Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.


Scenario: Brand new BGE; first time users; used mesquite lump wood (store out of BGE stuff); 6 lb prime rib; [p]Prime rib cooked for 2.5 hours at 350 degrees[p]Problem: Ended up tasting more like a smoked ham[p]What went wrong? [p]


  • GfwGfw Posts: 1,598
    Myrna, sounds like it might be tiem to check your dome thermometer - check out[p]The one on the link was done in less than 2 hours at 350 degrees - probably a little smaller, but even at the larger size it shouldn't have turned out like ham - I'm a big believer on checking the internal temperature on roasts and pulled pork!

    [ul][li]Boneless Prime Rib[/ul]
  • SpinSpin Posts: 1,375
    Myrna,[p]Welcome to the family and forum.[p]Cooking using mesquite lump will provide a noticable smokey nip and flavor to the meat, even without adding chips or chunks of wood to provide a smoke.[p]Prime rib is a great cut of beef as it contains tender meat and a good amount of fat (in the meat and separate strips within the cut). This cut is ideal for a longer cook at a lower cooking temperature. The longer cook allows for a nice chewy char on the surface (slowly happens) and helps the fat dissolve into good flavorings for the meat.[p]Prime rib cooks to excellence directly on the grill. Use a dome temp of 250F, and turn the cut every 30-45 minutes to expose all sides to the fire. Finish with the bone side down. Another method is to cook (250F dome) in a rack over a drip pan, raising the temp at the end to provide the char.[p]A useful item with this cook is a meat temp gauge (polder type). Remove at 135F, cover for a 15 minute rest (allows the surface liquids to be re-absorbed and the heat to equalize), and then slice for serving. The internal (cooked to) temp will rise about 5F during the rest.[p]Spin
Sign In or Register to comment.
Click here for Forum Use Guidelines.