Fatty Baby Back Ribs

[Alchase]

I have been doing the the 3, 2, 1, process on Ribs for years, never had ribs be even close to fatty upon completion.
This last batch, I did the same I have always done, 3 hours on smoke, wrap the ribs and put them back in for two hours. Last, one hour out of the foil with on smoke, to glaze them up.
All six hours at 220 degrees. They had great meat retraction, and the glaze was perfect as always.

When eating these ribs, they were still extremely fatty inside. To the point it ruined the texture.
I have never had ribs that were fatty before, especially when everything looked perfect.

Anyone have this happen to them?
Anyway to keep this from happening on future Racks?

[92xj]

The fat didn't get there during the cooking process.
Just buy not as fatty ones next time.
I inspect as best I can during the purchase part of ribs/meat.  I destroy the meat packers display by picking each pack up and deciding which one has the fat content I desire for the cook.

if you are saying these ribs are exactly like the others you have done in the past and the fat just did not render out like past ones, maybe your grill temp probe is off and you really didn't get to the temp you desired.

[Stein]

I would guess they were extra fatty going in. I'm like 92, I rummage through the case to get the ones I want, but ribs are usually more consistent than something like a brisket.  Maybe they didn't trim them as well?

[NRA4LIFE]

I just buy them at Costco, they seem quite consistent.

[Pathfinder101]

Hmm... Taking notes...
Thanks gentlemen...

[Alchase]

I would guess they were extra fatty going in. I'm like 92, I rummage through the case to get the ones I want, but ribs are usually more consistent than something like a brisket.  Maybe they didn't trim them as well?

I think both you and 92 are probably correct.
They must have been extra fatty, hence not rendering out.
Temp gage was fine, I also used a remote temp gage, and both read the same.
I have never had ribs that did not render out the fat with this process so I was a bit surprised.

I will have to pay closer attention to what I start with.

I have to say, it really changed the texture profile to the negative.

[GWP]

Unless you like some fat on your ribs. You are sure they did not just break down the collagen exceptionally well? I have had them so soft they were falling apart.

[BD1]

It takes me forever picking out ribs to fix. Super picky and it pays off. Costco's are typically a safe bet...but I still take a lot of time checking them the best I can.

[The scout]

Cash and carry has better ribs than Costco imho they seem to be exactly the same every time there

[fowl smacker]

I do my 3-2-1 method at 225 degrees, not that it would make any difference since you said you've done them that way before.  I also usually trim mine up first if I think they look too fatty.

[BD1]

Yes, Cash and Carry has excellent ribs 

[wadu1]

My 3-2-1 when buying ribs, 1 Cash and carry, 2 Walmart, 3 Costco
Dry rub of choice, Apple of Fruit Wood pellets 180-200 for 6-7 hours sprits with apple juice.

[Pathfinder101]

My 3-2-1 when buying ribs, 1 Cash and carry, 2 Walmart, 3 Costco
Dry rub of choice, Apple of Fruit Wood pellets 180-200 for 6-7 hours sprits with apple juice.

Same here.  Me and that spray bottle of apple juice are pretty good buddies when I do ribs.