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Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

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Prime Rib Friday

DaleDale Posts: 41
edited 7:59PM in EggHead Forum
Going to try my first prime rib on the egg Friday. I have see lots of talk about Mad Max's method. For years I have been doing in the oven, using Alton Brown's method, with great success. Roast at 200 until meat reaches 118, remove and wrap with foil while the temp climbs to 125, then back in at 500 to brown for a few minutes.
This seems like a great method for the egg. Anyone else do it this way?


  • MaineggMainegg Posts: 7,787
    Hi that sounds great. I will have to try it on the next prime rib we do. Let us know how it works on the egg.
  • I've used the Alton Brown's method with all of the pribe rib I've done with great success. Brown for only 10 minutes at 500 for a good sear.

    Good eggin'
  • DaleDale Posts: 41
    yea, seems a perfect technique for eggin
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Another great method is thirdeye's Playing With Fire and Smoke - Prime Rib



  • DaleDale Posts: 41
    looks like Alton stole his technique form thirdeye
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Not sure...

    All I know by reading his site is that he has some great recipes and has been doing this stuff a long, long time.

    The site is a well worth while read. Wayne will also hope in on posts asking questions and has personally spent a lot to time trying to help forum members out with their questions.

    Make sure you try the Pastrami as well as Prime Rib and other recipes.

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