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Big fat cap on Ribs

BluenoseBBQ
BluenoseBBQ Posts: 4
in EggHead Forum
I just got 2 racks of St Louis ribs from a new butcher...very thick fat cap...was widening if anyone thinks these may be best cooked straight 6 hrs indirect rather than a 3-2-1 method to render the fat cap?

Any thoughts would be appreciated...especially if you have cooked this type of rib before.
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Comments

  • johnmitchell
    johnmitchell Posts: 6,780
    Welcome to the forum and have fun
    Greensboro North Carolina
    When in doubt Accelerate....
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  • CPFC1905
    CPFC1905 Posts: 1,995
    FWIW  I made a mistake by trimming fat from ribs in the past.  I would go for the option which maximises the render, so indirect.  
    Build in plenty of spare contingency time for the cook, start an hour or two earlier and give them a long rest.

    Tangentially - what's the origin of your username?  Welcome aboard!
    Other girls may try to take me away 
    But you know, it's by your side I will stay
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  • lousubcap
    lousubcap Posts: 34,075
    Welcome aboard and enjoy the journey.  Above all, have fun!
    Another vote for indirect as mentioned above.  Trust the toothpick for the finish-line indicator.  Insert into the ribs between the bones.  When you don't get any resistance you are there.  You can always apply sauce and glaze it for around 5-10 minutes at the close of the cook.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • BluenoseBBQ
    BluenoseBBQ Posts: 4
    CPFC1905 said:
    FWIW  I made a mistake by trimming fat from ribs in the past.  I would go for the option which maximises the render, so indirect.  
    Build in plenty of spare contingency time for the cook, start an hour or two earlier and give them a long rest.

    Tangentially - what's the origin of your username?  Welcome aboard!
    Nova Scotia based... often call us Bluenosers after the ship...thanks for the tips!

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  • CPFC1905
    CPFC1905 Posts: 1,995
    BluenoseBBQ said:
    CPFC1905 said:
    FWIW  I made a mistake by trimming fat from ribs in the past.  I would go for the option which maximises the render, so indirect.  
    Build in plenty of spare contingency time for the cook, start an hour or two earlier and give them a long rest.

    Tangentially - what's the origin of your username?  Welcome aboard!
    Nova Scotia based... often call us Bluenosers after the ship...thanks for the tips!

    The term is popular over here amongst some football fans, so was checking my ground. 
    I saw a documentary once about the fishermen from Nova Scotia and they had a brilliant accent.  Would love to go there.  
    I think I am right in suggesting @Stormbringer has made a foray there. 
    Cheers! 
    Other girls may try to take me away 
    But you know, it's by your side I will stay
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  • RyanStl
    RyanStl Posts: 1,050
    Do you normally do 3-2-1? I read that in a book once when first learning and have never needed 6 hrs 
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  • caliking
    caliking Posts: 18,943
    edited July 2022
    A pic may help.

    I've never found the need to trim pork ribs (spare vs. baby backs), but i kinda like the fatty bits.

    Yes, beef ribs can have too much fat for my liking, so those may get trimmed.  

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • BluenoseBBQ
    BluenoseBBQ Posts: 4
    BluenoseBBQ said:
    I just got 2 racks of St Louis ribs from a new butcher...very thick fat cap...was widening if anyone thinks these may be best cooked straight 6 hrs indirect rather than a 3-2-1 method to render the fat cap?

    Any thoughts would be appreciated...especially if you have cooked this type of rib before.

    · Share on FacebookShare on Twitter
  • johnmitchell
    johnmitchell Posts: 6,780
    Man O Man !!!!😋😋😋
    Greensboro North Carolina
    When in doubt Accelerate....
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