Bad Boy

Mark_B_Good

Let's see pictures of your bad boys. I'm cooking up this bad boy on Sunday. Will be 14 days dry aged by then. Rib roast!

lkapigian

Damn !

Photo Egg

I would cut a chunk off now and eat it...😎

Mark_B_Good

Well, the bad boy was cooked today. I dry aged it for 10 days before it hit the grill.

Tried to get the egg to 275F but battled with it sticking closer to 300F. I figured if I closed the air intake all the way, I could suppress the fire. Kept the vent open about 1/2" ... which was the problem. Didn't realize to fully stop the air flow, vent needs to be closed too, as I guess there's leakage of air in.

The dome was at 300F steady, took 2.5h to get this cut to an internal of 130F.  It was around 7 lbs. I then let it sit for about 1h ... wanted to eat it sooner, but my wife's vegetables took longer than planned.

It was cooked good, it actually worked out by coincidence, because I like a medium rare, my wife medium and my mother in law medium well. This means there was an area of the cut to satisfy everyone.

Just a few observations. I don't think I will bother dry aging again. It formed a really hard crust, and ill be it sealed up that meat to minimize smoke penetration.

Obviously next time if I overshoot the temperature a bit, I'll close the vent fully as well as the air intake, to reign in the beast. Cooking at 275F would have meant a 3h cooked, and probably a more consistent temperature.

And finally, I might aim for around 125F next time. Although it was good, I did enjoy it, I like a medium rare that's closer to rare.

Anyhow, I can't complain, the above are more just refinements if anything... here's some photos. Top to bottom, out of fridge dry aged 10 days, fresh on grill, cooked off grill, the cut, plated and served!

pgprescott

Good grief! 

EggNorth

Thanks for the update.  Looks great.

loco_engr

great looking plate of goodness!

nolaegghead

Looks good.  A few constructive tips....  start your fire off slow with both vents barely open, maybe a tad over 1/8" bottom, top 1/4".  Give it an hour to stabilize.  Don't chase the temp by adjusting frequently.  I find choking off the vents can contribute to a strong bad smoke taste, but some people swear by it.  Nothing you do is wrong if you like the outcome.

Cook at the lowest temp you can maintain until about 7-10F below your target temp as measured in the center of the meat.  Let it rest for 30 minutes uncovered before cutting it.  The center temp will keep rising up to hit your target temp.  You can put in a warming oven if you need to hold it.

Typically rib roasts are cut against the grain of the predominant muscle so there is less chewing.  So in your case flip 90 degrees so you have a standing rib roast, then cut.

Canugghead

@nolaegghead good tips, looking at last foto it appears the left side of the slice is against the grain, what gives?

@Mark_B_Good not clear how you lit your lump, fwiw for low n slow I light it in one spot only.

fishlessman

looks great, agree with others about the direction of cut. something you dont see too often is days for the dry age, 10 is not enough, 27 minimum, shoot fot mid 40's for the amount of time dry aging. the outside will look like shoe leather going into the egg but not coming out

alaskanassasin

I’ve been a bad boy can I have some?

Mark_B_Good

Canugghead said:

@nolaegghead good tips, looking at last foto it appears the left side of the slice is against the grain, what gives?

@Mark_B_Good not clear how you lit your lump, fwiw for low n slow I light it in one spot only.

yes, I used a propane torch, got one spot going good. It took about 45 minutes to stabilize, but I got busy, and it overran to 300F, then I had a hard time getting it back to 275F.

Yeah, I cut that way, so I could stay away from the bones ... I know it was the wrong way to cut, but it was just easier.

Mark_B_Good

nolaegghead said:

Looks good.  A few constructive tips....  start your fire off slow with both vents barely open, maybe a tad over 1/8" bottom, top 1/4".  Give it an hour to stabilize.  Don't chase the temp by adjusting frequently.  I find choking off the vents can contribute to a strong bad smoke taste, but some people swear by it.  Nothing you do is wrong if you like the outcome.

Cook at the lowest temp you can maintain until about 7-10F below your target temp as measured in the center of the meat.  Let it rest for 30 minutes uncovered before cutting it.  The center temp will keep rising up to hit your target temp.  You can put in a warming oven if you need to hold it.

Typically rib roasts are cut against the grain of the predominant muscle so there is less chewing.  So in your case flip 90 degrees so you have a standing rib roast, then cut.

So, you don't go wide open to get the fire going? With the vents closed like that, 1 hr is good to stabilize?  I started with both vents wide open, and then started to close them when it reached around 220F.  Hmmm, got to think about that ... because I've had a few temperature overruns.

If I want medium rare ... so you think a target of 120F is good?

Mark_B_Good

fishlessman said:

looks great, agree with others about the direction of cut. something you dont see too often is days for the dry age, 10 is not enough, 27 minimum, shoot fot mid 40's for the amount of time dry aging. the outside will look like shoe leather going into the egg but not coming out

Is it worth it?  I hear it enhances the flavor ... but after all that weight loss and the smoke penetration that normally happens in the BGE ... does it really add that much to dry age for 40 days?  I can tell you, even after 10 days, it was hard as dried out beef jerky on the outside.

thetrim

I thought this was a post about multi-millionaire lunch bucket Joe’s son, Hunter 

StillH2OEgger

thetrim said:

I thought this was a post about multi-millionaire lunch bucket Joe’s son, Hunter 

It's probably in the fake news thread as to not derail this one about an actual rib roast.

fishlessman

Mark_B_Good said:

fishlessman said:

looks great, agree with others about the direction of cut. something you dont see too often is days for the dry age, 10 is not enough, 27 minimum, shoot fot mid 40's for the amount of time dry aging. the outside will look like shoe leather going into the egg but not coming out

Is it worth it?  I hear it enhances the flavor ... but after all that weight loss and the smoke penetration that normally happens in the BGE ... does it really add that much to dry age for 40 days?  I can tell you, even after 10 days, it was hard as dried out beef jerky on the outside.

after about 21 days it starts tenderizing the beefr as well as enhancing the flavor. in the fridge it looks like jerkey, after cooking it will be way more tender as the dry aging approaches 42 days. you will also notice it cooks twice as fast. there was a place here that did not sell it until 42 days so you were probably getting it upwards of 50/60 days.

Mattman3969

@fishlessman - is that still the case on the size of roast that Mark did or should it be a whole primal?I’ve never done a true dry aged in anything just left uncovered for a few days to dry the exterior a bit.  

fishlessman

Mattman3969 said:

@fishlessman - is that still the case on the size of roast that Mark did or should it be a whole primal?I’ve never done a true dry aged in anything just left uncovered for a few days to dry the exterior a bit.  

i believe it is but i dont dryage myself. ive never actually seen this cut as a whole primal, they always seem to be cut down to atleast whats considered the prime rib bones,  ive even taken dry aged 45 day roasts that were cut into steaks at 45 days then wet aged them a week or two more

Mattman3969

@fishlessman - I just showed my smartness on rib roast didn’t I?  Lol. My thoughts were 2 rib vs say a whole 7 rib. Your explanation applies to either. 

nolaegghead

There are only 8 primal cuts on a cow.  What we know as the standing rib roast is actually a sub-primal cut.

This is the primal rib cut:

Mark_B_Good

nolaegghead said:

There are only 8 primal cuts on a cow.  What we know as the standing rib roast is actually a sub-primal cut.

This is the primal rib cut:

What i see is the most awesome dinner on the planet .... 🤪🤪🤪