Prime Rib Dry Aged W/Qview

Discussion in 'Beef' started by ronp, Nov 23, 2009.

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    It started here last week.

    http://www.smokingmeatforums.com/for...ad.php?t=84016




    Smothered in Youshida's, gran garlic, and lemon pepper.



    Drip pan with 3 cups beef broth and some onions.

    In the smoker at 225' with hickory.

    More to come, wish me luck!

    Thanks for watching.
     
  2. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Delicious Ron. Yoshida's should hire u for their pitch man.
     
  3. alx

    alx Master of the Pit OTBS Member

    Looking good ron.She really lost some water weight.I did a roast in oven i dry-aged 5 days tonite...Man was it beefy and tender....
     
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Yes it did lose some weight, makes you wonder how it can be tender and juicy.

    Did you post it Alex?
     
  5. alx

    alx Master of the Pit OTBS Member

    I forgot to take pics.First time for everything...[​IMG]

    I think because i did it in the oven i was out of the routine of keeping camera near the smoker....
     
  6. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    ALEX, forgot the pics? Do that again and we have to revoke your OTBS status, just kidding man.
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great Ron...[​IMG]
     
  8. rodc

    rodc Smoke Blower

    Have you thought of searing the beef before smoking? When I oven cook aged rib roast I have it in the oven as hot as possible for about 1/2 an hour - searing the outside, then cool the oven right down to about 225c (leaving the door open) and then roast low and slow. Adds an extra level of flavour. Smokes out the kitchen a bit during the sear though.

    Just need more succesful smokes to persuade the powers that be risk a rib roast on the smoker!!
     
  9. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Yes that is a good method., I did that last night only reversed, I seared after the smoke.

    Pics coming later after batteries charge up.
     
  10. fire it up

    fire it up Smoking Guru OTBS Member

    Looks like a winner Ron, you've got me all excited waiting for the finished pics...
     
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm with the rest of the people here awaiting the finishing pictures. I know your do a great job there Ron.
     
  12. herkysprings

    herkysprings Smoking Fanatic

    Did you carve off the outer dried edges? I ask because it doesnt look like it, or I'm amazed at the color if you did.

    If you didn't I thought that was an important step, but I could be wrong.
     
  13. rivet

    rivet Master of the Pit OTBS Member

    Ron, that looks outstandingly good from here! Wowee, good job so far~ need some finished sliced pics, some tasty-taste feedback from you. What did you think?
     
  14. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I trimed off what I thought was needed not much though.



    Ready for a sear.



    Seared.



    All done.



    Carol was waiting for a snack.



    A little smokey aujus.



    My plate for later with the lonely bone.


    A slice for Carol tonight.

    This is the other half of a roast that was tough last time. This one was very juicy and tender, and I would say worth the trouble. Since there was no side by side taste test I had nothing to compare it to.

    Thanks for the interest and following along.
     

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