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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Prime Rib

Options
Rfd96
Rfd96 Posts: 20
in EggHead Forum
I have been cooking on the egg since January, my first post after learning a lot from trolling the forum over the last year. Thank you all for the detailed posts and numerous ideas.

This weekend decided to up the game for a family party and egg two (2) eight pound rib roasts.....the results were unbelievable:

-rubbed with Pappy's choice seasoning
-indirect, raised to the felt with a drip pan, onion, carrots, garlic and stock
-250 degrees using Fogo lump
-went for 3 hours to 113 degrees
-took them off, removed plate setter and went full tilt for the sear
-2 minutes on either side
-off and rested to a perfect 135.
-removed the bones for an easy slice

Results were a perfect medium rare through and through. Nothing left but bones. Trying to post some pics.
· Share on FacebookShare on Twitter

Comments

Categories