Rib Question

rpmMember

Did 3 3.5# racks of spares this weekend. The ribs looked like most other ribs I've cooked (IBP cyropac from Sam's). Cooked as usual (overnight rub, rib racks in smokette @ 225, in at 12:30 pm, out at 6:45 pm). Perfect degree of doneness/tenderness and flavor my wife and I like.

The difference this time? I have never experienced ribs as greasy as these. Now don't get me wrong, I understand that ribs are not a low fat item, but these dripped.

My question: Could I have rendered more of the fat out with additional cooking time without impact to tenderness/moistness or is this just a result of ribs varying from batch to batch.

Thanks
Richard

1/29/029:32 AM

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Former Member

If the ribs had more fat than normal, some of it could have been trimmed off. As long as you have fat rendering they will stay moist, and if you are not using foil the texture should be as you like.
Jim

1/29/0210:50 AM

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tomMember

Mornin',RPM.

IMHO,if they ate like you want them,then more cooking would have dried the meat as well as rendering the fat.

You could try running a toothpick between the bones,and if it doesn't penetrate easily you could cook a while longer.

Ribs will vary.

About all you can do is trim any excess fat that you can find.

Hope this helps some.

1/29/0210:53 AM

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