 129...
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    _________________________________________________

    Large BGE 2006, Small BGE 2014
    Weber Gasser for the Wife. 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia
  • nolaeggheadnolaegghead Posts: 8,893
    Don't inject.  Easier to cut the bones off before it's hot.  Easier to carve w/o bones.  Only reason stuff gets tied is if it was de-boned or a roulade, or some such reason.  Tie holds it together.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone
    New Orleans

  • lousubcaplousubcap Posts: 4,148
    One other reason to tie would be to get as close to a uniform shape as possible-even cooking throughout.  Lots of prime rib cooking options-try the search here (a weak function at best) and if that doesn't yield much just google and add Big Green Egg to your query.  Easy cook and great results!
    Louisville
  • MikeP624MikeP624 Posts: 292

    With a good cut of meat i always keep it simple.  Salt, pepper, garlic.  Reverse Sear method, roast at @ 250 till around 120 degrees.  Take off egg, rest.  Raise egg temp to 500 and sear.  If you are going to spend the money on good meat you want to taste the meat, not the rub/seasoning

  • Biggest worry is over cooking it !!  Only a few degrees between success !!
  • henapplehenapple Posts: 9,484
    I've done a few. Came out good. Always looking to improve. Jr...looks good.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • AviatorAviator Posts: 1,402

    Henapple, like you I have done it with and without the bone.

    To me, when done without the bone, i can sear all around when i do the reverse sear. With the bone in place, not so. So now I buy without the bone, why pay for it.

    Or you can buy it and get tasty beef ribs .....

    Its all good. ribs make excellent apps during the libations part of the cook.

    :))

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • Buy with the bone, have your butcher take them off. Use the bones for au jus, tie the roast to make it round, that way when you low and slow it before the reverse sear, it will cook evenly. 
    Basic salt and pepper or a quality PR rub like Penzey's English Prime Rib.... Let the meat speak for itself. 
    Delta B.C., Canuckistan - Vee-Gan: old Indian word for poor hunter. 
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