Hi I tried cooking beef short ribs yesterday. Cooked them in an insulated water smoker for around 6 hours at 225. Took them to 202* and they probed super soft. The issue was the fat didn't render there were globs of it. I was expecting a 10 hour smoke. They had a fat cap should I have trimmed that off?
Otherwise they were juicy and flavorful just almost inedible because of all the fat.
Thanks!
Last edited by Old Glory; March 8, 2019, 05:38 AM.
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.
Beef Ribs!!! They are so great. Love that you got them to super soft. Here's what I've learned about these beauties:
1. You can trim a little on the tail in. There is usually a little wedge of wonderful fat at the tail. If you trim that then you will get to enjoy the bark on those bites at the tail.
2. They can handle going to a higher Internal Temp. You can bring marbled Short Ribs to a higher Internal Temp, up to 210 even, and they will be super tender and wonderful. The downside of this is that it will be hard to cut medallions out when they are this tender. You can do it, but they are very soft.
3. Rendering the fat on Beef Ribs works better if you cook a little higher temp, 250-270. It's a little harder to get a perfect render on beef rat at 225. Since the bark can handle 250-275, I like cooking beef ribs in that zone.
I'm with Paul on this one (and he's smart): trim off the fat. You get more bark, and the beef ribs are so rich in flavor you won't miss the fat cap. It's just glorious!
John "JR"
Minnesota/ United States of America
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Heavily boned cuts can create cool spots, so for ribs I'm not usually concerned to take em a little higher. Especially if they weren't trimmed too much.
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.
I've tried removing the silverskin and found I prefer leaving it on. When you cook them hard to 210 or so, you loose all that side meat that touches the silverskin on any exposed ends. I've found leaving the silverskin on protects all that meat on the side of the ribs. That side meat makes fantastic pull to put on top of the Mac!
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