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30 day wet age?
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motabbq
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30 day wet age?
Well figured I needed to get these 2 racks of prime plate ribs done up. They have been sitting in fridge for 30 days... Will be cutting them up shortly... I decided to trim literally nothing off them except I pulled the skin off the bottom on both of these 5lb racks...
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bsooner75
- High Plains Smoker
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Re: 30 day wet age?
Those look good. I like to let my briskets sit in the fridge as well. Usually about 30 days if I can.
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OldUsedParts
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Re: 30 day wet age?
Awesome Bonze 
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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motabbq
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Re: 30 day wet age?
They did themselves proud.
Yup on briskets. I’ve gone up as long as 45 days. Hadn’t ever done with ribs. But the rule applies just like briskets as long as your cryopac is tight and you still have liquid you should be good...
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Rambo
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Copasspupil
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Re: 30 day wet age?
What motivation these pics are. I’ve never had short ribs but you make them so tempting to try. Thanks for sharing.
Danno
'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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motabbq
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Re: 30 day wet age?
It’s like brisket/roast beef on a stick... they are a treat...
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SlorTrafcKepRight
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Re: 30 day wet age?
Do you have a recipe or instructions on your wet age process? I know there are tons of info out there. Too include, I'll need to work on the family - when they smell the aging process... More meat for me?motabbq wrote:It’s like brisket/roast beef on a stick... they are a treat...
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motabbq
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30 day wet age?
SlorTrafcKepRight wrote:Do you have a recipe or instructions on your wet age process? I know there are tons of info out there. Too include, I'll need to work on the family - when they smell the aging process... More meat for me?motabbq wrote:It’s like brisket/roast beef on a stick... they are a treat...
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My process for wet aging is first off verify what your getting either it be a roast, rack of ribs, brisket cryovac package. I have a garage fridge so I’ll typically have a rack dedicated for aging. I make sure and keep any sharp things away. I check every week for leaks or spills. I do min 15 days but will now do about 30 days and several times have done 45 days. Whenever your ready to cook pop him open. Believe it or not there should be no real difference in smell from one being bought and cooked within a few days. Blood should still be nice and dark. Dry it out, trim it up, prep and cook it. Some fat may easily come off. Typically small bits that you’d trim on a new cut. Like with the ribs on this thread the lining on the backside of the ribs came off with less effort than one newly purchased.
Have never had a problem on anything I’ve aged...
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Smoking Piney
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Re: 30 day wet age?
One of these days, I'll work up the stones to age some meat - too many great posts on it.
Looks great!
Looks great!
John - Hopelessly addicted to smoking and grilling. 
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