Butcher has just given me this cut of beef ribs, I’m planning on smoking this weekend.
Should I be worried about the second line of fat there? I was going to trim the fat on the very top side, but that middle line of fat, at one end especially, is quite thick…
Also if you can’t tell, it’s my first time smoking beef ribs: any tips??
by Silent_Potato_4554
5 Comments
No, it will render and turn into deliciousness
No. There’s no way to remove that layer without splitting the cut longitudinally into two pieces, which would be awful. Frankly if you’re concerned about fat then ribs are not the type of cut you should be cooking lol. The fat will render throughout the cook if you do it low and slow and keep the surrounding meat moist and delicious.
Some salt and pepper are needed. And low and slow cooking. Make sure to have a dripper. The drips are delicious.
Where are you based? Short ribs in the uk often have that extra layer of muscle on. It’s annoying as it doesn’t cook well low and slow like the layer immediately on top of the ribs… but taking it off will leave you with a pretty thin layer to cook. Devil and the deep blue sea really.
FWIW I’d probably cook it with it on and just see how it turns out. Probe it carefully when it’s coming up to done – put the probe in from the side so it’s only going through that outer layer and see how it feels. If it’s probing like there’s nothing there you should be good.
Have you been smoking? Drugs?