Beef ribs can be fatty too. It's not so much about the fat as the connective tissue, though. The collagen melts and the bonds between the muscle fibres dissolve and you get a very tender product, if cooked right.
If you cook them low and slow, over indirect heat on the grill (no more than 250-275F) for a few hours, basting them now and then with a thin sauce that isn't really high in sugar (so it doesn't burn after being on so long), any ribs you do should stay tender and juicy. Then if you like, you can finish them with a slather of barbecue sauce and a little blast of heat to set it.
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