Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: bbqchef on July 09, 2013, 07:16:30 AM
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Has anyone dry aged or wet aged ribs (spares, baby or country)?
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Hmmm - never thought to do it as I thought dry age only benefited beef. I would be interested in what replies you get from those that tried.
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I have done a fair amount of reading on the Umai site. I don't think you would get any benefit dry aging something that thin. By the time you removed the bark there would be almost nothing left.
On a side note I talked with the forum moderator http://www.drybagsteak.com/forum. I discussed with him that it was members on this site and others convinced me to try this. Also mentioned that several members on this site use and post about the product. I sent him the link to this site hoping that maybe be would drop in once in a while and comment on topics such as this.
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I have done a fair amount of reading on the Umai site. I don't think you would get any benefit dry aging something that thin. By the time you removed the bark there would be almost nothing left.
On a side note I talked with the forum moderator http://www.drybagsteak.com/forum. I discussed with him that it was members on this site and others convinced me to try this. Also mentioned that several members on this site use and post about the product. I sent him the link to this site hoping that maybe be would drop in once in a while and comment on topics such as this.
talk him in to being a sponsor and/or offering member discounts. ;D