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| Fatty Baby Back Ribs |
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| Alchase:
--- Quote from: Stein on May 24, 2021, 11:05:37 AM ---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? --- End quote --- 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. |
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