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Prime Rib from Wal Mart

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ajridge35
ajridge35 Posts: 71
in EggHead Forum
Sorry if this has been asked recently. I bought a boneless Prime Rib (and price matched from Market Street  B)) but am holding off on smoking it until 7 days after I purchased it. Will it still be ok to eat without freezing then thawing it? I plan on leaving it in the fridge until it goes in the egg. Or should I freeze it for a few days? Thanks in advance!
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  • johnnyp
    johnnyp Posts: 3,932
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    It will be fine!

    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Take it out of the package and leave it open to air in the fridge. It will only improve the end product 
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  • WeberWho
    WeberWho Posts: 11,026
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    You're good
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • ajridge35
    ajridge35 Posts: 71
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    Perfect. Thanks @WeberWho @Eggcelsior @johnnyp
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  • lousubcap
    lousubcap Posts: 32,343
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    You are wet aging right now and if you do as suggested by @Eggcelsior you will be dry aging for a few days.  No worries either way, as noted above.
    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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  • piney
    piney Posts: 1,478
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    Eggcelsior said:
    Take it out of the package and leave it open to air in the fridge. It will only improve the end product 
    I just thawed a SRF 7 1/2 lb that I want to cook on Saturday I'm thinking of opening it up tomorrow morning. What are your thoughts @Eggcelsior, @DMW, @JustineCaseyFeldown?
    Lenoir, N.C.
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  • DMW
    DMW Posts: 13,832
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    @piney - Open it up now
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    DMW said:
    @piney - Open it up now
    Yep. Any beef I do I try to leave at least overnight open in the fridge. For roasts, as long as possible.
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  • piney
    piney Posts: 1,478
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    DMW said:
    @piney - Open it up now
    I'll do that first thing tomorrow morning. Thanks for the input.

    Lenoir, N.C.
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  • piney
    piney Posts: 1,478
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    Eggcelsior said:
    DMW said:
    @piney - Open it up now
    Yep. Any beef I do I try to leave at least overnight open in the fridge. For roasts, as long as possible.
    Should I salt/pepper or wait till I cook?

    Lenoir, N.C.
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    piney said:
    Eggcelsior said:
    DMW said:
    @piney - Open it up now
    Yep. Any beef I do I try to leave at least overnight open in the fridge. For roasts, as long as possible.
    Should I salt/pepper or wait till I cook?

    Wait until at least night before.
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  • piney
    piney Posts: 1,478
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    ^^^Thanks will do
    Lenoir, N.C.
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  • Hans61
    Hans61 Posts: 3,901
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    Mine's been in the fridge for 28 days now!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    Hans61 said:
    Mine's been in the fridge for 28 days now!
    You are going to love it!

    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • shtgunal3
    shtgunal3 Posts: 5,647
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    For those of you that dry age... @dmw @JustineCaseyFeldown @Eggcelsior

    What is the ideal temp of the inside of the refrigerator while dry aging beef?

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    @shtgunal3
    My opinion? I like it to be as cold as you can keep it. 33-34 degree optimally. I know meat will not freeze at 32, but other things will in the fridge. So as cold as you can do it.

    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Hans61
    Hans61 Posts: 3,901
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    Mines about 33 down by the meat
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Hans61
    Hans61 Posts: 3,901
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    @ajridge35 my advice is go light on the smoke or don't add any smoke wood to the charcoal 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    @Hans61 I can tell you are excited, and I am excited for you.
    I really am!
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • nolaegghead
    nolaegghead Posts: 42,102
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    36-37F is ideal.  But 32-39 is ok.
    ______________________________________________
    I love lamp..
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    nolaegghead said:
    36-37F is ideal.  But 32-39 is ok.
    I know we are splitting hairs at this point, but I would like to hear a hippy's line of thinking on this.

    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • nolaegghead
    nolaegghead Posts: 42,102
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    I aggregated temp data from a number of reputable sources and that's what I came up with, eliminating outliers.  Higher temp increases enzymatic activity, but you want to stay below the upper range because of temp cycling.
    ______________________________________________
    I love lamp..
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  • ajridge35
    ajridge35 Posts: 71
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    Hans61 said:
    @ajridge35 my advice is go light on the smoke or don't add any smoke wood to the charcoal 
    Why do I not want smoke, if any?
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  • nolaegghead
    nolaegghead Posts: 42,102
    edited December 2016
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    Anything more than a hint of smoke on a prime rib roast will be regretted by most people, even those that like smoke flavor.  But not all.
    ______________________________________________
    I love lamp..
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    nolaegghead said:
    I aggregated temp data from a number of reputable sources and that's what I came up with, eliminating outliers.  Higher temp increases enzymatic activity, but you want to stay below the upper range because of temp cycling.
    Well that makes perfect sense.
    I will accept that as fact until disproven.  
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Best practice/theory...too subjective a process to say it's a fact.  IMHO
    ______________________________________________
    I love lamp..
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  • Hans61
    Hans61 Posts: 3,901
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    ajridge35 said:
    Hans61 said:
    @ajridge35 my advice is go light on the smoke or don't add any smoke wood to the charcoal 
    Why do I not want smoke, if any?
    You'll get some smokiness from your charcoal. Think steak, how do you like your steak to taste. If you like a lot of wood smoke on your ribeye smoke away.

    my dads done the rib roast the last few years. The last one I did I added one medium-small chunk of cherry and it was nice but probably would've been just as nice without it.

    just my two cents. Whatever you do it will be good, they're tuff to mess up; and then even if you do make a mistake it'll still be pretty damn good I bet  :-)
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    nolaegghead said:
    36-37F is ideal.  But 32-39 is ok.
    Yep. I keep mine at 36.
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