Was wondering if anyone has cooked a Prime Rib Roast on a Egg? If so what are your pro tips your willing to share? Going to go broke or for broke on Christmas dinner this year since we will actually be home for a change.
If you are on facebook join one of the BGE groups, there are several, this is being discussed daily right now. Personally haven’t done one my self but apparently the process is indirect for a couple of hours until your desired temp is reached and then pull the platesetter and go direct and kick up the heat and sear it on all sides
After being released, a lot of fish die, but a lot of them live also.
I think DoubleN did it. Looked amazing!
BG
Not me, yet.
As Fritz mentioned, looks like the reverse sear on an Egg or Joe would be the best or most popular option. Pretty tough searing on ceramic grill, then getting temp down to finish.
Hope anyone that gives it a try will post up the results.
Good luck.
NN
quote:
Originally posted by DoubleNNot me, yet.
As Fritz mentioned, looks like the reverse sear on an Egg or Joe would be the best or most popular option. Pretty tough searing on ceramic grill, then getting temp down to finish.
Hope anyone that gives it a try will post up the results.
Good luck.
NN
It was a NN brisket post that had my mouth watering!
BG
I don’t get real crazy with rubs for prime rib. I like a simple dry brine of kosher salt (sea salt will work too), fresh cracked black pepper, garlic powder and rosemary (don’t get too heavy handed with the rosemary). The night before you plan to cook it, rinse the roast and thoroughly pat dry with a paper towel. After that, apply a generous amount of kosher salt and let it sit in the refrigerator, uncovered, over night. The next day, pull it out of the fridge and apply the cracked black pepper, garlic powder and rosemary. Let the roast rest on the counter (at room temp) while you prep the grill and get it to temp.
Cook indirect (with your plate setter) at 250-275 until IT (internal temp) reaches 110-115. You’ll need to pull the roast off for this next step. Pull your plate setter and crank the heat up to 400-450. Once the grill is at temp, put the roast back on. Cook until IT reaches 125. Once there, pull it and let it rest for 20-30 minutes. During the resting period, put the roast in a roasting pan and loosely “tent” it with aluminum foil. The radiant heat left in the roast will raise the IT to 130-135 (perfect medium rare prime rib roast). DO NOT CUT IT UNTIL IT RESTS FOR 20-30 MINUTES!!!
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