Prime Rib on the Green Egg

[MSK2193]

I dry aged a prime rib for 90 days. It was the first time dry aging that long.
Threw it on the Green Egg for 3 hours with Post Oak smoke and then seared it for a good crust.
We had no idea what to expect, but it turned out incredibly moist and wow what a great flavor.
Ready to throw another one in for 120 days.

 

[jcam222]

Looks real good! Did the aging get to the point of a funky acquired taste? I’ve read on longer aging it passes a point to more of an acquired taste.

 

[MSK2193]

Looks real good! Did the aging get to the point of a funky acquired taste? I’ve read on longer aging it passes a point to more of an acquired taste.

There was no funky taste or smell at all. I made sure there was no funky smell before cutting into the roast. Smelled again after removing the pellicle. The aging super tenderized the meat and gave the fat a very nice texture.

 

[SmokinAl]

Dang that looks delicious!
The longest I have gone is 45 days, but would be willing to go longer.
Next time, I’ll try 60 days.
Al

 

[Bearcarver]

Certainly Looks Great, but Nearly All Prime Ribs tend to do that!!
Nice Job!
Like.

Bear