How to Smoke Prime Rib on the Big Green Egg 

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Fantastic! Merry Christmas.

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Tyler, you hit the nail on the head. I ruined a tenderloin yesterday.

We are curious to hear what the community thinks about grass fed vs corn fed. Here is our input: All cattle are grass-fed and spend the majority of their lives on pasture eating grass. As cattle grow, grains like corn and wheat are added to their diets. This grain finishing enhances marbling in beef, giving it the great flavor we all enjoy. All beef, no matter how it was finished, is a good source of many essential nutrients, including zinc, iron and protein. And all beef is raised by farmers and ranchers who are passionate about bringing safe and wholesome beef to the table. As beef lovers, we appreciate all types of beef, and we believe this answer is a matter of taste.

@@CertifiedAngusBeefTestKitchen Growing up in Chicago when the Stockyards were still there, we had access to some great corn-fed beef. When I moved to Washington State, it was tough to find any steaks that compared with the quality that shoppers in the midwest have access to at their local supermarkets. If I have occasion to travel to the midwest and have enough time, I'll find a store that's got good steaks on sale, have them freeze them, and put them in a freezer pack to carry on the plane back home. More recently, one of our supermarkets has started carrying St. Helens USDA Choice 100% Certified Angus Beef, and I've had some pretty darn good steaks and roasts from them. I love a good corn-finished ribeye steak or rib roast, the more marbling, the better. I grill on my BGE year round. One trick I've found that really enhances the juiciness and flavor of beef roasts is to rub well with Kosher salt and let sit uncovered in the fridge overnight. Before placing in the Egg, I apply a healthy rub (my current favorites come from a small family-owned company started by a couple of school teachers, B's Rubs in Othello, Washington) and cook at 325 for as long as needed to bring internal temp to 112-115, then let rest tented before slicing. I prefer them on the rare side of medium rare. Thanks for your video!

@D exactly. It is a myth to soak wood chunks. If someone likes using the wood chips, soaking them prior to putting them on a gas grill or something of the like may help keep them from bursting into flames, but then why would you even bother, just put liquid smoke on the meat at that point. Lump charcoal with real flame and wood chunks that have not been dowsed in water is the only way to go.... that is if you are truly BBQing. Peace

@D Agree...100% MYTH!

You are absolutely correct

1. Weber is the “Toyota” of grills: it’s the one “everybody” has had for 10+ years and it’s just as reliable today as it was new. 2. Traeger (any pellet grill really) is “dummy-proof.” You set a temp and press a button. It’s an outdoor range. 3. Ceramic grills are somewhat fragile and require extra effort to warm-up, cook with, and maintain. They aren’t for beginners and they definitely aren’t for the totally casual grillers either. You don’t just “throw a burger” on a BGE or KJ like you would a Weber Genesis. 4. BGE is hella expensive. You’re going to spend $1000 just to get an 18” 200lbs charcoal grill with necessary accessories (the nest + side tables). Even the cheapest no-name ceramic grills start around $400. For that money, you could get 4 Weber kettles, an entry Weber Genesis or a mid-size Traeger.

@Sir Alexander spot on Sir!! I was up in the air about putting my roast on my Pit Boss vertical or on the Egg today.... I would be doing my family an injustice if I did not put that bad boy on my XL🍻

I'm a little late to the party here, but in short, a kamado cooker (BGE, Kamado Joe, Primo, etc.) gives you the flexibility to do anything. You can get it up to 800+ degrees for wood fire pizza or a quick sear. You can bake on it. You can do a very low and slow cook--I've done large bone-in pork butts that have taken 18 hours before--without having to add charcoal. Yes they are expensive, but they also have a lifetime warranty. I used to replace the grate and various parts on my gas grill. You don't have to do that on the Egg; once your rip the band-aid that's pretty much the only spending you'll do besides accessories. I've cooked with Cookshack electric smokers and currently have a Weber natural gas grill, a Weber kettle grill, and a Blackstone. My BGE by FAR gets used the most. Once you get past the learning curve they are super easy to operate. I've had mine for nearly 10 years and can't imagine cooking without it.

@@RatKing59 wow this guy is smart

In meat smoking terms, yes, it is a lot faster than usual!

You could definitely go lower on a smoker!

@@CertifiedAngusBeefTestKitchen i ate steaks medium-rare my whole life. then around age 34 or so, after three years of being vegan, i started eating meat again and now i love steaks well done. sometimes when it's really tough and dry, but has all those delicious spices and flavors, it's like beef jerky but way better. people love beef jerky so why not a dry steak? i love them medium-rare still too, but have no complaints eating a well-done steak.

Welcome back to the steak world!

@@CertifiedAngusBeefTestKitchen thanks! it feels great to be back eating steaks. vegan diet was healthy and i had no fat on me, but i feel so much better about life when i eat meat.

@@chris_topher1984 I may be looking at the opposite. I grill and smoke some really mean meats but intestinal issues have me going more vegetarian. I'm going to cry. :(

@@datsuntoyy Ur issues are not caused by meat, 100%