Prime Rib
BGETeamGreen Member Chris Sussman, @The_BBQ_Buddha, joins chefs Justin Wangler and Tracey Shepos Cenami from Kendall-Jackson to create a Snake River Farms Prime Rib for a Holiday BBQ Class.
Ingredients
- 5 – 8 lbs (5.9 kg) Snake River Farms American Wagyu prime rib roast
- 1 tablespoon (15 ml) olive oil
- 2.5 – 4 teaspoons (32.5 ml) kosher salt
- Sea salt, to taste
- Fresh cracked pepper, to taste
Instructions
Step 1
Two hours before cooking remove the roast from the refrigerator, rub with the olive oil all over, and cover with the kosher salt. Let this sit on a wire rack on top of a baking pan at room temp for 2 hours.
Step 2
Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.
Step 3
Place the roast fat side down and cook until the internal temperature reaches 115°F/46°C, approximately 2 hours. Remove the roast from the grill and let rest.
Step 4
Set the EGG for indirect cooking with the convEGGtor at 500°F/260°C.
Step 5
Place the roast back on the EGG and cook until the internal temperature is 130°F/54°C (about 10 minutes).
Step 6
Pull the roast and let it rest for 10-30 minutes, slice, add the sea salt and fresh pepper, then serve!
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