This was a 28 DAY Dry Aging process done with the special bags from UMAI http://www.drybagsteak.com
The most difficult part was waiting the 28 Days during the dry aging of my ribeye. Here I trimmed the ribeye of the skin that forms during the dry aging process and fabricated the ribeye in to steaks and a “Prime Rib”
Please Visit me at
Visit my website at http://www.bbqsmoker.me
Visit my Facebook page at http://www.facebook.com/GrillingNetwork
Follow me on Twitter at http://www.twitter.com/bbq4smoke