The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 04-26-2013, 09:14 AM   #1
Marauderrt10
Got Wood.
 
Join Date: 04-03-13
Location: Staten Island, NY
Downloads: 0
Uploads: 0
Default 28 day dry aged Rib roast

Today is the day! Waited a LONG 28 days to make this.

Sliced the rind off



That marbling





Before trimming.



After trimming



Not much scraps.




I will be cooking these babies tonight!!!
Marauderrt10 is offline   Reply With Quote


Unread 04-26-2013, 09:23 AM   #2
rsj7855
Knows what a fatty is.
 
rsj7855's Avatar
 
Join Date: 02-15-13
Location: Edinburg, TX
Downloads: 0
Uploads: 0
Default

Tonight? But I am hungry now.
rsj7855 is offline   Reply With Quote


Unread 04-26-2013, 09:28 AM   #3
Smoking Westy
Full Fledged Farker
 
Smoking Westy's Avatar
 
Join Date: 06-10-12
Location: Bloomington, IL
Downloads: 0
Uploads: 0
Default

Oh my...I have no words for how glorious that looks.
__________________
WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"
Smoking Westy is offline   Reply With Quote


Unread 04-26-2013, 09:29 AM   #4
Marauderrt10
Got Wood.
 
Join Date: 04-03-13
Location: Staten Island, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by rsj7855 View Post
Tonight? But I am hungry now.
Honestly so was I LOL. I was trying to think up some excuse to the boss to justify cooking one now
Marauderrt10 is offline   Reply With Quote


Unread 04-26-2013, 09:29 AM   #5
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Medium rare, please!
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Unread 04-26-2013, 09:31 AM   #6
Marauderrt10
Got Wood.
 
Join Date: 04-03-13
Location: Staten Island, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Smoking Westy View Post
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
Marauderrt10 is offline   Reply With Quote


Unread 04-26-2013, 09:44 AM   #7
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

NICE Looking forward to future Pics
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Thanks from:--->
Unread 04-26-2013, 10:13 AM   #8
WareZdaBeef
Knows what a fatty is.
 
Join Date: 02-25-12
Location: PA
Downloads: 0
Uploads: 0
Default

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.
WareZdaBeef is offline   Reply With Quote


Unread 04-26-2013, 10:13 AM   #9
cholloway
is One Chatty Farker

 
cholloway's Avatar
 
Join Date: 05-10-11
Location: Atlanta, GA.
Downloads: 0
Uploads: 0
Default

Yummmmmm!
__________________
Colin
New Braunfels Hondo Offset
New Braunfels Bandera (Refurbished & Improved)
33 year old Char-Broil 450
1996 Blue Weber SS Performer
2003 Black Weber SS Performer
Weber 22.5 OTG with rotisserie & Smokenator
Weber SJS & modified stock pot Mini-WSM
STOK Island gasser
Recipient of Official & Un-Official Moink Certificates
cholloway is online now   Reply With Quote


Unread 04-26-2013, 10:21 AM   #10
oifmarine2003
is One Chatty Farker

 
oifmarine2003's Avatar
 
Join Date: 11-26-12
Location: Grayslake, IL
Downloads: 0
Uploads: 0
Default

Those look awesome!
__________________
Chris

Homemade Wood Smokehouse, Charmglow gasser, Smoke Hollow, UDS, dual chamber homemade grill, Uline Weber Kettle
Certified MOINK Baller

UNLINED DRUM KING OF CHICAGO AREA

Scrap Iron Chef
oifmarine2003 is offline   Reply With Quote


Unread 04-26-2013, 10:22 AM   #11
code3rrt
is Blowin Smoke!

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Downloads: 0
Uploads: 0
Default

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
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
code3rrt is offline   Reply With Quote


Unread 04-26-2013, 10:40 AM   #12
Marauderrt10
Got Wood.
 
Join Date: 04-03-13
Location: Staten Island, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by WareZdaBeef View Post
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.

Last edited by Marauderrt10; 04-26-2013 at 11:01 AM..
Marauderrt10 is offline   Reply With Quote


Unread 04-26-2013, 10:41 AM   #13
Marauderrt10
Got Wood.
 
Join Date: 04-03-13
Location: Staten Island, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by code3rrt View Post
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

Not sure probably throw it on my Weber
Marauderrt10 is offline   Reply With Quote


Thanks from:--->
Unread 04-26-2013, 10:52 AM   #14
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

Those look incredible!

SOMEONE's gonna eat good tonight!
__________________
SSUDS
18.5", 22.5" OTS
Weber Performer
Large BGE (chambersuac's)
Onyx Oven
The Fiery Furnace (chambersuac's)
Big JT's Smokin' BBQ Competition Team
Wampus is offline   Reply With Quote


Unread 04-26-2013, 12:54 PM   #15
WareZdaBeef
Knows what a fatty is.
 
Join Date: 02-25-12
Location: PA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Marauderrt10 View Post
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.
WareZdaBeef is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:18 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts