Prime Ribb

Unknown

I have put a lot of different meats on my Egg, but yet to try prime ribb. Can you low and slow a prime ribb and make it really flavorable and juicy?[p]Jerry

Luvmyegg

Jwirlwind,
I made the best prime rib on the egg. I followed instructions by Alton Brown except I used the egg instead of a ceramic flower pot in the oven. Bring the roast to room temp. Rub with olive oil and seasonings of your choice. Preheat the egg to 250 degrees and roast indirect in a pan until the temp reaches 119. Take the roast out and tent with foil until the temperature ceases to rise anymore. Should stop around 130 degrees. In the meantime raise heat in the egg to 500 degrees, put the roast in and roast for an additional 10 min. This produced a roast that was tender, juicy and evenly pink thoughout. Takes a total of 2.5 to 3 hours for a 4.5 lb roast. There are other methods of searing first and then slow cooking. Haven't tried that method yet.

Shelby

Jwirlwind,
Low and slow are typically for tougher cuts of meat where you're trying to break down the fat.[p]I typically do my prime ribs indirect at about 350*. I rub it down with a little olive oil and season the night before and let rest in the refridge overnight. I take directly from fridge to the egg. Takes a little longer to come down in temp, thus allowing more smoke flavor to penetrate.[p]Just make sure you've got a good meat thermometer and then enjoy a great piece of meat!

mad max beyond eggdome

Jwirlwind,
i do prime rib all the time. .. bone in. . .if you have a singe egg here is what you do. . ..get temp to 500 degrees with grid set over inverted plate setter. ..rub your roast with olive oil, kosher salt and your choice of rub, pepper, herbs (our preference is herbs de provence). ..place the roast ribs down on the grid. ..immediately shut your vents down to get to 325 dome temp (the time from 500 - 325 will give you a nice sear. . .then roast at 325 for approx 15 per pound for medium rare. . pull the roast when it hits 125 internal as the temps will continue to rise while the roast rests for about 15 minutes prior to carving. .. they come out perfect every time. . ..if you have two eggs, you can set one up at 500 direct and the other at 325 indirect. . . sear the roast in the 500 degree egg for 15 minutes, then move it to the 325 egg for the rest of the cook. . .[p]here is a 4 bone-in prime rib, herb encrusted. ..[p]

Hammer

mad max beyond eggdome,
Good looking prime rib! I basically do the same thing, however I use a drip pan, and fill slightly with either a good Cabernet or Merlot. It prolongs the cook, however I like the taste it gives to the food.
Hammer[p]S

Unknown

Shelby,[p]What's your target internal temperature?[p]Tony

Unknown

mad max beyond eggdome,[p]Damn, that looks sooooo good, I'm going to have to give it a try this weekend!