I smoked a couple racks of beef ribs today. I was happily with the flavor and the tenderness. My issue is with the fat within the meat. It did not render down like I expected it to.
Here's what I did so you guys can let me know where I went wrong.
Started with removing the membrane gave them a good rinse and applied my rub, well Jeff's rub.
Let them set a few hours before getting them in the smoker.
I ran the smoker at 250F with some hickory. They were in the smoker for about 3.5 hours being sprayed with apple juice every hour.
After 3.5 hours I pulled them off and foiled. I put some apple juice in the foil with a small amount of rub and a bit of honey. Got me back in the smoker at 250F for about 1.5 hours.
Unwrapped and put them back on the grate same temp for around 50 mins. Pulled them off and rested for about 20 mins.
We sat down to feast and struggled to have a good meal because fighting fat.
When I cut the ribs to serve I had a nice smoke ring and looked great except for the line of fat running lengthwise with the ribs.
What do you guys think.
Here's what I did so you guys can let me know where I went wrong.
Started with removing the membrane gave them a good rinse and applied my rub, well Jeff's rub.
Let them set a few hours before getting them in the smoker.
I ran the smoker at 250F with some hickory. They were in the smoker for about 3.5 hours being sprayed with apple juice every hour.
After 3.5 hours I pulled them off and foiled. I put some apple juice in the foil with a small amount of rub and a bit of honey. Got me back in the smoker at 250F for about 1.5 hours.
Unwrapped and put them back on the grate same temp for around 50 mins. Pulled them off and rested for about 20 mins.
We sat down to feast and struggled to have a good meal because fighting fat.
When I cut the ribs to serve I had a nice smoke ring and looked great except for the line of fat running lengthwise with the ribs.
What do you guys think.