Low and Slow vs. Hot and Fast- Fat Rendering


 
K

KenB

TVWBB Fan
Does cooking low and slow render more fat than cooking hot and fast? The last rack of ribs I cooked was at a temp hotter than usual and I felt the ribs were a bit too fatty. I figured the ribs were a bit over cooked ( fall off the bone) so they should have been less fatty. Maybe I have to trim better next time.
 
I've not noticed a difference in fat rendering from the 300-ish *F temps vs 200-ish*F temps. That's why I personally opted to go with the 300(s)*F vs lower temps: They get done faster and are great ribs.
 
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I have NO problems with my ribs cooked at 275 degrees. They get done faster, too (than lo and slo)...

Keep on smokin',
Dale53:wsm:
 
Not being an expert, my understanding is that the fat does render a little better at slightly higher temps as Dwain and Robert indicated.
 
I've found that small pockets of intramuscular fat may render (think of marbling on a steak) but large external areas of fat on most meats ribs, butts, brisket simply will not render regardless of the temperature. I learned this the hard way on a recent pulled port cook where i scored the fat cap instead of removal and regretted it. I will go back to trimming from now on.

Trimming is the best way to eliminate overly fatty ribs.

Lately instead of mopping i've been using this Aaron Franklin method:

https://www.youtube.com/watch?v=0eSFdddaRnk

https://www.youtube.com/watch?v=GMQ7g2EJMoM

Spritz and sauce once, cook at 275.
 
Ken, my experience is exactly the opposite. I cooked some ribs in my beginning at 225F, and they were more fatty than the ones smoked at 250F. In my experience 250F is a good way to go to better render the ribs fat.
 
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