Originally Posted by Bearcarver
I was thinking about trying it, but then I saw you have to trim some off the outside afterwards.I prefer to eat the whole thing.
I guess you haven't tried dry aging beef for yourself..
When wrapped in cheese cloth the "bark" that forms is pretty minor.....
When I saw the bark, for the first time, I thought "it is dried out". I'm not going to throw that away... it is the part with the most flavor....
So I rubbed the outside with EVOO and rubbed in spices of my choice into the oil and meat.....
The bark softened and was infused with the oil and spices........ It was great........
Besides if Smoked Prime Rib got any better, they'd have to call the guys in the white coats to pick me up!!!
If your Prime Rib is the best it can be, I'd stick with your recipe...
My post was in response to Dry Aging Beef and folks here
that want to think "outside the box" and try something new. Just my $1.00 worth.....
All you guys who smoke Prime Rib have got to be thinking---Just how good can it get???
Just My 2¢
Bear