We've now officially entered holiday crunch time, with less than three days to go until Christmas dinner.  This year, in addition to the turkey and a multitude of sides, I purchase a 15 pound bone-in Angus rib roast.

Based on the friendly advice of some folks at BBQ-brethren.com as well as a recent special on the Food Network, I decided to try dry aging the beef for approximately 6 days.  Although I have never done it and run the risk of ruining a perfectly fine cut of meat, the process is quite simple and the results should speak for themselves.

After removing the roast from the cryovac, it was washed thoroughly then patted dry.  The roast was then wrapped in a double layer of cheesecloth, then was placed on a roasting rack to allow maximum airflow on all sides.  The roasting rack was set on a sheet pan to catch any drippings then the entire thing went into an empty fridge for 24 hours at a temperature of approximately 34 degrees.

After one day, the roast is removed and the cheesecloth is replaced with a new batch.  Then back into the fridge, untouched until Christmas morning before it is trimmed and thrown onto the smoker!

Stay tuned for pictures, a rib roast recipe and more...