Dry aging.

CanadianAnvil

Hey there dry agers, quick question. 
Do you like to leave the ribs on a rib roast before you age or always take off after?

I've done two full 7 bones before and always cut the ribs off after. I low and slowed the ribs alone after I removed them. Some of it was great and others like the end ribs were too hard and stringy. 

So will it matter if I take them off first or leave them on to protect the roast? 

If you think leave them on then when I'm done aging I'm going to just bone the ribs out and off for burger grind, if taking them.off first won't matter I'll keep them as ribs as my 4 and 5 yr olds get a kick out of chewing on them. 

EggMcMic

I have only aged two, but I like leaving the ribs in. I will then cut a few of the steaks leaving the bones in as well. Just my preference and my experience is limited. 

bgebrent

Taking the ribs off before aging is perfectly fine if that's your preference.

Sea2Ski

You can take them off or leave them on -whichever you prefer. Personally, I take them off and cook them separately. Once the roast is cut off the bone I tie as round as possible. Here is one just before cutting. 

And after. 

JohnInCarolina

Sea2Ski said:

Damn that looks perfect.

CanadianAnvil

So really either. I think I'll leave them on, age it 50 days like in the past. 
When done cut off the ribs, bone them out for awesome burgers.