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Ya, ive done em a few different lengths. last one i did was a 49d choice ribeye and it came out a bit too 'funky' for our tastes. That said, my fridge was hugging 40* that round, so not sure if it aged a bit faster than it should have. This one I might push to 34 days, then reevaluate.

Day 12 of 28. Just about 1/2 way there! :D 

Ended up trying the recipe exactly as stated (rub and sauce). Used all the cayenne that it called for and I'd say it definitely wasn't too spicy. Tasting the rub and sauce by itself has a bit of kick, but once on the ribs and cooked, it has just about the right amount of spice. Honestly, I'd be...

Growing up in the Southwest, I can say I really enjoy *spicy* things. I'll try the original recipe that calls for that much cayenne and report back. :) 

Did these on the pellet grill. Decided to change it up a wee bit. 30 minutes at 185* (more smoke), then 1hr15min at 450*. Last 15 mins sauced. Added the amaze-n-tube to the cook as well.  

2 of my friends whom have always done low&slow (~5hr) rib cooks have both recently tried this. Both of them said the exact same thing: "I will never do a 5 hour rib cook again". This method is a winner.

Digging up an OLD thread! :D  After years of never being much of a pork rib fan (we've always done them in a traditional low&slow fashion), I think I finally found a cook that I REALLY like. We're also beef country people, so that might have something to do with it. Love the bite and I agree...

Picked up some Ribeye Cap from Costco today.  1st time cooking this.  Had no idea what the conventional way to cook these was, so I defaulted to what I knew :P  Smoked at 250* with a wee bit of apple until an IT of 105* Fired up the Kamado to 650*+ and seared 2 mins each side.  1 turn, then...

Yea....it's gunna be hard to go back to 'fresh' steak! I ended up with 6 steaks (1.5") from a ~8.5lbs roast.  Hopefully this 16lbs ribeye will yield at least 12

Ya, I've started to look at some of what the ranchers out here offer, but it seems like these days everyone has moved to 100% grass fed.  Not really a big deal I guess, but I'd prefer an animal finished on grain in most cases.  Most of the 100% grass fed stuff I've seen is pretty lack luster in...

Decided to take the plunge and try my hand at home aging.  I've read through some past posts that suggest its impossible, due to the lack of enzymes in a piece of meat that has gone through the packing process.  I'm not really in the position to discuss any of that...all I know is that this was...