So I just finished dry aging a rib roast for the first time. Was going to cook it for Christmas, but it ended up being to small to feed everyone. So I cut it up into steaks instead. Two went into the freezer and the third got cooked up tonight.
This one was just over 14oz. Used some Southside Market Smoked Steak seasoning.
Onto the Big Joe indirect with a chunk of B&B Post Oak to raise the temp. Then cranked up the Joe and tried Moose's flappity flip, flop, flip method.
It was exhausting! Forgot to take extra grill pics. Did get a decent crust, but I'll probably go back to my lazy three flip method.
Served up with a tater and some leftover mushrooms from Christmas.
Was a REALLY tender steak, but not much of a taste difference that I could tell. Maybe need more that 28 days. :noidea: Will probably try it again when I find another rib roast on sale, maybe go 42-49 days next time.
If you have a spare fridge, give it a go as there is not much you have to do except make sure fridge temps are in range.
Thanks for looking.
This one was just over 14oz. Used some Southside Market Smoked Steak seasoning.
Onto the Big Joe indirect with a chunk of B&B Post Oak to raise the temp. Then cranked up the Joe and tried Moose's flappity flip, flop, flip method.
It was exhausting! Forgot to take extra grill pics. Did get a decent crust, but I'll probably go back to my lazy three flip method.
Served up with a tater and some leftover mushrooms from Christmas.
Was a REALLY tender steak, but not much of a taste difference that I could tell. Maybe need more that 28 days. :noidea: Will probably try it again when I find another rib roast on sale, maybe go 42-49 days next time.
If you have a spare fridge, give it a go as there is not much you have to do except make sure fridge temps are in range.
Thanks for looking.
