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Dry Aged Plate Ribs - Proper temp?

hdgraham
hdgraham Posts: 7
in Beef
I just bought some dry aged plate ribs from Crowdcow.com (shout out!). They are dry aged about 14 days. In the packaging, there was a pamphlet that said dry aged beef cooks faster and at lower temps. Is this true? If so, what temp would you guys suggest I smoke these? Using an XL BGE, I usually smoke grocery store plate ribs at 285.
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Comments

  • lousubcap
    lousubcap Posts: 33,854
    Don't know about ribs but I have not altered cook temperature for dry-aged steak but am sensitive to the quicker cook.  I'm sure there is no explanation for the lower temp suggestion.  I would run like you normally do but be looking for the tooth-pick test finish-line sooner. FWIW-
    BTW-welcome aboard and enjoy the journey.  Above all, have fun.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • 1voyager
    1voyager Posts: 1,157
    250 - 275 degrees indirect works great for me. Good luck and have fun. (FYI - I started some about an hour ago.)
    Large Egg, PGS A40 gasser.
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  • hdgraham
    hdgraham Posts: 7
    Thanks guys! Can't wait to get these bad boys started. I'll follow up with some pics. Could be next weekend, so be patient!
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  • bgebrent
    bgebrent Posts: 19,636
    Lower temp cook would be good.  It will finish faster.  Tooth pick finish is key. Eat well.
    Sandy Springs & Dawsonville Ga
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  • hdgraham
    hdgraham Posts: 7
    The before. As you can see, these are thick, but they were cut very short/small. Still, the quality was really good.

    4.5 hours in. The sun was brutal, so this is the only angle I could get. 

    The finished product. As you can see, they kind of turned out like beef rib “nuggets” since they were so small. Overall, I was happy with the outcome, and I guess my guests were as well seeing this was the only pic I could take before people started to devour them!
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  • lousubcap
    lousubcap Posts: 33,854
    @hdgraham - thanks for the follow-up.  Great result right there.  Brisket on a stick.  Congrats.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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