Hey guys, just bought me some Costco bone-in beef ribs and gonna smoke some for my first time tomorrow. Should I trim the fat cap...or leave it on? Gonna dry brine it soon with kosher salt. If I should trim the fat, how much should I leave on? There’s really not much of fat cap on it, maybe 1/16 inch at the thickest. It looks to be trimmed pretty good already. Thanks!
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
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1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
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1 thermoworks thermopop - red
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Salt doesn’t penetrate fat, so the dry brining Process would be useless. As with a brisket only the one side winds up with the fat cap. The other side is trimmed down so the salt will penetrate that side.
Where as on the plate rib the under side has the bones. Not worth salting that side.
And for me there’s plenty of fat throughout the rib. I don’t need anymore.
Hope this helps John.
I trim it to get all the silver skin off that’s right under it. Then just hit with my rub and toss them on the smoker and let ‘em rip. So yummy. I’m doing mine tomorrow.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I trim it off of beef ribs. I'm of the opinion that there's still enough fat inside and I want bark on the non-bone side of them. Otherwise I treat them just like little brisket candy bars.
I agree Huskee after trimming I could see all the threads of fat running through it. One more question for everyone Steve BJfrosty27 I’m gonna be smoking em on my WSM tomorrow, probably running temps around 250. Should they be done around 6- 7 hours? They’re 3 bone ribs weighing about 5 1/2 lbs. Also should I wrap the last hour or so? Use the 3-2-1 method?
Last edited by Panhead John; October 30, 2020, 03:13 PM.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I treat them as brisket in every way (except removing the fat cap), take them past the stall if you have one, to 170-180, then wrap tightly (I prefer foil on beef ribs, paper on brisket now, but that's me) and then up to 205-210, drop the cooker temp and let 'em hang out there a good hour or two, then dig in.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
You could definitely wrap at 180ish. Especially if you don’t want too much bark.
I would get them probe tender. 203-210*. If not already wrapped than wrap them now and let them rest in a cambro for, if possible, 2+ hrs.
It’s here where the Magic happens.
Panhead John I run the Recteq @ 250. They usually take 8-9 hours. I don’t wrap. I do mop about every 2 hrs with Stubbs Moppin’ Sauce. Pull at around 205 or probe tender.
Last edited by Jfrosty27; October 31, 2020, 10:07 AM.
On the smoker they go! 3 chunks of hickory and gonna run em at 250-275. Dry brined overnight. Just a salt and pepper rub. Damn Aaron Franklin keeps stealing my ideas!
Attached Files
Last edited by Panhead John; October 31, 2020, 12:07 PM.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Whether it’s brisket or beef ribs, I trim aggressively. I don’t want the fat cap. Here’s why
- salt doesn’t penetrate the fat cap to the meat
- all your rub lays on the fat cap, not the meat
- lots of folks cut away the fat cap when you serve the brisket or ribs because they think it’s "icky" and they lose the rub and bark
- good brisket and ribs are well marbled anyway
- fat doesn’t penetrate meat as it cooks. Meat is mostly water (70%) so the fat just sits on the top and runs off as it melts.
Also, those ribs look outstanding. Can’t wait to see the finished product!
Last edited by ecowper; October 31, 2020, 11:58 AM.
Ya know, from everything I’ve seen the 14†is killer. Rock solid temps, barely uses charcoal at all, cooks forever. Thinking I want one for the little stuff, like chuck roasts, chickens, that kind of thing.
It’s perfect for me. Plus you got another cooking grate below. And once you get your vents set, it holds temps damn good with little fluctuation. One of my best ever briskets I did on it. I really like it! I’ve had a few stick burners in the past, this one is so easy to use. You don’t have to babysit. And you’re right about coals. I can get 8 hours easy on one chimney. And even after 8 hours, temps. just barely drop a little.
Last edited by Panhead John; October 31, 2020, 12:20 PM.
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