The relationship between and Egghead and his or her Big Green Egg is unparalleled by any other cooker in the world. Our Eggs are part of the family, and we use them all year long.
Christmas is one of the best times of the year to cook on the Egg, for a few reasons. We know you can grill and smoke on it, but a lot of people don’t realize how well the thing bakes. When your using a Plate Setter, it acts just like a convection oven, and you can make great dishes that don’t have a barbecued flavor.
If you’re wanting to smoke, though, there’s no better time in the year to get a nicer cut of meat, and try a great recipe. We’ve done quite a bit, but our favorite has been a Salt Encrusted Prime Rib.
Buying Your Prime Rib
If you’ve never tried Prime Rib before, I encourage you to check out the post from SeriousEats.com, they do a great job. You want a nice marbling, because that’s where Prime Rib gets it’s flavor.
Rubbing Your Prime Rib
To start, make a Worcestershire Sauce mix that includes whatever you like. We chose Pepper, Garlic & Sea Salt, Paprika, a little bit of Crushed Garlic and Unseasoned Meat Tenderizer. Mix this all together, and give your Prime Rib a nice rubdown.
We also decided to put sprigs of Rosemary with one of our Prime Ribs, because we love the aroma and taste. This, like most everything in this recipe, is optional.
Salt For Your Prime Rib
The goal of the Salt Rub is to create a complete casing for the meat, so that no moisture can escape. There are a couple options for this rub, but we’ve found that salt and a bit of oil works really nicely. Kosher salt works as good as anything, but any bigger-granulated salt will do.
Get it on as consistent as you can. The more careful you are with this step, the nicer the final product.
Big Green Egg Setup
Again, you have just about as much freedom as you could imagine here. You’ll set your Egg up with a plate setter, and will load your coal to cook for about three hours. We use a Rib Rack upside down, and nest it in an aluminum pan to catch any drippings.
As for wood, we used Cherry and Hickory chunks, since they are both stronger flavors. Anything more mild will get lost.
Bring your temperature up to 350, and get ready to cook.
Cooking Your Prime Rib
Remember, anytime you’re using a Big Green Egg, “if you’re lookin’, you’re not cookin’!”. If your temp is at 350, you’re looking at somewhere between 2 to 3 hours of time.
The magic internal temperature is 130 in the thickest part of the meat, and after that we like to wrap it in foil to let it rest for a while.
Enjoying Your Prime Rib
Scrape off all of the salt before getting ready to cut it, and get rid of the string (if you used it to hold rosemary or other herbs). The meat will look pink, and that’s just perfect.
As for serving, you can either cut between the bones for a nice, bone-in pieces of meat, or you can cut the bone away. It should be moist, a bit fatty, and incredibly delicious.
Have fun with it, and you’ll be happy with the results. The Egg is so easy to use, you really can’t go wrong.
If you’d like more in-depth, step-by-step instructions, check out the video below from the folks at Pepper Pilot, and you can also see their post on the Egghead forum.
Have fun, and Merry Christmas!