Food Smokers and Smoking Tips/Tricks/Techniques

Question,

I bought a 6 lb rib roast last week, planning to cook it last weekend. Got busy and it didn’t happen (always things on our calendar I’m not aware of until an hour before). I want to cook it this weekend, dry brine either Friday or Saturday and cook the next day. But, the sell by date is yesterday, 12/18. It was marked down from $75 but it still cost me $40 and I don’t want it to go to waste. Think it will be ok until the weekend?

 

Easily. It'll be all good.

 

start the dry brine today and you should be good.

 

@Cold Iron

Not super low, but on sale...

 

I’ll try to remember to take some. Going to be hectic with traveling 3 hours that morning.

 

Was planning on making some belly pork burnt ends for Christmas eve dinner but . Realized almost out of pitfaced rub. Ordered . Guess will be making it on New Years eve now .
Damn Im getting old . Yesterday putting case of water on my storage locker and some keys fell off . My truck keys I "LOST" about a year ago lol. Paid $90 for new key and programming key to lock smith. At least got spare fob and keys (factory) again. And restock of pitfaced lol....

 

Received and will be packed tonight and shipped out tomorrow. I'm hurrying, but that rub has quite a journey ahead of it!

Thanks for the support .

 

Good to hear... now I just have to try and stay out of the office this weekend long enough to cook it, haha.

 

I was actually wondering about going ahead and trimming and dry brining (using something similar to the link @bvbull200 posted a few pages back from amazing ribs) but didn't know if too long of a brine would have any undesired outcome.

 

Dry brining is pretty dang forgiving. I don't foresee you having any issues doing the dry brine a few days ahead of time.

 

Im going to do that as well now, so all I have to do is cook it when I get home.

 

Thanks for the info as always fellas

 

Mine is trimmed and twined already, but, hell, I might as well go ahead and dry brine mine as well, too. We're having ours on Saturday.

 

No problem . Was going to reorder a while ago but always wait to last minute . And I know I live on a rock out in the ocean lol.
Really like that rub for my ribs and belly burnt end .Always add more when ready to braise or sauce .

 

If we're goin' Long Ball I might as well get some too. Hope shippin' to Canada can happen.

 

I have global shipping options turned on! It would go USPS and your shipping cost (which is just my actual shipping cost) would be calculated at checkout.

 

I was watching Alton Brown's show "Good Eats" and he was saying basically a short dry brine is worse than long. In the short the salt pulls moisture out and if you cook it like that it gets even drier cooking and not juicy. The longer dry brine also pulls moisture out but also pulls moisture back in with salt and flavorings over time since everything seeks equilibrium. Also why its best to rest the meat after cooking to proper medium rare. otherwise you'll have a dry tough piece of meat

 

Our prime rib will be dry aged about 2 - 2 1/2 weeks by the time I roast it on NYE. Looking forward to it. Did it’s first cheese cloth change the other day.

 

The more I read about cooking prime rib, the more I worry I'm gonna F up a prime rib. Gonna pick it up tomorrow tho, and smile all the way home.
"Like a Virgin"

 

Did two filets tonight, perfect medium for us. Looks more done than it was in the pic. Paired it with some loaded smashed taters.