British BBQ Society Forums

Great information guys, I appreciate it immensely. What about beef ribs? Do you all have short ribs and back ribs and are they referred to as such?

Thanks in advance

Try spraying a little vegetable oil on the newspaper before you wad it up, this helps it to burn longer.

I will have to unique and distinctive pleasure of being able to cook at this pub next month. The new proprietors are friends of mine and they are bringing me over to do some Q!

I would be thrilled to meet other enthusiasts and swap stories and ideas! I will be arriving the 2nd of July and the ...

That is truly impressive! Visiting UK soon and hopefully get a chance to meet some of you smokers.

One of my favorites is a hard cider (1 pint)and a little salt (1/2 Tablespoon). I let it set over-night but you might want to start with a few hours. Be sure and rinse it well to get the salt off. To adjust a little add some orange peels or cranberries.

Think about the flavors YOU like with ...

Thanks for the welcome! Fully agree with the salt. I make my own runs, little to none on pork, moderate on brisket and I brine poultry. Seem to work well.

One thing that a lot of regions, especially the Carolinas like to do is spray the racks with apple juice for sweetness and bark or apple cider vinegar for the tang. Although not a rub, they also like to make a simple sauce of vinegar and red pepper flakes, it would be interesting to try malt vinegar ...

As an American I agree that most of our rub recipes are too salty. As for my own recipes I use little or none on anything but beef. On both brisket and ribs I use "Texas Tuxedo" a simple mixture of salt and pepper, probably a 30/70 mix and I tend to not smother it but a light coating rubbed in. I ...

I do pork butts and picnics at 220-240F and brisket and beef ribs between 260-280F. Again these are target temps and they sometime swing. Brisket I cook to an internal temp of 190F, beef ribs I let go until the bone becomes a little loose and the meat is pulling back.

Just popping to into to say hello and introduce myself to other BBQ enthusiast. I'm exploring the possibilities of taking advantage of an opportunity to visit your great isle and bring some US BBQ. Wondering if there are any flavor profiles that are preferred what I would refer to as traditional US ...