Ribs and fat

Unknown

I made some loin ribs last night, and they were great. But I noticed that at some of the ends, they were a little fatty. I trimmed them well, and was wondering if I had cooked them longer, and a lower temp. would the fat have rendered like with a butt? Or should I just trim them even more?

Nature Boy

Eggsnert,
It takes many hours to render the fat, but anything but big globs (trim those off) should be rendered after 6 or 7 hours. How long you be cookin? 250 for 6-7 hours usually does it for me.
Happy fat meltage toya!
Chris

Unknown

Nature Boy,
Well, I smoked them at about 135 with Pecan Wood for an hour. Then I cooked them at 180 for another hour. Then I knocked it up to around 300 for an hour, and then put my sauce on and cooked them at 325 for 20 minutes. They were great, just some of them still had a little fat.

Unknown

Eggsnert,[p]Forget all that low temp stuff as it won't produce a good product and just put them on the Egg at around 225-250 grid temp and cook them until they are done. If you had any remaining fat, they were not done. [p]Dave

Bubba Q

Old Dave,
Eggsnert doesn't have an egg. He's a lurker. He must be cooking in his oven at 135. Sounds to me like he's too smart by half.[p]