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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
2-Bone Prime Rib
joshpounds90
Posts: 38
Celebrated our Christmas on Boxing Day (26th) because my fiancée worked on Christmas Day. Earlier in the week, I had picked up a couple of dry-aged ribeyes, two Cornish hens, and a 5lb. 2-bone prime rib that I rubbed with coarse kosher salt and wrapped tightly in cellophane to sit in the fridge for 48 hours.
Four hours before smoking, I took the prime rib out of the fridge and unwrapped it. I rubbed more kosher salt all over her and put her back in the fridge uncovered.
One hour before pre-heating my egg, I pulled the prime rib back out and let her rest on my counter at room temp. While the egg was pre-heating, I rubbed it with a little bit of granulated garlic and cracked black pepper, then wrapped fresh sprigs of thyme and rosemary around it with twine.
I decided to go indirect, hickory lump, dome temperature of 275°F. After one hour, I stuck my probe in and let her go. It took probably two and a half hours to reach an internal temp. of 130°F (we like ours medium-rare). I pulled it and tented loosely with foil to rest for about a half hour (only because our sides took a bit longer as our timing was slightly off due to excessive wine consumption lol)...I still don't think the extra resting time negatively affected the meat. When it came time to carve, I was very pleased.
Served with creamed greens and crispy roasted potatoes! Was better than we could've imagined. Merry Christmas y'all!
Four hours before smoking, I took the prime rib out of the fridge and unwrapped it. I rubbed more kosher salt all over her and put her back in the fridge uncovered.
One hour before pre-heating my egg, I pulled the prime rib back out and let her rest on my counter at room temp. While the egg was pre-heating, I rubbed it with a little bit of granulated garlic and cracked black pepper, then wrapped fresh sprigs of thyme and rosemary around it with twine.
I decided to go indirect, hickory lump, dome temperature of 275°F. After one hour, I stuck my probe in and let her go. It took probably two and a half hours to reach an internal temp. of 130°F (we like ours medium-rare). I pulled it and tented loosely with foil to rest for about a half hour (only because our sides took a bit longer as our timing was slightly off due to excessive wine consumption lol)...I still don't think the extra resting time negatively affected the meat. When it came time to carve, I was very pleased.
Served with creamed greens and crispy roasted potatoes! Was better than we could've imagined. Merry Christmas y'all!
Brooklyn, NYC - medium BGE
Comments
-
-
FantasticGreensboro North Carolina
When in doubt Accelerate.... -
Looks just great to me.
LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA
Categories
- All Categories
- 183.1K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum