I see everyone doing standing rib roasts, are there other cuts that do well with this process? The reason I ask is I saw tropics' massive set of beef ribs that had a large piece of nicely marbled meat attached. His smoke came out very nice but I was wondering if dry-aging would have led to less reduction in mass. Thoughts?
http://www.smokingmeatforums.com/t/250277/beef-ribs-on-the-grill#post_1595496
http://www.smokingmeatforums.com/t/250277/beef-ribs-on-the-grill#post_1595496
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