Beef short ribs

[TheJackal]

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?

 

[VA-Dave]

I'd trim it, if were me.

They look like great cuts.

Dave

 

[Just BS]

Trim it and cook low and slow like a brisket...when you think its done cook it some more or it will be tough.

 

[TheJackal]

Thanks guys, I was planning on trimming it and then came across a few threads whee people were saying to leave it on.

 

[Carbon]

..when you think its done cook it some more or it will be tough.

I agree

 

[code3rrt]

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:clap: cheerin' ya on!

KC

 

[prodano]

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!

 

[TheJackal]

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.

 

[Bbq Bubba]

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!

 

[TheJackal]

yes.

pulling back.

 

[Freddy j]

Hi what temp and how long was our cook? I'm going to try some of these.

 

[HeSmellsLikeSmoke]

Looking really good.

 

[TheJackal]

Thanks. The pic above is at the 2.5 hour mark. I'm cooking at 275 using pecan wood.

 

[TheJackal]

Sauced and putting back on for another 30 min or so.

 

[LMAJ]

I am always amazed at how much pull back there is on beef ribs. Keep them going, looks like they will be tasty...

 

[luke duke]

Sauced

:doh:

 

[TonyT]

Those look delicious. Haven't done beef ribs myself, looking forward to the end result!

 

[TheJackal]

Yummy. The first one I had could have gone a tad longer. The second one I had from the other rack was like butta.

 

[Buried In Smoke]

:doh:

Did some earlier myself, and left off the sauce. So, that gave me a chuckle. However, I do sauce them from time to time. Just depends on what I am in the mood for.

Those look great by the way!

 

[landarc]

Those look great, nice cook