This is by far the best YT video on the topic. More info about the meat, the type of cuts, the difference between bone in / out and ways to dress, season and prepare for the BGE. And, lots of BGE use tips to boot! Nice job Jason.
I’d like to see how you set up the grill, from cleaning to putting in lump to lighting to when to put in the wood. Also explain how and when to smoke, IE biting up till you stop seeing black smoke then add the wood, etc. Like the channel. Love the recipes.
Thank you for the tips it was very helpful, however I did not or could not find the I 2 probe so dident use it I relied on the Egg Thermometer and timed the Prime Rib at 2 1/2 hours maby three. took the Prime Rib out, let it rest, and OMG big time wonderful tenderness as well as flavor and taste. Very very easy...... and by the way this was my first try using the Big Green Egg on Christmas Day.
Hi Javier, the premium lump charcoal from BGE is oak and hickory so you will naturally get a strong flavor from just the lump. Im careful to add and chunks or chips for that reason, becomes too smoky. Next time try the BGE Eucalyptus or Canadian Maple charcoal, they are more mellow in smoke flavor and dont get too strong if you add a chunk of wood. Chef Jason
We follow you on Facebook, just subscribed here. We made a prime rib on Christmas, the recipes we seen mentioned putting salt on it then leave uncovered in the fridge for a day. Is this something you recommend or is it not necessary. They mentioned it can actually make it moisture.
Hi Brian, I don't use salt only for the seasoning, I will use a blend of a couple of our rubs. I feel that a salt crust tends to dry it out some and pull out much needed moisture. If your using a nice quality grade of meat like choice, Angus or prime, there shouldn't be a need for more than a nice coating of rub. Thanks for the follow and happy cooking. Chef J
Hi Champ, I don't recommend using an air fryer for the prime rib, I have not tired this before and I'm concerned about the amount of fat rendering you will get from a prime rib and I'm afraid it will smoke up the house and be unsafe. Chef Jason
Hi David, Here you are! Prime Rib Recipe - tips.acehardware.com/videos/how-to-cook-prime-rib-on-the-big-green-egg/ Au Jus Recipe - tips.acehardware.com/blogs/au-jus-recipe/ Horsey Sauce Recipe - tips.acehardware.com/blogs/horsey-sauce-recipe/
Not a very good looking Rib Roast. Poor use of the Egg. The first thing is to get the lump charcoal burning clean and then add the smokewood. The other big, big mistake is to have the bottom screen opened. That needs to be closed so that it will reduce the chance of a hot spark coming out. It seems that you have never used an Egg before.
I hate to break the news to you but there is no good way to make prime rib because it's the cut of meat that isn't worth cooking. It's best used to bait a catfish hook or a live trap .
I don’t have any plans to go cat fishing anytime soon, but when I do.... totally using your tips for baiting the hook. Thanks for watching and happy cooking. Chef Jason
This is by far the best YT video on the topic. More info about the meat, the type of cuts, the difference between bone in / out and ways to dress, season and prepare for the BGE. And, lots of BGE use tips to boot! Nice job Jason.
Glad it was helpful!
Waited 15:38 minutes and you didn't even cut into it.......? Sorry but I can't trust somebody who won't cut open their prime rib on camera
Thank you getting ready for our first prime rib on the Egg.
I’d like to see how you set up the grill, from cleaning to putting in lump to lighting to when to put in the wood. Also explain how and when to smoke, IE biting up till you stop seeing black smoke then add the wood, etc. Like the channel. Love the recipes.
Hi Greg, search thru our UA-cam channel. We have those videos done and ready for your viewing pleasure. Thanks for watching, Chef Jason
Awesome easy recipe! Thanks a million!
Thanks for watching!
Love the big green egg tips sprinkled in! (Temp control, lighting coals)
Thank you Steven!
Thank you for the tips it was very helpful, however I did not or could not find the I 2 probe so dident use it I relied on the Egg Thermometer and timed the Prime Rib at 2 1/2 hours maby three. took the Prime Rib out, let it rest, and OMG big time wonderful tenderness as well as flavor and taste. Very very easy...... and by the way this was my first try using the Big Green Egg on Christmas Day.
Congrats Raymond on rocking the Big Green Egg for your Christmas feast. Happy Cooking. Chef Jason
WE DO PRIME EVER XMAS.... I'm letting my husband know this one... we have the largest green egg and love it.
Thank you for the good video, it was very helpful.
Thanks Ron!
Where is recipe
I'm new with BGE and I did my first Prime Rib on Christmas. I added a chunk of oak wood and the meat has a strong smoke after taste. any advice?
Hi Javier, the premium lump charcoal from BGE is oak and hickory so you will naturally get a strong flavor from just the lump. Im careful to add and chunks or chips for that reason, becomes too smoky. Next time try the BGE Eucalyptus or Canadian Maple charcoal, they are more mellow in smoke flavor and dont get too strong if you add a chunk of wood. Chef Jason
Should I use the grill probe (clipped on) or dome temp (BGE thermometer) when looking for the 200 and 350 degree temps?
I use the dome thermometer or the egggenius if you have one. Happy cooking. Chef Jason
Nice! I never thought to trim the bone before cooking. I’ll have to try that next time. 🤘
Gabriel Berki bone off or bone on. Both ways produce some tasty treats
if so how would you prepar the prime Rib
We follow you on Facebook, just subscribed here. We made a prime rib on Christmas, the recipes we seen mentioned putting salt on it then leave uncovered in the fridge for a day. Is this something you recommend or is it not necessary. They mentioned it can actually make it moisture.
Hi Brian, I don't use salt only for the seasoning, I will use a blend of a couple of our rubs. I feel that a salt crust tends to dry it out some and pull out much needed moisture. If your using a nice quality grade of meat like choice, Angus or prime, there shouldn't be a need for more than a nice coating of rub. Thanks for the follow and happy cooking. Chef J
Nice video.
Does Ace have a beef wellington recipe for the BGE
Hi Rod, Just came out last week. Enjoy! tips.acehardware.com/videos/how-to-cook-beef-wellington-on-a-big-green-egg/
Can I make some prime Rib in the air Frier
Hi Champ, I don't recommend using an air fryer for the prime rib, I have not tired this before and I'm concerned about the amount of fat rendering you will get from a prime rib and I'm afraid it will smoke up the house and be unsafe. Chef Jason
You use and show Rub a Dub but nowhere can I find it, even on their site
Hi Ronald, Chef Jason's rubs are available at a participating Ace Hardware or online right here: www.acehardware.com/brands/5280-culinary
where can I find the recipe for this along with the other links ?
Hi David, Here you are!
Prime Rib Recipe - tips.acehardware.com/videos/how-to-cook-prime-rib-on-the-big-green-egg/
Au Jus Recipe - tips.acehardware.com/blogs/au-jus-recipe/
Horsey Sauce Recipe - tips.acehardware.com/blogs/horsey-sauce-recipe/
@@AceHardware thank you, fyi the "tips.acehardware.com/blogs/horsey-sauce-recipe/" link didn't work...
Video says 350 all the way through. Recipe says 350 for 20 minutes then 325. Which is right?
Hugger P Hello, follow the recipe temperatures. I got tongue-tied in the video
Did you close the bottom vent when 350 degree was reached?
Not a very good looking Rib Roast. Poor use of the Egg. The first thing is to get the lump charcoal burning clean and then add the smokewood. The other big, big mistake is to have the bottom screen opened. That needs to be closed so that it will reduce the chance of a hot spark coming out. It seems that you have never used an Egg before.
Hi Mike, thanks for all the positive comments. Hope you found something in the video that was okay. Happy Cooking and thanks for watching. Chef Jason
I hate to break the news to you but there is no good way to make prime rib because it's the cut of meat that isn't worth cooking. It's best used to bait a catfish hook or a live trap .
I don’t have any plans to go cat fishing anytime soon, but when I do.... totally using your tips for baiting the hook. Thanks for watching and happy cooking. Chef Jason