First Boneless Ribeye

Thanks for the reply Ron! I always get a whole standing rib roast, or two, right around Xmas when the price is right. I get them untrimmed, take off the ribs, and cut nice thick boneless ribeye steaks with all the fat left on. From watching the video it appears there’s some trimming to be done when the process has completed after 28 days. I’ll leave it on and trim when the dry steak bag has performed it’s miracle. Thanks again! RAY

I don’t do bone in Ron, the rib bones come off as soon as I get home from the grocery store, BBQ beef ribs later, easier to evenly cut 1 &1/2″ steaks. I’ve been making sausage and smoking my own ham and bacon for over twenty years now, got tired of bring wild hogs to the butcher. I’ve got a PS Seasonings Pro 100 smoker that doubles as a roaster, I do my steaks on a weber. The guy on the video says 28 days for boneless, I guess a extra week wouldn’t hurt anything. Or would it? RAY

I finally picked up a nice 19 pound whole standing rib roast for $6.99lb. I backed off the rib bones and then squared up the ends, made a Philly cheesesteak with the end meat. Got it into the UMAi bag and wasn’t happy with the first seal. Cut the bag and then did the corners at a 45º angle, new vac-mouse, think it looks perfect now. New Years day I’ll be right at 35 days full, maybe I’ll be able to wait another ten. It sounds as tho trimming off the crust is somewhat controversial, not really sure what to do there. I don’t eat fat. When cutting steaks 1&1/2 inches thick should I leave the outer crust on when cooking. My favorite way of cooking a steak is to place it in a 200º oven until the internal temp hits 120º, pull it for ten minutes, then 45 seconds on each side in a super hot cast iron skillet. Let it rest five minutes, perfect every time. RAY