I remember my mom's spare ribs (probably pressure cooked) as being fatty
and disgusting. I've hated ribs my whole life because of the fat.
Recently Crash took me out to Applebee's for dinner, and I tried his ribs.
No fat! I could eat them blindfolded and have no concerns about getting a
mouthful of fat.

Is this a matter of finely trimming the ribs, or do they naturally lose
their fat during the course of smoking? I'd prefer to have home smoked,
because Applebee's uses way too much black pepper in their rub.

Crash is getting the smoking/grilling itch, and I want to take advantage of
it! <G>

Thanks for any insight. We do have a Raichlen book with lots of good
recipes for rubs, etc.

Carol
--
Coming at you live, from beautiful Lake Woebegon