Belly pork ribs

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resurrected

Meat Mopper
Original poster
Jun 5, 2015
299
17
Staffordshire, United Kingdom
Bought these from the local farm shop today.

2.67kg of Packington free range belly pork ribs. Cost me £25. Expensive I think.but Packington pork isn't cheap.

Just wondering if they are good to go as they are, or do they need a trim? I'm guessing some of the fat needs to come off.

Just going to dry rub and 3-2-1 one rack. Freeze the other.

 
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I can't make out if the piece of meat in to top photo still has the skin on.  If it has I would just trim the skin off, and then it is good to go.
 
So it is, I would personally put a rub on the meat only and leave the fat to crisp up, so you would have a fantastic piece of meat with a crisp smokey fat 
 
Mmmm that looks awesome, and it's not even cooked yet 
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 the start of a Melon Kebob in the background? been watching BBQ Champ haven't you!!!!
 
Tell you what you've got it all on show, Tassimo, real eggs not in the fridge, you rich people have it all!!!!
 
I think I'm just going to let them cook straight through, with no foil wrap until I take them off at the end of the cook.

What IT should I be aiming for and how long approximately. I've read anything between 3 & 5 hours?
 
Hi Ressy

Don't think Wade used an IT when he showed us how to do ribs at the weekend meet. Think you were too busy boozing! It was the pull back of meat from the bones and the bendy test. The Neg ones ribs were so good they couldn't be lifted and no IT there either. But if 3+2+1 is the rule of thumb then it's 6 hours if my maths is any good
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Ribs done and just falling apart. We're off to a pub quiz we do once a fortnight. The pub don't sell food but the provide cutlery etc, so you can take your own. Our team this evening will have belly ribs and wings.
 
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