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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-12-2013, 06:43 PM   #1
grantw
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Default when pork side ribs are fatty?

There is no great place to buy side ribs anywhere near me, there is a processing plant right by me and he gladely sells to me. once in awhile the side ribs are really fatty, i almost threw out yesterdays cook but the wife stopped me. is there and way to make em good? i cooked them unfoiled in my wsm yesterday for about 6 hrs @ 250 ish its -9f here so it was up and down a little but nothing major, the taste was great but they were so fatty, can this be rendered off at all, i still have the other side rib from the same pig to cook up
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Unread 01-12-2013, 06:52 PM   #2
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When ribs are fatty. I trim some of it off. Reheating leftover ribs in the oven will also take some of the fat out.
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Unread 01-12-2013, 06:56 PM   #3
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+1. No law against trimming some of the fat off, there's a limit on what you can render.
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Unread 01-12-2013, 07:25 PM   #4
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Also, cook at a higher heat to render off the grease
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Unread 01-12-2013, 07:54 PM   #5
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I assume side ribs are the same as spare ribs. When I get fatty spares, I trim most of the fat off. A little fat adds moisture and flavor, but a lot of fat makes them hard to eat, IMO.

Take a sharp, fine cutting knife, and trim off the excess fat.

So much of the beef and pork we eat comes from factory farms, where the livestock is fed chit it was never meant to eat, just so the big corporations can make more money, that you are bound to find more fat than you need/want. Fat = profits.

I just read a really horrible story about factory pig farms in Canada. Caveat Emptor.

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Unread 01-12-2013, 09:06 PM   #6
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Yes sides are spares. Im up in canada :) they looked good, but they were thicker ribs an once they were cooked and i went to eat them there was a layer of fat. If i sliced them to be thinner? I get them right from the processing plant so there is no way for me to see them first.
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Unread 01-12-2013, 09:14 PM   #7
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Quote:
Originally Posted by grantw View Post
Yes sides are spares. Im up in canada :) they looked good, but they were thicker ribs an once they were cooked and i went to eat them there was a layer of fat. If i sliced them to be thinner? I get them right from the processing plant so there is no way for me to see them first.
Lately, I have been doing BB ribs, because the spares I am finding are too much fat compared to meat. I have been getting some righteous BB ribs at COSTCO lately, and have pretty much stopped looking at spares.

If I fin some good spares, I'll stock up and freeze.

So, it's not just a Canada thing.

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Unread 01-12-2013, 10:33 PM   #8
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Maybe ill try 300 for this other rack?
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Unread 01-12-2013, 11:17 PM   #9
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Trim a little cook hotter 275-300 don't foil they render better in a dryer environment.
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