Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Pepper and Garlic Salt Crusted Prime Rib

Ross in Ventura
Ross in Ventura Posts: 7,234
edited November -1 in EggHead Forum
DSC_0007-6.jpg
8.4-lb Prime Rib
DSC_0008-5.jpg
Made a paste of Pepper and Garlic Salt 50-50 and water
DSC_0002-15.jpg
Waiting for the Egg to come up to 350* Dome Temp.
DSC_0003-10.jpg
Finished the cook 20-min. per lb. pulled at 135*
DSC_0010-7.jpg
I'll let it rest for 30-min. and carve
DSC_0011-4.jpg
DSC_0016-1.jpg
This turned out perfect med rare and wonderful flavor.
Happy New Year
Ross

Comments