cc0112453 said

> FAT = FLAVOR
>
> You don't want to eat a lot of it but it is what gives meat it's
> flavor. Same with milk. Nonfat milk is yucky but put at least 2%
> butterfat back in it and you can drink the stuff.

For the record, they came out fine. They were a bit less greasy
which I liked.

I'd like mine to be a little on the dry side but still tender. I'm
still seeking the magic combination. ;-D

Question: Were I to be using a WSM instead of my CharBroil 'lectric
would I notice a difference in the level of fat after cooking?

TIA

> "Heavy_Smoker" > wrote in message
> ...
>> Hello,
>>
>> Anyone scrape the fat of their pork spare ribs before smoking?
>> I usually remove the membrane but never bother with the fat.
>>
>> My ribs are always moist (unless the temp got way out of hand).
>> I figure removing this fat might dry them out a bit more.

--
Better living through smoking.