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.

Sadly, there are only a couple of photos for this cook, start and finish. The process was very similar to that in the previous cook. Start the Egg off at about 450. And then dial the temperature down to 250 because – as usual – these cook pretty quickly. And, with this cut of meat, slower is better.

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. Looking at the photo, a little olive oil as a binder would have helped.

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!