Questions about beef rib trim

[worm304]

2 questions.
Should I pull the last bit of membrane off these that would essentially expose the bare bone?

Should I trim any fat off the top?

Thanks!!!!

 

[chef jimmyj]

Trimming fat is a personal choice. Looks like the ribs are already trimmed to 1/4" or less and much of that will render but some, heavily seasoned and browned, will remain. If that is something you enjoy? Leave it. If not trim to expose the leaner meat. That membrane is what holds the muscle to the bones and not as tough as the membrane that, we remove from Pork Ribs, that envelopes the organs. If it does not get crisp enough for you to eat, it can easily be removed after smoking...JJ

 

[worm304]

Thanks! This is my second go at beef ribs so I just wanted to double check. Going in the WSM shortly! Will update in a qview thread!

 

[SmokinAl]

That is a really nice looking rack of ribs!
Al

 

[worm304]

That is a really nice looking rack of ribs!
Al

Thanks al! I hope they come out looking just as good. Does anyone feel like these are plate ribs? They are much bigger than the shorts I have attempted before but yet the butcher seems to still be lost when im talking about plates. Funny thing is I called before I went and they claimed they had plates. I don't know what to think any more .

 

[Rings Я Us]

Good luck!

 

[ynot2k]

Probably chuck ribs - ribs #2-3-4-5. Plate ribs are 6-7-8.

 

[worm304]

Probably chuck ribs - ribs #2-3-4-5. Plate ribs are 6-7-8.

Yeah. They are my white whale . I can not find them and it's killing me.