Fatty baby backs

[qposner]

Ugh. Cooked a rack yesterday at 250 for about 3.5-4 hours and they were done. However, there was a pretty good amount of fat on them that made them somewhat distasteful to eat. Any suggestions for having this fat tender? Or should I trim before cooking? Ribs are always the toughest for me to get right. Thanks!

[Richard1233]

If they look fatty I trim them a little. I've never had an issue with baby backs, i actually prefer them over spares and I almost never need to trim them but I will if the top looks fatty.

[qposner]

If they look fatty I trim them a little. I've never had an issue with baby backs, i actually prefer them over spares and I almost never need to trim them but I will if the top looks fatty.

I'll have to trim next time.

[Sean "Puffy" Coals]

Trim and/or wrap in foil and cook them fat-side down. Foil will keep them from getting too dark and more direct heat will help the fat render better.

The few times I've done BB's i've had to trim a little. The ones I got always seemed to have a long piece of silverskin on the top.

[qposner]

Trim and/or wrap in foil and cook them fat-side down. Foil will keep them from getting too dark and more direct heat will help the fat render better.

The few times I've done BB's i've had to trim a little. The ones I got always seemed to have a long piece of silverskin on the top.

If I'm cooking at 250, when do I wrap and for how long? I've wrapped in the pat using 3-2-1 at 225 until I realized they were always overcooked.

And thanks for weighing in!

[qman]

If I'm cooking at 250, when do I wrap and for how long? I've wrapped in the pat using 3-2-1 at 225 until I realized they were always overcooked.

And thanks for weighing in!
The 3-2-1 GUIDELINE was never intended for Baby Back ribs. Way too long at 250, too long at 225 degrees IMO. In my cooker, BBs cook in 3 hours at 270ish. I cook no wrap, no foil.

[kujay]

I only do baby backs, did a few slabs this weekend. At 250 they took two hours of smoke, one hour of foil and 30 minutes after saucing.

[Richard1233]

The 3-2-1 GUIDELINE was never intended for Baby Back ribs. Way too long at 250, too long at 225 degrees IMO. In my cooker, BBs cook in 3 hours at 270ish. I cook no wrap, no foil.

I do the same, 275 for around 3 hours. Once the bend test is almost passing I throw on sauce and leave for another 30 mins.

[qposner]

So trimming is the solution to my problem it sounds?

[BigBobBQ]

I would say trim the fat or cook at a lower temp for longer to render out more of it.

[Richard1233]

So trimming is the solution to my problem it sounds?

I would say so. I cook at 275 and wouldn't go much higher then that for ribs. U won't have to trim all ur ribs but if they look fatty on top take it off. Ur not gona be smoking them for an extended period of time where u need all that fat to keep it moist, the small amounts of fat that are marbled in the meat is enough to keep them juicy. Just take the top fat off and u should be fine next time.

[pjtexas1]

I have found a couple lately that were fattier than normal. The first one I didn't realize until after the cook. I have since then began to inspect them and trim the fat off just as described by Richard1233. I have not made any other changes. Works for me.