Ribs trim?

Discussion in 'Beef' started by diamondrcattle, Jul 16, 2016.

  1. diamondrcattle

    diamondrcattle Fire Starter

    Never done beef short ribs. Bought 4 bones today not cut up. I was wanting to leave some fat on top but i can see a hunk of silver skin. Should i trim it off to the meat? Smoking them in morning. Thanks
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    If it is on the surface, you can remove it. I would not cut into the meat...JJ
     
  3. venture

    venture Smoking Guru OTBS Member

    The ribs we get don't have enough fat on top to worry about.  Are these English or flanken cut?

    Watching my saturated fat (sort of?) I would trim any fat on top to 1/4 in or less. I often trim off all when it is on the plate.

    Depending on how you plan to smoke them?  Enough time over 160 to 165 internal temp or in a braise would break down most connective tissue.

    As JJ said, you don't want to be cutting and wasting meat.

    After a first run, you will have a much better idea.

    Good luck and good smoking.
     
    Last edited: Jul 16, 2016
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Silverskin can be a funny thing...As a Newbie Chef I once spent time trimming every inch of Silverskin off a Pork Loin. Not wanting to waste anything and with the Dog giving me the Eyes...I sauteed the trim for her dinner. I took a taste and learned that there are some types of silverskin that are tender and perfectly edible. I don't trim Pork Loin at all any more. If what you have is not Solid Silver, as in, you can't see through it...I would just leave it there...JJ
     
    Last edited: Jul 16, 2016
  5. diamondrcattle

    diamondrcattle Fire Starter

    Thanks for the info guys
     

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