Dry aging

So, to celebrate myself for the build I did, I decided to treat myself to a 10.5# bone-in ribeye roast. :rofl:

I’m going to try something new, which is dry aging in one of those refrigerator dry aging bags. Has anyone else tried these before? I figure it’s time to step my game up in the culinary department and add an element other than smoking.

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Couple times I’ve left entire prime ribs to sit in the fridge after coating and injecting for a few days before cooking, uncovered, no bag needed, loved the result at the table and didn’t mind the smell that came with opening the fridge for a few days either :grin:

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This guy is loads of fun… check him out!

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