The trick is to smoke the meat and not make the meat smoke
SMOKED PRIME RIB - BGE Version
Date: December 25, 2012 Favorite:Beef Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The herb paste used fresh chopped Italian parsley, rosemary, oregano & basil, plus minced garlic, Lawrey's seasoned salt, freshly ground black pepper & olive oil.
The ingredients for the spiced paste have been added to a non-reactive bowl.
The finished herb paste.
The roast was pulled from the fridge 2 hours before it would go on the Egg.
The spice paste has been applied to the roast.
The party has started. The Egg was lit using 3 paraffin starters. Three hickory chunks have been mixed in with the coals.
The plate setter has been installed legs up with the stainless steel grate.
The Egg is at 225 dome temp and the roast has been added. The roast is set on a V-rack in a cast iron drip pan & it turned out it was an extremely tight fit. I wasn't sure if I'd be able to close the lid.
While the roast was finishing up it was time for some French onion soup.
It is time for the roast to cme off the Egg. The internal temperature has reached 125 degrees.
When the roast gets back into the Kitchen it will go straight into a 500 degree oven for 6 minutes to sear the crust.
The roast is out of the oven & it will rest for 30 minutes covered losely in foil.
The bones have been cut off and the roast is being sliced. One of the things I like about cooking the roast low & slow is you get an even pink from middle to edge.
Time to eat!
The roast was served with some 5 cheese garlic bread, homemdade garlic mashed potatoes, homemade doctored squash & au jus gravy
Everyone agreed this was the best rib roast I have made.
Notice the nice even color edge to edge. This is what cooking the roast at low temperature gives you.
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
This was my first standing rib roast on my Big Green Egg and I went to my go to recipe for rib roasts I've done on my smoker. The recipe is a combination of several recipes from the Virtual Weber Bullet website-the rub from one, the cooking technique from another. The meat was a 9.25 pound, 4 bone rib roast. The bones had been cut almost off and tied in place for the cook.. The roast was rubbed with a herb paste made with fresh herbs and olive oil. My plan was to cook the roast low and slow for 4 hours on the Egg using Hickory wood. I had some temperature control issues and ended up cooking it at a higher temp than originally planned. It turned out my Maverick thermometer was poorly placed at the grate level. When the roast hit 125 degrees I removed it from the Egg. It gets a 6 minute sear in a 500 degree oven to finish up. Then a thirty minute rest before carving. As mentioned, the butcher had already cut the bones off and tied them back to make the carving fast and easy. You finish cutting t the bones away and then you can cut any width slice you want. Despite my having to cook at a higher temperature than I originally planned, the roast was easily the best rib roast I have made. It was amazingly moist & tender and had a wonderful flavorful crust plus some nice smoke flavor from three hickory wood chunks.