How to Smoke Prime Rib on the Big Green Egg

[@mrdouglasbaker]

I like your tip of starting the sear before it reaches the temperature. I’ve done that too late before and over cooked meat.

[@lmlyon]

I like starting rib roasts at no more than 250 degrees to give meat more time where it can inhale smoke then taking it to 110 degrees before raising the temperature to set the final external crust. My preference is closer to rare instead of medium rare. Looks delicious.

[@steveguzman6640]

That looks delicious thank you for sharing.

[@CertifiedAngusBeefTestKitchen]

Our pleasure!

[@OPSteel97]

I am going to try this for Christmas. Woukd like to have seen you take a bite to describe the level of smoke that penetrated the meat.

[@dkgreek]

Thank you for this easy video! Got an XL BGE a few months ago, and gonna smoke a prime rib for my dad's birthday, so I want to do a test run first.

[@markstoddard9118]

Just made this and followed your directions to a T. Let me just say you saved Christmas 😂🎄

[@CertifiedAngusBeefTestKitchen]

Fantastic! Merry Christmas.

[@heloshark]

Great content!

[@CertifiedAngusBeefTestKitchen]

Thank you!

[@coreymartin-bigpoppa1377]

That's a lot of White smoke!

[@finspin4984]

that's what she said

[@coryanderson8436]

That was my thoughts when I saw the video

[@jonathond1982]

Yea tons of bad smoke.

[@scott729]

Nicely done sir

[@datsuntoyy]

I light my BGE with only one lighter block in the center. Only after the lump is lit do I put in my smoke wood and assemble the rest of the grill. The smoke wood has been soaked atleast 30 minutes in water so It's slow to smoke. This way you don't lose all the benefits on lighting. As for the "certified Angus", whats your thoughts on grass vs corn fed beef?

[@CertifiedAngusBeefTestKitchen]

We are curious to hear what the community thinks about grass fed vs corn fed. Here is our input: All cattle are grass-fed and spend the majority of their lives on pasture eating grass. As cattle grow, grains like corn and wheat are added to their diets. This grain finishing enhances marbling in beef, giving it the great flavor we all enjoy. All beef, no matter how it was finished, is a good source of many essential nutrients, including zinc, iron and protein. And all beef is raised by farmers and ranchers who are passionate about bringing safe and wholesome beef to the table. As beef lovers, we appreciate all types of beef, and we believe this answer is a matter of taste.

[@RodSchwartz]

@@CertifiedAngusBeefTestKitchen Growing up in Chicago when the Stockyards were still there, we had access to some great corn-fed beef. When I moved to Washington State, it was tough to find any steaks that compared with the quality that shoppers in the midwest have access to at their local supermarkets. If I have occasion to travel to the midwest and have enough time, I'll find a store that's got good steaks on sale, have them freeze them, and put them in a freezer pack to carry on the plane back home. More recently, one of our supermarkets has started carrying St. Helens USDA Choice 100% Certified Angus Beef, and I've had some pretty darn good steaks and roasts from them. I love a good corn-finished ribeye steak or rib roast, the more marbling, the better. I grill on my BGE year round. One trick I've found that really enhances the juiciness and flavor of beef roasts is to rub well with Kosher salt and let sit uncovered in the fridge overnight. Before placing in the Egg, I apply a healthy rub (my current favorites come from a small family-owned company started by a couple of school teachers, B's Rubs in Othello, Washington) and cook at 325 for as long as needed to bring internal temp to 112-115, then let rest tented before slicing. I prefer them on the rare side of medium rare. Thanks for your video!

[@scott729]

@D exactly. It is a myth to soak wood chunks. If someone likes using the wood chips, soaking them prior to putting them on a gas grill or something of the like may help keep them from bursting into flames, but then why would you even bother, just put liquid smoke on the meat at that point. Lump charcoal with real flame and wood chunks that have not been dowsed in water is the only way to go.... that is if you are truly BBQing. Peace

[@MemphisMike901]

@D Agree...100% MYTH!

[@tylerrsmith443]

I have found you almost need to take it off @ 110 deg, the cook to rest temp seems to be more like 15 deg I have found. Better to be safe than to take an expensive piece of meat to medium well while resting. Drip pan underneath allows for some nice yorkshire pudding while the resting phase is completing. If anybody has the ultimate fail safe in making exploding, high rise yorkshire, please do share.

[@shawnjones2454]

Tyler, you hit the nail on the head. I ruined a tenderloin yesterday.

[@carlashelden8814]

Looks great inside for 135 degrees. I wasn't expecting it to look as juicy. Thumbs up. Yum.

[@CertifiedAngusBeefTestKitchen]

Thank you 😋

[@TheGabrielberki]

That laugh at the end sounded like a French guy after he told a dirty joke

[@wallagm]

You are absolutely correct

[@anthonycelano165]

I just cooked a 5 lb fillet mignon roast on my Weber grill with indirect heat set at 400 for Christmas .BBQ it for 55 minutes took it off at 125 degrees came out awesome , Why am I cooking the same piece of meat for 5 hrs then I have to sear it for another 15 minutes. I’m I missing something.

[@DC-hd5bo]

Homie knows wassup

[@mrdouglasbaker]

325 is also too hard it’s always easier to bring it up then to bring it down. Try to rock around 290

[@mrdouglasbaker]

Never use the fire starters what I do is make a tiny pile of wood chips, and then like that with my blow torch, and then build the charcoal around that

[@robertrodgers1423]

For reverse sear one should remove the roast and let it rest while the grill is coming up to temp. To prepare the grill the top cap is removed and bottom (both shields) should be removed. Once 600F+ is achieved, the roast placed back on the grate for a minute or two each side for a proper sear. With your technique you are lucky there are bones on the bottom. Looked nice but I believe it could have been better. We are all striving to perfect out techniques.

[@13Mappy]

That's a big ass primer

[@mommasoulkitchen9919]

Yasss

[@666McMahon]

325 is low?!?

[@CertifiedAngusBeefTestKitchen]

You could definitely go lower on a smoker!

[@tmtaylo4983]

If it isn’t Prime... it isn’t Prime Rib. It is only a Rib Roast.

[@13Mappy]

Bingo

[@franklauriekranitsky2782]

Why are the Big Green Egg's not that popular? The store where I work, we sell a least 400 Traeger & Weber grills to every 1 Big Green Egg! Your prime rib looked awesome.

[@RatKing59]

1. Weber is the “Toyota” of grills: it’s the one “everybody” has had for 10+ years and it’s just as reliable today as it was new. 2. Traeger (any pellet grill really) is “dummy-proof.” You set a temp and press a button. It’s an outdoor range. 3. Ceramic grills are somewhat fragile and require extra effort to warm-up, cook with, and maintain. They aren’t for beginners and they definitely aren’t for the totally casual grillers either. You don’t just “throw a burger” on a BGE or KJ like you would a Weber Genesis. 4. BGE is hella expensive. You’re going to spend $1000 just to get an 18” 200lbs charcoal grill with necessary accessories (the nest + side tables). Even the cheapest no-name ceramic grills start around $400. For that money, you could get 4 Weber kettles, an entry Weber Genesis or a mid-size Traeger.

[@alaneiler2361]

@Sir Alexander spot on Sir!! I was up in the air about putting my roast on my Pit Boss vertical or on the Egg today.... I would be doing my family an injustice if I did not put that bad boy on my XL🍻

[@chrisjamessfsd]

I'm a little late to the party here, but in short, a kamado cooker (BGE, Kamado Joe, Primo, etc.) gives you the flexibility to do anything. You can get it up to 800+ degrees for wood fire pizza or a quick sear. You can bake on it. You can do a very low and slow cook--I've done large bone-in pork butts that have taken 18 hours before--without having to add charcoal. Yes they are expensive, but they also have a lifetime warranty. I used to replace the grate and various parts on my gas grill. You don't have to do that on the Egg; once your rip the band-aid that's pretty much the only spending you'll do besides accessories. I've cooked with Cookshack electric smokers and currently have a Weber natural gas grill, a Weber kettle grill, and a Blackstone. My BGE by FAR gets used the most. Once you get past the learning curve they are super easy to operate. I've had mine for nearly 10 years and can't imagine cooking without it.

[@keaganloubser8587]

@@RatKing59 wow this guy is smart

[@drdrew3]

It came out perfect and certainly delicious. Video was great other than falsely jumping on the “Low & Slow” bandwagon. 350F ain’t low. And 2.5 hours isn’t slow. Actually closer to “Hot & Fast”. But again - it’s the results the count

[@CertifiedAngusBeefTestKitchen]

In meat smoking terms, yes, it is a lot faster than usual!

[@homebrewkev1685]

Looked like a lot of smoke. I would probably get the coals hot by opening all the dampers - once it's hot. Close the dampers to the desired temp, then add the wood.

[@alsjka]

Raging…

[@mrdouglasbaker]

Never use fire starters in your green egg

[@slimjim7411]

Looks great forget the raw meat eaters. I cringe when people eat rare steak I've tried it, and it's okay but nowhere near the flavor of actual cooked meat.

[@roargathor]

Over cooked!

[@chris_topher1984]

@@CertifiedAngusBeefTestKitchen i ate steaks medium-rare my whole life. then around age 34 or so, after three years of being vegan, i started eating meat again and now i love steaks well done. sometimes when it's really tough and dry, but has all those delicious spices and flavors, it's like beef jerky but way better. people love beef jerky so why not a dry steak? i love them medium-rare still too, but have no complaints eating a well-done steak.

[@CertifiedAngusBeefTestKitchen]

Welcome back to the steak world!

[@chris_topher1984]

@@CertifiedAngusBeefTestKitchen thanks! it feels great to be back eating steaks. vegan diet was healthy and i had no fat on me, but i feel so much better about life when i eat meat.

[@datsuntoyy]

@@chris_topher1984 I may be looking at the opposite. I grill and smoke some really mean meats but intestinal issues have me going more vegetarian. I'm going to cry. :(

[@bekchanovj]

@@datsuntoyy Ur issues are not caused by meat, 100%

[@aaronnelson9935]

He killed it.......such a waste.