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Author Topic: Aging a rib roast  (Read 5731 times)

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Bentley

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Re: Aging a rib roast
« Reply #60 on: December 26, 2017, 12:09:51 PM »

I Love a good ending!
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yorkdude

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Re: Aging a rib roast
« Reply #61 on: December 26, 2017, 12:18:42 PM »

Thanks my friend it was truly fantastic.
I still keep looking at the photos, fun as heck.
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Michael_NW

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Re: Aging a rib roast
« Reply #62 on: December 26, 2017, 05:13:57 PM »

I am a chicken, and you're the man! So glad it all you wished for and more.   :clap:
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yorkdude

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Re: Aging a rib roast
« Reply #63 on: November 04, 2019, 04:42:41 PM »

So we are thinking we want to have a standing rib roast for Christmas and want to age it.
3 questions though.
1. Wet or dry?
2. If dry worry about ruining it, anyone who have had success with the umai bags?
3. Will a month be enough or not enough time?
This will help us decide whether we try it or just smoke it as usual.
Thanks I don't want to ruin meat and a good meal.
Or this one but can’t remember if they were the same. Either way, getting ready again.
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SJeP

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Re: Aging a rib roast
« Reply #64 on: November 05, 2019, 10:01:28 AM »

You've inspired me to give this a try!

I'm hoping to give this a try the next time Sam's has a good price. I've used the bags before with good success but I want to try like you did with the meat uncovered.

And Bent, I agree with you that dry aged beef seems to cook faster. The first time I grilled some 40-day dry aged strip steaks I overcooked them because I didn't realize how quickly they would cook.



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