Prime Rib the Big Green Egg Kamado Dwelling Method
Dwelling is an advanced Big Green Egg (Kamado) cooking technique, not difficult, it just requires a little thinking, and planning. It is a great technique to have in your repertoire!
In this technique you allow an extremely hot fuel load to develop, then close the lid (with the chimney open) for a few minutes to allow a little heat to build-up in the shell, then shut down the airflow and let the meat sit cooking in the “tight” environment of the Big Green Egg. This technique is best described as similar to the chef’s practice of searing a steak in a pan and finishing in a hot oven.
The difference is that the temperature in the Big Green Egg is decreasing throughout the cook, so while the meat starts the cook in a seriously hot “searing” temperature, by the end of the cook, the target temperature for the meat and the temperature of the cooking environment are similar, so the meat is under no tension at all. The meat has “rested” it’s way to completion and none of the juices are sacrificed when carving.
With the Dwelling technique you never let the Big Green Egg build up a huge store of heat, so when it is shut down it easily goes from Searing to a slow roasting temperature or lower. Get a full fuel load burning well. Close the lid with the top and bottom vents open for a few minutes so the Big Green Egg absorbs some heat but does not fully soak the ceramic.
Put the food on the grill and within a minute or two close the vents to where you need them for the target temperature you want. Within 15 minutes the temperature in the Big Green Egg will drop. Within 30 minutes, the Big Green Egg will have settled at the target temperature. Hours later as the fuel load has burnt down a little you may have to open the vents to keep the temperature.
Start a hot fire in your Big Green Egg. Remove the Deflector and set the cooking grill at the height of the lip.
Coat the Prime Rib in Salt and Pepper
Sear the Prime Rib on both sides.
Shut down (Dwell) the vents top and bottom, I will generally set the vents to where I would for 90°C, so only the slightest bit of air is still feeding the coals.
Now, it’s just the waiting game. Set a temperature probe so you can see the internal temperature of the Prime Rib. Before you ask, here is a Tip: I always turn my gauge so the “Target” temperature is at the 12 o’clock position, this way I can see if it is over or under from quite a distance away
I started the Dwell at just before 9:00AM and here is where the temperature came to after three quarters of an hour of dwelling: 155°C (311°F)
At 20 minutes past eleven the temperature in the Big Green Egg is 110°C (225°F) and the Prime Rib is cooked to 62°C (143.6°F)
Now, I could take it out now, but I’m going to dwell for a bit longer (lets pretend the guests are late). At 12:40 the Big Green Egg has dropped to 80°C (176°F) and the Prime Rib has lost only one degree Celsius to be sitting at 61°C (141.8°F)
At 1:30 The Big Green Egg is 70°C (158°F) and the Prime Rib is “Resting” at 58°C (136.4°F). You get the idea, this could just sit like this for another couple of hours.
Here is where all that Dwelling pays off. The meat in under no tension as it is cut, the inside of the beef and the outside are the same temperature, so it does not squeeze out all the juices.
Not only is this method a relaxed cook, it is very time forgiving, it can sit in the downward temperature cycle for hours, waiting for the guests or for the ball game to finish, and it is perfect every time!