Do You Really Have to Trim Beef Ribs?

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Aaron Palmer | Low n Slow Basics

Aaron Palmer | Low n Slow Basics

Күн бұрын

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!
Be sure to give this video a thumbs up and drop a comment if you liked it!
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Now go smoke some beef ribs!
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Пікірлер: 98
@atlsongbyrd6084
@atlsongbyrd6084 11 ай бұрын
Thank you for answering this question!
@retiredfire2013
@retiredfire2013 Жыл бұрын
Apple cider vinegar has a higher evaporation point than water so a 50/50 spritz blend keeps it moister for longer.
@In0centz
@In0centz Жыл бұрын
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
@aussieqbbq
@aussieqbbq Жыл бұрын
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.
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Definitely, yeah lots of other variables but in this case no trim for the win 🤘
@aussieqbbq
@aussieqbbq Жыл бұрын
@@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.
@lsayles30
@lsayles30 Жыл бұрын
Season will stick without adding mustard, I like to use extra virgin olive oil to rub on my meat before adding seasoning.
@LownSlowBasics
@LownSlowBasics Жыл бұрын
🤘
@daniel-j-harris
@daniel-j-harris Жыл бұрын
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.
@nzguysports869
@nzguysports869 Жыл бұрын
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 👍
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Thanks heaps mate.
@antoniobaskerville6823
@antoniobaskerville6823 5 ай бұрын
Great Video Great Smoking Advice
@LownSlowBasics
@LownSlowBasics 5 ай бұрын
@@antoniobaskerville6823 cheers mate!
@tonyd981
@tonyd981 Жыл бұрын
Interesting how you've changed your previous thoughts - thats why I love your channel, always open to new ideas
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Cheers mate!
@anthonycarr9118
@anthonycarr9118 Жыл бұрын
I lightly trimmed the beef ribs but my Mate said leave the fat,I’ll try his way next time
@bretthinchcliffe
@bretthinchcliffe 5 ай бұрын
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
@LownSlowBasics
@LownSlowBasics 5 ай бұрын
Nice mate! Have a great birthday 🙌
@bretthinchcliffe
@bretthinchcliffe 5 ай бұрын
@@LownSlowBasics thanks !
@bradcampbell624
@bradcampbell624 Жыл бұрын
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.
@LownSlowBasics
@LownSlowBasics Жыл бұрын
🤘
@ajb27
@ajb27 Жыл бұрын
I’ll try this on my next beef ribs smoke, great video!
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Cheers mate!
@joyfulinhope1210
@joyfulinhope1210 Жыл бұрын
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.
@beardedplace
@beardedplace Жыл бұрын
I never have leftovers LOL! Great video!! I don't normally trim but I do remove the membrane.
@LownSlowBasics
@LownSlowBasics Жыл бұрын
🤘
@Marius-eu8dh
@Marius-eu8dh Жыл бұрын
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!
@nicholashowitt-steven9229
@nicholashowitt-steven9229 Жыл бұрын
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.
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Very nice!
@wisam1991
@wisam1991 Жыл бұрын
How long did you dry brine for? And with just kosher salt?
@nicholashowitt-steven9229
@nicholashowitt-steven9229 Жыл бұрын
@@wisam1991 yeah just salt for 24 hours. U done it?
@MJ-tp1tp
@MJ-tp1tp Жыл бұрын
Your hitting everything I’ve always wanted to know on this channel 👌🏻👌🏻👌🏻 great vid Aaron !
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Good to know, cheers legend!
@-D.B.
@-D.B. Жыл бұрын
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
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Most welcome mate 🙏
@timdalley7503
@timdalley7503 Жыл бұрын
Hey man, love your videos!! Do you think it could be possible to do beef ribs hanging in a drum smoker?
@lauriesherwood5492
@lauriesherwood5492 Жыл бұрын
Awesome, i am drooling. Thanks Aaron you should be a National Treasure lol
@mattshaw2329
@mattshaw2329 Жыл бұрын
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?
@blueenglishstaffybreeder6956
@blueenglishstaffybreeder6956 Жыл бұрын
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
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Oh nice! Hopefully I’ll catch you there!
@Mick_Au
@Mick_Au Жыл бұрын
Amazing 🤤🤤🤤🤤 Where do you get the vac seal bags from mate?
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Inkbird eBay site.
@Mick_Au
@Mick_Au Жыл бұрын
@@LownSlowBasics Thanks mate
@carratt8448
@carratt8448 Жыл бұрын
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
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Usually 12 hours so no real need to top up. If you did just remove components and top up.
@danielskates732
@danielskates732 Жыл бұрын
Great video - just one question - what is "left over BBQ"?
@James-ro1mp
@James-ro1mp 2 ай бұрын
Beef ribs are one of my favourite meats
@LownSlowBasics
@LownSlowBasics 2 ай бұрын
@@James-ro1mp same 🙌
@Lethal83
@Lethal83 Жыл бұрын
Great video. Really good comparison.
@LownSlowBasics
@LownSlowBasics Жыл бұрын
🙏
@ganggang2066
@ganggang2066 Жыл бұрын
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?
@LittleBearBBQ_Food_Original
@LittleBearBBQ_Food_Original Жыл бұрын
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!
@matth5406
@matth5406 Жыл бұрын
Very informative.great stuff
@LownSlowBasics
@LownSlowBasics Жыл бұрын
🙏
@Baldbbquk
@Baldbbquk 7 ай бұрын
Glad I watched this, saves me experimenting myself 😁
@LownSlowBasics
@LownSlowBasics 7 ай бұрын
🤘
@grahambishop263
@grahambishop263 Жыл бұрын
Great video always wondered about this
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Thanks mate!
@JR-ci6oc
@JR-ci6oc 6 ай бұрын
is the vacuum seal bag reusable?
@LownSlowBasics
@LownSlowBasics 6 ай бұрын
If you wash them out I’d say so.
@leeannefisher2066
@leeannefisher2066 Жыл бұрын
I left the membrane on once and it was gross
@wisam1991
@wisam1991 Жыл бұрын
Great video! Why do you cook at 275? Why not 225? Or 250? Purely to save time?
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Yeah and the beef ribs can handle it too.
@ashcosmo3854
@ashcosmo3854 Жыл бұрын
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 ?
@genreaper
@genreaper Жыл бұрын
Good job. Looks tasty.
@LownSlowBasics
@LownSlowBasics Жыл бұрын
🙏
@matthewbeaumont6587
@matthewbeaumont6587 Жыл бұрын
Good comparison , great video .. Thank you for thinking outside the box and sharing with us :)
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Most welcome 🤘
@meachy
@meachy 8 ай бұрын
Silver skin broke down? Was not expecting that.
@LownSlowBasics
@LownSlowBasics 8 ай бұрын
Same!
@georgeblackwell2306
@georgeblackwell2306 Жыл бұрын
A third option… Trim the top and leave the silver skin on the bottom…
@brandonjoseff3700
@brandonjoseff3700 Жыл бұрын
I also thought I remembered hearing with beef ribs, you don’t need to remove the bottom membrane?
@haggardfalcone
@haggardfalcone Жыл бұрын
I never remove the bottom membrane on beef ribs because it holds the bones in.
@brandonjoseff3700
@brandonjoseff3700 Жыл бұрын
@@haggardfalcone yea cool - that’s what I thought too.
@LownSlowBasics
@LownSlowBasics Жыл бұрын
🤘
@TheJibtronic
@TheJibtronic Жыл бұрын
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
@LownSlowBasics
@LownSlowBasics Жыл бұрын
😅
@zolsaschnitzel5555
@zolsaschnitzel5555 Жыл бұрын
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! 🙏
@lenny95sehs
@lenny95sehs 10 ай бұрын
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
@philipcoccioletti
@philipcoccioletti Жыл бұрын
Love to have that recipe for the Chimmy Cherrie? (SP)
@stefanhansen5686
@stefanhansen5686 Жыл бұрын
275 fahrenheit through the whole cook ?
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Yep
@ashcosmo3854
@ashcosmo3854 Жыл бұрын
@@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 ?
@welovedji1116
@welovedji1116 Жыл бұрын
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!
@iwinzeazy
@iwinzeazy Жыл бұрын
Excellent video, no more excess trimming lol🇺🇲
@markreddoch6047
@markreddoch6047 Жыл бұрын
Looks like the ribs a held together fine without the membrane!
@davidpham8272
@davidpham8272 Жыл бұрын
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.
@AnthonyPearson4JesusofNazareth
@AnthonyPearson4JesusofNazareth Жыл бұрын
righteous
@matty_isthemotto
@matty_isthemotto Жыл бұрын
You'll definitely need to do a few experiments before you'll have a clear winner.
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Absolutely
@shawnlewis1918
@shawnlewis1918 Жыл бұрын
ALWAYS remember....fat is FLAVOR!!! -Native Texan
@chisel83
@chisel83 Жыл бұрын
Cause I’m a lazy bastard I love this vid 👊🏻
@smelmore
@smelmore Жыл бұрын
sAME
@LownSlowBasics
@LownSlowBasics Жыл бұрын
😆
@deltapromasterlauj4848
@deltapromasterlauj4848 Жыл бұрын
smoke beef ribs taste so much better then brisket
@yongchangjang2243
@yongchangjang2243 Жыл бұрын
as a fan of Japanese bbqs this guy just ruined the food
@KanyeWest2024
@KanyeWest2024 Жыл бұрын
Never trim, start with good quality meat and nothing more needed
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