Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Whole Bone-in Ribeye

BclementsBclements Posts: 2
Any suggestions for cooking a 12lb bone in ribeye?  Temp and time?


  • JRWhiteeJRWhitee Posts: 3,074
    edited July 2013
    Yes, bring it to my house. LOL

    I like to cook them low around 275 indirect probably for about 25-30 minutes a pound. I pull mine around 125 internal temp for medium rare. Also you can sear it before or after the cook, get the Egg to 500-600 and cook it on all sides for about 5 minutes each.

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • nolaeggheadnolaegghead Posts: 20,262
    edited July 2013
    Here's how I do prime rib:  Cut the bones off and tie them back on, but put some salt and pepper between the bones and roast. 

    Coat the whole outside of the roast with salt and pepper.

    Cook indirect at the lowest temp you can hold - 200-225 is fine. Flip it and rotate it every now and then so it cooks evenly.  I don't use smoke wood.   If I did, I'd probably throw in a tiny bit of oak.

    Cook to 120-125F internal.  Higher if no one likes rare/mr.  People that like it medium or higher, cook individual cuts a little more in a pan of au jus - doesn't take long.  Use Campbell's consomme. 

    Don't bother using a drip pan, just put some foil down - you won't get much in the way of drippings.

    Serve with a horseradish sauce and au jus in ramekins.   The horseradish sauce  doesn't have to be anything fancy...I just use sour cream, horseradish salt and pepper.  The meat is the feature here.
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • JRWhiteeJRWhitee Posts: 3,074
    I like the long version @nola

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • ChubbsChubbs Posts: 6,701
    My mouth just started watering.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • EggcelsiorEggcelsior Posts: 12,688
    What nolaegghead said. I just did one at 185 grate followed by a 500 degree sear on all sides. WOWEEE!
  • CharlesmaneriCharlesmaneri Posts: 1,295
    im foaming at the mouth 
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
Sign In or Register to comment.
Click here for Forum Use Guidelines.