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Taking a poll & looking for advice on a 12lb Boneless Prime Rib cook.
1st prime rib for me, but I'm looking for some advice from some of you prime rib veterans!
I've seen many posts from everyone cooking 5 to 6lb roasts to great success. The poll is, since mine is 12.2lbs, should I split it into 2 or go with it as is? My guess is going indirect at 250 should cook the same regardless. Maybe I'm wrong and maybe I should cook it at a higher temp? We are cooking it Saturday so I'm looking for input/advice on cooking BIG roasts!
Many thanks in advance for the reply's, and I promise pics to follow!
Bob
Comments
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Everything you need to know is here:
http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html
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Have you tried the search box to the upper right? You'll find a ton of great info and then will be able to ask more specific questions.
Your basic plan is good, I wouldn't cut it though unless you can't fit it in your egg.MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Thanks HungryJoe!
Great info! Exactly what I was looking for. Looks like the only difference would be a shorter cook time if I split it into two.
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I would do as hapster said and leave it whole.
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Hey Hapster,
I did do a search, and as I mentioned, most of the posts were for 5 to 6lb roasts. I just wanted to see if anyone had any input on the big roasts. Hungry Joe's link did the trick and I agree with you, I won't be cutting it into two pieces.
I appreciate the help!
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I did a whole thread post a few months ago on one that I did that was about 10lbs. Turned out really well...MrBob said:Hey Hapster,
I did do a search, and as I mentioned, most of the posts were for 5 to 6lb roasts. I just wanted to see if anyone had any input on the big roasts. Hungry Joe's link did the trick and I agree with you, I won't be cutting it into two pieces.
I appreciate the help!
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
I've done a few primerib on the egg. They turn out awesome no matter how you do it. I think splitting might be a good idea if you really like the ends, or have people that like their cooked to different temps. I've done a rub similar to this http://www.midwestliving.com/recipe/beef/oven-roasted-prime-rib-with-dry-rib-rub/ but probably with more coriander. I like to use chopped garlic and shallot too and any other herbs I have laying around. This was my last prime rib http://eggheadforum.com/discussion/1153620/prime-rib-time#latestCan't wait till they go on sale againDunedin, FL
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Here is the thread I was talking about
http://www.eggheadforum.com/discussion/1153918/sat-cook-go-big-or-go-home/p1MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
hapster said:Here is the thread I was talking about http://www.eggheadforum.com/discussion/1153918/sat-cook-go-big-or-go-home/p1
Perfect! Thanks!
Can't wait to get started after reading your post. On a side note, I do the same thing with mushrooms, garlic, and cab... I've also added onions to mix! Yumm!
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yzzi said:I've done a few primerib on the egg. They turn out awesome no matter how you do it. I think splitting might be a good idea if you really like the ends, or have people that like their cooked to different temps. I've done a rub similar to this http://www.midwestliving.com/recipe/beef/oven-roasted-prime-rib-with-dry-rib-rub/ but probably with more coriander. I like to use chopped garlic and shallot too and any other herbs I have laying around. This was my last prime rib http://eggheadforum.com/discussion/1153620/prime-rib-time#latestCan't wait till they go on sale again
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