DRY AGING EXPERIMENT: Beef Rib Roast VS. NY Strip Roast: Day 1 of ???

AKMIMNAK · 12-22-2018, 11:24 PM

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!

dufftj · 12-23-2018, 05:08 AM

Looking good.
When it's time for the testing im available for an unbiased opinion.

Big George's BBQ · 12-23-2018, 07:44 AM

Definitely want to follow this

ModelMaker · 12-23-2018, 08:26 AM

How can you not trust the words of someone that looks like Abe Lincoln.
Ed

OferL · 12-23-2018, 08:47 AM

Looking forward to see them.

EdF · 12-23-2018, 10:19 AM

Only advice: don't touch or move those bags now that they're in the fridge. Looking forward to your results. 35 days is a good choice BTW!

AKMIMNAK · 12-23-2018, 02:39 PM

Quote:

Originally Posted by dufftj

Looking good.
When it's time for the testing im available for an unbiased opinion.

AKMIMNAK · 12-23-2018, 02:40 PM

Quote:

Originally Posted by ModelMaker

How can you not trust the words of someone that looks like Abe Lincoln.
Ed

Uh oh.....you'll be disappointed to know that I shaved the whole thing last night! Does it count that I still had it when I started dry aging the meat???

AKMIMNAK · 12-23-2018, 02:43 PM

Quote:

Originally Posted by EdF

Only advice: don't touch or move those bags now that they're in the fridge. Looking forward to your results. 35 days is a good choice BTW!

Awesome! Thanks for the input. Have you had or seen a bad experience with this? I'm guessing a puncture or something? I'm definitely hoping to just let them be. As far as time, I'm hoping that proves to be a good length. It seems some guys do as little as 21 days and some go 42 or longer. I wasn't sure what would be best but thought 35 sounded like a happy medium. Please let me know what your thoughts are on those shorter and longer times.

Dr. Weld · 12-23-2018, 09:15 PM

If you never had aged beef before, 30 days is a good starting point. I personally feel anything under 30 days is ehh. I like 30 plus days, never had past 50 though.

EdF · 12-24-2018, 08:20 AM

35 is a nice compromise. I've only done between that and 40 so far. I'll be trying longer.

Moving the bags around breaks the bond between the bag and the meat, which where a lot of the enzymatic action is happening. Note though that you only need 80% contact to have it work. So not point in fussing with it.

AKMIMNAK · 03-01-2019, 10:21 PM

Forgot to update, sorry everyone! Ended up at 49 days and it was really good! First two videos are up at my channel, third one goes live premiere at 11 AM CST Saturday morning, March 2.

Basic takeaways:

1) I still favor ribeyes, though the NY strip was insanely good.
2) There was not a very strong "funk" or "cheesy" essence to the NY strip, and none at all to the prime rib. The main benefit was tenderness and juiciness.
3) While I am definitely a steak-over-prime rib guy, the prime rib/NY strip roast was at least twice as delicious as the ribeye/NY strip steaks.
4) Next time, I want to try open-air dry aging with no bags to see if I can get a better funk. I was expecting at least some after 49 days.

Thanks for following this process!

EyeBurnEverything · 03-01-2019, 10:29 PM

You stole my heart at 0% Vegetarian.

Bill-Chicago · 03-02-2019, 08:27 AM

Quote:

Originally Posted by EyeBurnEverything

You stole my heart at 0% Vegetarian.

He stole my heart with that fridge!

4 college aged kids have left my fridge looking like a war zone on a daily basis

AKMIMNAK · 03-02-2019, 11:41 AM

Quote:

Originally Posted by EyeBurnEverything

You stole my heart at 0% Vegetarian.

A friend bought me that from some wayside grill house in North Dakota. It's literally the most comfortable t-shirt I've ever owned! The humor is just a bonus :)

Quote:

Originally Posted by Bill-Chicago

He stole my heart with that fridge!

4 college aged kids have left my fridge looking like a war zone on a daily basis

Ha :) We'll be at that stage too soon!

12-22-2018, 11:24 PM	#1
AKMIMNAK is one Smokin' Farker Join Date: 08-02-17 Location: Alaska Name/Nickname : Jonathan	DRY AGING EXPERIMENT: Beef Rib Roast VS. NY Strip Roast: Day 1 of ??? 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! __________________ Born and raised Alaskan and BBQ lover Last edited by AKMIMNAK; 05-11-2019 at 02:52 PM..

12-23-2018, 05:08 AM	#2
dufftj On the road to being a farker Join Date: 04-02-14 Location: mn	Looking good. When it's time for the testing im available for an unbiased opinion. __________________ LSG VO,UDS,22 INCH KETTLE,JUMBO JOE,ELECTRIC CABINET

12-23-2018, 07:44 AM	#3
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Definitely want to follow this __________________ 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

12-23-2018, 08:26 AM	#4
ModelMaker Quintessential Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA	How can you not trust the words of someone that looks like Abe Lincoln. Ed __________________ Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!!

12-23-2018, 10:19 AM	#6
EdF is One Chatty Farker Join Date: 01-25-17 Location: Atlantic Highlands, NJ	Only advice: don't touch or move those bags now that they're in the fridge. Looking forward to your results. 35 days is a good choice BTW! __________________ Large BGE. KBQ C-60, Uuni Pro, TEC Cherokee FR, Polyscience SV machine. And their helpers.

12-23-2018, 08:47 AM	#5
OferL is One Chatty Farker Join Date: 06-30-16 Location: Israel	Looking forward to see them.

12-23-2018, 09:15 PM	#10
Dr. Weld Knows what a fatty is. Join Date: 06-24-18 Location: PA Name/Nickname : Dr. Weld	If you never had aged beef before, 30 days is a good starting point. I personally feel anything under 30 days is ehh. I like 30 plus days, never had past 50 though.
	1 members found this post helpful.

12-24-2018, 08:20 AM	#11
EdF is One Chatty Farker Join Date: 01-25-17 Location: Atlantic Highlands, NJ	35 is a nice compromise. I've only done between that and 40 so far. I'll be trying longer. Moving the bags around breaks the bond between the bag and the meat, which where a lot of the enzymatic action is happening. Note though that you only need 80% contact to have it work. So not point in fussing with it. __________________ Large BGE. KBQ C-60, Uuni Pro, TEC Cherokee FR, Polyscience SV machine. And their helpers.

03-01-2019, 10:21 PM	#12
AKMIMNAK is one Smokin' Farker Join Date: 08-02-17 Location: Alaska Name/Nickname : Jonathan	Forgot to update, sorry everyone! Ended up at 49 days and it was really good! First two videos are up at my channel, third one goes live premiere at 11 AM CST Saturday morning, March 2. Basic takeaways: 1) I still favor ribeyes, though the NY strip was insanely good. 2) There was not a very strong "funk" or "cheesy" essence to the NY strip, and none at all to the prime rib. The main benefit was tenderness and juiciness. 3) While I am definitely a steak-over-prime rib guy, the prime rib/NY strip roast was at least twice as delicious as the ribeye/NY strip steaks. 4) Next time, I want to try open-air dry aging with no bags to see if I can get a better funk. I was expecting at least some after 49 days. Thanks for following this process! __________________ Born and raised Alaskan and BBQ lover

03-01-2019, 10:29 PM	#13
EyeBurnEverything is One Chatty Farker Join Date: 06-04-18 Location: In the Matrix Name/Nickname : Candice	You stole my heart at 0% Vegetarian.