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Author Topic: Prime Dryaged Ribeye  (Read 3329 times)

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Offline RickB

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Re: Prime Dryaged Ribeye
« Reply #14 on: June 10, 2013, 06:58:01 PM »
Quote from: sliding_billy on June 04, 2013, 04:25:07 AM
Are they done yet?  :D

Nope!  I am sort of on the fence with this. The last time I did 4 halves for 28 days and 2 halves for 21 days.  I didnt  taste alot of difference between the two.  But I did see a difference in weight loss. I may just go 21 days on this prime meat.
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Offline muebe

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Re: Prime Dryaged Ribeye
« Reply #15 on: June 10, 2013, 08:53:11 PM »
I think I am going to go 21 days this time on mine also.
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Offline RickB

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Re: Prime Dryaged Ribeye
« Reply #16 on: June 19, 2013, 07:44:59 PM »
Going to cut this weekend.

This is the top. I you looked at the before photos the prime had a nice fat cap. Most of that is gone.



The rib side.



Hope this turns out well!
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Offline CDN Smoker

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Re: Prime Dryaged Ribeye
« Reply #17 on: June 20, 2013, 07:55:40 AM »
Can't wait Rick to see the cut and your taste test.
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Offline CDN Smoker

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Re: Prime Dryaged Ribeye
« Reply #18 on: June 20, 2013, 09:15:29 AM »
Question fellas, how thick will you be cutting your steaks?
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"GO JETS GO"

MAK 2 Star #1351
Traeger Model BBQ 124, # 1106

Nothing has really happened until it has been recorded. – Virginia Woolf (Usually misquoted as “no pictures, didn’t happen”)

Any mistakes in my writing is by Apple and I am tired of fighting with him as to who is correct.

Offline muebe

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Re: Prime Dryaged Ribeye
« Reply #19 on: June 20, 2013, 11:53:10 AM »
Quote from: CDN Smoker on June 20, 2013, 09:15:29 AM
Question fellas, how thick will you be cutting your steaks?

I cut mine 1 inch thick
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Offline RickB

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Re: Prime Dryaged Ribeye
« Reply #20 on: June 20, 2013, 04:37:20 PM »
Quote from: CDN Smoker on June 20, 2013, 09:15:29 AM
Question fellas, how thick will you be cutting your steaks?

Usually about an inch to an inch and a half. The only steak I like thicker than a inch and a half is filet. 3-4 inches on those.
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Offline RickB

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Re: Prime Dryaged Ribeye
« Reply #21 on: June 21, 2013, 06:51:33 PM »
Time for some knife skills


A  21 day Prime dry aged ribeye ready to cut.



The first thing I noticed when I took my first cut was the wonderful aroma. Much better than my first try with the choice grade ribeyes. The second thing I noticed was the color. A much darker red, not as pink. The last thing I noticed was a better marbling. We all know about the large fat vein in ribeyes, but this had better fat in the meat. So for your inspection…..





Ready to wrap, quick freeze and then Vac pack. Have a menu ready for tomorrow and will let you know how they taste!

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Offline RAD

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Re: Prime Dryaged Ribeye
« Reply #22 on: June 21, 2013, 07:19:28 PM »
I'm ready. That is some good looking Ribeye's
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Offline smokeasaurus

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Re: Prime Dryaged Ribeye
« Reply #23 on: June 21, 2013, 07:31:50 PM »
If those steaks taste half as good as they look you are all set.
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Offline Keymaster

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Re: Prime Dryaged Ribeye
« Reply #24 on: June 21, 2013, 07:57:43 PM »
Looks great, your right about that fat it is so white and fresh looking. Nice Job!!
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Offline CDN Smoker

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Re: Prime Dryaged Ribeye
« Reply #25 on: June 21, 2013, 08:31:14 PM »
Very Very Very nice Rick

Can't wait to see how you prepare your cook.
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MAK 2 Star #1351
Traeger Model BBQ 124, # 1106

Nothing has really happened until it has been recorded. – Virginia Woolf (Usually misquoted as “no pictures, didn’t happen”)

Any mistakes in my writing is by Apple and I am tired of fighting with him as to who is correct.

Offline muebe

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Re: Prime Dryaged Ribeye
« Reply #26 on: June 21, 2013, 09:04:11 PM »
Oh yeah they look good!
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Member #22
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
Traeger PTG with PID
PBC
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)
Uuni 2 Wood Fired Pizza Oven
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