Just pulled the rib roast from dry aging. Trimmed off the rind. I took some pics but forgot to take one before trimming. Also weighed it. I must have been off of the weight I thought it was fresh. I aged it for 40 days. I weighed the trimmings @ 3lb 4oz. The roast after trimming weighed 16lb 10oz so 20lb 4oz after 40 days drying which was probably 25% ish?? So starting fresh weight was around 25lb boneless. Loss about 9% in total surface area from trimming the rind. About 32% loss by weight from fresh to fully trimmed.
I went ahead and followed
civilsmoker
advice and separated the narrow end; about 3 ribs worth. My wife saw the cut end and asked me to cut it into steaks so 3x1.5" steaks and a small trimmed piece and still a huge roast @ 13lb 5oz after end cut. I dry brined it, salt only, vacuum sealed it then rolled it tight in plastic wrap to shape it more cyndrical. In the frig to do its thing for 36hr.
It then will get a brushed on spicy brown & butter schmear followed by rosemary, thyme, cracked black pepper, garlic, onion dry rub. Rest an hour or so, then into my spanking brand new Mammouth smoker @ 235°F till 130°F IT. Got it loaded with Lumber Jack Comp Blend. First time using as this is my first pellet anything. Ran some other mix for its break in.
The smoker got christened a few days ago with 2 Costco chickens that were injected and soaked in Pop's brine + STPP. Smoked on Pro for 2 hours @ 180°F and then up to 350 till done. I did findvI like it done to a high temp than not cured. After quick test I left them on till 170°F breast 175°F legs. The flavor that brine adds to chicken in insane. I had only used it on pork. Most of the time I dry brine cure. The STPP clearly increased moisture content what allowed the higher cook and still crazy moist.
Here are some pics of the rib roast. Sorry the lens must have been dirty as the pics are a bit fuzzy. Didn't notice till after the fact. Next time I will be sure to get fresh and fully aged before trimming pics as well. Got to excited with Prime Rib Fever and completely forgot.
For reference the cutting board is 22" long. Fresh it had 2"+ total over hang
Cap side after full trim.
Rib Side after trim (It was purchased ribless)
The rind trimmings on the scale. Very little actual loss rind thickness about ¼". Fat cap had no meat loss.
The full trimmed roast on the scale
Narrow end cut showing internal marbling
Weight of the cut narrow end
Dry salt brined vacuum sealed to help equalize moisture rrom dry aging and wrapped tight to help get a more cyndrical form. Might truss it for cooking to help keep the form; decide based o how it comes out of the wrap.
I plan to use those trimmings for the broth base for the au jus sauce very similar to
civilsmoker
's. Render down and roast for a good fond on the pan. Then adding the mirepoix. Red wine to deglaze. Bit of tomatoe paste & deglaze again. Add some beef broth. RSSS (Reduce, Strain, Season, Serve)
Also have the berkshire ham curing that needs to go on mid day tomorrow. Then the roast early x-mas day as the ham is finishing. Finally the cured turkey going for a heavier smoke. I deboned the dark meat including those tendons in the drum. I am going to fully wrap the dark meat in bacon as a log in foil and open to crisp at end.
I have been working on my "Triple Chocolate Nirvana Cake" that takes a few days to complete. Will post pics and recipe steps as part of my X-mas supper thread. I had to make this one gluten free for a few guests. It is a very long and expense process to make this cake but oh my is it good. I use only the best ingredients I can reasonably source. Trying my hand at a mirror glaze for a final step to give it a bit of bling. My test run was @ thanksgiving but used wheat flour not gluten free and was coffee infused and did not have a mirror glaze final coat.
I went ahead and followed

It then will get a brushed on spicy brown & butter schmear followed by rosemary, thyme, cracked black pepper, garlic, onion dry rub. Rest an hour or so, then into my spanking brand new Mammouth smoker @ 235°F till 130°F IT. Got it loaded with Lumber Jack Comp Blend. First time using as this is my first pellet anything. Ran some other mix for its break in.
The smoker got christened a few days ago with 2 Costco chickens that were injected and soaked in Pop's brine + STPP. Smoked on Pro for 2 hours @ 180°F and then up to 350 till done. I did findvI like it done to a high temp than not cured. After quick test I left them on till 170°F breast 175°F legs. The flavor that brine adds to chicken in insane. I had only used it on pork. Most of the time I dry brine cure. The STPP clearly increased moisture content what allowed the higher cook and still crazy moist.
Here are some pics of the rib roast. Sorry the lens must have been dirty as the pics are a bit fuzzy. Didn't notice till after the fact. Next time I will be sure to get fresh and fully aged before trimming pics as well. Got to excited with Prime Rib Fever and completely forgot.
For reference the cutting board is 22" long. Fresh it had 2"+ total over hang
Cap side after full trim.
Rib Side after trim (It was purchased ribless)
The rind trimmings on the scale. Very little actual loss rind thickness about ¼". Fat cap had no meat loss.
The full trimmed roast on the scale
Narrow end cut showing internal marbling
Weight of the cut narrow end
Dry salt brined vacuum sealed to help equalize moisture rrom dry aging and wrapped tight to help get a more cyndrical form. Might truss it for cooking to help keep the form; decide based o how it comes out of the wrap.
I plan to use those trimmings for the broth base for the au jus sauce very similar to

Also have the berkshire ham curing that needs to go on mid day tomorrow. Then the roast early x-mas day as the ham is finishing. Finally the cured turkey going for a heavier smoke. I deboned the dark meat including those tendons in the drum. I am going to fully wrap the dark meat in bacon as a log in foil and open to crisp at end.
I have been working on my "Triple Chocolate Nirvana Cake" that takes a few days to complete. Will post pics and recipe steps as part of my X-mas supper thread. I had to make this one gluten free for a few guests. It is a very long and expense process to make this cake but oh my is it good. I use only the best ingredients I can reasonably source. Trying my hand at a mirror glaze for a final step to give it a bit of bling. My test run was @ thanksgiving but used wheat flour not gluten free and was coffee infused and did not have a mirror glaze final coat.