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
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
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