Dry Aging Prime Rib

[STEbbq]

Fresh out of the bag.

[STEbbq]

Trimmed and rubbed with Henrik ‘s rub and back in fridge alongside pork brisket rubbed with Richard Chrz ‘s pork rub. I saved the pellicile for burgers as I knew it wouldn’t pass the visual test for my wife to eat.

[STEbbq]

This was an amazing meal. The dry aging definitely elevated the meat and Henrik ‘s rub is like the chef’s kiss.

I smoked it on the new PK300 for about 2.5 hours until it hit 120, rested for about 80 minutes and seared at 500 in the oven for 10 minutes after drizzling butter on it. I then pulled the pork brisket off the PK300 and sliced everything for service.

[ecowper]

Dang, I would have showed up if I’d know what time! That looks stupendous.

[Henrik]

Yup, that looks stupendous for sure! Love the bark and the wall to wall pink meat. And great to see the PK 300 in action!

[STEbbq]

A few more:

[barelfly]

Now that you are hooked, you’ll really enjoy steaks you cut your self from the rib roast on future dry aging projects.

UMAI has it all, you may get into some other stuff they have that is really good! Glad you enjoyed this - it looks OUTSTANDING!

[STEbbq]

I have done the Costco subprimal sliced into ribeyes in the past, which was good, but didn't dry age it, FWIW.

[barelfly]

Price! These things aren’t the cheapest but they are good! The Rib cap is included from Costco on the sub primals. I know they sell rib caps on their own occasionally so they must pull those from the steaks they cut and sell separately. I have dry aged a prime grade primal once, friends chipped in and we had a huge meal! Everything else was choice grade. I’ve also dry aged a strip sub primal, but after eating realized why I enjoy a ribeye so much.

[gboss]

Pretty sure that you guys are talking about the same cuts. Both are technically subprimals from the 103 rib primal, with 109 being the bone-in and 112 is the boneless. "Prime Rib" roasts are almost always the 109 trimmed and cut. The boneless ribeyes I have seen at costco are definitely 112. Both the 109 and the 112 have the spinalis dorsi ribeye cap.
Basically 103 primal - short plate = 107. 107- blade meat=109. 109 - bones -exterior fat =112 Boneless ribeye.

[STEbbq]

barelfly I really should thank you for all of your advice and guidance here. This cook really would have not been successful without you. Thank you my friend.

[barelfly]

You are welcome, my friend! I get excited seeing others give this a try. I enjoy the steak and the process, even though it’s pretty much hands off.