Team PCBeach Posted September 17, 2020 Share Posted September 17, 2020 Getting ready to smoke some short ribs I picked up vacuum pack from a local butcher. When I unwrapped on package has a flap of meat on the top. This was connected to the short rib with a thin layer of fat that I cleaned up. Is this part of the short rib or a steak that just didn't get trimmed off? I am cooking it with it on and will see what happens. Quote Link to comment Share on other sites More sharing options...
CentralTexBBQ Posted September 17, 2020 Share Posted September 17, 2020 As to your question, everything you get on the short rib is part of the short rib (in the U.S.). But, I don't understand why anyone would trim that fat off. No explanation needed, I just don't. It makes it that much more difficult to get a moist end result. BURGER MEISTER 1 Quote Link to comment Share on other sites More sharing options...
Team PCBeach Posted September 18, 2020 Author Share Posted September 18, 2020 Well these turned out below average. Should have removed the extra flap of meat and treated it like a steak. Cooked to 200 it was tough and dry. Short ribs were not great either. I have done short ribs before with great results, but decided to trim the fat off based on a couple of videos I had seen about getting more rub on the meat. Won’t do that again as the short ribs did not come out moist as I am accustomed to. CentralTexBBQ 1 Quote Link to comment Share on other sites More sharing options...
CentralTexBBQ Posted September 18, 2020 Share Posted September 18, 2020 Sorry to hear that! But, I guess I expected it. I would not have trimmed any fat, but especially any fat separating one muscle from another. It is particularly important for that top section you separated, because it is the leanest part of the short rib. Fat is where your moisture is. Removing it, even on the top, imo, is removing moisture. It also removes the opprtunity for the absolute best bark you can imagine. I guess I also am cut from a different cloth which sees that fat and 'the meat' as one and the same. Quote Link to comment Share on other sites More sharing options...
Team PCBeach Posted September 19, 2020 Author Share Posted September 19, 2020 @CentralTexBBQexactly what you said, without the fat on top the bark was substandard. I removed the fat between the two pieces because it was really like a thick silver skin and I thought it it become tough rather than render. CentralTexBBQ 1 Quote Link to comment Share on other sites More sharing options...
McGill Posted September 22, 2020 Share Posted September 22, 2020 Really interested in this post - I have left that second layer of meat on which came out tough as boots, but the actual rib meat under was good - was considering removing it next time which is what you’ve done! Keen to get short ribs spot on as well - any guidance / pointers folk? Quote Link to comment Share on other sites More sharing options...
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