Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Standing Rib Roast (bone in) and wise one recipe URL?

BozzyBozzy Posts: 27
edited November -1 in EggHead Forum
I'm at home for Christmas with my parents. I left my DigiQ II at home so I'm flying with the dome thermometor on my fathers LBGE.[p]My brother-in-law brought a 10.25 lbs standing rib roast (bone in) with him for Christmas eve. I'm doing it on the egg and want some advice. My brother in law likes the type of roast that is pink all the way through and is urging me to do the roast at 200-225. The rest of the family prefers a nice gradient of rareness with the inside of the roast red (not pink).[p]So I'm planning on searing the roast on the stove and roasting it in the egg at 300-325 until an internal temperature of about 130-135 knowing I'll get some carry over.[p]Any thoughts?[p]I'm doing a 20lb turkey tomorrow for Christmas...will brine it overnight.[p]I also am on my parents computer so I don't have the wise one PDF...if anybody (wise one?) has a link, please post it as I'd like a reference and to leave it with my father.

Comments

Sign In or Register to comment.