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Should I trim the fat?

post #1 of 11
Thread Starter 
I got a really fatty rack of ribs. I removed the membrane on the bone side and did my best to butcher the ribs but it was still really fatty. Should I have ask the butcher to cut it down or just get prepackaged racks from somewhere like Sams Club?
post #2 of 11
I would trim any real excess you can then smoke em up! A lot of fat will render off during the smoke. Worst case is you eat the meaty parts and discard the rest.
post #3 of 11
I agree, I only trim the worse ones, usually it will break down pretty good.
post #4 of 11
What kind of ribs are they? Beef or pork?
post #5 of 11
Thread Starter 
They were pork I am only asking because I smoked my first racks yesterday and everyone said they were good but I thought they were way to tough. I didnt find out until half way through that my smoker had an avg. temp of about 250 degrees and I wanted it about 230. I think I might have left them in to long but like I said it was my first time and I am trying to figure it out. would 20 degrees play that much of a factor? I tried the 3-2-1 method but I had no idea how much apple juice to put in? Any help would be appreciated.
post #6 of 11
3-2-1 should have done the trick, apple juice or not. Basically you just give them a good spritz, then wrap in foil. I usually do my ribs in the 250º and they come out plenty tender, but since 3-2-1 is a guideline and alot feel the ribs do get overdone with this method, 230º would not be out of the question. Basically you need to practice with variables to 3-2-1 until you find the perfect rib that you like. My wife wants "fall off the bone", while I like more of a 3- 1 1/2 - 1/2 for my ribs.
post #7 of 11
Personally, I've never seen a rack of pork ribs that have needed fat trimmed off. Most of the fat renders off during cooking. The meat could dry out if too much fat is taken off. Have you read this yet? http://www.wyntk.us/food/3-2-1-rib-method.shtml
post #8 of 11
i wouldn't trim the ribs at all - the fat renders off and it seems to me also contributes to tenderness, juciness and flavor. i had always thought that spare ribs are supposed to have fat on them; otherwise, they will get tough and dry.

as for tenderness, the common wisdom is that you want ribs that are tender with jsut a little bit of "tug" to them. not everyone agrees on this and if you want something more "fall-off-the-bone," then the 321 method is definitely the ticket.
post #9 of 11
Use yer eye's nose & finger's. Get em when ya think it's right! Get after it!
post #10 of 11
I would leave the fat on also...Plus it would be some good eating...icon_smile.gif
post #11 of 11
I have had a couple of racks of spares that have had some big clumps of fat and I typically do trim some of it off. I cook my ribs till the meat pulls back from the bone or when the rack bends nicely when picked up in the middle.
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