Hey ya'll.
I am fairly new to smoking, and have decided on mastering the basics before I got crazy on both meat and smokers. I have a Masterbuilt Sportsman Elite XL Pellet smoker. Moved on from a dyna glo Electric that sucked.
Anyhow, last couple of racks I have done have been my best and 90% where I want them. Juicy, flavourful, perfect smoke ring. Only 1 issue, I can't seem to get the fat really rendered out. I did the classic 3-2-1 @ 225
I did a rack 3 days ago and they were as perfect as I've made, but the fat was still hanging on. Not a ton, but more than I'd like. So I did another rack yesterday and upped the temp a bit hoping to render it out, and they were way overdone even though I reduced cook times to compensate. I did 2-1-1 @ 275
So am I being nit picky and fat is part of eating ribs, or is there something I can do to get them that last 10%?
I am fairly new to smoking, and have decided on mastering the basics before I got crazy on both meat and smokers. I have a Masterbuilt Sportsman Elite XL Pellet smoker. Moved on from a dyna glo Electric that sucked.
Anyhow, last couple of racks I have done have been my best and 90% where I want them. Juicy, flavourful, perfect smoke ring. Only 1 issue, I can't seem to get the fat really rendered out. I did the classic 3-2-1 @ 225
I did a rack 3 days ago and they were as perfect as I've made, but the fat was still hanging on. Not a ton, but more than I'd like. So I did another rack yesterday and upped the temp a bit hoping to render it out, and they were way overdone even though I reduced cook times to compensate. I did 2-1-1 @ 275
So am I being nit picky and fat is part of eating ribs, or is there something I can do to get them that last 10%?