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Standing Rib Roast

Has anybody tried a standing rib roast on the egg? If so, could you please give me some suggestions. I'm going to do one for Christmas and would like to hear of others experiences.
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Comments

  • Martini Man,
    Go to the Naked WHiz site and look for Mad Max Prime Rib in the recipes section.

    [ul][li]http://www.nakedwhiz.com/madmaxprimerib.htm[/ul]
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  • Martini Man,
    I too will do a 5 bone roast. Going to put my own rub on the roast after sear, (garlic and horseradish paste with some herbs not decided on yet. I promise when it is cut, red will run. [p]MC Jerry

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  • vinnysprimerib-020.jpg
    <p />Martini Man,
    i was the first person to try it.[p]here's a shot of the standing, standing rib roasts.......[p]sorry, couldn't help myself

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  • Martini Man,
    Did a 5 pounder last night. Turned out very nice. Tried an alternative method, in that I seared it in the end. Worked fine, other than the butchers twine burned on me, and it wanted to fall apart a bit... no accidents though. [p]I made a wet rub/paste with olive oil, lotsa fresh garlic, crushed red pepper, salt, pepper, oregano, rosemary, parsley, chopped onions, and spread this on the roast. I have a mini food processor I use. Then I mixed up some yellow mustard and Pickapeppa sauce and brushed that on. [p]The roast had sat 3 days in a glass dish in the refrig, covered with a napkin, drying. It was cold (should have been room temp) when I started prepping it. It only had about an hour on the counter with the rub on it before it hit the grill. [p]Cooking time should be about 30 minutes per pound at 250°. I cooked it indirect in a preheated egg, in a pan that had a bit of red wine, water, onions, garlic, rosemary, and a little celery in it. I didn't use any smoking woods, as my wife can't deal with the smoke... too bad.[p]When it hit 125°, I took it out of the egg and sealed it with foil, in the pan, while I cranked up the egg to sear it. When the egg was hot enough, I seared it nicely on all sides, then back into the sealed pan to rest.[p]The end product worked. The internal temp was right on 135° with the Termapen, nice red/pink color, nice crust... and I have leftovers for tonight![p]Mike in MN

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  • WessBWessB Posts: 6,937
    Rick's Tropical Delight,
    Glad to see someone finally tried to cook a standing rib roast on an egg......who knows what may be next....burgers, steaks, maybe even salmon...there's a whole world out there for us to "RE" discover..[p]Wess

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