Hi Dr. BBQ:
Help!! I want to do a prime rib roast for 5 people for Christmas on my Green Egg and of course I want it to be perfect so I am coming to the “Expert” I would assume I do it indirect but thought I better ask to be sure plus……
1. What size should I get?
2. Bone in or bonless?
3. What temp should I maintain my Egg at?
4. How long should I cook it for medium rare?
Plus anything else you think I should know. Thank you so much for your help!!
For 5 people I’d get at a 5 to 6 lb. boneless “USDA Choice” Ribeye roast. I like bone in too but it’s a little harder to cook and carve so boneless is probably best for you.
I like to wet mine down with Worcestershire and then apply a heavy coating of a salty peppery garlicky herby BBQ rub.
Prepare the Egg indirect to cook at 325 with just a little bit of mild wood like cherry or apple.
Cook the roast until it reaches an internal temp of 125-130. This will probably take 2-3 hours but you really need to take the temp to get it right. When it’s done, remove it to a platter, tent loosely with foil and let rest for 15-20 minutes. Slice and eat.
From: Lappbuckeye99@aol.com [mailto:Lappbuckeye99@aol.com]Sent: Monday, December 22, 2008 7:49 AM
A Good Cre