Standing Rib Roast on the (Little) Big Green Egg by the Professor!

7 Jan

The title of this blog is “Smitty’s Que Crew” and it purports to follow the grilling and BBQ exploits of the Smith Brothers. So far, in the first twenty or so posts, the only Smith Brother whose exploits have been followed have been mine – the lawyer of the family – hence the handle “BBQ, Esq.” However, there is another Smith Brother who is pretty proficient with a grill, and who recently acquired a small Big Green Egg. He has been experimenting with the Egg and each cook has been better than the one before. The other Smith brother, the elder of the two of us, is a retired college professor, hence the handle I am bestowing upon him, The BBQ Prof.

Over the holidays, each of us bought and froze a couple of standing rib roasts while they were reasonably priced. We each froze one or two and had one or two sliced into steaks and froze the steaks.

Tonight the Professor thawed one of his roast and fired up the BGE. I had armed the Prof with a set of loose instructions or suggestions on how I might approach the SRR on the BGE, and I armed him with a new RED Thermapen at Christmas, but for this cook, he was on his own.

He rubbed up the SRR with a heavy coating of salt and pepper and brought the BGE up to about 300 degrees using the plate setter and the drip pan and on onto the Egg went the SRR.

Through the magic of text messages, I got frequent updates throughout the process:








“On the Egg at 300…”
“Egg temp at 250 and holdin….”
“Meat Temp at 90…. Egg holding steady”

“Meat at 110…..”
From his son, the Production Supervisor for the evening “Meat at 120”
Then, from the Professor – “125. Off and Rest…”
Finally, “AHHHH MAN! Best I ever had. Bar none. I love da egg.”

Sounds like the Professor has graduated the school of basic Eggin and is moving on into advanced Egg Theory!

In the meantime, I was firing up the brother to my brother’s Egg, my own small BGE, for a little contest between a rib-eye and a t-bone.

Here is the t-bone resting while the rib-eye finished up:


After tasting a few ounces of both and considering the taste, tenderness and texture of each, I determined that the winner was ….. ME!

Good night of cooking and Eggin’ for the Smith Brothers!


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