What to do with layer of fat on pork spareribs?

What to do with layer of fat on pork spareribs? - From above of tasty sliced sausage and meat placed on plate in daytime

So I got a nice big rack of ribs from an excellent butcher, and it has a fairly thick layer of fat. enter image description here

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 enter image description here

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

porkslow-cookingribs


Best Answer

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.



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What to do with layer of fat on pork spareribs? - High angle appetizing sliced cured pork fat and smoked sausages served on sideboard with cheese and olives during buffet catering
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Quick Answer about "What to do with layer of fat on pork spareribs?"

  • Some rib types are fattier than others. ...
  • You can eliminate some of the fat from pork spare ribs by parboiling the rack beforehand. ...
  • The fat on the ribs will start to liquefy at around the 130-degree mark.


    • What can I do with the fat from pork ribs?

    You can render the fat from pork ribs in the same manner you would render any type of pork fat: by heating it slowly to remove the water and solids. Fat begins to render at around 130 degrees Fahrenheit, but the process takes time in addition to heat.

    Do you leave the fat on spare ribs?

    After trimming, excess fat is removed from the ribs before they are seasoned and smoked. All of the trimmings, except for the fell, contain some great tasting meat that's great for snacking or other dishes.

    Should I remove fat from pork ribs?

    When it comes to barbecuing pork shoulder, you need to trim the surface fat to let the seasonings penetrate the meat, but leave enough to give the finished dish flavor. To do so, the website recommends first removing as much of the thick layer of fat that typically covers one side of a pork shoulder cut as possible.

    How do you cook the fat off pork ribs?

    Be sure to bake them a good hour to an hour and a half. - Ribs may be simmered in water for 30 minutes which will render the fat and partially cook them. The second challenge is to keep from overcooking the ribs while sufficiently rendering the fat. To do this it is wise to have a small instant- reading thermometer.


    What are the Different Types of Pork Ribs? | The Bearded Butchers



    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Julia Filirovska, Milan, Milan, Anna Tarazevich

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