What a great Saturday. Fed 8 adults and 2 children with 6 # Prime Rib Roast using the recipe from madmaxbeyongeggdome. Followed the instructions completely and pulled it at 125 degrees, wrapped it in towels and foil and put it in a cooler until we were ready to eat. It was tremendous! Everyone loved it and we will not hesitate to do it again soon. Two changes I am considering: First I will order the next roast cut from the fatty end of the beef to get some additional marbling. Secondly, we are discussing more seasoning using possibly a Dizzy Pig Rub or our own. Thanks to MMBED for a great recipe. Here are a few pictures. Ready to cook @ 325 Degrees 2hrs and 10 mins later, It's done! Medium rare Prime Rib Closer view On the plate w/juice and ready for the picnic table
EagerEgger, looks great!!. .. glad it all worked out for you. . .as far as prepping the meat, there is nothing special about the herb treatment. .. prime rib is really flexible and you can go with all kinds of different things ... dizzy rubs work great .... if you are a garlic lover, pierce the top of the roast with a paring knife a bunch of time and jam cloves of garlic in there etc. ...go with whatever you like ... . good stuff!!
mad max beyond eggdome, Thanks Max. I learned a lot on this one, particularly getting a good cut of meat. Your recipes are straight forward enough for new Egg users and right on when it come to doness, temp etc. Thanks for contributing so much to this forum and our enjoyment! Mike
Grandpas Grub, Thanks! I am using everybody elses recipes here at first to get a few winners. Eventualy though, I hope to come up with some of my own ideas, but time will tell. Cooking 4 or 5 days a week on the egg and having a lot of fun. Luckily I work out of my home office and can take a break and fire up the egg in mid afternoon.
