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Acceptable cuts for dry-aging

post #1 of 5
Thread Starter 

I see everyone doing standing rib roasts, are there other cuts that do well with this process? The reason I ask is I saw tropics' massive set of beef ribs that had a large piece of nicely marbled meat attached. His smoke came out very nice but I was wondering if dry-aging would have led to less reduction in mass. Thoughts?

 

http://www.smokingmeatforums.com/t/250277/beef-ribs-on-the-grill#post_1595496

post #2 of 5

Give this a read:

 

http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html

post #3 of 5
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post
 

Give this a read:

 

http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html


good info, thanks!

post #4 of 5

In general small cuts can sit unwrapped in the refer a few days to dry some moisture and intensify the Beef flavor. But full on Dry Aging long enough for the enzymes to tenderize the meat and intesify the flavor, results in so much trimming of the very dry and possibly moldy exterion that there is nothing left to eat. This would be the case with those ribs. The best Dry Aging takes place with Halves or Quartered Cattle. Very little waste in the best eating cuts like Rib and Loin and even the Chuck and Round are GREATLY improved in flavor and tenderness...JJ

post #5 of 5
Thread Starter 

Thanks fellas.. Good info.

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