Should I trim these Beef Plate Ribs?

[gonzoflick]

Picked these up today from Sams. 7.5lb of what looks to be a great 3 bone cut of plates. I am going to smoke them tomorrow in my Masterbuilt 30. The fat cap seems to be larger than most beef ribs Ive seen and I want to know how much if any I should trim. Also I am thinking 7 hours at 250 should get them to 200-203. Thoughts?

 

[mike243]

I aint much on trimming, season let sit over night and throw them on ,

 

[chilerelleno]

I trim the fat of the top of the Chuck Ribs I do.
There is plenty of intramuscular fat in all beef ribs.
I want the salt brining into the meat and the seasonings doing their thing.

This how mine generally look before going in the smoker.

 

[sandyut]

chilirelleno - WOW those look great!

gonzoflick - I would trim that down a bit as well. but i think its really about how you like them and how much fat you want. some people dont trim much of anything and others do.

 

[chef jimmyj]

Depends on if you eat/like fat on meat. Me, I would leave it, then they would spend a few minutes, at the end of the cook, fat down on a screaming hot Grill or CI Pan...JJ

 

[jcam222]

I’m a fat lover so I’d have to leave it. That melt in your mouth artery clogging goodness is delicious lol

 

[chilerelleno]

I'm a huge fat lover, but again, there is so much intramuscular fat and fat along the bones, that they'll be dripping fat even with the the outer trimmed off.

Smoked and Crutched, look at all the fat literally dripping off.

Straight smoked, still a ton of delicious fat.