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Unread 04-07-2013, 10:27 AM   #1
TheJackal
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Default Beef short ribs

Guys, I'm cooking beef short ribs for the first time. I've cooked plenty of pork spares and babybacks before and even the flinstone beef ribs but never short ribs. What is the general consensus on the fat cap on top of the meat side? trim it or leave it?



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Unread 04-07-2013, 10:30 AM   #2
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I'd trim it, if were me.

They look like great cuts.

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Unread 04-07-2013, 10:33 AM   #3
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Trim it and cook low and slow like a brisket...when you think its done cook it some more or it will be tough.
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Unread 04-07-2013, 10:36 AM   #4
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Thanks guys, I was planning on trimming it and then came across a few threads whee people were saying to leave it on.
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Unread 04-07-2013, 10:51 AM   #5
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Quote:
Originally Posted by Just BS View Post
..when you think its done cook it some more or it will be tough.
I agree
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Unread 04-07-2013, 10:54 AM   #6
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Personally, I'd leave it, it doesn't really look like there is a lot there. If it is real thick in spots, you might trim a little in those spots. The shortribs are a low and slow, longer kinda cook in my mind, I like to let the fat render, they come out delicious.

Those are some fine looking short ribs by the way, looking forward to the finished pics cheerin' ya on!

KC
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Unread 04-07-2013, 11:07 AM   #7
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Quote:
Originally Posted by Just BS View Post
Trim it and cook low and slow like a brisket...when you think its done cook it some more or it will be tough.
I agree. As the fat starts to render the meat will pull back much farther from the bone than is typical for pork ribs. I've only smoked individual cut beef short ribs and grilled flanken style, interested to see how these beasts turn out!
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Unread 04-07-2013, 11:14 AM   #8
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Trimmed 'em up and threw them on. The fat was pretty thick some spots. It was starting to create some divots so stopped in those areas. Top right of each rack had the thick fat section.

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Unread 04-07-2013, 01:03 PM   #9
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question is did you pull the membrane off the back?

Beef ribs have a VERY tough layer of membrane that should be removed so the meat doesn't tear as it shrinks.

Best results are cooking to the 200 range or a probe slides in silky smooth! Enjoy!
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Unread 04-07-2013, 01:57 PM   #10
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yes.

pulling back.

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Unread 04-07-2013, 02:07 PM   #11
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Hi what temp and how long was our cook? I'm going to try some of these.
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Unread 04-07-2013, 02:24 PM   #12
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Looking really good.
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Unread 04-07-2013, 02:25 PM   #13
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Thanks. The pic above is at the 2.5 hour mark. I'm cooking at 275 using pecan wood.
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Unread 04-07-2013, 03:50 PM   #14
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Sauced and putting back on for another 30 min or so.

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Unread 04-07-2013, 03:53 PM   #15
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I am always amazed at how much pull back there is on beef ribs. Keep them going, looks like they will be tasty...
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