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Made beef dino ribs. Looking at the cross cut, was it improperly trimmed?
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Pretty sure it's still got some of the brisket attached on top Rejoice in the big slab of meat, and smoke away!
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This is the equivalent of getting an extra yolk in the egg. It’s a good thing. Run with it, bro!
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fkrall posted this link https://www.chefs-resources.com/type...ef-short-ribs/
based on this it sounds like you got a 123 cut. Possibly with a shorter bone
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Originally posted by Redwng View PostThey look really good to me and no more trimming is necessary but how did they taste?
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The bone should be longer, that’s not your fault but something you can fix next time. All you can really do with plate ribs is decide how much fat you leave on top.
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They look really good to me and no more trimming is necessary but how did they taste?
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You usually don’t get that layer but I’m sure it’s good whether you cook it with the ribs or separately.
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I’m not the expert but I think the traditional beef rib cut is butcher trimmed so that the top layer of meat and a lot of the fat is trimmed. If that’s how you bought it I would not cut off the fat, you paid for the meat above
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