Going to do my standing rib on my Big Green Egg today. 3 rib, 6.81 lb roast. Coming up to room temp now, plan on eating around 6. I’ve found some recipes on line…right now I’m planning on using a couple hickory chunks, cook over indirect heat with the plate setter. Temp wise, I’m going to start it at 500 for a few minutes for a sear, and then dial it down to 250-300 for about an hour or so. Does this sound like a decent plan?
Spot
I do them on the egg all the time. You should reverse sear. Indirect/ Low and slow at 225 for the first 2.5 to 3 hours. Then give it a good does of direct heat to char the outside as a finishing touch. It comes out perfect, and the best part is that you can take the roast off when the temp reaches 120 or so and put it in a faux cambro until about 30 minutes before you want to eat. Then throw it on the direct heat and the roast will be read at the exact millisecond you need it. I have let my roast dwell for over two hours. Wrapped in foil, plastic wrap, towels and placed in a cooler, the temp won’t drop at all.
All you ever need to know about a rib roast is right here. http://amazingribs.com/...prime_rib_roast.html
I am putting my 6 pound rib roast on in two hours.
I wouldn’t use hickory. A little too strong. I prefer a very small chunk of either pecan, cherry, or grapevine. Or no smoke at all. The natural lump will impart a nice subtle smokey flavor.
Sounds awesome. 6 pm you say?
Sounds awesome. 6 pm you say?
Yep, c’mon over!
Roger that, thanks for the tips!
Spot