Trimmed vs Untrimmed - What's the Best Way to Cook Beef Ribs?

I must have deleted the clips discussing how I rested the beef ribs before uploading the video. They both were rested until they hit 145 degrees. They then went into my oven at 145 degrees (lowest my oven will go) as is - no wrap. The untrimmed ribs rested for around 3.5 hours and the trimmed ribs rested for 2 hours.
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[@swinebovinebarbecue]

How do you cook your beef ribs - trimmed or untrimmed?

[@kokicubano]

Untrimmed and like you said I only trim the silver skin where I see it

[@nateperez478]

Untrimmed, just small corner rounding for a more aerodynamic surface and heavy silver skin if i see it. If the silver is not too bad leave it

[@lazydog274]

Woof Woof Thumbs Up 👍🏾 Everyone

[@SuperPfeif]

Awesome

[@TheDawgfathasBBQ]

Love a good beef rib! Great content brother.

[@swinebovinebarbecue]

Thanks!

[@gourmetwoodsman]

So the answer is yes, trimmed or untrimmed, beef ribs are delicious. Thanks for the video bud, keep it up 👍

[@swinebovinebarbecue]

Thanks for watching!

[@jeaubain]

I have some in the freezer to do this weekend I guess I will be trimming some

[@907jl]

Good looking ribs Drew! While there are no bad ribs, I much prefer to trim mine. Untrimmed are just too over the top rich for my tastes, and I don't care for how the bark peels away on top. Like you, I'm a binder guy on ribs( and sometimes on brisket, if I don't have time to let it dry brine overnight ). My favorite binder is Bear & Burtons W Sauce. Great stuff!

[@swinebovinebarbecue]

That W Sauce is solid!

[@barrycarter938]

Another great video brotha! Be blessed, stay safe.

[@swinebovinebarbecue]

Thanks for watching!

[@randallolson7554]

cold smoked Salmond, is somethingid like you to showcase

[@swinebovinebarbecue]

That’s a great idea!

[@nirglazer5962]

both looked fantastic! I'm not sure regarding the pullback being related to fat or not, in my experience it's more related to the temperature. When i do beef ribs on the kettle the side that's facing the direct heat are significantly more pulled back than the back half. doesn't happen as drastically when it's on my ceramic smoker (not kamado joe, some offbrand chinese thing lol. still works tho)

[@swinebovinebarbecue]

Thanks for watching and that’s some good info!

[@HollyBWilkins]

🔥🔥🔥🔥

[@chriscrist911]

Hey man... mouth watering beef ribs. I did some on my Lang reverse flow back in January. Trimmed mine then but previously did untrimmed. Loved them both, the untrimmed is really great like you said, (can't beat that fat) but super rich! Agree, if your cooking for friends definitely trimmed. Thanks for the video Drew... made my mouth water.

[@swinebovinebarbecue]

Those Lang reverse flows are solid cookers. Thanks for watching!

[@ryanbramich6951]

Great comparison! I usually trim but like u said there is a benefit to that thin layer of fat. I also think aesthetically like the look of the big smoke ring u get from trimming

[@swinebovinebarbecue]

Thanks for watching! The smoke ring does look great on the trimmed ribs

[@brandoncrowe1223]

This may sound crazy, but what about trimming it, remove silver skin, season, and then puzzle piece the fat back on and season it again.

[@swinebovinebarbecue]

I have a feeling it would slide right off but you never know until you try!

[@hojobbq]

Great video Drew - how do you normally rest your beef ribs - on the counter unwrapped until 145 then eat ? Or let them cook on counter, then wrap in butcher paper and into a warmer for a few hours - thank you !

[@swinebovinebarbecue]

Thanks! I somehow deleted the clips explaining the rest. I let them come down to 145 and then put them in my oven at 145 (lowest my oven will go). I didn’t wrap them, just put them in as is for a few hours.

[@hojobbq]

@@swinebovinebarbecue thank you !

[@YourLocalRussianNegro]

Where did you buy the ribs? Also, I prefer trimmed. The seasoning penetrates better, and considering the marbling of beef ribs, you honestly don't need the fat on top.

[@swinebovinebarbecue]

Picked these up at Costco

[@samuelcolt92]

Would be interested in seeing your version of direct heat beef cheeks

[@swinebovinebarbecue]

That’s a great idea. I’ll have to give them a shot

[@lazydog274]

Nice looking ribs but for the cost ( seeing $40 per rack) I would spend my beef mouth money with brisket or a few thick ribeye steaks

[@swinebovinebarbecue]

They’re definitely on the pricey side. Can’t go wrong with a brisket or some ribeyes

[@rhec_junior_9122]

1st pc you tasted u said was untrimmed then 2nd pc was also untrimmed???

[@swinebovinebarbecue]

Must have misspoke. The first one I tasted was trimmed and the second was untrimmed

[@b_franco27]

Thats untrimmed for me 💯

[@ScottysBackYardBBQ]

gotta get that silver skin off, gives it a bad mouth feel . kinda greasy feeling not good.

[@swinebovinebarbecue]

Yep, definitely had a greasy mouthfeel