28 day dry aged Rib roast

Marauderrt10 · 04-26-2013, 09:14 AM

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!!!

rsj7855 · 04-26-2013, 09:23 AM

Tonight? But I am hungry now.

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

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

Ron_L · 04-26-2013, 09:29 AM

Medium rare, please!

Marauderrt10 · 04-26-2013, 09:31 AM

Quote:

Originally Posted by Smoking Westy

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

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

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

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

Wampus · 04-26-2013, 10:52 AM

Those look incredible!

SOMEONE's gonna eat good tonight!

WareZdaBeef · 04-26-2013, 12:54 PM

Quote:

Originally Posted by Marauderrt10

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.

04-26-2013, 09:14 AM	#1
Marauderrt10 Got Wood. Join Date: 04-03-13 Location: Staten Island, NY	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!!!

04-26-2013, 09:28 AM	#3
Smoking Westy is one Smokin' Farker Join Date: 06-10-12 Location: Bloomington, IL	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"

04-26-2013, 09:29 AM	#5
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Medium rare, please! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

04-26-2013, 09:44 AM	#7
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	NICE Looking forward to future Pics __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

04-26-2013, 10:13 AM	#9
cholloway Babbling Farker Join Date: 05-10-11 Location: East of Atlanta, GA. Name/Nickname : Colin	Yummmmmm! __________________ Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser

04-26-2013, 09:23 AM	#2
rsj7855 Knows what a fatty is. Join Date: 02-15-13 Location: Edinburg, TX	Tonight? But I am hungry now.

04-26-2013, 10:13 AM	#8
WareZdaBeef is One Chatty Farker Join Date: 02-25-12 Location: PA	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.

04-26-2013, 10:21 AM	#10
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	Those look awesome! __________________ Chris- Midwest BBQ Outreach

04-26-2013, 10:22 AM	#11
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	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.:blah:

04-26-2013, 10:52 AM	#14
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	Those look incredible! SOMEONE's gonna eat good tonight! __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]