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Short Ribs with a steak?


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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.

 

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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.  

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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.

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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?

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