Tomorrow I’ll smoke for the fist time beef ribs. That In The pic is a 100USD worth of ribs here in Germany. Unfortunately super hard to find…. Would you guys recommend to trim the fat or not? My plan was to salt and pepper them, and then throw them at 250 Fahrenheit into my BGE for as long as they need to get soft (6 hour ish). That’s basically it. I’m open for any idea 🙌
by Gargamel6020
14 Comments
Did my first ribs too. Sliced an X into the membrane, trimmed the fat to 1/4 of an inch, and smoothed out the corners. Golden
I smoke that cut all the time, never trim them. Leave the backside membrane in place, it helps hold everything together once cooked – just dont eat it.
I season identically to brisket
I’m doing these for the first time tomorrow too. I’m trimming the fat and silver skin off the top, seasoning them, then chucking them on the kettle cooking them indirect for 5/6hours. Spritzing every hour after the first couple of hours.
Looking forward to seeing how yours turn out my dude!
Please don’t trim the fat off.
Man oh man that is top shelf cooking there. I absolutely love these ribs. Do not trim fat it is good for the cooking price and juiciness when you are done. Happy grilling brother.
I trim the silver skin from the top and remove the thick membrane from the under side. Then cook similar to brisket.
Edit: i remove the membrane before. If you remove it after then you take all the rub and smoke off with it.
This is my favorite cut of beef. Wild that this cost you the equivalent of 100 USD
I believe the popular consensus is to leave the membrane intact. If the fat is thin, don’t trim.
Yes I agree, salt and pepper is a good choice. No need to complicate things. Can always sauce later if you want (though I doubt you will need to, those ribs look great!)
Please show us the finished product 😀
Don’t trim. The membrane is fine too. Just season and smoke it.
Thanks everyone for the good vibes and great feedback. I’ll post a pic tomorrow here. Can’t wait!
You didn’t cook them
Don’t trim. They’re perfect as is.
Those are BEAUTIFUL..marbles deluxe
I braised some short ribs myself today. They were delicious. I sweated onion, carrots, mushrooms, garlic, bay leaves, thyme, dried herbs and seasoned with pepper in a little oil for about 10 minutes.
I removed the veg and browned the short ribs coated in a little dusting of flour. Combined a red wine stock cube in a cup of water with the meat and veg and braised for 3 hours.
I served with basmati rice and some mushrooms cooked in butter and Worcestershire sauce. I was really delighted with how it turned out.