Beef fat render?

[fishingbouchman]

How do you know when the fat has been rendered out of the meat. 2nd set of shot ribs I have tried and the both were pretty fatty. Flavor was good but didn't like the fat. Had them in for 4hrs at 250 (last hr up to 275) seemed ok and we were hungry so off they came. Fatty! Sliced and fired up the gasser to hopefully finish them off faster. Ate my my veggies and went out to check on them and all I had left was charcoal. Flames everywhere due to all the fat. No pictures, sorry, but who wants to see charcoal.

 

[FLBentRider]

I would go longer, or start @275F.

FWIW, Beef ribs is one item that I had not been completely happy with the outcome of either.

Here they are $$

 

[jimsbarbecue]

They do get pricey. They need to be foiled until at least one inch of pull back. The fat needs to render out when foiled. Cowgirl is probaly the best resource for knowledge on these.

 

[The Stig]

I have had problems also with short ribs. They are very touchy. The best way for me has been to braise them with herbs, garlic and red wine. Then throw them on the grill and grill them. Strain the fat off of the braising liquid and reduce to make a sauce and serve with some garlic mashed potatoes. Man I just made myself hungry.

Is it smoked...nope. Is it cheating...yep. Is it good...no, its outstanding!

 

[Buffalotom]

I have tried many times to cook up good short ribs. All failures on the smoker and the oven. I have not tried braising yet. I either pull them too soon and have great flavor but tough as leather or fall of the bone tender with the no flavor at all.

 

[TentHunter]

Beef Short ribs are just a very fatty cut. I don't know that I've ever gotten all of the fat to render. I'm with the other guys on foiling & braising with some good flavored braising liquid, herbs, etc. That's how we get them tender & flavorful.

I found equal parts Cider Vinegar, Beer & Brown Sugar makes a nice braising liquid, and it doesn't take a lot; just a small amount.

We just give the fat to the pooch, she's happy, we're happy, it's all good.

 

[fishingbouchman]

Well I have a few more cracks at it. We pruchased part of a cow and had 4 or 5 packages of Ribs so had to give them a try. Next time I will try braisng them on a little highe heat. Will make sure to add some chicken or a slab of ribs incase they are a flop.

 

[The Stig]

If you braise them in a good flavorful liquid you won't have any problems. Most of the fat will render away plus you will be able to cut them with a fork.

I usually brown them in a cast iron dutch oven then put them all in the dutch oven at the same time. Then throw that in the oven or smoker for a few hours.

 

[Deb]

I do a combo cook - smoke for awhile and then braise. I can't remember how long these went though longer than yours, most of the fat was gone but not all
http://www.pelletsmoking.com/pelletsmoking-com-gallery-10/beef-short-ribs-carrot-cake-4021/

 

[RickB]

Smoke then braise. The fat will render in the braise.