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Derek
Guest
Well I've been googling dry age method and they say to use cheese cloth, but can I use foil instead?
Thank you Mike, Will the rub wipe off on the Ribs?Hi Derek
The problem with foil is that it will trap moisture. I have dry aged just by laying steaks on a wire rack and covering loosely the a paper towel.
Mike
Thank you Mike, Will the rub wipe off on the Ribs?
Thank you Nthole, Can I dry age at least for 2-4 day? I'll be smoking the Ribs this week when the weather is nice!You don't want to rub until after the aging process. On ribs, I use a binder like a thin coat of plain mustard rubbed down on the ribs before sprinkling the rub on which will make it stick.
Thanks bro, I think I'll rub them the night before & then I will smoke for 2 hours and maybe finish them on the rill. Or finish them in the smoker, I'm not sure which route I want to go yet!Honestly I wouldn't, but you can try it. I think it's likely sitting in a fridge they are going to go bad. To dry age you have to have a very temp controlled environment 36f - 38f i believe that does NOT change often. So that means not being done in a fridge that is going to be opened and closed on a regular basis. And again, you can't trim a rib, so if the very top of the rib is going bad, you'd have to toss the rack. A bit expense for me to risk it.
Here's a website that has some discussion on aging meat. You'll notice they only talk about beef. http://www.3men.com/3men.htm
Good ribs are incredible, I wouldn't chance it.
I will do that thanks again for all your advice!Rubbing them the night before IS a great idea. Wrap them in foil or saran wrap after to keep them moist. Plan on giving them a little bit more of a sprinkle when you unwrap them again as you'll see the moister from the meat will have turned the rub to a paste. But that IS an excellent way to add flavor.
Good luck.
Sigh....Quit purposely ruining meat!
I'm still learning the in's and out's of grilling / smoking please bare with me, bud.Sigh....Quit purposely ruining meat!
Annnnnd...you're turning out some good food while you're learning too!I'm still learning the in's and out's of grilling / smoking please bare with me, bud.
Thanks bro, I think I've learned that in this thread. Heck ore advice is always good you know?You cannot age pork, you will get sick, maybe not the first time, but eventually you will.
Good thinking Mike, but I will not go this route for the pork or beef, think I'll go the route I know.I know that you cannot age pork the same as beef, but isn't aging beef also just drying it some to intensify the flavor. Why couldn't you dry "age" pork as long as you do not go beyond the listed date?
Mike
6+ hours for St Louis cut ribs in the smoker. I smoke 3 foil 2 and finsih with sauce for 1 in comps. Just dry rub and maybe foil then more rub for myself.Thanks bro, I think I'll rub them the night before & then I will smoke for 2 hours and maybe finish them on the rill. Or finish them in the smoker, I'm not sure which route I want to go yet!