I've been wanting to do some beef ribs on the smoker for a while, so I bought a 8x8 plate from a high end market the other day. I've noticed that there is a membrane on the underside of the rib, and a "silver skin" on the top. Which of these (or both) are you supposed to remove? I'm sure removing the membrane on the underside is as "easy" as removing them from a pork rib, but the silver skin on the top looks like it would have to be cut off with a sharp knife.
Looking forward to your comments, knowledge and suggestions!
Thanks,
Jeff aka Tall Trees (as seen from my office window)
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I've been told to trim the fat of the top... under the fat is some silverskin that I removed... I cross cut the bottom membrane cause... well hell, what do I know... mine are smoking right now and who knows how they will come out. I tried to follow Chris Groves directions... you can find them here http://www.nibblemethis.com/2015/01/...on-kamado.html
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Our very own Meathead says in his book "The Science of Great Barbecue and Grilling" on page 257, "Begin by removing all the fat and tough silverskin from the top of the meat. Don't remover the membrane from the exposed side of the bones as you do with pork ribs, because if you do, the meat will fall off." So my question is how the heck do you remove this silverskin? It's thick, tough and doesn't just peel off like the back membrane on a pork rib. I assume that it has to be cut with a knife.
Yep - I would try to get an edge and cut it with a knife after I get the fat cut off. Took some of the meat, but not too much if careful. This stuff does not just pull off like pork ribs....
The last time I cooked them I removed the fat and silverskin, cooked them at 285 degrees (per Aaron Franklin's book) to 203 IT, then held them in a 170 degree oven until serving. They were very flavorful, but a little dry. I am cooking them again today but did not remove the fat or silverskin, cooking them at 250 degrees to an IT of 203, then putting them in a faux cambro for two hours. Hopefully they will turn out flavorful and moist.
OK, one change I noticed from my last cook was the length of time in the pit. Cooked for 5 hours last time and 8 hours this time. They came out much more tender this time. Also, keeping in faux cambro vs. 170 degree oven helped them stay moist.
I put mine on a much cooler shelf (around 150 degrees) in my smoker for about an hour, while the rest of the meats finished cooking. Perhaps that dried them out. I'll try wrapping them, and placing them in a cooler next time. They're actually really good the next day.
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