On Sun 03 Apr 2005 08:19:06p, Damsel in dis Dress wrote in
rec.food.cooking:

> 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

Most of the fat is lost during slow grilling or smoking. That which isn't
is easily identifiable and removable. Some, of course, is absorbed into
the meat itself but would not constitute a fatty texture.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974