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First time beef ribs - looks like failure

lentsboy007
lentsboy007 Posts: 416
in EggHead Forum
After studying beef ribs on the forum for a long time I finally decided to do a rack.  5.5 pound cut from Amish butcher.  Egg set at 255-265. Dang thing was showing done, 195 degrees, after only 3 hours.  It appears like there is too much fat, like a huge fat layer right in middle . It has risen like a damn soufflé .  I flipped it over and will let it cook some more , tho I think it is a waste of time . I was limited on where I could get beef ribs around here, the Amish butcher was the only place I could find. Looks like I’m going to have to venture farther out. 

1 Large Egg, Blackstone griddle

Belgium...........The Netherlands??

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Comments

  • pgprescott
    pgprescott Posts: 14,544
    Were they tender? If not cook them longer. Wrap in foil. They absolutely plump up as the meat fibers run with the bones and when they shrink up the push the meat up and they will finish thicker than they start. 
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  • lkapigian
    lkapigian Posts: 11,549
    ^^^^^^ This, work through it
    Visalia, Ca @lkapigian
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  • lentsboy007
    lentsboy007 Posts: 416
    edited March 2020
    I did the above for about 2 more hours . Finally took them off, and peeled this huge inch thick fat cap off the top. Inside was a mess, tons of fat and flat tendon or something . None of it had rendered out. Disaster . I really think the meat cut was poor. The pic with the pulling claw shows the fat cap. 

    1 Large Egg, Blackstone griddle

    Belgium...........The Netherlands??

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  • Hntnhrd
    Hntnhrd Posts: 713
    Can’t say what happened but I think they still did that a high enough temp. Your probes may have been hitting the bones? Showing a higher temp. I do wrap mine after 165 and don’t dry out the top layer. Suggestion for next time . They always shrink up
    and plump up. 

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  • lkapigian
    lkapigian Posts: 11,549
    lentsboy007 said:
    I did the above for about 2 more hours . Finally took them off, and peeled this huge inch thick fat cap off the top. Inside was a mess, tons of fat and flat tendon or something . None of it had rendered out. Disaster . I really think the meat cut was poor. The pic with the pulling claw shows the fat cap. 
    Maybe not visually pleasing , but how was th We take texture ...at the end of the day you still had a good cook
    Visalia, Ca @lkapigian
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  • lousubcap
    lousubcap Posts: 36,800
    I agree with the cut being a contributor.  Yes the curb appeal was totally lacking with them.  But as above, how was the texture?  Toothpick test for the win.  
    However, I would definitely look for a new source.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • lentsboy007
    lentsboy007 Posts: 416
    lousubcap said:
    I agree with the cut being a contributor.  Yes the curb appeal was totally lacking with them.  But as above, how was the texture?  Toothpick test for the win.  
    However, I would definitely look for a new source.  
    There was nothing to toothpick test, it was nothing but fat . What little bit of beef there was, was tender.  But there wasn’t much meat at all.  

    1 Large Egg, Blackstone griddle

    Belgium...........The Netherlands??

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  • pgprescott
    pgprescott Posts: 14,544
    lentsboy007 said:
    lousubcap said:
    I agree with the cut being a contributor.  Yes the curb appeal was totally lacking with them.  But as above, how was the texture?  Toothpick test for the win.  
    However, I would definitely look for a new source.  
    There was nothing to toothpick test, it was nothing but fat . What little bit of beef there was, was tender.  But there wasn’t much meat at all.  
    Might want to take those photos back to the market so they can have the opportunity to make it right with you. I would hope they would be equally disappointed. 
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  • YukonRon
    YukonRon Posts: 17,261
    I ordered from a company most are familiar with in this forum, and 1 rack was really poor quality. I voiced my displeasure about it and it was taken care of in a very impressive manner.

    They may be expensive but are damn well worth it when you get customer service that cares.

    Your cut was pretty bad, and I am mildly surprised that they would let something like that out of their shop. A cut like that could make for some major problems for thier business.

    I would definitely show them the pictures.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • jlsm
    jlsm Posts: 1,012
    What most folks on the forum call beef ribs are really short ribs. Your cut looks like something quite different. 
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • pgprescott
    pgprescott Posts: 14,544
    jlsm said:
    What most folks on the forum call beef ribs are really short ribs. Your cut looks like something quite different. 
    He clearly has beef plate ribs (short ribs) in his photos. 
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  • unoriginalusername
    unoriginalusername Posts: 1,146
    pgprescott said:
    jlsm said:
    What most folks on the forum call beef ribs are really short ribs. Your cut looks like something quite different. 
    He clearly has beef plate ribs (short ribs) in his photos. 
    Yes was going to say the same. Try getting chuck ribs nest time. I am usually 6 hours at 270 
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