Jack W.
Sous Chef
Larry Wolfe said:[quote="Uncle Al":1jj38ywx]I am with Brian on this one being like the brisket thing, I will add this
there is no way that fat melts on any piece of meat and penetrates into the meat. It only renders and comes out. The longer you cook it the drier it gets. You could boil a hunk of meat in oil and it won't penetrate, its called deep fat frying.
I have cooked lots of ribs and don't recall a layer of fat on the bones. Can someone draw me a picture of the fat that collects in the curve of the bones and then somehow dribbles somewhere and adds flavor to the ribs.
I don't want to start a "fat up or down war" here, I just want an explanation.
Al
Here's my view, right or wrong, it's just the way I see it and believe how it happens.
A piece of meat is not a solid compound. It is strands of muscles that are connected by tissue and fat. When meat of any kind is cooked, especially at low temperatures, the internal and external fat melt in between the strands of muscles. Thus, "penetrating" in between the strands of muscle as the internal fat renders and the connective tissue breaks down. I believe cooking a brisket fat side up does indeed baste the outside of the roast as well as internally.
In BigWheels defense, there is a nominal amount of fat on the underside of the ribs. The "liquid" he's referring to is probably both rendered fat as well as condensation in his cooker. Both of which I agree would be beneficial to the ribs.
Just my .02.[/quote:1jj38ywx]
You gotta step away from the Bud and try that one again bud. You lost me at internal/external strands "penetrating"...How can something penetrate and render at the same time?
Good Q!
Jack