Hi!
Just made short ribs for the 2nd time on my Traeger. The result was so different from the 1st that I thought I`d seek some advice from you members:
1st time - The meat was nice and evenly marbled and not very "tall" on the upper side of the bones. I didn`t take the time to dry brine it but I had a coffee dry rub with some salt (not a lot) that I applied a few hours before it went on the Traeger. I didn`t know I was supposed to trim the fat on top so then there wasn`t any bark to speak of. I followed Meathead`s guide to the right temp (spritzed it a few times). I didn`t wrap it during the cook but after it reached the right temperature I wrapped it and kept it insulated for about an hour. It turned out amazing. All in all this took about 7-ish hours. The meat was soooo tender and juicy but I thought it would have been even better if it was just a little bit more salty and with some more bark...so...
2nd time - I bought the meat from a local butcher. This was marbled around the bone area, however it had a thick chunk of meat on top that didn`t appear to have as much marbling. First I trimmed the fat off and then I dry brined it overnight and applied a less salty rub before the cook. Same procedure as last time, low and slow and it took longer this time as the meat was thicker. As it reached 203F (95C) I wrapped it and left it for an hour. The bark was super dry and thick and there was only a little bit of tender meat around the bones. The thick part on top of the meat was probably the dryest meat I have ever had. Sooo disappointing!!!😖😡
There are some differences here...
Just made short ribs for the 2nd time on my Traeger. The result was so different from the 1st that I thought I`d seek some advice from you members:
1st time - The meat was nice and evenly marbled and not very "tall" on the upper side of the bones. I didn`t take the time to dry brine it but I had a coffee dry rub with some salt (not a lot) that I applied a few hours before it went on the Traeger. I didn`t know I was supposed to trim the fat on top so then there wasn`t any bark to speak of. I followed Meathead`s guide to the right temp (spritzed it a few times). I didn`t wrap it during the cook but after it reached the right temperature I wrapped it and kept it insulated for about an hour. It turned out amazing. All in all this took about 7-ish hours. The meat was soooo tender and juicy but I thought it would have been even better if it was just a little bit more salty and with some more bark...so...
2nd time - I bought the meat from a local butcher. This was marbled around the bone area, however it had a thick chunk of meat on top that didn`t appear to have as much marbling. First I trimmed the fat off and then I dry brined it overnight and applied a less salty rub before the cook. Same procedure as last time, low and slow and it took longer this time as the meat was thicker. As it reached 203F (95C) I wrapped it and left it for an hour. The bark was super dry and thick and there was only a little bit of tender meat around the bones. The thick part on top of the meat was probably the dryest meat I have ever had. Sooo disappointing!!!😖😡
There are some differences here...
- Trimming of the fat - do you think it would have kept more moisture in the meat?
- Dry brining - I have read that it is not supposed to affect moisture but...?
- The 2nd peice of meat that was not marbeled on top - would it have been better to wrap it after a while and kept it wrapped until it reached 95C?
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