http://www.smokingmeatforums.com/t/144025/prime-rib-roast-first-attempt-failed
I still have that other piece of meat in the freezer..... its not at the top of the to do list at the moment.
Hi Foamheart,
I read your thread. I'll give you my 2-cents (that may be all it's worth). Did you wrap the rib in cheese cloth while it was aging, and did you change the cloth after day 1 (and then every few days after)? Also, I don't believe the salt is necessary during the process. I placed my bone-in rib on a baking rack inside a baking pan, wrapped in cheese cloth, for a total of 8 days. I know you can age longer, but I'm not sure I can see the need for it. The main concern, during the process, is keeping the meat clean, and at the right temp. I unwrapped mine every couple of days to inspect it, then wrapped with fresh cloth. As the "crust" forms, the moisture will stop coming out - that's the idea. You don't want to use anything to make it excrete more moisture (salt). During the aging process, the moisture is held in by the crust, and helps break down the connective tissue. At least that's how I understand the mechanics of it, and it worked in practice.
The other thought is on the cook itself. You definitely can't rush a low & slow cook like prime rib. Next time, allow enough time, and cook it to internal 135 at no higher than 200-210 smoker temp. Critical step: double-wrap in foil for 30 minutes between the smoker and oven - don't skip this! Resting unwrapped allows way too much heat to escape, and the meat will toughen and lose a lot of juice. When you unwrap it for the oven, don't worry that it looks a little funny on the surface (no bark) - the reverse sear takes care of that. I do the same thing when I smoke pork loins, and they come out great. In that case, though, I sauce them and reverse-sear on a hot gas grill to caramelize the rub and sauce.
So, age that next one 8-9 days without salt, and cook it low and slow - you'll be amazed at the results.
Tony from NW Arkansas
