Yes, ribs should have fat, but the amount and distribution are important.
According to the reference provided, fat is good for moisture during cooking. However, large fat deposits on top of the ribs are undesirable because they won't render down properly during the cooking process. Therefore, when selecting ribs, you should aim for even thickness and avoid ribs with excessively thick fat deposits. While some fat is necessary, too much can be detrimental.
Here's a breakdown:
- Why fat is good: Fat contributes to moisture and flavor, helping to keep the ribs tender and juicy during cooking.
- Why too much fat is bad: Large fat deposits might not fully render, leading to a greasy texture and less desirable eating experience.
- Ideal fat: A good rack of ribs will have a moderate and evenly distributed layer of fat.
Therefore, the best practice is to look for ribs that have a marbling of fat throughout the meat, rather than large, solid deposits.
