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Prime Rib Roast

SmokeySmokey Posts: 2,468
edited 1:19AM in EggHead Forum
Have any of you Eggsperts tried a Prime Rib Roast yet? Any times per temp, per pound, bone(s) on/off...etc. You know, all the details. Any thing would be helpful and appreciated.[p]Thanks...Smokey


  • Dr. ChickenDr. Chicken Posts: 620
    Your wish is my command! Check your e-mail![p]Dr. Chicken

  • GfwGfw Posts: 1,598
    <p />smokey, there are several great recipes posted in the recipe section of the forum - if you are out browsing, check out the link to my site use the SEARCH option and enter "Prime Rib" (with the quotes) for a few more pictures and options.[p]Make sure that you also check out "Cat's Oven Baked Potatoes" as a side disk. Good luck!

    [ul][li]Gfw's BBQ[/ul]
  • Tim MTim M Posts: 2,410
    <p />smokey,[p]There was a lot of talk about prime ribs after Earl did two of them at Eggtoberfest. It went on my short list to try. Here is one picture of the 3 bone rib featured on my webpage at the link below. You'll find many more and how I did them.
    A lot of folks here have done them so let us know if you have specific questions. I prefer bone in - is real easy to cut it off when done. You also must have a thermometer of some sort to check for doneness, a Polder is best so you won't need to raise the dome as much (we all peek in through the top).[p]Tim

    [ul][li]<a href="">>>>--- Tim's cookbook ---<<<</a>[/ul]
  • GfwGfw Posts: 1,598
    <p />Tim M, Your picture looks almost like (and as good as) mine - it must be because they were taken by similiar cameras! [p]I hope your weather next week for the EGGfest will be similiar to the weather here today - SUNNY, BRIGHT & ABOUT 75 DEGREES! [p]I'll be thinking of all the good food, good cooks and great people.[p]

  • Tim MTim M Posts: 2,410
    Gfw,[p]I spoke to my mom in Alton last night (81 yesterday) and she said the weather turned nice. The crud you had a day ago is here now and its a rainy mess. Send that good weather on this way!![p]Many pictures will be posted after Eggfest2000 for those who can't make it [p]Tim
  • EarlEarl Posts: 468
    <p />smokey,[p] They say good things come in three's. Tim & GFW have things
    down to an fine art. Use any old spice, salt,pepper,garlic.
    We cook our roast at aprox 350F with drip pan. Roast was
    placed on V-rack & we did( NOT) look under the lid untill internal temp hit aprox 145F. Let stand for 10mins. This
    in itself was a battle,hard not to pick at the crusty outside parts. Guests would wounder what happened to it.
    We also like to buy with bone in. acts as a heat sheild.
    Have fun

  • GfwGfw Posts: 1,598
    Earl, I love that picture - the 1st bone-in prime ribe that I made was a success thanks to your EGGsellant instructions which (along with your picture) I keep posted at my web site. Thanks!

    [ul][li]Earl's Christmas Prime Rib[/ul]
  • SmokeySmokey Posts: 2,468
    Don't want to make waves, but the handle (username) Smokey is taken ... by me! Welcome and I'm glad we have a new user on the forum, but please choose a new name![p]The real Smokey
  • CornfedCornfed Posts: 1,324
    Tim M,[p]I can bring a laptop with a floppy drive and a modem if anyone wishes to post pics on Saturday night. I can't guarantee, however, that I'll be mentally capable of finding the power switch come Saturday night, though, so if you want pics you may have to do the legwork yourself.[p]Lemme know if you think it's worth it Saturday night or if I should relax and wait til Sunday.[p]Cornfed
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