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Old 07-23-2013, 10:32 AM   #10
is One Chatty Farker
Join Date: 03-08-13
Location: LawrenceFarkingKansas

I find a lot of spares are way, way too fatty and I almost always trim bigger pieces of fat off before I cook. Also, if you remove the membrane there are lines of fat between the bones. Scrape those off with a spoon if they are too fatty.

The intramuscular fat is what really keeps your ribs moist, the outside fat doesn't do so as much. If you have a big hunk on there (usually it is on the bottom side where the smallest ribs are, the side away from the breastbone if you have a whole rack) cut it off.
LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30"

some say he's dead...some say he never will be.
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