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Roast Beef Rub Ideas?

trup0241trup0241 Posts: 35
For all of you that make roast beef, how do you prepare it before before putting it on.

The last one I did was a rub of ground espresso, brown sugar, tien tsin peppers, and garlic.  Before and After pics attached.  It came out quite well and looking for inspiration for other other flavor combinations to attempt friday or saturday.  What is your favorite?
Pittsburgh, PA
before.jpg 145.8K
after.jpg 112.6K
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Comments

  • lousubcaplousubcap Posts: 6,500
    I keep it simple-let the beef speak.  Just rub with kosher salt and fresh ground pepper.  May add rosemary on occasion.
    Louisville
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  • bigphilbigphil Posts: 1,386
    I like dizzy red eye express or tasty licks black barts when I make it for lunch meat otherwise like @lousubcap says
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • Little StevenLittle Steven Posts: 27,322
    I usually give them a good dousing of Worcestershire and ley that dry off in the fridge and then just garlic.

    Steve 

    Caledon, ON

     

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  • Richard FlRichard Fl Posts: 7,864

    I like this one:

     

    Beef, Prime Rib, Roast, Lobster, Richard Fl

    INGREDIENTS:
    1 4 1/4 Lbs 2 Bone Prime Rib
    Seasoning:
    3 Tbs Kona Koffee Rub
    2 Tbs Chopped Garlic in Olive Oil
    1 Tbs Indian River Rainbow Pepper Blend
    1 Tbs Garlic Powder
    6-8 Tbs Kosher Salt
    2 Tbs Water
    Little Porcini Mushroom EVOO

    PROCEDURE:

    1. Cut the bones away from the roast and sprinkled some garlic powder between the meat and bones. Wrap with some twine to keep together. This allows for easier cutting of the roast after the cook. And I lke to save the bones for French onion soup, beef barley or mushroom soup.

    2. Make a slurry of the seasonings and rub all over the roast like a thick paste.

    3. Get BGE set up indirect and have at 450°F. I used a drip pan to catch the juices with some water and red wine added to keep a liquid for the drippings to gather in. If the pan is dry the drippings will burn and taint the flavor of the roast. Handful coffeewood for smoke flavor or some coffee grounds that have been used.

    4. Placed the roast on grill with temperature at 450°F. Let cook for 30 minutes to allow the crust to form. Leaving the roast on reduce the temperature to 350°F and cook apprx 17 minutes per pound. Did this one for 1 hour 45 minutes. Pulled at 120°F and let rest in a tent for 45 minutes.

    5. Served with baked potatoes and some mixed veggies. Was going to do Garlic toast, but forgot to turn the oven on until after the meal was over. Wonder if the pomegranate martinis had anything to do with that? Had 3 Oz lobster tails to go with this.

    6. Used a cream cheese, mayo, horseradish sauce for the beef.

    7. Slurry and cooking instructions were provided by Ross in Ventura. Thanks Ross.

    Servings: 4

    Recipe Type: Beef, Main Dish, Meat

    Source
    Source: BGE Forum, Richard Fl, 2010/03/31*
    Web Page: http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=897781&catid=1

     

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  • trup0241trup0241 Posts: 35
    edited June 2013
    Those all sound good.  I am planing on trying to make it for lunch meat.  I will definitely have to try what Richard Fl posted... that sounds amazing.

    I am thinking I may do 2 or 3 of them, why not if I have the space right?
    Pittsburgh, PA
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  • FoghornFoghorn Posts: 2,527
    John Henry's Mojave Garlic rub. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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