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Prime Rib Tuesday

the_crease
the_crease Posts: 132
in EggHead Forum


Wet aged a choice ribeye roast for approximately 45 days from when I purchased it.  Olive oil, garlic salt, pepper, and thyme for seasoning.  Roasted at around 275 indirect until internal temp of 110 and then a quick sear.  Used one oak chunk for smoke.  The wet age seemed to tenderize the meat a bit more than I was expecting, but was delicious nonetheless.  
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