British BBQ Society Forums

Keith.
I try to be positive, but this weekend is going ahead come rain or shine.

Dave.
When I am juggling 4 cookers, being used more than once, drinking beer and entertaining, I NEED to do this.

Steve.
You and me both, my writing is a scrawl as well, my teacher used to describe it as a spider crawling out of the ink pot (remember those ) and crawling over the paper.
I use a spreadsheet to keep mine. Dont use it for the Sunday roast though.....

We must have had the same teacher

They look awesome

I must admit that my last cook did involve rather a lot of beer and I may have put a couple of items in too late

keith157 wrote:Steve did you foil them?, if not try 1.5 hours for the smoke, 45mins to 1 hour foiled with a bit of quality cider or good apple juice. Then the last 30 minutes or so with the sauce. Foiling, especially with a small amount of liquid does, IMHO, keep the ribs moist and tender.

It seems to take closer to 5 hours to cook ribs in my house, including foiling time.

Thanks to everyone for the comments and tips, etc.

I remember reading once that Dreamland Barbecue in the US, which is apparently very highly rated, they cook ribs at a really high temperature and a rack of spares takes about an hour.

Before I ever bought a barbecue (did such a time exist?) I'd cook ribs individually in the oven. The racks I cooked on Monday were from Morrisons, and the label said to cook at 200c for 25-30 minutes.



As they say, there's more than one way to skin a cat. Next time I'm going to try to get the biggest rack(s) I can manage and do them as slowly as possible. I'm actually considering getting two and doing them in totally different ways for a side-by-side tasting test.

Steve W

I spoke to Ray Lampe, Dr BBQ, last year at Grillstock and he confirmed that the ribs cooked on Tailgate Warrior were unprepped at the time of the competition but somehow the team managed to cook them in 36 minutes, and apparantly they weren't too bad.
I just need to persuade my butcher to cut them with slightly more meat on them than available in supermarkets. And once I've convinced him I'll probably need to convince the Bank Manager that I need them

One of the really great things is that I like the difference.

When I started the pork ribs I also got out a small back of minted lamb ribs I'd also bought from Morrison's. These were pre-cut into individual ribs, but had the same cooking intrusctions (200c for 30), and I three these in the oven.

Half an hour later we had a nibble on them, and they were okay. They were obviously tougher, but I wouldn't say tough. It's a bit like the diffeence between cooking a shoulder of pork low & slow and pulling it and doing roast shoulder of pork, then slicing it. Not better or worse, just different methods and different tastes.

The only other thing with the lamb, I think the minty marinade was mainly tasteless, but with a couple of bits quite tasty which were tucked away up one end. I think the high temperature had killed, and I suspect a long, slow cook would too - it'd only survive if you added to a slow cook for the last 30 minutes at a low temperature.

Have to make my own.

Steve W

Morrisons butchers are quite appraochable and would probably reserve some for you without the seasonong. Personally I can't stand the Minted Lamb seasoning that is generally available, although my boss loves it.

Hi..newbie question.

Foiling..is this as obvious as it sounds, wrapping in foil with a bit of juice? Doesn't it affect the smokeyness of the meat?

Why is it necessary for ribs?

Plus any advice in buying ribs..will supermarket do or am I best off at a butchers,,if so is there anything perticular I should ask for?

Sorry lot's of questions..looking to smoke my first rack this weekend. Cheers.