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-   -   28 day dry aged Rib roast (http://www.bbq-brethren.com/forum/showthread.php?t=159541)

Marauderrt10 04-26-2013 09:14 AM

28 day dry aged Rib roast
 
Today is the day! Waited a LONG 28 days to make this.

Sliced the rind off

http://i26.photobucket.com/albums/c1...ps3cc54978.jpg

That marbling :madgrin:

http://i26.photobucket.com/albums/c1...pse58f98b9.jpg

http://i26.photobucket.com/albums/c1...ps02a4e781.jpg

Before trimming.

http://i26.photobucket.com/albums/c1...ps1e4b61aa.jpg

After trimming

http://i26.photobucket.com/albums/c1...psdda760ca.jpg

Not much scraps. :clap2:

http://i26.photobucket.com/albums/c1...ps97fef9d6.jpg


I will be cooking these babies tonight!!!

rsj7855 04-26-2013 09:23 AM

Tonight? But I am hungry now. :clap:

Smoking Westy 04-26-2013 09:28 AM

Oh my...I have no words for how glorious that looks.

Marauderrt10 04-26-2013 09:29 AM

Quote:

Originally Posted by rsj7855 (Post 2461078)
Tonight? But I am hungry now. :clap:

Honestly so was I LOL. I was trying to think up some excuse to the boss to justify cooking one now :laugh:

Ron_L 04-26-2013 09:29 AM

Medium rare, please!

Marauderrt10 04-26-2013 09:31 AM

Quote:

Originally Posted by Smoking Westy (Post 2461085)
Oh my...I have no words for how glorious that looks.

The tenderness of these are INCREDIBLE. I had to baby them so they didn't fall apart :becky:

Big George's BBQ 04-26-2013 09:44 AM

NICE Looking forward to future Pics

WareZdaBeef 04-26-2013 10:13 AM

For 28 days it doesnt look like you had much shrinkage or rind. Longest ive done was 21 days and i had to cut a good 1/2" rind and shrinkage was significant.

Or that must have been one huge rib roast when it started.

cholloway 04-26-2013 10:13 AM

Yummmmmm!

oifmarine2003 04-26-2013 10:21 AM

Those look awesome!

code3rrt 04-26-2013 10:22 AM

WOW, that is some beautiful looking rib steaks. Was that graded as Prime, sure looks like it with that beautiful marbling.

And what is the plan for the cook?

KC

Marauderrt10 04-26-2013 10:40 AM

Quote:

Originally Posted by WareZdaBeef (Post 2461155)
For 28 days it doesnt look like you had much shrinkage or rind. Longest ive done was 21 days and i had to cut a good 1/2" rind and shrinkage was significant.

Or that must have been one huge rib roast when it started.

It might be the pictures making it look small.

It was a 9.5lb rib roast and the secret to keeping you from losing too much is in the salt :). It did shrink quite a bit. If you look at the start of my other thread you can see the start.

Marauderrt10 04-26-2013 10:41 AM

Quote:

Originally Posted by code3rrt (Post 2461165)
WOW, that is some beautiful looking rib steaks. Was that graded as Prime, sure looks like it with that beautiful marbling.

And what is the plan for the cook?

KC

No it wasn't! It was labeled choice but I think the young guy cutting them didn't know what he was looking at. I only paid $7.99 a pound :becky:

Not sure probably throw it on my Weber

Wampus 04-26-2013 10:52 AM

Those look incredible!

SOMEONE's gonna eat good tonight! :thumb:

WareZdaBeef 04-26-2013 12:54 PM

Quote:

Originally Posted by Marauderrt10 (Post 2461188)
It might be the pictures making it look small.

It was a 9.5lb rib roast and the secret to keeping you from losing too much is in the salt :). It did shrink quite a bit. If you look at the start of my other thread you can see the start.

No the opposite. I think it looks huge for being aged for 28 days. So what im saying is either that was one of the largest rib roasts in terms of girth that i ever heard of, or you managed to age that for a heck of a long time with barely any shrinkage and rind. When i age a rib roast it would look like yours in under 14 days.


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