Rib Preparation Step 7Removing Excess Fat From The Sparerib Slab
There was fat hiding under that tough membrane. In rib preparation step 7 the fat deposits are scraped off of the bony side of that trimmed sparerib slab.  In the picture above you can see the small pile of fat I removed from the slab. Some of it was scraped from the bone side, and the rest was trimmed off of the meaty side with a sharp paring knife. After scraping the bony side, inspect the other side of the slab for fatty areas that can be trimmed off. There may also be a stray hanger or two (loose flap of meat) that can be removed at the same time. If you make your own sausage, freeze these trimmings of fat and meat for the grinder. The best tool I've found for scraping the fat off of the bony side of the slab is a tablespoon. The rounded end fits perfectly between the rib bones, and the dull edge won't cut into the meat. Don't use too much pressure, or you'll tear through the thin layer of tissue covering the bone. That could cause the bone to protrude from the slab when it's cooked, which is not a pretty sight. But it'll still taste good!
from Rib Preparation Step 7, Or go home, to Smoker Cooking
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