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| Fatty Baby Back Ribs |
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| 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... :cue: :peep: Thanks gentlemen... :tup: |
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