Doing Dino Bones

[Gator Lau]

I purchased this pile of choice plate ribs and getting ready to cook on the PBC. I have never done these, and am looking ahead for any tips on success. I have read some posts here and Meatheads article on AR, but one can never be too careful.. I am especially concerned about meat prep. I have read somewhere about removing all fat and skin, but ... ??? Looking for help from the masters. Thanks.

[Jerod Broussard]

The only thing I leave a little fat on is the flat portion of a smoked brisket, and I don't leave it on when doing pastrami. Everything else gets fat and connective tissue removed.

[HorseDoctor]

Different strokes for different folks. If I was doing those ribs, I wouldn't do a thing other add salt & pepper.

[Nuke em]

If it was me, I would trim off the fat like meathead suggests in his article. There is already enough fat inside of the meat and that way you or your guest won't have to fight it after they are cooked.

[JCBBQ]

What Nuke em says.