Should I trim the fat?

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paddyboy

Newbie
Original poster
Jun 8, 2009
17
10
Philadelphia
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?
 
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.
 
I agree, I only trim the worse ones, usually it will break down pretty good.
 
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.
 
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.
 
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.
 
I would leave the fat on also...Plus it would be some good eating...
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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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