Do You Really Have to Trim Beef Ribs?
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- Опубліковано 31 бер 2023
- Do you really have to trim beef ribs? In this video we're going to find out!
In this video i'll be smoking 2 racks of beef ribs side by side. I'll trim one and i'll leave the other as is..... With the membrane still on, the silver skin and fat on top too!
I'll be looking for a few key differences between the 2 beef ribs:
- WIll the one we left the silver skin on be chewy at all?
- Will we have a better bite on the trimmed ribs?
- Will the ribs with the membrane on be juicier as the membrane may hold more juice in and prevent juice from escaping?
- Will there be a difference in smoke ring?
All of those questions will be answered during the video!
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Thank you for answering this question!
Your hitting everything I’ve always wanted to know on this channel 👌🏻👌🏻👌🏻 great vid Aaron !
Good to know, cheers legend!
Another great vid mate, thank you! I've been getting into beef ribs a bit more recently and tend to just trim the meat side lightly just to get rid of any gnarly bits and they come out great. One of your best tips is towards the end though... what to do with leftovers! I'm only cooking for a small family but if the smoker gets fired up on the weekend, it's gonna be meaningful haha. A decent vac sealer does wonders, the leftovers reheat incredibly well from frozen (especially sous vide style as you suggest) and friends/neighbours/family will love you for it 😉 Keep the great content coming! 🙏
Good comparison , great video .. Thank you for thinking outside the box and sharing with us :)
Most welcome 🤘
Interesting how you've changed your previous thoughts - thats why I love your channel, always open to new ideas
Cheers mate!
I’ll try this on my next beef ribs smoke, great video!
Cheers mate!
I’ve done the same and tried trimmed with untrimmed. Also found the untrimmed better taste wise. Thanks for the vid again, enjoying this channel 👍
Thanks heaps mate.
Great video always wondered about this
Thanks mate!
Great video. Really good comparison.
🙏
Very informative.great stuff
🙏
Another great vid. and an interesting one.
I usually leave the membrane on but will remove any excess fat and silverskin, so they're pretty much trimmed right down. I'll have to give the untrimmed a go!
Great Video Great Smoking Advice
@@antoniobaskerville6823 cheers mate!
Hey man, love your videos!! Do you think it could be possible to do beef ribs hanging in a drum smoker?
Glad I watched this, saves me experimenting myself 😁
🤘
Awesome, i am drooling. Thanks Aaron you should be a National Treasure lol
Great vid! Can't wait to try out some beef ribs! Only prob I have with the vid is.... Who even has left overs?? Haha
😅
Great video! I think trimming is more important if you're going to braise the ribs in the oven or casserole, on the bbq or smoker, it makes little difference. Very informative, thanks!
Did 3kg of beef ribs a couple weeks back (from Austral meats,. of course!). Am in the habit of trimming the excess from the top but I don't go too crazy and I do take membrane off the bottom. Going to have to my next batch untrimmed. Thanks once again for a very informative vid mate
Most welcome mate 🙏
Good video thanks for the info. I trialled 2 x beef shorties on the wkend 1 dry brined the other just straight out of the packet, only difference was the brined one cooked alot quicker and had a way better bark. Both were juicy and tasted the same.
Very nice!
How long did you dry brine for? And with just kosher salt?
@@wisam1991 yeah just salt for 24 hours. U done it?
A cracking video brother, I never trim my beef ribs, or pork buts, and minimal trimming on my briskets, the barmy fat is awesome flavour, can’t wait to get to SA in about 5 weeks, all booked in for low n slow can’t wait
Oh nice! Hopefully I’ll catch you there!
I never have leftovers LOL! Great video!! I don't normally trim but I do remove the membrane.
🤘
I lightly trimmed the beef ribs but my
Mate said leave the fat,I’ll try his way next time
Great vid as usual mate, Just curious how long a cook would you get with the full basket of briquettes and how would you refill while cooking? Thanks again
Usually 12 hours so no real need to top up. If you did just remove components and top up.
Apple cider vinegar has a higher evaporation point than water so a 50/50 spritz blend keeps it moister for longer.
I have had opposite results when I have done comparisons. A noticeable chew on the texture when I left silverskin on. Silverskin thickness can vary, which would change the results too.
Definitely, yeah lots of other variables but in this case no trim for the win 🤘
@@LownSlowBasics 100%. I think you would need atleast 20-30 racks to get a more accurate finding. We both had opposite results with the different cooks.
Excellent comparison. I've only trimmed a couple times, and didn't think it was worth it. And the membrane sure seems to keep them juicier and hold together better, with no negative inpact on the smokiness. I've also cut the meat from the bone, seasoned between, and then twined them back together. Probably not worth the effort either.
🤘
Great video - just one question - what is "left over BBQ"?
Good job. Looks tasty.
🙏
Season will stick without adding mustard, I like to use extra virgin olive oil to rub on my meat before adding seasoning.
🤘
Excellent video, no more excess trimming lol🇺🇲
Question:
Can I smoke a pre-cooked roast? We don’t have time to smoke the whole thing before Easter dinner, so I thought I’d cook it the day before and then throw it in the smoker on Sunday to give it some flavor.
Amazing 🤤🤤🤤🤤 Where do you get the vac seal bags from mate?
Inkbird eBay site.
@@LownSlowBasics Thanks mate
Thanks mate, my short beef ribs had a 3mm layer of fat on top of the silverskin, would you leave that layer of fat on too?
A third option… Trim the top and leave the silver skin on the bottom…
I also thought I remembered hearing with beef ribs, you don’t need to remove the bottom membrane?
I never remove the bottom membrane on beef ribs because it holds the bones in.
@@haggardfalcone yea cool - that’s what I thought too.
🤘
Silver skin broke down? Was not expecting that.
Same!
whenever i see beef ribs at my local, they are chopped up in smaller chunks. what do I need to be asking the butcher for to get them on a rack like this?
WOW! my mouth is watering watching this!!! I want one with 5 spices + those chinese pancakes with an spicy hoisin sauce!!! mhmm!
I GOT A PROBLEM.!!! i will be on an night shift from 10pm-8am next friday, i wanne serve some beef ribs at 1pm after work. How would you do it? is the cheaper beef ribs, a BIG 4kg piece. I got an Pitboss Pellet 850 navigator Pellets smoker (im sorry, im noob).
I only got 5 hours after work until serving time....
Can i work on the bark before work, then trust my wife haha, to put it on around 6am? then it gets 5-6hours more to finish?
OR DO I JUST TELL THE GUEST to come later?
So i just watched your lamb ribs video haha, so went back to edit this comment, im going for lamb ribs instead, i reckon i can start from 8am, and finish it around 12-1pm. TY SO MUCH!
Love your videos!!! specially all the juicy succulent lamb videos!
Hey Aaron, how is it only taking you 10mins to reach temp after just starting the charcoals? It takes me 10-20 to light some charcoals then nearly an hr to reach temp? Bronco pro
I'm doing ribs this weekend on the offset, all I'm going to do is remove the membrane, I'm not going to from any fat
righteous
Doing beef ribs tomorrow for my birthday and was wondering to trim or not maybe I’ll do one of each as the cow I bought came with the ribs already cut into individual ribs cheers
Nice mate! Have a great birthday 🙌
@@LownSlowBasics thanks !
Great video! Why do you cook at 275? Why not 225? Or 250? Purely to save time?
Yeah and the beef ribs can handle it too.
Looks like the ribs a held together fine without the membrane!
I'm doing beef ribs today from a butcher that was recommended to me, but my ribs don't look anything like yours. They're far less thick and the fat isn't that well marbled but more layered. Now I've trimmed them one side is only an inch thick and the other 2-3 inches thick.
Love to have that recipe for the Chimmy Cherrie? (SP)
Cause I’m a lazy bastard I love this vid 👊🏻
sAME
😆
Can I just ask.. why do most thermometers from these smoker manufacturers say 275 is BBQ temps ? I've seen a lot of people who "smoke" at 275 but these brands consider that as BBQ ? What is the official most accepted ranges of smoking temps ?
I left the membrane on once and it was gross
You'll definitely need to do a few experiments before you'll have a clear winner.
Absolutely
is the vacuum seal bag reusable?
If you wash them out I’d say so.
ALWAYS remember....fat is FLAVOR!!! -Native Texan
Hey mate! Awesome video and very informative. Do you have a recipe for the chimichurri sauce? And what sort of vac seal is that. Cheers!
Dave.
275 fahrenheit through the whole cook ?
Yep
@@LownSlowBasics How do you deal with temp loss and surge after you open the lid ? Does the temp always get back to 275 if you don't touch the vents ?
smoke beef ribs taste so much better then brisket
as a fan of Japanese bbqs this guy just ruined the food
Never trim, start with good quality meat and nothing more needed