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prime rib?

Anyone inject?
Why cut the bones and tie back?
If no bones...still tie?

Green egg, dead animal and alcohol. The "Boro".. TN 


  • JRWhiteeJRWhitee Posts: 4,496
    When I do one with bones I only cut so I can put a whole bunch of garlic and seasoning between the bone and meat then I tie. I just did a boneless a week or so ago and did not tie. photos of that cook attached. I have never injected one though. Cooked at about 275 indirect pulled at 129...

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • nolaeggheadnolaegghead Posts: 26,673
    Don't inject.  Easier to cut the bones off before it's hot.  Easier to carve w/o bones.  Only reason stuff gets tied is if it was de-boned or a roulade, or some such reason.  Tie holds it together.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • lousubcaplousubcap Posts: 16,771
    One other reason to tie would be to get as close to a uniform shape as possible-even cooking throughout.  Lots of prime rib cooking options-try the search here (a weak function at best) and if that doesn't yield much just google and add Big Green Egg to your query.  Easy cook and great results!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • MikeP624MikeP624 Posts: 292

    With a good cut of meat i always keep it simple.  Salt, pepper, garlic.  Reverse Sear method, roast at @ 250 till around 120 degrees.  Take off egg, rest.  Raise egg temp to 500 and sear.  If you are going to spend the money on good meat you want to taste the meat, not the rub/seasoning

  • Biggest worry is over cooking it !!  Only a few degrees between success !!
  • henapplehenapple Posts: 15,986
    I've done a few. Came out good. Always looking to improve. Jr...looks good.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • AviatorAviator Posts: 1,722

    Henapple, like you I have done it with and without the bone.

    To me, when done without the bone, i can sear all around when i do the reverse sear. With the bone in place, not so. So now I buy without the bone, why pay for it.

    Or you can buy it and get tasty beef ribs .....

    Its all good. ribs make excellent apps during the libations part of the cook.



    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.


  • Buy with the bone, have your butcher take them off. Use the bones for au jus, tie the roast to make it round, that way when you low and slow it before the reverse sear, it will cook evenly. 
    Basic salt and pepper or a quality PR rub like Penzey's English Prime Rib.... Let the meat speak for itself. 
    Delta B.C. - Move over coffee, this is job for alcohol!
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