British BBQ Society Forums

OK, good to know thanks, so I'm potentially looking at quite a long cook then.

I think I will trim up and start a salt brine Sat morning then, late on Sat night, stick a maverick probe in them and kick them off, take them to 160f, wrap in brown paper, carry on to 195f, then triple foil and hold in ...

17lb? Crack on!! lol.

Good luck with it. Recently did my first full packer and the gang loved it. The downside is burgers & sausages wont satisfy the masses anymore lol

Received my T&G delivery today, 3 x 2kg packs of short ribs (ordered plenty to get free postage). Have stuck 2 packs in the freezer and one in the fridge which I plan to do on the WSM this Sunday.

This will be my first attempt at short ribs. Am planning to do them low and slow in the WSM. I'm ...

I went to a BBQ demo at a local garden centre a couple of weeks back and the chef was really complimenting Maldon Sea Salt, not sure of particle size, but might be worth a try?

Novo wrote:Whats the idea behind a foil tray with some water in it, keeping moisture in the air?

Just a cleaner way of introducing water into the cookspace really. I don't usually bother with water on the WSM, I sometimes add water when roasting on my mastertouch but only a small amount in the drip pan.

bagsie the short ribs

I like the idea of the house bricks for reverse seared steaks - how long do your coals last with this method?

I've never timed them to be honest. I tend to make use of my leftover/part used briquettes for these sort of cooks so it's hard to estimate. When cooking this way I always dump at least 2 ...

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I personally tend to prefer briquettes but only because it's what I've had most practice with. I really like Heat Beads.

Highland Griller wrote:It was grumpy with the kids so had to go in the freezer

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mattsday wrote:I have lots of questions as I feel I'm still a trumped-up novice who might feel confident enough to answer things from time to time too!

As my old tutor used to say "everyone is an expert at something..." lol. Welcome