Cooks and Cars: The BBQ Buddha's Perfect Prime Rib

On this episode of Cooks and Cars, Chris Sussman aka The BBQ Buddha talks with Rob D’Amico about creating that perfect holiday prime rib on the Big Green Egg. Plus we discuss dry aging, butter compound vs butter rub, EGG setup, cooking temp and the best secrets of pull the meat at the correct finishing temp. Chris also teaches you how to master the art of Grilling by Feel. No matter what grill you are working with, being able to use your 5 senses will produce great results every time. Oh yeah, you’ll also know the meaning behind #ManBunBuddha 🙂

See Chris’ original blog CLICK HERE
Order his book online “The Four Fundamentals of Smoking: Pit Master Secrets to Making Incredible BBQ at Home”  CLICK HERE

Recipe below images. 

This recipe for Grilled Bone in Prime Rib Roast on the Big Green Egg is the perfect centerpiece for your holiday gathering!

Author: The BBQ Buddha
Recipe type: Main
Cuisine: American
Serves: 8-10

Ingredients

  • 1 4-bone prime rib roast (8-10 pounds)
  • 2 sticks unsalted butter
  • 8-10 cloves garlic, minced
  • 1 Tbs rosemary, minced
  • 1 Tbs thyme, minced
  • 2 Tbs Dizzy Pig Cow Lick seasoning
  • Kosher Salt (1 tsp per pound)
 

Instructions

  1. Salt the prime rib roast with Kosher salt (1 tsp per pound) 24 hours before cooking and place on a baking sheet with a wire rack. Place in the refrigerator uncovered.
  2. -hours before cooking take the roast out of the fridge and allow it to come to room temperature.
  3. Soften the 2 sticks of butter and combine with minced garlic, minced herbs, and seasoning.
  4. Apply the butter mixture to the roast all over.
  5. Preheat your Big Green Egg to 350°F setup for indirect cooking using your convEGGtor. I like to use Pecan Wood chips for some additional smoke flavoring.
  6. When the temp is stable and the smoke is running clean, place the roast inside the Big Green Egg bone side down. and let cook undisturbed for an hour before checking. After that check on the roast and internal temperature every 30 minutes until an internal temperature of 125°F is achieved.
  7. Pull the roast and let rest 30 minutes before slicing.
  8. Slice the bones off the roast first, then cut the roast in to equal steaks.