14. 11. 1. 1 John Henry’s Old Stockyard Steak Seasoning (or favorite rub) 10. Binckhorstlaan 117, 2516BA, Den Haag Olive oil, Optional Ingredients 1 Olive oil Directions: Insert the cooking grate. 8. 6. Rub a generous amount of John Henry’s (or any dry rub) onto the areas of the olive oil. 3. Soak half of the wood chunks in water for 30 minutes and set aside. 3. 11. Ingredients. 15. Open the top vent and draft door to maintain the temperature. 1. Insert a drip pan and replace the cooking grate. 13. Optional Ingredients 1 large onion (quartered) 4 cloves of garlic 4 carrots (halved) 2 stalks celery (halved) 4 mushrooms (whole) 4 sprigs of fresh thyme 1 can beef broth (14.5 oz) 1/2 tablespoon dry thyme 1 can beef broth (14.5 oz). Netherlands. 1 large onion (quartered) Allow the roast to rest for 10 minutes. 1. Remove the roast after the internal temperature reaches 125F (52C). Place the roast back in the grill and maintain a temperature of 250F (120C). Medium/Rare: 125F (final temp about 135F) Add salt, pepper and thyme in a bowl and mix. 7. Impress friends and family with awesome Big Green Egg skills. Medium: 130F (final temp about 145F). Refrigerate overnight. Sear the top and bottom of the roast for 3 minutes each side, then remove it from the grill and wrap it in aluminum foil. 4 tablespoons fresh ground black pepper IMPORTANT: An internal thermometer is critical to obtain the desired doneness. 4 mushrooms (whole) Prep Time: 30 Minutes  |  Cook Time: 1.5 Hours, 1 Boneless ribeye roast (4lb roast for this recipe) Preheat the grill to 375 degrees and insert a meat thermometer that is readable externally from the grill. Kamado Joe Europe BV Binckhorstlaan 117, 2516BA, Den Haag Netherlands. 4. 16. Prep Time: 30 Minutes | Cook Time: 1.5 Hours. The dry wood will smoke immediately and wet chunks will begin to smoke as it dries for a consistent smoke during cooking. SUBMITTED BY D. Schultz. Netherlands. 3-4 Hickory wood chunks (oak is a good substitute). 2 stalks celery (halved) 3 tablespoons coarse sea salt 7. Allow it to rest uncovered for 15 minutes before carving. 17. Remove the cooking grate and place the wood chunks on the outer edge of the lit charcoal. 12. Heat the grill to 500F (260C). Add beef broth to the bottom of the pan. Remove the roast from the pan and place it on a cutting board. Preheat grill to 500F (260C). The vegetables and herbs act as aromatics and enhance the flavor of the au jus. 4 sprigs of fresh thyme 10. 9. Preparation: 4 carrots (halved) I use a meat thermometer that has about a 3 foot chord and a … 5. Fully close the top vent and draft door of the grill until the temperature reaches 325F (163C). Do not apply rub to the bottom of the roast, because the rub will dissolve in the beef broth that is added to pan and make it too salty. 2. Phone +49 2151 4475145 Rib roasts take about 20 minutes per pound to cook to medium rare at 350 to 375 degrees. 4. Preparation: 1. Unwrap and slice to the desired thickness. 13. 1 Boneless ribeye roast (4lb roast for this recipe) 1 John Henry’s Old Stockyard Steak Seasoning (or favorite rub) 1 Olive oil 3-4 Hickory wood chunks (oak is a good substitute) Instructions. Rare: 110F (final temp about 120F) 4 cloves of garlic Sprinkle the rub over the top of the roast. The internal temperature should now be approximately 10-15F higher for a medium to medium rare center. Internal Temperature Cooking Guide (Plus 10 minute rest): Carve the prime rib in 1/2″ thick slices and serve with au jus and horseradish sauce. Wrap the roast in clear plastic wrap. 2. 1 Prime rib roast (4-10lbs) 3 tablespoons coarse sea salt 4 tablespoons fresh ground black pepper 1/2 tablespoon dry thyme Olive oil. Rub top of the roast with olive oil. 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