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prime rib roast
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dutchman
Posts: 4
Just got a BGE. Turkey turned out good. Any hints on doing a boneless prime rib roast on the BGE? Thanks and hope you had a Happy Thanksgiving
Comments
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Dutchman....
This one turned out awesome!!
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=756720&catid=1
Except no need for the high temp at the beginning. 325* all the way.
(ps...don't hit the back arrow after you post, then the double posts won't happen.... )
Welcome to the forum!! -
Little Chef is a pro and I'm just an amateur, but I've done three this way and have gotten great results:
Mad Max Prime Rib
http://www.eggheadforum.com/archives//2004/messages/158216.htm
Rocks! I've never done boneless, but believe it should be fine.
Joe -
I really like the bone-in ones, mainly for the protection the bones give (plus I like the ribs) However, this Thanksgiving I went with a 4# boneless one. I used a pit temp around 250°, and took it to about 100° internal, then transferred to a loaf pan with a little jazzed up beef stock. It came off the Egg at 127°, and I'll size up the end sear option right before slicing. I do tenderloin roasts this way also.
Happy Trails~thirdeye~Barbecue is not rocket surgery -
Did one a few weeks ago...let warm on counter for 3 hours then in the egg, indirect at 250 dome for 3 hours. Pulled it at 125 internal temp and rested for 1/2 hour. Cooked to perfection!
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yes,
we did a 9lb salt crusted one tonight.
- cooked it at 325
- pulled at 122
- rested for 30min
It was GREAT.
salt crusted
open package
on plate
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That's beautiful Stevein!!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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