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aussie ribs

johno

Smoke Blower
126
10
Joined Jan 30, 2007
just getting some ribs ready to cook later today and i thought i would put up a few pics to show you guys the sort of thing i get here , you will notice there is not much rib bone at all but a lot of other stuff there all edible , this rack was 4.460 kilos ( 9.8 pound ) befor i skinned it and trimmed some of the fat , and it is now 3.1 kilos (6.8 pound ) rubbed and ready to go in the weber later on , this is a bought rib not cheap here either this one cost me $32.00 au . when i get around to killing some of my own pigs which will be in the next week or so i will be breaking down the carcass with big long rib bones in mind and shorter chops .
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cajunsmoker

Master of the Pit
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Joined May 21, 2006
Looks good Johno
. That one pic in the middle almost looks like a picture of a pork belly? Is that skin? or a fat cap?
 

johno

Smoke Blower
126
10
Joined Jan 30, 2007
cajun yeah that is skin and with the nipples , thats the only way i can get any thing of a good size , the upper part of the ribs in australia all go pork chops , so to ask for that section of the ribs would cost far to much , what part of the pig do you guys get when you ask for spare ribs is it the belly or lower part of the ribs , or is it the top or backbone end of the ribs .
 

linescum

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i just rubbed down 2 racks that look similar to yours almost 5# apiece get them at walmart for about $17.00usd for a 2 pack
 

deejaydebi

Legendary Pitmaster
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Joined Nov 18, 2006
Johno -

I buy ribs that look like that but they cut the belly skin off before we buy them. I think alot of the prude up here would freak if they had naked pig nipples showing! LOL

 

johno

Smoke Blower
126
10
Joined Jan 30, 2007
hey linescum dont suppose you could send me a few dozen, actualy i dont think aussie customs would let them in anyway .
 

oar

Fire Starter
48
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Joined Mar 26, 2006
Throw the skin in there as well, see what happens. That's alot of money for alot of skin.
 

johno

Smoke Blower
126
10
Joined Jan 30, 2007
yep that is a lot of skin and i have 4 of those great slabs of skin in the freezer now have to find an idea for em , i just made up a glaze for the ribs, i have never done a glaze befor , found a recipe honey mustard cider vin , some of the rub and some jack d , now i dont have jack d and probably never will , i only have the good stuff so i put some of that in , ( GLENFIDDICHS malt scotch whiskey ) may be a crime to use it for cooking but anything in the name of good ribs is pardonable.
 

johno

Smoke Blower
126
10
Joined Jan 30, 2007
yeah probably could deep fry them but it would wreck the oil , i thought i would wait untill the wife is baking some thing in the gas oven in the kitchen and maybe lay one of the skins on a spare shelf in there scored and rubbed with some salt make some crackling.(well thats what its called here )
 

johno

Smoke Blower
126
10
Joined Jan 30, 2007
3.2.1. and they are out, could of done with more smoke , also could of done with another half hour cook , my temps dropped to much for the last hour of the cook,also the honey mustard glaze took to much kick away from the rub because of its sweetness. i like the magic dust rub recipe that i am useing , so next time there will be no honey glaze , just need to find a sauce that i like maybe . anyway i'm learning more and more with each cook . this weber kettle takes a long time to get the heat back up when it drops , the briquettes take forever to produce the goods . more insentive to get my offset built.
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linescum

Smoking Fanatic
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man, they look good, no they look fantastic, just getting ready to foil mine
 

cajunsmoker

Master of the Pit
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Joined May 21, 2006
Looks good to me Johno
I can't believe Monty hasn't said something about the Glenfiddich? I believe it's his drink of choice
 

up in smoke

Smoking Fanatic
OTBS Member
913
14
Joined Jul 12, 2006
Johno, You have some serious meat on those ribs! Iâ€[emoji]8482[/emoji]m drippinâ€[emoji]8482[/emoji] from my maw!

Thanx for the pix!
 

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