Prime grade rib roast aged for 30 days, slathered in Italian garlic butter, and fed to the pellet pooper.
OMG! That is what dreams are made of. Well done!Tender.. juicy.. and a strong presence.. that first slice was like popping a grape.View attachment 357648
The difference between 30-45 is pronounced and I am not sure I would care for much beyond the 45 day as far as taste. The nuttiness has a short after taste that overwhelms the beefy flavor at that point. Both are very tender and that prime roast was juicier than I expected.Looks great! How was flavor/texture? I have a strip loin halfway to 45 days.
I built my own dry age cabinet. There is a post or two on this site about the build.That Prime Rib looks awesome! How do you age your meat?
I am impressed. You age your own meat and you turn out what likes like amazing Q. I only have one word tgo describe my feelings: wow.Prime grade rib roast aged for 30 days, slathered in Italian garlic butter, and fed to the pellet pooper.View attachment 357632 View attachment 357633 View attachment 357634 View attachment 357636 View attachment 357637 View attachment 357639
I am impressed. You age your own meat and you turn out what likes like amazing Q. I only have one word tgo describe my feelings: wow.
It looks fantastic!
I usually go 40-45 days, but yours looks absolutely delicious at 30.
Congrats on making the carousel!
Al