Prime Rib on a BGE

Ingredients:

Bone attached prime rib 6-7lb range.

Your choice of good steak rub

Season the meat and let rest overnight in the fridge uncovered. This will help to dry out the outside and get you a better final sear.

Fire up the green egg and let it stabilize at 325 deg f. Be sure and put in the plate setter. I also use a BBQ Guru (see below) which, basically, is a ventilator for the BGE. It is battery operated, has a temperature probe and will hold the temp fairly well over a long period of time. Another tool I use which is key, an internal thermometer. There's dozens of these to choose from. I like one like a Thermo pro because it has a lead for the probe so it stays in the meat with the lid closed providing accurate readings that are crucial to prevent from overcooking. This unit also has a receiver so you can keep a close eye on temperature even if you're not at the grill.

For this grilling I suggest using the plate setter in your BGE. This goes between the open fire and the meat. It will keep the meat from charring too bad, maybe prevent a huge fire and turn the grill into a convection oven.

Put the prime rib in the center. Cook for about an hour and rotate the roast 180 degrees.

Go ahead and insert your thermometer and note the temperature. It should be somewhere between 55 to 70 degrees. Close the lid and keep cooking. A 6 lb roast should run about 2 hours.

Keep a close eye and when the temp gets to 105, take the roast off and remove the plate setter. Being careful with the heat from the fire.

Open the BGE dampers wide open and leave the lid up. You want it to get blazing hot. After 5-7 minutes of preheat, put the roast dead center and close the lid. Keep a close eye and be careful because the BGE will get HOT really quick.

I have a medium egg and it hit 650 about 5 minutes after I closed the lid. Keep an eye your internal temp and take it off between 118 and 120. Tent and let rest for at least 20 minutes. This should get you to medium rare. Go to 125 if you want medium. I do not recommend going past 125. Trim off the bone and slice it up. Serve immediately with melting potatoes and a green salad.