30 day dry aged rib roast...

[POP A SMOKE]

Prime grade rib roast aged for 30 days, slathered in Italian garlic butter, and fed to the pellet pooper.

 

[jpayer]

Wow! Looks fantastic. My mouth is watering. I’m thinking this is my next smoke.

 

[atomicsmoke]

That is outstanding beef...such marbling...
Adding aging to that grade....awesome.

 

[POP A SMOKE]

Tender.. juicy.. and a strong presence.. that first slice was like popping a grape.

 

[jpayer]

Tender.. juicy.. and a strong presence.. that first slice was like popping a grape.View attachment 357648

OMG! That is what dreams are made of. Well done!

 

[SmokinVOLfan]

Damn that looks good! I hope you are washing it down with a good cold one! Maybe a Guinness or Killians for St. Patty’s day

 

[SmokinAl]

It looks fantastic!
I usually go 40-45 days, but yours looks absolutely delicious at 30.
Congrats on making the carousel!
Al

 

[POP A SMOKE]

I went 45 on the strip loin but just couldn't hold out on the prime rib..

 

[gmc2003]

That's an awesome looking plate POP.

Point for sure.

Chris

 

[myownidaho]

Looks great! How was flavor/texture? I have a strip loin halfway to 45 days.

 

[chilerelleno]

Dang'it Man!
Fantastic looking aged Prime Rib.

Likes!

 

[challenger]

That Prime Rib looks awesome! How do you age your meat?

 

[redheelerdog]

Very nice gourmet meals.

 

[POP A SMOKE]

Looks great! How was flavor/texture? I have a strip loin halfway to 45 days.

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.

 

[POP A SMOKE]

That Prime Rib looks awesome! How do you age your meat?

I built my own dry age cabinet. There is a post or two on this site about the build.

 

[HalfSmoked]

Awesome for sure looks great.

Warren

 

[daricksta]

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.

 

[POP A SMOKE]

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.

A man gotta eat!!!!

 

[HalfSmoked]

POP A SMOKE thanks for the like just sorry I miss some of that meal. I just spent 2 weeks near Sarasota Fla. not close enough for a taste though.

Warren

 

[daricksta]

It looks fantastic!
I usually go 40-45 days, but yours looks absolutely delicious at 30.
Congrats on making the carousel!
Al

Al, Since I'm an OTBS member, it embarrasses me to admit I don't know what the carousel is. This is the 2nd reference I've read about it. Is it a gallery of photos of the best post Q?