Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 12-18-2011, 06:26 AM   #1
Knows what a fatty is.
Join Date: 09-03-08
Location: Salisbury, NC
Default Pros and Cons of Dry Aging

I purchased a 10.5 lb. hunk of standing rib roast for Christmas Eve.
I am considering dry aging for up to a week, but I have never done that before.
What are the pros and cons?
I guess the biggest thing I need to know is if I can somehow ruin the meat by doing this.

rcubed3r is offline   Reply With Quote

Old 12-18-2011, 07:10 AM   #2
Full Fledged Farker
Join Date: 09-19-10
Location: Cleveland, Texas

If it were me, and the rib roast was in cryovac, I would just wet age in the fridge. Too many varibles and factors involved in dry aging. Dry aging needs to be done in a very climate controled environment.
Will32Rod is offline   Reply With Quote

Thanks from:--->
Old 12-18-2011, 07:14 AM   #3
is one Smokin' Farker
southernstyle's Avatar
Join Date: 08-26-11
Location: okeechobee, fl.

+1 on the wet ageing. as will said it has to be in the original cryovak though. if not it wont work.dry ageing steaks for a week will work, but a roast will not benifit much "not as much surface area" also climate has to be perfect for dry ageing.
roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset
southernstyle is offline   Reply With Quote

Old 12-18-2011, 07:17 AM   #4
Babbling Farker
ThomEmery's Avatar
Join Date: 08-20-05
Location: Indio Ca.

plus two
Catering, Contests, and Community Service

Team What Wood Jesus Que?
ThomEmery is offline   Reply With Quote

Old 12-18-2011, 07:44 AM   #5
Knows what a fatty is.
Whitfield's Avatar
Join Date: 04-12-11
Location: Chattanooga

Another reason I wouldn't bother with a 7 day dry age is that the potential risks outweigh any benefits you may see. 7 days is about a quarter of the time you need. I recommend at least 28 days under very closely controlled conditions. It should be great if you leave it in its current packaging until a day or so before cooking.
COS, 22.5" OTG, Primo XL, mini WSM, STICK BURNER
Whitfield is offline   Reply With Quote

Old 12-18-2011, 08:03 AM   #6
On the road to being a farker
starvinmarvin's Avatar
Join Date: 08-15-09
Location: Palm Beach Gdns, FL

HUGE fan of dry-aging, but agree w/Whit: 7 days is not enough to make a huge difference, and the yield might not work.

I dry age prime strip when I can get it at a good price, and have found that 21 days works best for me. Have the butcher wrap in kitchen towels (change every day) and keep in a stainless pan in the cooler. Keep in mind that between the moisture and the outside stuff you have to cut off, a 14-15lb hunk will only result in 5-7lbs of usable meat. I ran the #'s - If I can get prime strip for $15/lb, the final steaks...after aging/trimming...cost around $35/lb. What that tells me is that $35-40 for a prime, dry-aged strip in a restaurant (or even in a store) is a steal. Not something you're gonna have every day - but holy sh*t is it good.
starvinmarvin is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Almond Wood pros vs cons Spoony Q-talk 8 09-22-2011 02:06 PM
Electric Knife: Pros and Cons buckinbbq Q-talk 3 02-04-2010 10:52 PM
Treager BBQ100 pros and cons beerguy Q-talk 29 03-04-2009 10:34 AM
Outdoor stoves Pros Cons wlh3 Q-talk 13 06-08-2008 02:15 PM
Offset Pros and Cons Blutch Q-talk 37 05-01-2007 09:27 PM

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

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 05:17 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
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