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What to do with layer of fat on pork spareribs?
Slow-cooking pork 'chops'?What is the lowest and slowest way I can bake pork ribs?Slow Cooker & Fat - Blend it back in?Pulled pork cooking timeWhat is the target internal temperature of pork back ribs for maxium tenderness?dealing with curved ribs in a flat rib recipeWhat can I do with the meat and fat trimmed from the top of lamb ribs?What is the purpose of washing pork?Slow Cooked Pork Tenderloinwhat is the time difference by pounds to slow cook pork ribs?
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So I got a nice big rack of ribs from an excellent butcher, and it has a fairly thick layer of fat.
Previously when I've bought ribs for smoking/slow cooking, That fat hasn't been there, and the ribs have been ready to receive my spice rub.
So my question is this:
What should/could I do with this fat?
Since I'll be putting it in my Kamado for slowcooking, I'd normally prepare the ribs similar to this video as seen in this picture 
Currently I'm thinking of trimming most of the fat off and see how it goes...
Over the course of 4-6 hours, it should rend nicely, but I also want my spice rub on the meat itself...
Suggestions please? :-D
slow-cooking ribs
asked 6 hours ago
Lars PanzerbjrnLars Panzerbjrn
963
add a comment |
So I got a nice big rack of ribs from an excellent butcher, and it has a fairly thick layer of fat.
Previously when I've bought ribs for smoking/slow cooking, That fat hasn't been there, and the ribs have been ready to receive my spice rub.
So my question is this:
What should/could I do with this fat?
Since I'll be putting it in my Kamado for slowcooking, I'd normally prepare the ribs similar to this video as seen in this picture
Currently I'm thinking of trimming most of the fat off and see how it goes...
Over the course of 4-6 hours, it should rend nicely, but I also want my spice rub on the meat itself...
Suggestions please? :-D
slow-cooking ribs
asked 6 hours ago
Lars PanzerbjrnLars Panzerbjrn
963
add a comment |
So I got a nice big rack of ribs from an excellent butcher, and it has a fairly thick layer of fat.
Previously when I've bought ribs for smoking/slow cooking, That fat hasn't been there, and the ribs have been ready to receive my spice rub.
So my question is this:
What should/could I do with this fat?
Since I'll be putting it in my Kamado for slowcooking, I'd normally prepare the ribs similar to this video as seen in this picture
Currently I'm thinking of trimming most of the fat off and see how it goes...
Over the course of 4-6 hours, it should rend nicely, but I also want my spice rub on the meat itself...
Suggestions please? :-D
slow-cooking ribs
asked 6 hours ago
Lars PanzerbjrnLars Panzerbjrn
963
So I got a nice big rack of ribs from an excellent butcher, and it has a fairly thick layer of fat.
Previously when I've bought ribs for smoking/slow cooking, That fat hasn't been there, and the ribs have been ready to receive my spice rub.
So my question is this:
What should/could I do with this fat?
Since I'll be putting it in my Kamado for slowcooking, I'd normally prepare the ribs similar to this video as seen in this picture
Currently I'm thinking of trimming most of the fat off and see how it goes...
Over the course of 4-6 hours, it should rend nicely, but I also want my spice rub on the meat itself...
Suggestions please? :-D
slow-cooking ribs
slow-cooking ribs
asked 6 hours ago
Lars PanzerbjrnLars Panzerbjrn
963
asked 6 hours ago
Lars PanzerbjrnLars Panzerbjrn
963
asked 6 hours ago
Lars PanzerbjrnLars Panzerbjrn
963
asked 6 hours ago
Lars PanzerbjrnLars Panzerbjrn
963
asked 6 hours ago
Lars PanzerbjrnLars Panzerbjrn
963
963
add a comment |
add a comment |
1 Answer
1
active
oldest
votes
Seems like you get the importance of the fat rendering but still want the spice rub on the meat. I would trim the skin and fat off in one piece, if possible, using a very sharp filet knife. (A small amount of fat left on the meat is okay.)
Then rub your spice mix over all sides of the meat. Place the fat cap back on the meat where you removed it. On the top of the skin/fat season with salt or your spice rub and go to cooking.
The fat will render and you should still end up with well seasoned, moist, tender ribs. Bonus, you should get a well seasoned crispy skin. If the skin doesn't crisp enough with the cooking method, you can remove the fat cap when the ribs are done and place it on a pan under the broiler to finish the crisping.
answered 5 hours ago
CindyCindy
14.9k104079
It might be better to put the fat on a rack above, and let the fat drip down onto the meat ... if the cap's back in place, I suspect the smoke won't penetrate the meat. In an oven, it probably wouldn't make a difference
– Joe
3 hours ago
That is an amazing idea.... I think @Joe has a point about the smoke not penetrating though, so I may have to order an extra rack urgently... It is a Kamado, so it doesn't have a broiling option either...
– Lars Panzerbjrn
2 hours ago
add a comment |
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1 Answer
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1 Answer
1
active
oldest
votes
active
oldest
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active
oldest
votes
Seems like you get the importance of the fat rendering but still want the spice rub on the meat. I would trim the skin and fat off in one piece, if possible, using a very sharp filet knife. (A small amount of fat left on the meat is okay.)
Then rub your spice mix over all sides of the meat. Place the fat cap back on the meat where you removed it. On the top of the skin/fat season with salt or your spice rub and go to cooking.
The fat will render and you should still end up with well seasoned, moist, tender ribs. Bonus, you should get a well seasoned crispy skin. If the skin doesn't crisp enough with the cooking method, you can remove the fat cap when the ribs are done and place it on a pan under the broiler to finish the crisping.
answered 5 hours ago
CindyCindy
14.9k104079
It might be better to put the fat on a rack above, and let the fat drip down onto the meat ... if the cap's back in place, I suspect the smoke won't penetrate the meat. In an oven, it probably wouldn't make a difference
– Joe
3 hours ago
That is an amazing idea.... I think @Joe has a point about the smoke not penetrating though, so I may have to order an extra rack urgently... It is a Kamado, so it doesn't have a broiling option either...
– Lars Panzerbjrn
2 hours ago
add a comment |
Seems like you get the importance of the fat rendering but still want the spice rub on the meat. I would trim the skin and fat off in one piece, if possible, using a very sharp filet knife. (A small amount of fat left on the meat is okay.)
Then rub your spice mix over all sides of the meat. Place the fat cap back on the meat where you removed it. On the top of the skin/fat season with salt or your spice rub and go to cooking.
The fat will render and you should still end up with well seasoned, moist, tender ribs. Bonus, you should get a well seasoned crispy skin. If the skin doesn't crisp enough with the cooking method, you can remove the fat cap when the ribs are done and place it on a pan under the broiler to finish the crisping.
answered 5 hours ago
CindyCindy
14.9k104079
It might be better to put the fat on a rack above, and let the fat drip down onto the meat ... if the cap's back in place, I suspect the smoke won't penetrate the meat. In an oven, it probably wouldn't make a difference
– Joe
3 hours ago
That is an amazing idea.... I think @Joe has a point about the smoke not penetrating though, so I may have to order an extra rack urgently... It is a Kamado, so it doesn't have a broiling option either...
– Lars Panzerbjrn
2 hours ago
add a comment |
Seems like you get the importance of the fat rendering but still want the spice rub on the meat. I would trim the skin and fat off in one piece, if possible, using a very sharp filet knife. (A small amount of fat left on the meat is okay.)
Then rub your spice mix over all sides of the meat. Place the fat cap back on the meat where you removed it. On the top of the skin/fat season with salt or your spice rub and go to cooking.
The fat will render and you should still end up with well seasoned, moist, tender ribs. Bonus, you should get a well seasoned crispy skin. If the skin doesn't crisp enough with the cooking method, you can remove the fat cap when the ribs are done and place it on a pan under the broiler to finish the crisping.
answered 5 hours ago
CindyCindy
14.9k104079
Seems like you get the importance of the fat rendering but still want the spice rub on the meat. I would trim the skin and fat off in one piece, if possible, using a very sharp filet knife. (A small amount of fat left on the meat is okay.)
Then rub your spice mix over all sides of the meat. Place the fat cap back on the meat where you removed it. On the top of the skin/fat season with salt or your spice rub and go to cooking.
The fat will render and you should still end up with well seasoned, moist, tender ribs. Bonus, you should get a well seasoned crispy skin. If the skin doesn't crisp enough with the cooking method, you can remove the fat cap when the ribs are done and place it on a pan under the broiler to finish the crisping.
answered 5 hours ago
CindyCindy
14.9k104079
answered 5 hours ago
CindyCindy
14.9k104079
answered 5 hours ago
CindyCindy
14.9k104079
answered 5 hours ago
CindyCindy
14.9k104079
14.9k104079
It might be better to put the fat on a rack above, and let the fat drip down onto the meat ... if the cap's back in place, I suspect the smoke won't penetrate the meat. In an oven, it probably wouldn't make a difference
– Joe
3 hours ago
That is an amazing idea.... I think @Joe has a point about the smoke not penetrating though, so I may have to order an extra rack urgently... It is a Kamado, so it doesn't have a broiling option either...
– Lars Panzerbjrn
2 hours ago
add a comment |
It might be better to put the fat on a rack above, and let the fat drip down onto the meat ... if the cap's back in place, I suspect the smoke won't penetrate the meat. In an oven, it probably wouldn't make a difference
– Joe
3 hours ago
That is an amazing idea.... I think @Joe has a point about the smoke not penetrating though, so I may have to order an extra rack urgently... It is a Kamado, so it doesn't have a broiling option either...
– Lars Panzerbjrn
2 hours ago
It might be better to put the fat on a rack above, and let the fat drip down onto the meat ... if the cap's back in place, I suspect the smoke won't penetrate the meat. In an oven, it probably wouldn't make a difference
– Joe
3 hours ago
It might be better to put the fat on a rack above, and let the fat drip down onto the meat ... if the cap's back in place, I suspect the smoke won't penetrate the meat. In an oven, it probably wouldn't make a difference
– Joe
3 hours ago
That is an amazing idea.... I think @Joe has a point about the smoke not penetrating though, so I may have to order an extra rack urgently... It is a Kamado, so it doesn't have a broiling option either...
– Lars Panzerbjrn
2 hours ago
That is an amazing idea.... I think @Joe has a point about the smoke not penetrating though, so I may have to order an extra rack urgently... It is a Kamado, so it doesn't have a broiling option either...
– Lars Panzerbjrn
2 hours ago
add a comment |
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