Home |
Search |
Today's Posts |
![]() |
|
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. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
![]()
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. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Tuna scrape | General Cooking | |||
Dinner tonight - kraut and ribs; tomorrow, ribs; kabocha squashes | General Cooking | |||
Are beef (back) ribs the same as short ribs? | Barbecue | |||
Beef Ribs/Pork Ribs | Barbecue | |||
Back Ribs vs Spare Ribs - Cooking/Smoking/Grilling | Barbecue |