OT: BGE Prime Rib Question

[Augustus McCrae]

I saw a method of cooking prime rib that I want to try and I wanted to see if anyone had ever tried it on the egg. It calls for roasting in the oven at 500 for ~5 minutes per pound, then turning the oven off and letting it sit for 2 hours. I was wondering if the same concept would work with the egg. My only concern would be the rest time, as I have to believe that the heat retention in the egg would be greater than that of the oven. I may be wrong on that. Anyone have any helpful tips? The prime rib will be thoroughly soaked in Dales for 48 hours prior to cooking, of course.

 

[57stratdawg]

I would think that'll probably burn it, because, as you noted, the Egg is going to hold heat much better than the oven.

I smoke prime ribs low and slow. They always turn out well. Make a horseradish sauce with it too. You can find some online.

 

[drail14me]

Just give it a try. Worst case, you burn it and wasted that $70.

I was curious about cooking one in a Big Easy Oil Less Fryer. I took a gamble and tried it. One of the best Rib Roast's I've ever cooked. I put a Wards Seasoning dry rub on it and put it in for about an hour until it had a good crust. Took it out, rested it for an hour then put it in the fridge overnight. The next night, I sliced 1" sections and cooked them on the grill like I normally cook a steak. They were FINE!!!!

 

[diggidydog]

I have seen several recipes that call for the same method you describe on the egg but they said to get it to 500 and sear each side for 1-2 minutes and then drop temp to 250...it takes a while to get it down that low. If you use an wired thermometer I don't see why that method wouldn't work well as long as you pull it when it gets to an internal temp of 125 but I have no idea how long that would take though. Don't forget the drip pan.

I have done numerous ribeye roasts (hard to find prime beef) on the egg and they have all turned out great. I normally go with a slow cook method at 275 and indirect heat. i coat the outside of the roast with butter and then some spices. I may try this method next time...I usually do one every New Years. Let me know how it turns out.

 

[aTotal360]

I think you can make it work. Put the ceramic top on and close the bottom vent. It will cool down slower than an over for sure, but you can probably compensate by taking off the ceramic top a couple times during the rest period. Just make sure the bottom vent is closed tight. I certainly think it's doable.

 

[Dawgbite]

I have done this Augustus. The secret is to have a remote meat thermometer and pull it at about 100 degrees internal and wrap it. I put mine in a cooler with the meat thermometer and let it continue to rise to about 135 which is my goal temp. I do mine salt crusted. I take coarse kosher salt and wet it to a snow consistancy and completely cover the loin about 1/4 inch thick. It helps to cook in a disposable pan. The high heat will cause the salt to form an almost ceramic shell on the meat and hold in all the juices. I have to crack the salt off with a hammer. You can brush the residual salt off the loin or pour bourbon/ rum over the loin and light it to burn any remaining salt. My wife would rather have it cooked this way than a steak. Takes about an hour for the loin to get from 100 to 135 in a cooler.

 

[dawglawz]

I have done this Augustus. The secret is to have a remote meat thermometer and pull it at about 100 degrees internal and wrap it. I put mine in a cooler with the meat thermometer and let it continue to rise to about 135 which is my goal temp. I do mine salt crusted. I take coarse kosher salt and wet it to a snow consistancy and completely cover the loin about 1/4 inch thick. It helps to cook in a disposable pan. The high heat will cause the salt to form an almost ceramic shell on the meat and hold in all the juices. I have to crack the salt off with a hammer. You can brush the residual salt off the loin or pour bourbon/ rum over the loin and light it to burn any remaining salt. My wife would rather have it cooked this way than a steak. Takes about an hour for the loin to get from 100 to 135 in a cooler.

My wife already gets tired of my BBQ antics. If I start lighting the 17in meat on fire and beating it with a hammer she's going to have me committed.

 

[Lettucexxxx]

I was trying to convince my father that this would be the way we would try it.....he looks up at me with his insulin pen and blood pressure pills and says, "prepare the plot"

 

[Dawgbite]

Don't knock it til you try it! Beating your meat is a time honored method. I usually just brush it off, its one thing to stick a beer up a chickens *** but pouring $40 a bottle rum on a rib eye and setting it on fire is another thing all together.

 

[Augustus McCrae]

Appreciate all the advice, fellas. I'll let you know what I do and how it turns out.

 

[notoriousD_O_G]

Don't knock it til you try it! Beating your meat is a time honored method.

Just be careful with the dry rub.**

 

[hatfieldms]

I cook indirect at 250 until it reaches 110 or so

And then take the deflector out, crank the heat up and sear it until I get to the temp I want