Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Heavy_Smoker
 
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Default Ribs, scrape the fat off?

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.
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