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

Cook Catchup Part I - Prime Rib Roast

Options
Hillbilly-Hightech
Hillbilly-Hightech Posts: 966
edited May 2012 in Beef
Howdy Fellow Eggers!! 

Due to busy schedule (work + school), haven't been posting pics of my cooks (doesn't mean I haven't been using the Egg - ya gotta eat, right???)
:-\"

Anyway, since the motto is "pics or it didn't happen" - figured I'd MAKE some time this weekend & correct that...

Soooo, w/out further adieu comes "Cook Catchup Part 1 - Prime Rib Roast"

This cook was done several weeks ago, but it turned out most EGG-cellent!! 

Here's the details:

Dome Temp = 250
Meat Internal Temp = 120
Rub = 50/50 DP Raising the Steaks + DP Cowlick
Method = Indirect
Smoke = (4) Pecan chunks (this turned out a bit smoky for me, but my GF loved it, so I guess that's all that matters)!!  :D

ENJOY!!~!!
Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
· Share on FacebookShare on Twitter

Comments

  • tazcrash
    tazcrash Posts: 1,852
    Options
    Boy does that look good. How long did it take at a 250 dome temp?
    Did it make a bit of a crust?
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
    · Share on FacebookShare on Twitter
  • Hillbilly-Hightech
    Hillbilly-Hightech Posts: 966
    Options
    Sorry, it's been several weeks now since I did that cook, so I don't recall how long it took - my best guess is 2-3 hrs maybe? 

    And yeah, it developed a slight crust - the rub and the overall taste was incredible!!
    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
    · Share on FacebookShare on Twitter
  • stike
    stike Posts: 15,597
    Options
    taz: you can assure a crust by letting it dry for at least a few days, uncovered, in the fridge.  don't trim too much fat either.

    crust will still form at low temps
    ed egli avea del cul fatto trombetta -Dante
    · Share on FacebookShare on Twitter
  • Little Steven
    Little Steven Posts: 354
    Options
    There you go again. In the fridge for a "few" days. Dammit I hate you
    · Share on FacebookShare on Twitter
  • bodski
    bodski Posts: 463
    Options
    That is beautiful. I'm planning on a rib roast around the holidays; I'll be looking this one up again. 

    Cincinnati

    LBGE, Weber Kettle

    · Share on FacebookShare on Twitter

Categories