Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Fatty rib ?

CANMAN1976
CANMAN1976 Posts: 1,593
in EggHead Forum
Hey all... so I cooked some St. Louis cut ribs the other day and they came out fatty, does this mean they were undercooked? Does all the fat render out after so long or were they just fatty ribs? Should you cook ribs to 195ish just like butts etc?

Thanks.
Hows ya gettin' on, me ol ****? 



Kippens.Newfoundland and Labrador. (Canada).
· Share on FacebookShare on Twitter

Comments

  • gdenby
    gdenby Posts: 6,239
    Most recipes recommend trimming excess fat. If there are gobs I can pinch between my fingers, I cut those off, and save for lard.

    My guess is yours just needed a little more trimming.

    Once they pass the bend test, they should be well cooked. That can happen as low as 190, or as high as 210. At the least, any layers of fat should be crisp and black on the outside by then. If you can tolerate the extra calories, that is good stuff.

    There is a fine fellow who goes by Billy Bones that recommends (while using an offset) not removing either fat or the membrane. But he does finish the slabs w. a brief period at 450, to cook away the membrane. I'm sure any fat would be nice and bubbling crisp after that.
    · Share on FacebookShare on Twitter
  • CANMAN1976
    CANMAN1976 Posts: 1,593
    I did remove the membrane but I never trimmed any fat....this fat however seemed to be mixed in throughout the meat and not on the surface. Maybe BB would be a little leaner?
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
    · Share on FacebookShare on Twitter
  • cookinfun
    cookinfun Posts: 129
    I do trim most all of the fat from the spares, I found that if doing low/slow, the fat takes a while to render.  I have had spares with a Huge amount of fat, guess its in the butchering..

    Then again, if time is not a great issue, extra time helps to render the fat, and the ribs are still great.
    (2) LBGEs,  WSM, Vidalia Grill (gasser), Tailgater Grill (gasser)
    · Share on FacebookShare on Twitter

Categories