Debmar
Knows what a fatty is.
I have succeeded once with beef ribs, only once. I had some extra space on the grate and threw one small rack on with no thought or plan and it was an eye opening, jaw dropping bit of beefy perfection. But i dont remember exactly what i did and have never been able to reproduce the result. Flavor and bark are never lacking but they are too fatty and the family are not fans of the fat.
Anyone have any tips on how to render these ribs more completely?
Going onto my UDS with charcoal and oak and was planning on running around 250-275F. Will trim off all surface fat first. Thinking i would go bones down till about 175F I.T. and then flip in an attempt to render more fat. Go till probe tender but was thinking of maybe going a little longer after probe tender to render more.
I wasnt going to wrap but if that would help i would consider it.
Could be the initial success was just a real lean rack but i dont recall. I have 2 steers worth of ribs in the freezer (we raise our own) so i ‘d really like to be able to come up with a winning protocol for them.
If anyone has any advice i would appreciate it.
Thanks
PS: we've been really happy with the different cuts from these steers, only the ribs are causing me grief. They have a somewhat lean muscle layer covering a substantial fat layer that is above the very marbled layer just on top of the bones. Its the fat layer between the meat layers that i am struggling with. I have even been considering separating or breaking them down to eliminate that fat layer but that would leave me with a fairly thin rib.
Anyone have any tips on how to render these ribs more completely?
Going onto my UDS with charcoal and oak and was planning on running around 250-275F. Will trim off all surface fat first. Thinking i would go bones down till about 175F I.T. and then flip in an attempt to render more fat. Go till probe tender but was thinking of maybe going a little longer after probe tender to render more.
I wasnt going to wrap but if that would help i would consider it.
Could be the initial success was just a real lean rack but i dont recall. I have 2 steers worth of ribs in the freezer (we raise our own) so i ‘d really like to be able to come up with a winning protocol for them.
If anyone has any advice i would appreciate it.
Thanks
PS: we've been really happy with the different cuts from these steers, only the ribs are causing me grief. They have a somewhat lean muscle layer covering a substantial fat layer that is above the very marbled layer just on top of the bones. Its the fat layer between the meat layers that i am struggling with. I have even been considering separating or breaking them down to eliminate that fat layer but that would leave me with a fairly thin rib.
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