First Dry aged Rib-Eye Roast ( pic heavy)
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Author Topic: First Dry aged Rib-Eye Roast ( pic heavy)  (Read 3696 times)
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dave from mesa
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« on: February 14, 2010, 09:14:38 pm »

I know no one or hardly anyone uses an elect smoker here but I do. Lazy I guess. So bare with me.

First anything on our MES.

Wrapped Rib-eye in cheese cloth last Sat. Ready to put in the refer.



After 8 days aging, changing cheese cloth every 2 days.



After trimming all the ugly stuff off the meat.



Rubbed with EVOO, kosher salt and garlic pepper. Wrapped it in plastic wrap and set in refer for 6 hrs.



Figured 45 min per pound, at 225, times 7 pounds = 5 1/4 hrs. Put it on at 11:45 figuring to take it off at about 5:30-6:00. At 2:30 the temp was 118.
Holly crap this is going to be done WAY early. Let it go till 3:30 and the temp was 135, more than I wanted. It still felt like it was not cooked but 3 temp gauges read within 1 degree of another. The outside didn't really have any bark on it.



Put it under foil in the oven and till 5:30 then turned the oven to 500 and let it cook for 15 min. When we took it out the outside had a nice bark on it and it come out med rare.



Got to be one of the luckiest guys around that this worked out.
Hope you enjoy the Q-View.




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dave from mesa

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« Reply #1 on: February 14, 2010, 09:33:34 pm »

Ooohh yeah. That's manna!
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« Reply #2 on: February 14, 2010, 09:34:44 pm »

WOW. That looks great. Nice work!!!
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Mike (AZBarbeque)
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« Reply #3 on: February 14, 2010, 09:56:50 pm »

Wow, that does look good..
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Michael J. Reimann
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« Reply #4 on: February 14, 2010, 10:24:42 pm »

nice rib dave..........
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RudedoggAZ
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« Reply #5 on: February 15, 2010, 09:24:04 am »

Now I'm hungry! That looks great...
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WhiskeyRiverAZ
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« Reply #6 on: February 15, 2010, 10:33:23 am »


What temperature did you age the meat in? Looks great!
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dave from mesa
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« Reply #7 on: February 15, 2010, 01:31:25 pm »

What temperature did you age the meat in? Looks great!

I started it out in a refer we have just outside at about 34-35 deg. Then decided to move it out to the refer in my shop but it would get warmer than
32-33 deg. Would really wanted it at 38-39. That is supposed to be the ideal temp. Still have the other half of the roast in that refer. Am going to let it set for a while and then cut it into steaks.
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dave from mesa

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« Reply #8 on: February 15, 2010, 09:13:37 pm »


Thanks, they look great!
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« Reply #9 on: February 15, 2010, 09:51:31 pm »

looked great. how was the flavor?
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dave from mesa
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« Reply #10 on: February 16, 2010, 06:49:49 am »

The flavor was great. Don't know if it was the prep or just got lucky with the cut of beef but it was good.
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dave from mesa

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« Reply #11 on: August 06, 2010, 12:45:54 pm »

That right there is a beautiful thing!!! Tongue

I love to dry age my beef as well every chance I get and that looks like it came out perfect to me!!!
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« Reply #12 on: August 07, 2010, 01:23:59 am »

I know this is an old post, but DAVE mentioned that 3 temp gauges all read within 1 degree of each other. Anyone who wants to check their gauges just heat water to the boiling point and check the temps- it should be 212 at sea level/ 208 at 2000 feet / 206 at 3000 ft. / 203 at 5000 ft. / and 198 at 7500 ft.- at my house it should be roughly 200 degrees/5500ft.
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Smoker Man
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« Reply #13 on: November 26, 2011, 10:43:22 pm »

just saw this posting.  After ruining rib roasts for years finally saw how to do it on Alton Browns show GOOD EATS.  It was this method.  Turned out perfectly.  This looks awesome and I hope to make one soon.  Holidays coming up so rib roasts will be on sale.  got the freezer ready to store away a bunch.
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Mike De Zeeuw
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« Reply #14 on: November 30, 2011, 05:23:46 pm »

What wood did you use to smoke it?
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