Hey guys, fairly new to Kamado cooking. Should I remove this thick fat cap on top of my two ribs before doing a multi-hour 250f indirect cook in my Classic 3?
Guess this butcher is particularly generous with the belly fat they left on the ribs – not sure if a good thing!
PS I just remembered the tag in the window said "ribs (lean)" – could that mean that these ribs were taken from lean animals and that is the entire belly on the top there, including the skin?!
by Conscious-Use-6563
3 Comments
I trim that fat. I leave some but that is too much for me! Post pictures of the cook!
Skin is definitely off. But I would trim those thick fat pieces for sure. I’m no expert though so maybe see what others say.
Cook the whole thing. I used to buy them like that at an Asian market and they were delicious. You wouldn’t trim the fat off pork belly, would you?