Post by BBQ Butcher on Dec 28, 2016 7:54:19 GMT -5
I bought a USDA Choice standing rib at Publix. They couldn't tell me the processors packing date so I vacuum packed it at home and let it wet age for 10 days in the fridge.
Removed the bones, some extra fat, and seasoned with Moore's marinade, Kosher salt, black pepper and cloves of garlic.
Once back together I added a few rosemary sprigs across the top
Then a layer of Wright's thick sliced apple wood smoked bacon
After a couple of hours in a 335° oven..........
Don't throw that bacon away!!!
Removed the bones, some extra fat, and seasoned with Moore's marinade, Kosher salt, black pepper and cloves of garlic.
Once back together I added a few rosemary sprigs across the top
Then a layer of Wright's thick sliced apple wood smoked bacon
After a couple of hours in a 335° oven..........
Don't throw that bacon away!!!
