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

Smoked Prime Rib

BigTex33
BigTex33 Posts: 40
Didn't expect snow on Christmas in Texas, but it happened. First time using the reverse sear method for prime rib; was a hit with the family. I didn't even get pictures of the final product because it went quickly. Smoked at 225-250* until around 115* internal temp then removed plate setter and cooked direct on all sides until internal temp was 130*. Almost perfectly pink all the way through. Thank you, Eggheadforum!

Comments