when pork side ribs are fatty?

grantw · 01-12-2013, 06:43 PM

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

Pappy · 01-12-2013, 06:52 PM

When ribs are fatty. I trim some of it off. Reheating leftover ribs in the oven will also take some of the fat out.

jalon · 01-12-2013, 06:56 PM

+1. No law against trimming some of the fat off, there's a limit on what you can render.

Freddy j · 01-12-2013, 07:25 PM

Also, cook at a higher heat to render off the grease

caseydog · 01-12-2013, 07:54 PM

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.

CD

grantw · 01-12-2013, 09:06 PM

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.

caseydog · 01-12-2013, 09:14 PM

Quote:

Originally Posted by grantw

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.

CD

grantw · 01-12-2013, 10:33 PM

Maybe ill try 300 for this other rack?

Bludawg · 01-12-2013, 11:17 PM

Trim a little cook hotter 275-300 don't foil they render better in a dryer environment.

01-12-2013, 06:43 PM	#1
grantw Full Fledged Farker Join Date: 09-13-12 Location: canada Downloads: 3 Uploads: 0	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

01-12-2013, 06:52 PM	#2
Pappy is One Chatty Farker Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS") Downloads: 0 Uploads: 0	When ribs are fatty. I trim some of it off. Reheating leftover ribs in the oven will also take some of the fat out. __________________ Performer, UDS, 1983 WSM, Frank-in-Weber, 120 Gallon Offset, IQ-110, ET-732

01-12-2013, 06:56 PM	#3
jalon On the road to being a farker Join Date: 05-08-11 Location: Hanahan, SC Downloads: 0 Uploads: 0	+1. No law against trimming some of the fat off, there's a limit on what you can render. __________________ Rytek Kutas' cardinal rule: "IF IT CAN"T BE CURED, DON'T SMOKE IT."

01-12-2013, 07:25 PM	#4
Freddy j is one Smokin' Farker Join Date: 11-22-12 Location: Boston Downloads: 1 Uploads: 0	Also, cook at a higher heat to render off the grease __________________ Big Joe Kamado WSM 22.5" wsm mini

01-12-2013, 07:54 PM	#5
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	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. CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

01-12-2013, 09:06 PM	#6
grantw Full Fledged Farker Join Date: 09-13-12 Location: canada Downloads: 3 Uploads: 0	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.

01-12-2013, 10:33 PM	#8
grantw Full Fledged Farker Join Date: 09-13-12 Location: canada Downloads: 3 Uploads: 0	Maybe ill try 300 for this other rack?

01-12-2013, 11:17 PM	#9
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Trim a little cook hotter 275-300 don't foil they render better in a dryer environment. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC