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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Father's Day Prime Rib cook...perfection.
SidZer0
Posts: 45
This was my 1st attempt on a Prime Rib and it exceeded my expectations and blew away the family.
Helped with this post...
http://eggheadforum.com/discussion/1165150/prime-rib-success#latest
2x 5 pounders started at room temp, couldn't get the egg to drop down below 260* so that's what I stayed around for the whole cook other than the final sear. 3 hr total cook time including rests and sear. Final result was a med to med-rare on both. Rubbed one with Szeged plus Grill Mates steak rub and one with truffle salt and Grill Mates. I highly reccomend the Szeged steak rub if you haven't tried it, it's been mandatory for any red meat cook in my household.
Helped with this post...
http://eggheadforum.com/discussion/1165150/prime-rib-success#latest
2x 5 pounders started at room temp, couldn't get the egg to drop down below 260* so that's what I stayed around for the whole cook other than the final sear. 3 hr total cook time including rests and sear. Final result was a med to med-rare on both. Rubbed one with Szeged plus Grill Mates steak rub and one with truffle salt and Grill Mates. I highly reccomend the Szeged steak rub if you haven't tried it, it's been mandatory for any red meat cook in my household.
Jax, FL
Comments
-
That looks great and it's nice to know you can do it in a few hours and get great results. Actually, you didn't say...how was it?
Did you notice much of a taste difference in the two briskets (due to rub)?
LBGE/Maryland -
Very tender with a good crust on outside. You could def. tell which one was rubbed with truffle salt, it has a great shroomy, pungent but refined taste. I also used a few chunks of hickory for some smokiness and used bacon fat instead of olive oil before applying the rub. I was very surprised how fast both roasts came up to temp.
Jax, FL -
-
Look at that virgin gasket! Meat looks great!
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
I knew about their paprika but never about other stuff. Any cut shots?
Categories
- All Categories
- 183.4K EggHead Forum
- 15.8K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 224 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 162 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 547 Seafood
- 174 Sides
- 121 Soups, Stews, Chilis
- 40 Vegetarian
- 100 Vegetables
- 315 Health
- 293 Weight Loss Forum