On May 14, 6:54*am, "A. Kesteloo" >
wrote:
> On 14 mei, 15:19, Steve Calvin > wrote:
>
>
>
>
>
> > A. Kesteloo wrote:
> > > As you know from my earlier posts, I'm having trouble getting ribs
> > > right. The ribs I can get my hands on have hardly any meat on the ribs
> > > or come from the shoulder area which most Dutch people think are to
> > > fat (we use them for soup). Smoking the thin ribs for a long period
> > > makes them turn out dry.
>
> > > I know boiling ribs before smoking is not an option. You lose taste
> > > and we are smoking, not making soup. But did any of you ever try
> > > steaming the ribs? It would sure keep them moist, and hopefully the
> > > will keep their taste because they are not soaking in the water
>
> > > Although I prefer smoking / BBQing the traditional way, I’m almost out
> > > of options now, its this or buying a whole pig so I can cut it up any
> > > way I like it ;-)
>
> > > Hope you can help me out
>
> > > Adriaan
> > > The Netherlands
>
> > I'm having a bit if difficulty following.... you say the ribs are fatty
> > but coming out dry?!?
>
> > How long are you cooking them and at what temp?
>
> > I do mine around 250dF and cook them until they *just* break when bent.
>
> > Cooking by time is a fairly good way to come out with unpleasant results..
>
> > --
> > Steve- Tekst uit oorspronkelijk bericht niet weergeven -
>
> > - Tekst uit oorspronkelijk bericht weergeven -
>
> steve,
>
> thanks for your response.
>
> what I ment is; we have fat ribs that Dutch people don't like. when I
> BBQ those, the do come out of the smoker moist, done and with a good
> smoke flavor. downside, the are very fat. the other spare ribs, have
> no meat on the ribs. when I use those, the are pretty dry when they
> are done.
>
> Adriaan- Hide quoted text -
>
> - Show quoted text -

And, if I remember correctly, Adriaan. has had plenty of websites
given to him with diagram's showing where the various cuts come from.
And we can probably assume he's tried to get a few butchers to
accomodate his peculiar tastes. ;-)

Bummer that that didn't pan out. I'm thinking you need to find a
specialist Metzger (is that the word in Dutch too?) or simply one
further out in the country, away from the city where they may actually
have handled carcasses instead of already processed cuts.

Can you trim some of the fat off the fatty cuts to make them more
acceptable?

I'm not sure about the steaming thing, though on the other hand that
does render fat well doesn't it.

I would never criticize anything anyone who makes his own Q rig from
scratch does.

Good luck!