View Single Post
Unread 07-23-2013, 11:32 AM   #10
is one Smokin' Farker

legendaryhog's Avatar
Join Date: 03-08-13
Location: Lawrence, KS
Downloads: 0
Uploads: 0

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"
legendaryhog is offline   Reply With Quote