First time doing beef ribs and thought/think they're back ribs? They got way bigger than I thought and fat didn't render correctly.
Bradley smoker with a smoke tube. Temps stayed around 225 and probed at 200 after 4 hours (wrapped in foil at 170). Basted at 200 and cooked another 20 minutes. Fat still wasn't rendered so I put it in the oven at 350 for 30 minutes. Was probe tender so I rested an hour, then cut. Fat was still a lot to deal with and the top of them was tough.
Where did I go wrong?
by neube
9 Comments
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Might be too low of a temp, drying them out. Try 250 or 275 the whole way through
Looks like chuck short ribs , that layer on top should have been removed.
Those are short ribs/plate ribs. Brisket on a stick.
At first I thought it was a floor mat, then I saw the ribs!!
Wish I could find good plate ribs like those. Yum.
Best stuff ever if done right 🔥
Dinosaur ribs. At 250 I would say 4-6 hours. Every piece of meat is not the same. It’s just a process of learning. But not bad for your first cook. Well done!
Back ribs don’t have much in the way of meat along the top of them. Most of the meat on them is located between the bones. The bones also tend to be more round in shape rather than flat, is that makes sense.
The thin layer of meat you had on top of the thick unrendered fat layer could be trimmed and cooked hot and fast and that far layer could be trimmed down as well. That’ll give you more meat surface to use a rub on.