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Standing Pime Rib Roast, Awesome
Ladeback69
Posts: 4,483
I had a 2 Bone 6 lb prime Rib Roast in the freezer I have been waiting to cook for awhile. So we invited a few neighbors over for dinner. They did the sides. Cooked it indirect at 360 dome and 420 great in my roasting pan for about 2.5 hours. I thought it was completely thawed, but the internal temp was 32 when I started. Nice thing is I have leftovers. Rubbed it with olive oil, John Henry's Mojave Garlic Pepper and Oakridge BBQ Dominator Sweet Rib Rib. The flavor was awesome. There center was a little rare, but I still are it, the other two pieces I cut for everyone else was medium rare. The mashed potatoes were basically a loaded baked potato in pie. Great stuff. The veggies were zucchin,i onions and some pork. I put the ribs back on tell they were 195 and probed easy. Looking forward to those.
XL, WSM, Coleman Road Trip Gas Grill
Kansas City, Mo.
Comments
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My goodness I would love a plate. Looks fantastic.I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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Nice hunk of beef! Looks delicious!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Damn, this must be a Prime weekend for sure. This place sure costs me money. Now I have to go to the butcher store tomorrow. Sure wasn't planning on that, but how can I not after seeing these great Prime posts today.
Titusville, Fl. and just bought XL and Med BGE. "Every Day is A Bonus" in my world, and my job is to choke the life out of them. Cancer Sucks. -
Very nice roast.
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That looks fantastic! One of my very favorites. Well done brother!Sandy Springs & Dawsonville Ga
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Very nice. Regular Sunday meal? Everyone doing prime rib. I'm really jealous.
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Mighty fine looking grub. Solid all the way around my friend.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Sonny3 said:Damn, this must be a Prime weekend for sure. This place sure costs me money. Now I have to go to the butcher store tomorrow. Sure wasn't planning on that, but how can I not after seeing these great Prime posts today.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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@Ladeback69 - Above you said that you cooked indirect at 360. I'm presuming that this is without a final sear. If this is the case, how did you like it compared to ones finished with a sear? I myself can't really tell any difference. Just curious as to your thoughts.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH, you are correct sir I did not do a reverse sear on it. The only ones that get to enjoy it is the ones that get the end cuts. It taste fine to me without a sear.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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I want a plate! Bravo SirLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Ladeback69 said:It taste fine to me without a sear.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@Ladeback69 - I have ran them as high as 325 myself with exceptional results. Now that you have succeeded with 360, I may attempt one at 425-450 just to see.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Now that is a meal for the books! Looks fantastic.
rookie question... But what prices per pound do they issuable run (I'm in Florida, and I do understand that meat is regionally priced)
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SGH. Dry it and you will get a beautiful crust at 250 for a few hours
no need for higher temps, and you get a better cross section of rare/midrare[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Darby_Crenshaw said:SGH. Dry it and you will get a beautiful crust at 250 for a few hours
no need for higher temps, and you get a better cross section of rare/midrare
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
That looks fantastic! One of my very favorites. Well done brother!Sandy Springs & Dawsonville Ga
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I just saw a whole mess of prime rib at the store today and started jonesing for some... and now I see this. Methinks one will come home with me soon#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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slovelad said:Now that is a meal for the books! Looks fantastic.
rookie question... But what prices per pound do they issuable run (I'm in Florida, and I do understand that meat is regionally priced)
They can cost between $12-$18 per pound I bought this 4 bone for around $7 a pound. Good stuff.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
looks a little rare but still awesome. congrats
Toledo, OHXL BGE (December 2014), 2 burner weber gas
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