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First attempt at ribs tomorrow - Page 3

post #41 of 58
Quote:
Originally Posted by Gav Iscon View Post
 

Right, heres my attempt at a St Louis trim  :icon_cry: on 2 racks to fit on my Proq. The cut bits will go on the smoker as well for me to pick at. 

Even trimmed, they're still a big lump of ribs.

 

Stu

 

Keep those cooked trimmings and next time you make some pulled pork shred the trimmings and and them. It adds an additional depth of flavour.

 

Yes, with the meaty ribs forget a whole racks per person - 2 or 3 ribs is usually sufficient.

post #42 of 58

Cheers Wade, as its my first go I don't thing the trimmings will last. I still have 2 more racks in the freezer. Used Aussie Beads and had a few problems with temperature but survived. Here's them sauced for the final hour. Pinched a bit of trimming and they taste orgasmic. :yahoo:

 

post #43 of 58

Good looking ribs. I can see why they were too irresistible Thumbs Up 

post #44 of 58
Quote:
Originally Posted by kiska95 View Post
 

Hey Mr Smokeywood

 

This is all they wrote...........We sell bags of barrel wood off cuts @£3.50 each or 3 bags for £10

Thanks Kiska, any chance of you bringing a bag down at the weekend so I can have a look at them please :biggrin:

post #45 of 58

Good looking ribs, the one on the left has pulled back nicely

post #46 of 58

Well what a day. I thought that if I used a bag of aussie beads and the minion method, I could light the centre with some plain briquettes to get it started. Also put in 2 pouches of whisky chips. I had a problem getting my proq up to temperature and short of using the hair dryer I could only manage 100 °C for ages so left the ribs in for 4 hours. Nearer the end the temperature started to drop and it was if the aussie beads weren't performing properly.  So lit another chimney and whilst heating up, I foiled everything spraying them with apple juice. Put the new coals in and the temperature shot up to 135°C and rising. Shut 2 vents and cracked the third and it still was rising so ended up cracking the top door slightly which brought it down to around 120°C. Gave them 2 hours once temp was stabilised and then out the foil, brushed with some homemade bbq sauce and back in for an hour. They were then re-foiled, toweled  and transported in a freezer bag and ate about 1 hour later. Everyone loved them (although I think I could do better) and as Wade said, 2 - 3 ribs are sufficient, they were extremly filling. The meat was melt in your mouth but probably could done with a tiny bit more cooking. Overall I was pleased with the first attempt.

 

Heres photo's of both racks.

 

 

 

 

And the trimmings will certainly be getting put in the pulled pork next time Wade. :drool


Edited by Gav Iscon - 7/26/15 at 2:58am
post #47 of 58

Mind those are really meaty!!!!

 

I Think the size means a change in timings as you sussed out. My first test set from T & G's were like that not great IMO but everyone liked them but another hour or two would have made the difference for me.

 

Got me a BBQ Guru to keep temps stable when I am using coals or beads to cook

post #48 of 58

Cheers Kiska. They look more pink in the photo than they actually were due to the camera on my phone over exposing everything.I've cooked loads of stuff for people and I always think I can do better whilst everyone is usually saying it's excellent. Anyway, I was looking at temp control systems yesterday but i'll probably would get crowned if I spent anymore money at the minute on garden cooking.

 

If your Bookers card doesn't work out and you want to try the big ribs, I'll happily pick up a box for you or I'll come through and we'll both go so you can have a look.

post #49 of 58

Kids bought bit for my birthday but you only live once!

 

Cheers Stu,

 

Its been accepted but I have to go in with a few invoices etc. But if it doesn't pan out for some reason I will give you a call

post #50 of 58
Thread Starter 
My ribs turned out very dry. But I'm pretty sure it was down to them being typical ribs from a supermarket ie not much meat. Then being overcooked due to the lack of meat.

Regards to Booker, I've just applied for a card. Once accepted, can anyone tell me if you have to pay with a company card for purchases or can you use a personal account?

I'm just winding my business down so in a few months will no longer have the business account.
post #51 of 58

You can use your personal account. I usually just pay cash. 

post #52 of 58
Thread Starter 
Quote:
Originally Posted by Gav Iscon View Post

You can use your personal account. I usually just pay cash. 

Cheers, I might pop in with the relevant documents then.
post #53 of 58
Quote:
Originally Posted by resurrected View Post

My ribs turned out very dry. But I'm pretty sure it was down to them being typical ribs from a supermarket ie not much meat. Then being overcooked due to the lack of meat.

Regards to Booker, I've just applied for a card. Once accepted, can anyone tell me if you have to pay with a company card for purchases or can you use a personal account?

I'm just winding my business down so in a few months will no longer have the business account.

You can use any account you want for payment they are not fussy.  Some Bookers have a butchery department while others don't.  I can recommend the the frozen ribs in a box. They also sell brisket.  It is not brisket as we know it but rolled brisket, which is tied up with string and nothing fancy.  If you are going to try a brisket I would recommend using this to start with, therefore if it all goes wrong you have only wasted £20, not £40 or £50. But if it goes right you have a cracking brisket that only cost you £20.

post #54 of 58
They take any method of payment. The ribs are good, I have had to Brisket too.
post #55 of 58

Bookers card is in the bag!!!:yahoo:

post #56 of 58
Quote:
Originally Posted by kiska95 View Post
 

Bookers card is in the bag!!!:yahoo:

 

Nice one Brian. The meaty ribs I got were Belvedere Meaty Ribs in a Red and Yellow box with some chinese writing on. Theres also the frozen pork collars to try and they also do big blue bags of restaurent charcoal which people seem to rate (Don't forget to add VAT)

 

I've hopefully got a venison backstrap to try (unless my mate eats it instead)...... Happy days.

 

 

post #57 of 58
Quote:
Originally Posted by Gav Iscon View Post
 

 

Nice one Brian. The meaty ribs I got were Belvedere Meaty Ribs in a Red and Yellow box with some chinese writing on. Theres also the frozen pork collars to try and they also do big blue bags of restaurent charcoal which people seem to rate (Don't forget to add VAT)

 

I've hopefully got a venison backstrap to try (unless my mate eats it instead)...... Happy days.

 

 

 

I had a couple of boxes of belvedere loin ribs the other weekend - one box absolutely fine, de-membraned and 3-2-1'd them and they flew out. The second box followed the same procedure but they were still tough as a bugger after 3-2-1. Found that they had a second membrane that came off after cooking but by that time the damage had already been done. Has anyone else come across a double membrane? I definitely took off membranes from all the racks but managed to pull off almost full membranes after cooking too!

post #58 of 58

Think i wiil try the oak chunks sounds a good idea nice and close to home  to purchase, thanks Kiska love these north east links

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