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Easter Prime Rib

Unknown
edited November -0001 in EggHead Forum
Would like to try a Prime Rib this weekend on a Large. Any ideas of size (6-8 people), roasting time and what kind of rub would be best? Probably a doneness of MR to Med. Thanks for your help!

Comments

  • ChefRD
    ChefRD Posts: 438
    Missy Salazar,
    Sorry I can't help you personally as I've never cooked one, but I did a Google search on this page and there is a lot of recipes.[p]You can look at all the recipes submitted here at the links above, or do a web search using this:[p]prime rib site:biggreenegg.com[p]
    in the search line and you will find lots of talk about how to cook prime rib on the egg.[p]HTH,
    ron.[p]

  • Missy Salazar,
    here is a link to how i do mine. .. .one side note, if you have two eggs. ..set up one egg at 325 degrees with grid over inverted plate setter. . . the other egg fire up to 500 degrees with some wood chips or one chunk of wood. ..put the roast, bone side down, in the 500 degree egg for 15 minutes, then move to the 325 degree egg for the remainder of the cook. . .if you only have one egg, simple follow the instructions in the link. .[p]btw, i always figure one bone feeds 2 people, so for 6 to 8 people i'd probably go for a 4 boner. ..(leftovers make great hash the next morning cubed up small and cooked with diced potatoes and onion). . ..

    [ul][li]http://www.nakedwhiz.com/madmaxprimerib.htm[/ul]
  • mad max beyond eggdome,[p]Thanks this will work wonderfully! And I have good news!!! We now have 2 eggs, my husband was very gracious in surprising me this past weekend at the Florida EGGFEST with my very own Large BGE. So we will definetely give this a go...let you know how it turns out on Monday! Happy Easter!
  • Missy,
    that's some great husband you have there. .. does that make 2 large eggs then? or a large and some other size. . .whether you do the two egg method or the one egg, your roast should be great. ...good luck, and just keep an eye on that internal temp. ..[p]max

  • QBabe
    QBabe Posts: 2,275
    Missy,[p]I do my prime rib differently than most folks here. Mine is seared, then cooked low and slow, using Stogie's recipe called "Kevi's King of the Roasts". One of the VERY best thing's I've ever made, if I do say so myself.[p]Here's a pic of the first one I ever did (before I even know it wasn't supposed to be cut in thin slices, LOL!).[p]prime-rib-slices.jpg[p]BTW, I can't believe that was YOUR egg! Wish Luke would have let me in on the secret!!!![p]Tonia
    :~)[p]

    [ul][li]Kevi's King of the Roasts from Stogie[/ul]
  • thirdeye
    thirdeye Posts: 7,428
    9699e787.jpg
    <p />QBabe,[p]I do the lo-n-slo prime rib too. Indirect with a 225° +/- grate temp. They cook very even this way, no grey border. I sear at the end though, (or crisp up in a 500° oven, following a long rest in a warmed cooler)[p]7a551d14.jpg[p]~thirdeye~
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery