My standard way of making St Louis ribs is 2 hours in smoker, wrap in foil with a half cup of hard cider for an hour, then unwrap and about 2 to 3 more hours in smoker. And all at 225F. I also salt and rub day before. And I make a sauce from liquid from the wrap.
Usually I use ribs from BJs, a weirdly named local CostCo equivalent.
This time I used a local heritage pork from local butcher. Not nearly as lean as modern genetically engineered pork.
The ribs seemed done, but there were large blobs of not rendered fat in finished product.
So wonder if anyone has experience with this, and how I might do it better useing old school high fat content pork.
Usually I use ribs from BJs, a weirdly named local CostCo equivalent.
This time I used a local heritage pork from local butcher. Not nearly as lean as modern genetically engineered pork.
The ribs seemed done, but there were large blobs of not rendered fat in finished product.
So wonder if anyone has experience with this, and how I might do it better useing old school high fat content pork.