Salt encrusted Prime Rib for the Big Green Egg from Richard in FL

Untitled-1Another recipe submission from Richard Howe in Melbourne, FL.   Richard bought his first kamado grill in SE Asia in the 60s and has been hooked ever since.  With a recipe database that EGGceeds 100 and four Big Green Eggs, Richard is a bonafide expert in cooking kamado-style.

To submit your own original recipe to the Outdora Big Green Egg recipes contest, email your recipe to  You can win the official Big Green Egg cookbook and also have your recipe featured at Sonoma’s first annual Eggfest.  Read all about it here.


1 4 3/4 Lb Prime Rib, 2 Bones


6-8 Cloves Garlic

Black Pepper, Fresh Ground

Cavender’s Greek Seasoning

3-4 Twigs Rosemary, Fresh, Leaves only

2-3 Tbs Herbs de Provence

Salt Coating:

2 Cups Morton’s Kosher Coarse Salt

1/2 Cup Extra Virgin Olive Oil, EVOO

1/2 Cup Water

1/2 Cup Merlot red wine- DON’T MIX w/salt

NOTE: Amounts will very depending on size of roast!

PREP & Cooking Time Line

1:30 PM                                Rubbed into Refrigerator

4:30 PM                                Removed, Internal–50°F

5:30 PM                                Dome 225°F, Internal–60°F

5:45 PM                                Dome 250°F, Internal–64°F

6:00 PM                                Dome 275°F, Internal–75°F

6:15 PM                                Dome 300°F, Internal–90°F

6:30 PM                                Dome 300°F, Internal–98°F

6:45 PM                                Dome 300°F, Internal-107°F

7:00 PM                                Dome 350°F, Internal-127°F

7:15 PM                                Dome 350°F, Internal-135°F


8:00 PM                                Internal 145°F Had Dinner!!


1              Rubbed the roast w/ EVOO and seasonings, cut slits in roast for garlic- the more the better and placed in refrigerator for about 3 hours. Overnight is ok. Considered inexpensive yellow mustard for rub to hold rub, but this time opted not to.

2              Removed the roast from the refrigerator a couple of hours before cooking and let get room temp. Came out of refrigerator at 50°F internal and 1 hour later was 60°. Just liked the picture all seasoned up.

3              Made a mixture of Morton’s Kosher Coarse salt and some EVOO & water, just a little of each liquid. . Placed the roast in a metal pie pan w/some aluminum foil underneath it Poured 1/2 Cup Merlot in the pan under the foil. Cover the roast with the salt, bones down.

4              Had Large BGE set up for indirect, plate setter legs up, no drip pan. Brought temp to 325°F, When reached added about 6-8 sprigs rosemary branches and 4-5 small pieces apple wood for flavor.

5              Took 4 Baking potatoes and rubbed w/EVOO and a little salt. Placed on BGE w/ roast.

6              Removed at 135°F, total cook time of 1 hour and 45 minutes and let sit covered in aluminum tent 45 minutes. Temperature rose while resting to 145°F This crowd of 4 likes the roast medium. Great timing.

Note: We like medium meat so let stay until 135F. For more rare pull at 125-130F, your call. It rose 10F while resting 45 minutes.


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