Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Prime Rib for Fathers Day

robnybbqrobnybbq Posts: 1,907
I am going to cook a prime rib for fathers day.  I have cooked them before indirect @ 350.

They have come out good but missing some more flavor.  I have usually just used salt/pepper.

Should I put any sort of rub on instead?  I have DP Cow Lick, Red Eye Express, Tsunami and Ragging River.  I have Chicago street from Perzies as well (great for steak).  If I use Cow lick - Should I use allot? 

Shove garlic inside? 

Planning on fresh thyme and rosemary sprigs all over as well.

I am getting the bones cut off but tied to the roast.  Bone side up/down - dont matter?


LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

Garnerville, NY


  • lousubcaplousubcap Posts: 16,773
    edited June 2013

    i would use kosher salt, fresh ground pepper and some fresh rosemary.  Pull the bones back and season behind them then tie back on.  I go bones down for some added insulation but doubt it makes much difference indirect.  i would let the meat speak and not use any rubs but that's personal choice.  FWIW-regardless gonna be great eats!

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • nolaeggheadnolaegghead Posts: 26,678
    I'm in the salt and pepper only camp.  And I'd cook it at as low a temp as you can maintain, maybe a little oak if you want some smoke, but I just go straight lump.

    Buy some beef consomme for the au jus - add any juice you get from carving it.  And a horseradish sauce is a requirement.
    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 

  • Little StevenLittle Steven Posts: 28,817
    edited June 2013
    Agree with what has been said. You may want to cook it at a lower temp as well.


    Caledon, ON


  • I third.  I cook at a lower temp with minimal seasoning. Salt and pepper.  Although I have in the past shoved a bunch of garlic cloves in between the bone and meat.  Unnecessary... but pretty unreal delicious. I think the prime rib purist would probably disagree though.  I don't usually do it that way.  Also I cook bone down.  Another thing I do some times if I am doing a real small one, like 2 or 3 bones, is to sear it before roasting.  Seems like it locks the juice in a little better.  The down side is you then have to cool the egg back down.  
  • FlyingTivoFlyingTivo Posts: 352
    Slow down dude!!!
    280ºF with Red Eye 
    128ºF in the centre
    135º on the Edges

    This was a 17lbs beast!
    Men, easier fed than understood!!
  • robnybbqrobnybbq Posts: 1,907
    OK - I can go lower temp.  ~250?  How long per lb then?  I think we got a 4 ribber.  Just want an idea on when to put it on.

    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
  • Little StevenLittle Steven Posts: 28,817
    edited June 2013
    Roughly 25 minutes per pound at 250* That only applies if the length and diameter are approximately equal or shorter. If it is longer it will be less.


    Caledon, ON


  • JRWhiteeJRWhitee Posts: 4,496
    This was the best Prime Rib I have cooked so far. Took about 25 minutes per pound for this 5 pounder. I could have cooked it lower but we were hungry...


    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
Sign In or Register to comment.
Click here for Forum Use Guidelines.