I LOVE beef ribs. I'm talking the big ribs.
The last few times I've made them, though, they have been too greasy to enjoy. We really aren't squeamish about fat. I frequently complain that my husband wants everything to swim in bacon grease, so when he that something is too fatty, its really over the top.
They are so rich, and relatively hard to find in this area, so I never make them more than two or three times a year. I cook them slow over low heat on a rack(under 300 F until tender). I always spend a lot of time trimming the visible tallow off of the ribs.
Is there anything else I can do or should I give it up? My venerable old dog would be so disappointed. We throw all of the bones in a ziplock in the freezer after dinner and that provides my dog with ribcicles for months.