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Beef Plate Ribs - Do you trim off the fat cap or leave it on?

dstearndstearn Posts: 1,616
in Beef
I have smoked Beef Plate Ribs a few times already, but I have always let the fat cap on.
Is it better to trim off the fat cap to create better bark or should I just leave the fat cap on?
Normally I just used S&P but I may try Meat Church Holy Cow seasoning this time.

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Comments

  • CornfedMACornfedMA Posts: 460
    I usually leave it unless there are some unusually thick or hard spots of fat. I spend my (minimal) trimming time getting the fat/membrane off the underside. 
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  • pgprescottpgprescott Posts: 13,906
    If you are a big fan of the bark then absolutely trim the fat. The rub doesn’t really adhere to the fat and it won’t create bark. If you prefer the mix of bark and some mostly rendered fat, then leave it alone. Either way, you are on the precipice of great eats. Enjoy! 
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  • lousubcaplousubcap Posts: 25,001
    As above, I don't trim the cap but do remove any (and it is minimal) hard fat.  I find removing the membrane to be easier on beef ribs (plate or back) than their pork cousins.  Great eats await.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
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  • TEXASBGE2018TEXASBGE2018 Posts: 3,414
    I will if it's got a bit too much fat, but normally no.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • dbCooperdbCooper Posts: 1,161
    Typically I do not, but my last rack I did.  They were atypical for me being Prime grade and I wanted the extra bark.  Membrane always gets removed for any ribs I cook, the character of those that do not may be questionable, possibly slackers in other areas of life too.   🙂
    Couple pics of that rack trimmed and seasoned...

    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • SteveVSteveV Posts: 4
    dbCooper said:
    Typically I do not, but my last rack I did.  They were atypical for me being Prime grade and I wanted the extra bark.  Membrane always gets removed for any ribs I cook, the character of those that do not may be questionable, possibly slackers in other areas of life too.   🙂
    Couple pics of that rack trimmed and seasoned...


    What kind of grate is that the ribs are sitting on?
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  • sumoconnellsumoconnell Posts: 1,888
    SteveV said:
    dbCooper said:
    Typically I do not, but my last rack I did.  They were atypical for me being Prime grade and I wanted the extra bark.  Membrane always gets removed for any ribs I cook, the character of those that do not may be questionable, possibly slackers in other areas of life too.   🙂
    Couple pics of that rack trimmed and seasoned...


    What kind of grate is that the ribs are sitting on?
    https://ceramicgrillstore.com/products/large-adjustable-rig-r-and-b-combo-bge

    Great aftermarket accessories from ceramic grill store. I've got one also. There is a whole new language associated.  Spider, woo, etc.  Good stuff. 
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • nolaeggheadnolaegghead Posts: 39,125


    ______________________________________________
    Just a regular guy that likes to do regular things.
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  • SteveVSteveV Posts: 4
    sumoconnell said:
    SteveV said:
    dbCooper said:
    Typically I do not, but my last rack I did.  They were atypical for me being Prime grade and I wanted the extra bark.  Membrane always gets removed for any ribs I cook, the character of those that do not may be questionable, possibly slackers in other areas of life too.   🙂
    Couple pics of that rack trimmed and seasoned...


    What kind of grate is that the ribs are sitting on?
    https://ceramicgrillstore.com/products/large-adjustable-rig-r-and-b-combo-bge

    Great aftermarket accessories from ceramic grill store. I've got one also. There is a whole new language associated.  Spider, woo, etc.  Good stuff. 

    Thanks!
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