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New Smoker Trial Run . . . Dry Aged Prime Rib Roast!

post #1 of 9
Thread Starter 

This was my first run in my new Offset, heavily modified, Oklahome Joe's el chepo offset smoker.  Dry aged prime rib (only three days) and perfect Prime Rib Roast!!

 

Th

 

Aging Prime RibCheesecloth removedTrimmed and Ready to goTrimmings6ish pound roastRibeyesReady to goIn the SmokerRoast is ReadyPlated

 

 

post #2 of 9
Thread Starter 

Has anybody else tried to age beef?  This was the first time I tried and I think next time I will want to age it much longer . . . suggestions??


 

post #3 of 9

Suggestions????

 

Yup, I suggest you eat that slowly, so it lasts longer!!!!

 

Nice job,

Bear

post #4 of 9

Looks Great...

post #5 of 9

very nice!

post #6 of 9

That looks great. I can taste it right now...

post #7 of 9
Thread Starter 

Thanks Guys!!  I was wondering if anybody else has tried to DRY age beef adn if so how did you do it??

 

My main question is how long did you age it and in your opinion was the result worth the effort?

post #8 of 9
Not I bit it is on my list of things to do.... And I must mention yours looks very good. I ate in a returant in San Fransisco that dry aged their beef for thirty days, from what I understand you need a constant temp of 38 degrees so most people use a spare fridge so that the temp is undisturbed. I'm sure if you will get someone that can help you more.
post #9 of 9

There is a lot of info here about dry aging..

I put "DRY age beef " in the handy dandy search tool and found a lot.

 

http://www.smokingmeatforums.com/search.php?search=DRY+age+beef 

 

 

Your dinner looks delicious !!!

 

 

  Craig

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