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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Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
What kind of grate is that the ribs are sitting on?
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!