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Rib of beef

therealhaddock
therealhaddock Posts: 54
in EggHead Forum
Found a new recipe for rib of beef and it was fantastic. I bought a 2kg rib of beef and rubbed it with Byron Butt Rubb, and set the egg up indirect at around 180 until the internal temp hit about 135. It took quite a while, maybe 6 hours and then took it out to rest and set up the egg for direct, bumped it up to around 350-400 and put the beef back on for a few minutes each side. It was phenomenal. I would have taken a picture of the end result but the in laws were round and it was cut up and gone before I had chance, but everyone said it was proper restaurant quality. You just have to take my word for it!!
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