rib roast

fishlessman

<p />was going to dry age it for 3 days, but my plan changed. was wrapped in a towell for only 50 hours in the fridge, but it was very good. did the sear at the end of the cook which was at 225 til the internal hit 120.

some for me, some for dad, and a bone for the dog. i really like the end pieces and with a 2 bone you get 2 ends

Dr_Redwine

fishlessman,
Could you tell a difference by dry aging the 50 hours?
DrR

thirdeye

fishlessman,[p]That looks GREAT! Our snowstorm should end today, I may have to slo cook one of those on Sunday.[p]~thirdeye~

fishlessman

Dr_Redwine,
you could see the water loss in the meat, but i would need to have the fresh cooked at the same time to tell how much of a difference it made in flavor. i dont eat this very often. it was very good and tender though for a piece i bought at under 5 dollars a pound. next time i get a large roast and give it a good dry age

Smokin Joe

thirdeye,
SNOW - holy sh!t... In GA we griping about the fact that the temp has been about 15 to 20 degrees cooler than average. I thin I'd be going nuts if I lived where the snow was still flying. Oh well, I guess everything's relative??? LOL Joe

fishlessman

thirdeye,
theres still the possibility of a good frost or a quick snow storm, were almost thru it though. the cherry tree in my yard is in full bloom and a hard frost will kill the chance of making a cherry stout this summer. have my fingers ceossed.

Clay Q

fishlessman,
Your rib roast looks mighty good. Perfect grill marks and a nice sear. That's one lucky dog![p]Clay

thirdeye

<p />Smokin Joe,[p]This morning is the first glimpse of blue sky in several days, I got about 7" of snow, some places got a foot. It should provide enough moisture for our state tree, those little orange ones that sprout down the middle of the highways around the end of April.[p]~thirdeye~

Smokin Joe

thirdeye,
well, it sure does look nice! Growing in the Northeast US I loved snow as a kid. I still love it now, but prefer to go to it, enjoy and return to a mild climate. Great photo BTW! Here's to you getting back to cooking on you egg soon. Joe

Revolutionary BBQ Man

thirdeye,
Where do you live? I love the picture with the mountains in the background.
Rick

thirdeye

Revolutionary BBQ Man,[p]In Casper, Wyoming. I'm at 5500' Elev, Casper Mountain is the mountain in the background, about 2500' higher. [p]~thirdeye~