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Old 05-08-2008, 09:50 PM   #1
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Trimming Ribs - How Much?

Do you just cut off the big pieces of fat and leave the smaller ones? Or do you go all out and trim as much as you can?

A little bit of fat is good, isn't it?

I need advice.. it takes me way too long to trim ribs.

They are being slow cooked.

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Old 05-08-2008, 09:54 PM   #2
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What kind of ribs? Gotta pic?
The fat will definitely stick around slow cooking them, but that never bothered me. You can scoop it off the next day after refrigerating.

fat=flavor
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Old 05-08-2008, 09:59 PM   #3
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Sure do.. one sec...

Pork back ribs, I chose the one with the less fat. I hate paying for fat! These were on for a great price, I got two racks for 7.80$ canadian.

Seems to still have the membrane on it I think? the second pic is the bottom of them.. that all has to peeled off, yes? Any suggestions instead of cutting my fingers off trying to slice it off?

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Old 05-08-2008, 10:02 PM   #4
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I'd take off any giant chunks before and leave whatever else for after cooking.
It adds to flavor and keeps 'em juicy.
mmmmm ribs.... that sounds yummy.
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Old 05-08-2008, 10:02 PM   #5
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I just trim the obvious stuff, then skim later. As pacanis said, fat equals flavor. Also adds richness to the dish.
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Old 05-08-2008, 10:03 PM   #6
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I have a really easy, tasty recipe for slow cooked ribs if you want it Suzi. Takes 15 minutes prep (aside from trimming).

Is that the membrane on the bottom?
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Old 05-08-2008, 10:05 PM   #7
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I can't tell if the membrane is still there but I wouldn't trim a thing off those babies!
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Old 05-08-2008, 10:07 PM   #8
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They are pretty nice eh? I saw them and I asked Nick if he wanted ribs this week and he frantically nodded his head and said YES YES YES YES YES lol

What is the membrane anyways? Is it that little piece with all the little bones in it? If it is, this one doesnt have any
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Old 05-08-2008, 10:08 PM   #9
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yes it is a membrane on the bottom ...
pick at it on a corner with a sharp knife ..
then grab it with a paper towel ..
might take a couple tries ..
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Old 05-08-2008, 10:10 PM   #10
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yep there would be a layer over the bones that would peel off in 1 piece.
never made ribs in a slow cooker, always oven and fire. I'd love to try it!
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