Tonight's Dinner

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ellymae

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Mar 21, 2009
1,391
90
Southeastern PA
Tonights dinner... a one bone CAB rib roast on the Egg now - using the T-Rex or reverse sear method. Cooking at 230ish till internal temp gets to 110, then will crank up the heat and sear both sides...
Also on the grill are potatos, mushrooms, and fresh corn.

691827ca_IMAG0271-1.jpg
 
Here's the mid-way through and finished product. OH MY!!!!!

Indirect on the Egg. Temp was 240 and I have a couple hunks of hickory over the Royal Oak lump. I have this sittin on the half-moon rig. The mushrooms are in the foil pack in front.



After about an hour - internal temp was around 130... letting it rest while the potatos finish and the Egg gets up to searing temp...



The sear...

efaaf56a_IMAG0272.jpg


After a 2-3 minute sear directly over the coals at 450+ degrees....



Sliced it in half to share with Big Al...



My plate...
 
Last edited:
WOW! That looks delicious Elly!

It's cooked just the way we like them around here.

                           
bravo.png
 
It just flat out doesn't get any better than that----------PERFECT !!!!

Great BearView too!

Thanks for showing,

Bear
 
Bear view????

Thanks folks - it was pretty tasty. Gotta love a CAB.
 
IMO...There is no better cut of Beef than RIB!  And that looks like you took it to a whole new HIGH...Nice Work!...JJ
 
I got my Large Egg a month ago, and after 20 years of grilling, it was so worth it!
There is not a better steak out there, then one cooked on the Egg.
I'm gonna try this out this weekend!

Happy grilling!
 
Congrats Yert! Have you done some low and slow's to set the gasket? Some folks swear by it, others say you don't need it.

Love my Egg - have had it since 2008 - couldn't be happier.
 
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