Big Green Egg Chef Reggie

Bering’s Big Green Egg Prime Rib Recipe

ingredients

  • First Cut Prime Rib-Bone In or Boneless
  • Sea Salt
  • Pepper
  • Canola Oil

directions

Food Prep:

  1. Coat aluminum foil or baking sheet with sea salt in an even layer
  2. Using paper towels, pat the prime rib to remove any water moisture
  3. Coat prime rib with oil, this should be a light coat
  4. Using your hands to hold the roast, simply press each side on the salt layer until all sides are coated
    1. Feel free to add salt to other parts of prime rib if needed
  5. Wrap in plastic wrap and place in fridge for at least 2 hours, or overnight if possible
  6. Proceed to BBQ items and soak your wood chunks
  7. Pull the prime rib out of the fridge (this depends on the size of the prime rib) and let it come to room temperature (usually 2-3 hours)
  8. At this point you can add your favorite rub
  9. Proceed to Egg set-up

BBQ Items:

Hickory chunks or other wood, 3-4

Aluminum drip pan with about 1/2 inch of water in the pan

Meat thermometer or iGrill mini/pro or other monitoring device

  1. Soak wood chunks for about 15 minutes
  2. Place wood chunks in center of aluminum foil, then wrap
  3. Poke holes on top of the aluminum foil (about 10-15)

Egg Set-up:

  1. Fill Egg with charcoal to the first ring
  2. With vents wide open on bottom and top, light fire and after about 5-10 minutes, use your ash tool to stir the charcoal up
    1. This will help the fire spread quicker
  3. Place smoke poach on charcoal
  4. Place plate setter (legs up) for indirect cooking
  5. Place aluminum pan on top of plate setter
    1. This will be used to add moisture to the meat, plus take care of the fat drippings
  6. Place grill on plate setter
  7. Close lid and leave vents open until temperature reaches 500-550 degrees
  8. Place the prime rib on the grill, insert meat thermometer or iGrill probe to deepest part of meat, then close the vents until the temperature comes down to 325-330 degrees
  9. You will need to open the vent on the bottom about 1”, top about ½ inch and then monitor the temperature to maintain 325-330 by using the vents
  10. Depending on how you like your prime rib, 115-120 for Rare, 125-130 for medium rare, pull the meat off the grill about 5 degrees less than desired doneness
    1. Leave your probe in the meat and keep track of the temperature, as it will keep cooking
  11. Tent your meat with aluminum foil and let stand for 20-30 minutes before serving

TIP: Make sure to give your prime rib time to sit before carving, this will allow the juices to flow back into the meat. If serving later, let the meat cool for about an hour and then place in a warming bag or in the oven. You can preheat your oven to 200, then wait till it reaches 150-175 and turn off. This will keep the meat warm.

Grilling time can vary, but a 3-5 pound roast takes about 2:15-3:00

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