The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Cooking a Prime Rib › Cooking a Prime Rib
You’r right, I really must pay closer attention – your post from two years ago is why I posted the 45 day Prime Rib X2. It was your idea! And the 45 day worked for that, why shouldn’t it work again? I’ll just have to work out the hot tub for a 7lb roast as opposed to a roast for two. BTW I tried your rub on a Tri-Tip this past weekend. The taste was great, unfortunately it wasn’t dry aged so the beefy taste and texture wasn’t what we’ve grown accustomed to. I’ll begin dry aging the cryovac Tri-Tips shortly. I also BGE-cooked a Jaccarded 60 day sirloin, shared with my son and daughter. Made instant converts of them now requiring a weekly steak cookout.