So after 2 weeks of owning the Big Green Egg I decided that I really wanted to try to make prime rib, or a rib roast. Coincidentally (I swear), one of my favorite BBQ sites, AmazingRibs.com, actually updated his recipe for a rib roast so I decided to follow it but modified it slightly for my tastes and the Egg.
- 3 bone 6.5 lb Rib Roast (choice), ribs removed
- Roast rubbed 24 hours prior to cook and removed from fridge 2 hrs before cook using AmazingRibs.com Rub and recipe
- Wicked Good Weekend Warrior Lump Charcoal - Fire box full
- Hand full of pecan wood chips
- Maverick Dual Probe Thermometer
- Egg set to 300 Degrees (dome temp)
I went to my favorite butcher in Hoboken, Truglio’s (located on Park and 11th) and purchased a 3 bone rib roast. I followed Craig’s advice and removed the ribs (the butcher “loosened” them for me) as instructed (stay tuned for when I cook those) and and used his incredible Mrs. O’Leary’s Cow Crust and let sit in the fridge for 24 hours. One note, even thought it calls for 1/2 tsp of Cayenne Pepper, this does add some heat (not a lot, but the jus definitely had a kick) so if you are not into spice I would leave it out.
After applying the rub and aging for 24 hours, here is what the roast looked like.
I set my Large BGE to 300 degrees (though the recipe said 325 degrees). I used the indirect setup (upside down plate setter) with a aluminum drip pan filled with hot water to make the jus. I decided to pass on Craig’s recipe for the gravy as I figured the meat would be plenty juicy with out it. I decided to use a lower temp since the Egg can cook faster and plus I wanted to practice temp control. I did pretty well, about 1 hr and 15 min my egg shot up to 350 but I got it under control quickly. I think my grates my have been slightly clogged, as it was holding 300 for over an hour. I am researching why that happened. It only hit 350 for about 15-20 min and the grate temp was only at 315 so it did not have much effect, if any. After the internal temp hit 115 i removed the roast and set the egg for direct cooking. I then did a reverse sear as Craig recommended, and had another small mishap. I opened the bottom draft door all the way, and the egg shot up to 700+ degrees in like 2 minutes. Lesson learned. Don’t let it go past 500 or so next time. It was actually fairly charred even without searing and may not be necessary on the BGE. Anyway, the char on it looked amazing and I couldn’t wait to cut in.
I let it rest for 30 minutes and the moment of truth!
Wow! That looked incredible. Cooked to perfection, a perfect medium rare!
This came out perfect! A perfect holiday meal. Everyone enjoyed it and even though the crust was a bit spicy, they said it had almost a pastrami like taste. Thanks to Craig at AmazingRibs.com and the Egghead Forum for all the great recipes and tips.
- Watch temperature more closely, big spike about 1:15 minutes into cook.
- Use Cayenne sparingly (don’t get me wrong, I like heat on ribs and wings, but a family roast was a bit and it made my jus very spicy).
- Don’t open draft door all the way to sear.
- Searing is not really that necessary on the Egg, but I liked the char.