trimming beef ribs?

smoke ninja · May 18, 2019

have far do you guys go? there is often a thick vein of fat going through a portion of a slab. how much do you remove?

I tend to remove surface fat and silver skin and then go crazy and gouge out the chunk. I think i may be going overboard and should instead just shape it down some. i do leave the membrane.......protip i learned from a brethren.

BillN · May 18, 2019

If the top layer is over 1/4" I will trim it down otherwise I leave it alone as the majority of the fat renders off over the long cook.

ulc · May 18, 2019

I don't trim.

mcyork28 · May 18, 2019

I like to expose as much meat as possible on top so I can get as much bark as I can. The couple times I have done it I haven't had any issues with them drying out.

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mcyork28 · May 18, 2019

mcyork28 said:
I like to expose as much meat as possible on top so I can get as much bark as I can. The couple times I have done it I haven't had any issues with them drying out.

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I was referring to short ribs. If you are talking about back ribs I'm not sure.

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PnkPanther · May 18, 2019

I trim surface fat, about it

West River BBQ · May 18, 2019

Very little. This is a fatty piece of goodness.

smoke ninja · May 18, 2019

tonight's beef ribs. trimmed heavy

Hoss · May 18, 2019

I would say that whatever you did worked.OUTSTANDING !!!

trimming beef ribs?

smoke ninja

somebody shut me the fark up.

BillN

somebody shut me the fark up.

ulc

is one Smokin' Farker

mcyork28

Babbling Farker

mcyork28

Babbling Farker

PnkPanther

is Blowin Smoke!

West River BBQ

Full Fledged Farker

smoke ninja

somebody shut me the fark up.

Hoss

Quintessential Chatty Farker

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