Standing Rib Roast – Dry Aged

How To Cook Dry Aged Rib Roast- Summary Here

Here’s Also Know how the cooker and internal meat temperatures went during the cooking process.
Summary

  • Buy the small end (ribs 10-12) of a standing rib roast.
  • Dry age the roast in the refrigerator at 34-36°F for three days.
  • Season the roast and smoke at 225-250°F.
  • Remove from cooker 10-12°F below the final internal temperature desired.
  • Reverse-sear in a 500°F oven for 10-15 minutes.
  • Cover loosely with foil and let rest 30 minutes before carving.

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Here’s how the cooker and internal meat temperatures went during the cooking process.

Time Lid Temp Meat Temp Vent 1 % Vent 2 % Vent 3 %
1:30pm 35 50 50 50
1:45pm 215 37 100 50 50
2:00pm 250 39 50 0 0
2:15pm 249 41 0 0 0
2:30pm 225 48 50 0 0
2:45pm 240 57 20 0 0
3:00pm 235 62 20 0 0
3:15pm 232 71 20 0 0
3:30pm 227 78 50 0 0
3:45pm 232 87 50 0 0
4:00pm 234 93 50 0 0
4:15pm 230 104 50 0 0
4:30pm 224 107 100 0 0
4:45pm 230 111 100 0 0
5:02pm 232 118 100 0 0

Note that the vent percentages represent the way I set the vents at the time indicated.Details