Tried beef ribs on the PBC today. Tasted great but the ribs were just too fatty. Is that common with beef ribs or did I just get a bad cut (9 bucks at Walmart, you get what you pay for)
Can't upload a pic from phone, I'll upload a picture later
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
ptehan That is normal. I made the same error the first time I cooked them as well. I didn't hardly trim them at all and they were way too fatty. Now I trim them way down, more than I do with brisket. ID say less than a 1/4 inch left on the fat when I am done trimming.
I also did beef ribs for the first time yesterday.. Mine were chuck ribs not back ribs , so there was plenty of fat on the racks.. I trimmed almost all of the fat off them. Dry brined and then rubbed. Treated it like a Brisket , but I didn't wrap when the meat hit 160(about 2 hrs) instead I sauced and laid them on the grate meat side up (another 2.5 hrs) Took them off when they hit 195. The only problem with this method is that you can only cook 8-9 ribs and the meat really shrinks so I could only feed 4 people Came out great ! Sorry no pictures
Equipment:
Brinkman Gas/Charcoal duo with offset firebox
Pit Barrel Cooker
Maverick Remote Temperature Gizmo with Pit and meat probes
Thermopen Instant thermo
Comment