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

Looks like several did a standing rib roast... here's mine, reverse-sear

EggHead_Bubba
EggHead_Bubba Posts: 566
edited December 2015 in EggHead Forum
6lb. bone in... Indirect 225° until it reached 110°. Let it rest while the BGE came up to 550°. Seared each side for 1 minute, removed, tented and sliced after 20 minutes of rest. Caught the drippings during the cook and the au jus was tasty!

Here's my recipe for the rub and au jus.

Rub
2 teaspoons kosher salt
1 teaspoon black pepper; coarse ground
1 teaspoon dried minced garlic
1 teaspoon red pepper flakes

Au Jus - prepared and poured in aluminum drip pan
2 cups beef stock
2 cloves garlic; peeled and crushed but left whole
1 sprig rosemary

First picture is resting before sear, second pic is the money shot!
MERRY CHRISTMAS EVERYONE!

Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

· Share on FacebookShare on Twitter

Comments

Categories