Need Prime Rib Recipe Please

Unknown

Does anyone know if a 6 pound prime rib would cook up good in the egg?
if so a recipe with times and temp would be greatly appreciated

Nature Boy

Daniel,
Oh yes. The egg will do wonders with that prime rib. I usually just throw a coating of black pepper, a dusting of kosher salt, and maybe garlic powder. Then I cook it indirect at 375-400 until it reaches 130-135 internal for medium rare. I prefer it simple. [p]There are some excellent recipes floating around if you want to get fancier, and lots of expertise out there. Others should be chiming in soon.
Cheers, and Happy Thanksgiving!
NB

Unknown

Daniel,[p]Sounds good to me! here's my prep that I've done (24 hour Marinade)[p]6 lb. Prime Rib de-boned
injected with red wine, Olive oil & Pineapple Juice
Rubbed outside with minced garlic, cracked peppercorn, salt and ground ginger[p]Mmmm, MMmmm good. So looks like we'll be eggin tomorrow huh Dan?

djm5x9

Daniel:[p]Crank your BGE up to about 600º and sear all sides. Then adjust the vents for a 250º or so cook (the cooker will slowly drop temperature while cooking) and let the rib roast cook bones down for an internal of 120º (if you like it rare) pull, and rest covered for about five minutes and serve. If you like it medium pull at 125º and let rest for about five minutes before serving.[p]As far as preparation, you can use salt and pepper, seasoning salt, or what ever you like.

Unknown

Nature Boy,[p]Thanks for that info.. timewise how long would that take to cook?[p]Thanks.

Nature Boy

Van,
I really can't remember exactly! My guess would be not much over an hour. I am sure others can get you closer more accurate numbers.[p]Beers
NB

Nature Boy

djm5x9,
Sounds like a good way to go about it. I will try that on my next one. 125 is medium??
Happy Tday!
NB

RRP

Daniel, Dr Chicken's recipe is a winner. Ok to use coarse kosher salt instead of rock salt and for your 6 pounder add a couple egg whites to the paste to make the shell easier to pop off when done. And no, it doesn't come out all salty like you may think...the salt acts like a sealer to keep the juices in by creating a shell. Cut and paste this:
http://BigGreenEgg.com/recipes/newRecipes/beef0141.htm

djm5x9

Nature Boy:[p]For a medium bone-in rib roast, pull at 125º, rest covered with foil for about five minutes, and it will rise to your previously stated 130º or so. I like bone-in as they seem to have more flavor.

Trout Bum

Daniel,
If I'm not to late with this post.
You may want to try recipe in the link below.
Super juicy and delish...delish!
Happy T-day.
B D
[ul][li]Prime Rib[/ul]