Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Aged Bone In Ribeye 28 Days - On Mini

Grillin & Chillin
Grillin & Chillin Posts: 733
edited November -1 in EggHead Forum
Hi Everyone
I wanted to share the Friday nights dinner for the wife & me. I bought a 28 day dry aged Ribeye from our local gourmet meat market and asked for a 2 inch cut for the wife & I to share (we like to share dinners sitting next to each other). It was a bit pricey compared to regular Ribeye but Friday is our date night so it's a special treat. I used Weber Chicago style seasoning. Soaked some Alder chips. Got the Mini to 500 and cooked about 7 minutes a side. I really was just going by internal temp after flip more than the time. We pulled it off @ 127* and let it rest for 5 minutes covered before cutting into it, with sides of mashed potatoes, gravy & salad. It was a great steak! Tonight I am doing a comparison Baby Back Rib night for the wife & In-Laws. I will post that ASAP. I have 3 slabs of BB Ribs weighing in at 8.69lb's total. I am using Bone Suckin Rub & Sauce on one slab, Blues Hog w/D.P. Dust & the 3rd with my traditional Paul Prudhomme's BBQ Magic with Sweet Baby Ray's. I hope everyone has a GREAT weekend of Grillin & Chillin!!















I am Hungry all over again just looking at these photos. Gotta get started on those ribs!
BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997