trimming beef ribs?

[smoke ninja]

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]

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]

I don't trim.

 

[mcyork28]

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]

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]

I trim surface fat, about it

 

[West River BBQ]

Very little. This is a fatty piece of goodness.

 

[smoke ninja]

tonight's beef ribs. trimmed heavy

 

[Hoss]

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