Beef Back Rib Roast Bone in

Welcome back to the best grilling weblog on the Internet! For this post I am featuring a Serpent River Farms 4-bone ribeye roast grilled on my Big Light-green Egg. At the time I am posting this it is closer to Jump than information technology is Winter simply I wanted to focus this recipe on delivering the best centerpiece for your holiday meal. Using a special herbed butter on the exterior of this roast, this prime rib comes out as beautiful as it tastes. Now sit dorsum, grab your favorite glass of Malbec, and enjoy this mail for Grilled Bone in Prime number Rib Roast on the Large Green Egg.

Grilled Bone in Prime Rib Roast on the Large Green Egg

When cooking a roast this size take information technology out of the packaging a day earlier y'all programme to cook it and dry the exterior off with newspaper towels.

Get kosher common salt set up (1 tsp per pound) and necktie your roast with butcher twine to hold its shape while cooking.

Now cover all sides of the roast with kosher salt, place on to a baking pan with a wire rack, and in to the fridge for 24 hours. This dry out brining technique does many things: it tenderizes the meat, it locks in the flavor, and it makes the meat juicier. This step shouldn't be skipped!

Afterward 24-hours take the meat out of the fridge 2-hours before you plan to cook it.

While the roast is coming upward to room temperature make the herbed butter mixture with two sticks of softened butter, 2 Tbs minced fresh herbs, 8-10 cloves of minced garlic, and 2 Tbs Dizzy Grunter Cow Lick seasoning (brand sure to apply code: BBQBUDDHA for 15% off whatsoever order at Empty-headed Squealer BBQ).

Mix all the ingredients thoroughly with the butter.

Next, rub the butter on all surfaces of the rib roast.

Fill up the Big Green Egg with lump charcoal and light in the middle. After 10-minutes, add a scattering or two of Pecan Woods Chips to the lit dress-down. Place in your ConvEGGtor for indirect grilling.

Once your temperature is stable at 350°F information technology is time to place your rib roast inside.

Place your roast bone side down and permit cook for an hour undisturbed.

Afterwards an hour your roast should exist coming along nicely. From this point forrad make sure to take an internal temperature of the roast every 30-minutes until you reach a temperature of 125°F.

After 2 hours the roast is near ready and the color of the exterior looks amazing.

At two.5 hours your roast should measure 125°F. Pull the roast from your Large Green Egg and rest it on a cutting lath for twenty-30 minutes.

The final temperature should exist between 130°-135° for a perfect medium rare.

Remove the ribs earlier slicing the meat in to steaks for serving.

Cutting the steaks to your desired width. A 10-pound roast should feed 8-x people when cooked.

Savor this succulent grilled bone in prime rib roast. The perfect centerpiece for your next holiday gathering.

Grilled Bone in Prime Rib Roast on the Big Green Egg

Cook time

ii hours 30 mins

Total time

ii hours 45 mins

Recipe type: Main

Cuisine: American

• 1 4-os prime number rib roast (8-ten pounds)
• 2 sticks unsalted butter
• 8-ten cloves garlic, minced
• 1 Tbs rosemary, minced
• 1 Tbs thyme, minced
• 2 Tbs Dizzy Grunter Cow Lick seasoning
• Kosher Salt (1 tsp per pound)

1. Salt the prime rib roast with Kosher salt (ane tsp per pound) 24 hours earlier cooking and place on a blistering sheet with a wire rack. Place in the fridge uncovered.
2. -hours before cooking take the roast out of the refrigerator and allow it to come to room temperature.
3. Soften the 2 sticks of butter and combine with minced garlic, minced herbs, and seasoning.
4. Apply the butter mixture to the roast all over.
5. Preheat your Big Green Egg to 350°F setup for indirect cooking using your ConvEGGtor. I like to apply Pecan Wood fries for some additional smoke flavoring.
6. When the temp is stable and the smoke is running clean, identify the roast within the Big Green Egg bone side down. and let cook undisturbed for an hr before checking. Later on that check on the roast and internal temperature every 30 minutes until an internal temperature of 125°F is achieved.
7. Pull the roast and let rest xxx minutes before slicing.
8. Slice the bones off the roast showtime, then cut the roast in to equal steaks.

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Source: https://thebbqbuddha.com/grilled-bone-in-prime-rib-roast-on-the-big-green-egg/