Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
last night's kick butt prime rib
Comments
-
Wow! Beautiful!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Looks great, my wife's been asking me to do one. How'd you do it?LBGE & SBGE. Central Texas.
-
That is a whole lot of Awesomness....Beautiful...^:)^Greensboro North Carolina
When in doubt Accelerate.... -
Damn, now my Jerked spatchcock sounds boring! That's a thing of beauty sir!Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
-
that is on perfect cooked prim rib in my booksTrenton ON 1 mbge for now
-
-
CPARKTX said:Looks great, my wife's been asking me to do one. How'd you do it?Re-gasketing America one yard at a time.
-
By all means--let's have your rub recipe!I have a small roast like that in the freezer and I've forgotten how I cooked the first half of it. Thanks for the info.Judy in San Diego
-
Looks delicious, well done! I mean medium rare done!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
-
Judy Mayberry said:By all means--let's have your rub recipe!I have a small roast like that in the freezer and I've forgotten how I cooked the first half of it. Thanks for the info.
RRP’s Prime Rib Rub – Though it’s not really mine!
I just wish I knew where I got it so as to give proper credit as it is not my formulation! It's terrific on prime rib…with this rub seared on the outside and then the rare tasty meat on the inside!
This quantity will make enough rub for a 2.5 pound boneless prime rib.
1 T ground (dry) mustard
1.5 tea table salt
0.5 tea paprika
.25 tea ground allspice
.25 tea fresh ground pepper
1 tea granulated onion powder
0.5 tea garlic powderMix well!
Wet prime rib with Worcestershire and apply rub. Because I like more salt I also sprinkle it with coarse Kosher salt as well.Re-gasketing America one yard at a time. -
@RRP, let me run this by you. First, I don't have table salt, so sea salt will do, or even better use all kosher salt, doubled. Agree?For the foiled 8 x 8 metal plate, how about an old aluminum 8 x 8 cake pan turned upside down and covered in foil. About 2" high.I would get the frozen roast out of the freezer shared by my daughter that's in her garage--except the house is being tented for termites this weekend and I can't get in there! Will have to go and get some steaks for dinner instead. I am housing two adult grandchildren, a slobbery Newfoundland, and a cat during the tenting. Actually the last opportunity to "grandsmother" I probably will have!Judy in San Diego
-
Yes on all of the above! BTW about tenting...the only time I have ever seen that practice was in CA and it was a 3 story, block long row of townhouses. I have never seen so much canvas! It obviously took huge cranes to erect that much! I've never seen or even heard of tenting here in the Midwest - is it just a CA thing?Re-gasketing America one yard at a time.
-
-
Judy Mayberry said:@RRP: Are there termites east of California?BTW it dawned on me that you plan to rest that PR directly on the bottom of that foil covered inverted cake pan. I use a small wire grate which allows the heat and air to circulate. Your method may cause the meat to burn.I found this old picture of a previous PR cook I did.Re-gasketing America one yard at a time.
-
@RRP: No worry, I was going to do exactly that. Thank you.Judy in San Diego
-
That definitely looked like a kick but prime Rib....wonderful sear and all!
-
Dayum Ron! You nailed this! Fantastic Sir =D>LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
That looks great. I would love to make it like that but no -Wife wont eat if its that pink. She likes it well done.
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
-
Looks fantastic Ron._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
@RRP
Looks excellent brother RR. Nothing like a good prime rib. It's one of my all time favorites. Excellent job sir. =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. -
@RRP
If I may ask sir. Is that a granton edge Victorinox looming off to the side?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. -
robnybbq said:That looks great. I would love to make it like that but no -Wife wont eat if its that pink. She likes it well done.
you could easily cut that roast into two thick smaller roasts and cook one right and one wrong. dont cut it into steaks, cut it into roasts the short way
fukahwee maineyou can lead a fish to water but you can not make him drink it -
RRP I have the same knife and like it allot.
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
RRP said:Yes on all of the above! BTW about tenting...the only time I have ever seen that practice was in CA and it was a 3 story, block long row of townhouses. I have never seen so much canvas! It obviously took huge cranes to erect that much! I've never seen or even heard of tenting here in the Midwest - is it just a CA thing?Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself.
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
- 164 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
- 313 Health
- 293 Weight Loss Forum