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.


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:


This guy is loads of fun… check him out!