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How long to cook?

Unknown
edited November -0001 in EggHead Forum
How long and at what temp should I cook a rib roast. Any help would be great.

Comments

  • Ed
    Ed Posts: 123
    jh,[p]Cook it just like you would in an oven, 20 minutes a pound at 325F or 350F, if memory serves.
  • jh,
    You will get several opinions on this and it depends on how
    large your roast is and what "doneness" you like. I do 15 to
    17 pound roasts to 118 deg F in the center, then wrap in
    foil and towels and place in a cooler till the martinis are
    done - about an hour - then slice. This results in a rare
    to medieum rare roast. If you like more medium, then take it
    to a little higher temp - 125 maybe. The thing is, don't
    over cook the roast. It's pretty forgiving. Oh yeah...
    that's about 10.5 min. per pound at 350 deg. F.

  • irishrog
    irishrog Posts: 375
    jh,
    I did a huge roast-on the bone- last weekend. The roast was 6 ribs in size, and my butcher had it hanging for me for 6 weeks, so it was in beautiful condition.
    I roasted this beauty for just under 2 hours, indirect at 325. I sealed it first at 500 direct for about 10/12 minutes, turning a few times so all sides were sealed.
    After sealing I coated the rib generously in grain mustard mixed with horseradish sauce, and sprinkled well with freshly ground pepper and coarse sea salt.
    At this stage I added some plum wood, and some jack daniels chips to the egg for smoke, and this worked very well.
    When the egg had cooled to 325 I put the rib back in and left it cook until it got to 125 at the thick end of the joint. I then lifted it and rested it for about 20 minutes. The rib was just beyond medium rare at the narrow end, and rare at the thicker end, which siuted everybody at the party.
    I have to say it was absolutely gorgeous, and 9 adults cleared the lot. I did not even have a slice to bring to my butcher to taste after all his efforts in the hanging and preperation of the joint.

  • tach18k
    tach18k Posts: 1,607
    jh,
    and the other way, I do mine slow first, so at 250 dome I set the roast up indirect, I get it to 125 and pull from the Egg, wrap it in foil and let it rest about 15-20 minutes, meanwhile the Egg is getting hotter for a direct sear. when everything else food wise is ready I sear the meat, and give it a five minute rest then serve. the 15-20 min wait period can be made longer if needed so the rest of the meal can be ready witout affecting the outcome of the meat. How long does this all take, I never watch the clock just the thermometer

  • EddieMac
    EddieMac Posts: 423
    I cook 3 to 4 Prime Ribs per month for my wife's catering business....I cook indirect.....350 degrees temp.....Using a massive amount of crushed garlic in EVOO with cracked pepper and DP Cowlick.....and I pull it off when middle internal temps hit 130 - 135...and then off to the Cambro until we're ready to slice.....[p]Best of luck.....[p]Ed