Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Prime Rib - Need Help

Splurged today and got a rib roast. With a pricey cut of meat like this I don't want to mess it up.[p]Any help would be greatly appreciated (as well as pics)


  • KPE,I have used this one by Thirdeye very good [p]Carl

  • ronbeauxronbeaux Posts: 988
    <p />KPE,
    Here is one when I first got my egg. Seared at 550 on all sides, then pulled and covered in foil and let the egg get back down to 350(about 20 minutes.) Then put it back on and let the internal temp get to 135 and pulled. Let it rest for 15 minutes and then slice. There are different methods that I'm sure will be posted.

  • KPE,
    I follow Big Nat's method on the submitted receipes page except I sear all sides like ronbeaux said. I also add crushed pepper corns to nat's formula.

  • Woody54Woody54 Posts: 148
    This is my favorite on the BGE. As always, try[p][p]and click on recipes for the Mad Max version. Remember, it will rise 5-10 degrees internal after you remove it from the fire (I overcooked mine a few times)[p]Good Luck[p]Woody

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