I've wanted to do a dry aged rib roast forever, and finally decided to take the plunge thanks to some Christmas cash
And it's going to be done in style - a full-on 13.02 LB bone-in rib roast vs 11.60 LB boneless NY Strip Roast! Into the UMAIDry bags this afternoon, now the long wait begins.....until January 26 at earliest (35 days).
Planning to do a series of comparison videos from this experiment for my YouTube channel (link is below in my signature if you're interested). Probably something like:
Part 1: Setting up the experiment and how to dry age
Part 2: Head-to-head taste test of the roasts on my LSG offset using about half of each roast (6-8 LBS). Smoke to 110 and then throw on the firebox to sear to 125-130.
Part 3: Head-to-head taste test of steaks cut from each of the remaining roasts (two inches thick, baby!). Reverse sear.
If you've got any input or ideas let me know. Can't wait to get this experiment EXPERIMENTED! :clap2: :clap:
And it's going to be done in style - a full-on 13.02 LB bone-in rib roast vs 11.60 LB boneless NY Strip Roast! Into the UMAIDry bags this afternoon, now the long wait begins.....until January 26 at earliest (35 days).
Planning to do a series of comparison videos from this experiment for my YouTube channel (link is below in my signature if you're interested). Probably something like:
Part 1: Setting up the experiment and how to dry age
Part 2: Head-to-head taste test of the roasts on my LSG offset using about half of each roast (6-8 LBS). Smoke to 110 and then throw on the firebox to sear to 125-130.
Part 3: Head-to-head taste test of steaks cut from each of the remaining roasts (two inches thick, baby!). Reverse sear.
If you've got any input or ideas let me know. Can't wait to get this experiment EXPERIMENTED! :clap2: :clap:
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