mrPalomar
Well-known member
Just put some nice looking beef ribs on the Primo XL. Rubbed with Magic Dust and cooking them with apple chunks. Last time I cooked these the silverskin on the back made them near inedible so I went at them pretty hard with the trimming this time around. A friend of mine claims that in good ribs the silverskin will soften up enough that you can chew it, what is the consensus here on how to trim beef ribs?
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