Damsel in dis Dress wrote:
> 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

Carol, when you guys decide to do ribs, call us! We'll talk you through it!
Personally, I'd do beef instead of pork ribs, but it's your call. And yes,
much of the fat is lost during the smoking process. If you do beef, it's
pretty much all meat.

kili