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Fat pork ribs

cooksomecooksome Posts: 88
edited 12:11PM in EggHead Forum
Yesterday I cooked two slabs of ribs. I noticed they had a lot of fat and I removed all I could but they still came out sort of geasey tasting. I also noticed the post where a person boiled them to remove fat with out any good response from others. My grandmother boiled hers but I dont remember if it removed or reduced the fat.It seams the ribs I buy lately just have alot more fat, maybe it's the whole industry of mass production. Any help with getting rid of exscive fat or geasey taste> I use the 3.1.1 methed at 225
thanks for the input.

Comments

  • cooksome wrote:
    Yesterday I cooked two slabs of ribs. I noticed they had a lot of fat and I removed all I could but they still came out sort of geasey tasting. I also noticed the post where a person boiled them to remove fat with out any good response from others. My grandmother boiled hers but I dont remember if it removed or reduced the fat.It seams the ribs I buy lately just have alot more fat, maybe it's the whole industry of mass production. Any help with getting rid of exscive fat or geasey taste> I use the 3.1.1 methed at 225
    thanks for the input.

    Prepare to be pummeled my friend. :woohoo:
  • Car Wash MikeCar Wash Mike Posts: 11,244
    That was not enough time at that temp. Get your egg up to 250ish range when foiling. I like to finish at 275, you can see the fat renedering out.

    Mike
  • FlaPoolmanFlaPoolman Posts: 11,675
    Are they spares or BB's? I have a slab of spares on now that started at 225 dome for 1 hour and are now at 250, will move to 275 for the last hour or so and am planning a 6-7 hour total cook with no foil.
  • Thanks for the input, I'll try to go a little hotter next time. And maybe not foil or foil a shorter time than 1 hour. I stayed at 225 the whole cook an usally I do go a little longer than the 3-1-1 maybe 4-1-1.5
  • FlaPoolmanFlaPoolman Posts: 11,675
    I'm just over the 6 hour mark now. Not much pullback but they pass the bend test so I'll be saucing in a bit.
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