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Bad Boy

Mark_B_Good
Mark_B_Good Posts: 1,503
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!


Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!

Comments

  • Photo Egg
    Photo Egg Posts: 12,110
    I would cut a chunk off now and eat it...😎
    Thank you,
    Darian

    Galveston Texas
  • pgprescott
    pgprescott Posts: 14,544
  • EggNorth
    EggNorth Posts: 1,535
    Thanks for the update.  Looks great.
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
  • loco_engr
    loco_engr Posts: 5,752
    great looking plate of goodness!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
  • nolaegghead
    nolaegghead Posts: 42,101
    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.


    ______________________________________________
    I love lamp..
  • Canugghead
    Canugghead Posts: 11,331
    edited October 2020
    @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.
    canuckland
  • fishlessman
    fishlessman Posts: 32,578
    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
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • I’ve been a bad boy can I have some?
    South of Columbus, Ohio.


  • Mark_B_Good
    Mark_B_Good Posts: 1,503
    @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.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Mark_B_Good
    Mark_B_Good Posts: 1,503
    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?
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Mark_B_Good
    Mark_B_Good Posts: 1,503
    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.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • thetrim
    thetrim Posts: 11,352
    I thought this was a post about multi-millionaire lunch bucket Joe’s son, Hunter 
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
  • 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.
    Stillwater, MN
  • fishlessman
    fishlessman Posts: 32,578
    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.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Mattman3969
    Mattman3969 Posts: 10,457
    @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.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • fishlessman
    fishlessman Posts: 32,578
    @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
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Mattman3969
    Mattman3969 Posts: 10,457
    @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. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • nolaegghead
    nolaegghead Posts: 42,101
    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:

    ______________________________________________
    I love lamp..
  • Mark_B_Good
    Mark_B_Good Posts: 1,503
    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 .... 🤪🤪🤪
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!