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prime rib roast on medium egg
tcampbell
Posts: 771
I got egg up to 600/2 minutes each on all 4 sides then finished at 300 indirect.3 pics naked,with rub and finished product.
Comments
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Show the roast cut. Proof is how well it was cooked. Outside looks fine. Love standing rib roasts.
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Hell yeahGreen egg, dead animal and alcohol. The "Boro".. TN
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Very nice looking roast, like the guy from The Boro says, Hell yeah.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Man, that's fine. Damn, summer, and you're having prime rib. Looks great!
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LOOKS AWESOME! Yes Please!
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You nailed it.
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Very nicely done!!Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
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Well my hat is off to you sir!1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
The way it should be! Very well done, and hat's off to you for cooking such a pricey piece of beef out-of-doors.When I'm not Eggin', I'm scootin' Eggin' and 'cueing from Temecula Ca; an hour from San Diego, an hour and five minutes from Palm Springs, and an hour and a half from Los Angeles (yeah, right. With THAT traffic?)
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Nice work, that just might be my Sunday cook.BEEF...................its whats for dinner!Atlanta, GA - LBGE -
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Amen... Great looking roast right there!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
@tcampbell that Is one AWESOME roast, my grand champion favorite.I understand the sear part, then lower the temp to 300, but how long at 300 and what internal temp did you take off the Egg and what was the final internal temp? Thanks for the post, very good inspiration.Belleville, Michigan
Just burnin lump in Sumpter -
I cooked until 122 internal temp and let rest on plate covered in foil for about 20 minutes.not sure what temp was at that time.After the sear it cooked about one hour,didn't really ck time just watch and removed at 122
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That looks awesome! I need to do one of those on the egg.
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You just cooked my absolute favorite subprimal. The egg really shines in this very arena. I'm honored and obliged to give this the SGH seal of approval my friend. Take a bow sir. Excellent job to say the least. =D> =D> =D> =D> =D> =D>
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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If I may ask. What was it's starting weight?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Perfect!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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SGH said:If I may ask. What was it's starting weight?
5# -
I've yet to tackle a prime rib, when I do, I hope for similar results, looks great.Kamado Joe Big Joe, Classic & Junior
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I always do my prime ribs low and slow. Mainly because everyone in my family likes medium rare and searing the outside with high heat first seems to make the ends of the roast medium to medium well. They take a long time (5-6 hours) but they come out fantastic that way. I cook to 120 internal and them wrap in HDAF for about a half hour. It always comes out melt in your mouth delicious. But then when doesn't prime rib taste great? LOL. Your prime rib looks delicious....great job!Bob
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It doesn't get better than that. Prime rib is by far my favorite cut of meat.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
@texaswig
I concur 100%.^^^^^^^^^^^^^^^^^^^Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
XL BGE - Med BGE - Mini BGE - Traeger Pellet GrillsHillsboro OR
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Absolutely my favorite piece of meat to cook on the Egg. Nicely done.
XL and Medium. Dallas, Texas. -
What can i say that hasn't been all ready said Great job and nice picTrenton ON 1 mbge for now
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