It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
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
Virginia Willis’ Pulled Pork
. Pair with this
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 Questions
I am lookin to cook a standing rib roast for 4 people. 1st what size (4 bone?) and where can I find mad max's recipe for this. Also what would be a good rub substitute as I am without the dizzy pig. Thanks for everyones help.
SouthTex,[p]A 4-bone roast would be far too much for that many people. I did a 3-bone, six-pound roast yesterday and it fed six people with decent amount of leftovers. A 2-bone should suffice.[p]My prep included olive oil, kosher salt, cracked pepper and minced garlic. Mad Max, the Prophet of Prime Rib here, substitutes fresh rosemary for the garlic.[p]I'm going to let others prescribe the cook, since mine didn't turn out well. I think my temperature instrumentation has gone haywire.
SouthTex, For 4 Adults, a 3 bone prime rib should be fine. I do not use a rub on Prime Rib, but rather just a mixture of minced garlic and a little olive oil under the fat cap along with the other spices recommended by Mad Max. His recipe is very good and makes it easy. The link for Mad Max's recipe is below.
Round Rock, TX
Mad Max's Prime Rib
SouthTex,[p]Thank you both. Recipe looks great!
SouthTex, A 3 bone (aprox. 5#) roast should be fine. I like to stud the meat on top with garlic cloves by making slits with a small knive and then pushing the cloves in (halved, if large) so that they're below the surface with the incisions closed over them. For a rub, I like Paula Deen's House Seasoning which is a simple mix of: 1 cup salt (coarse Kosher), 1/4 cup coarse ground pepper & 1/4 cup garlic powder. This kicks it up a notch without intruding on the flavor of your wonderful, prime rib roast. I like to begin with the sear so that there are no surprises at the end of the cook when one's attention might be divided. I'm sure you'll get lots of advice, so put it all together and come up with something that'll work for you. Happy roasting in your EGG![p]Rascal
Powered by Vanilla