Prime Rib

Rfd96

I have been cooking on the egg since January, my first post after learning a lot from trolling the forum over the last year. Thank you all for the detailed posts and numerous ideas.

This weekend decided to up the game for a family party and egg two (2) eight pound rib roasts.....the results were unbelievable:

-rubbed with Pappy's choice seasoning
-indirect, raised to the felt with a drip pan, onion, carrots, garlic and stock
-250 degrees using Fogo lump
-went for 3 hours to 113 degrees
-took them off, removed plate setter and went full tilt for the sear
-2 minutes on either side
-off and rested to a perfect 135.
-removed the bones for an easy slice

Results were a perfect medium rare through and through. Nothing left but bones. Trying to post some pics.

johnkitchens

Sounds like a great cook. Welcome to the forum, or at least to the posting part of the forum! 

Try to get those pics up.

Egghead_Daron

Oh man I want to see pics of that. That sounds fantastic! Welcome aboard.

Justacookin

no pic's or did not happen. Hope you figure out how to post them so we can see it. I am not good at posting pic's either. but your cook sounds great.

Rfd96

Not the best pics, had a hungry crowd hovering around the table.

hapster

Welcome!

Nice looking roast... You nailed it

Rfd96

Before

Rfd96

After sear, rested for about an hour

anzyegg

Great looking roast...

SoCalTim

Looks awesome

Acorn

BEEF, its whats for dinner. Great looking cook, one of my favorites.

Egghead_Daron

Nice work @Rfd96. That looks great! Thanks for sharing!

BearQ

Looks awesome, put me down for a few of them slices

lousubcap

@Rfd96-welcome aboard and enjoy the journey.  Most eggcellent cook! Strong start.

Gman2

Way to go, I need to try a rib roast!!!

Hunter1881

That is some great looking prime rib.

DoctorMojo

Looks great!

Brisket_Fanatic

Nicely done, looks great!

GeorgeS

Very nice sir! =D>

Ladeback69

Awesome cook. Another one I want to cook sometime soon.

DMW

Very nice! I did a rib roast with SWMBO in the oven in my pre-BGE days (cooked to time, not temp) and have done lots of money cooks in the egg since getting my BGE (and learning what I should be doing), but haven't done a rib roast in the egg yet. I see this in my future...

ads75

Looks really good! 

@rfd96 Did you leave the veggies under the entire time? How did they turn out?

Rfd96

Veggies stayed in the drip pan the entire time, they were mush but made an unbelievable gravy. No salt in the rub also kept the gravy from becoming too salty.