Rib Roast #2
I have said it before, and I will say it again, a prime standing rib roast is one of my very favorite things to cook on the green egg. I am not sure why – perhaps it is because it usually signifies a holiday with lots of people around the table. Regardless, Christmastime had about a dozen or so people coming to our house for Christmas Day dinner and that means roast beef.
There are only a couple of photos for this cook, start and finish. The process was very similar to that in the previous cook. Egg at 300. I slowly dialed the temperature down to 250 because – as usual – she was cooking pretty quickly.
There she sits in all her glory. She went on the egg at about 3:00. The only rub I use is Sniders Prime Rib Rub. You can’t put too much on.
She cooked until about 6:00 when the internal temperature reached 120. Took her off and wrapped her in foil, then a towel and put her in a cooler for the next hour or so.
Like I said, I have only a couple of photos. And this proves just how well the egg cooks a rib roast. Perfect and consistent color from left to right. It was dayum good!