British BBQ Society Forums

Please excuse the duplication if you have seen this on the FB page.
I read somewhere that you should ask for rins from the plate not the chuck to get the right ribs? anyone steer me right on this one?

Go for the Jacobs...
I agree about cutting the ribs up and in my experience take about 8 hours at least to get them tender..

Those Korean marinades are good but are pretty expensive (and a bit sweet)

I prefer a home made marinade of:
cheap teriyaki sauce, splash of rice wine vinegar, spring ...

Did my first low and slow y'day and turned out a treat. About 11 hours cooking time on roughly 3kg of Heat Beads with some chunks of apple in there for smoke. Was using snake method on 57cm Weber kettle to cook 2.5kg of pork shoulder on the bone.
I didn't notice any chemical smells, but the ash was ...

Thanks for all the replies .... think I will give it a go. Why not .... still plenty of time for beer.

I have seen a few talk about injecting flavour pre Q, and others saying no. Is there a considered wisdom or just down to personal taste? Does it make much of a difference above marinadeing and rubs or....?

I watched this yesterday after reading your post. That Seven Fires restaurant in Mendoza .....wow! even the roadside Parilla. How do they keep the fire baskets burning when all the burning bits fall out? Anyway I'm moving to Argentina!

Thanks for the help. Took delivery of a Maverick ET 732 today. Did I read something about not crushing the wires in the lid or is it alright to route them out between the lid and the base.

[quote="BASCOM"]Hi all

BBQ TEMP 225F-250F
INTERNAL TEMP OF 200-205F
IF FOILING (TEXAS CRUTCH) DO SO AT 160F-170F
STALL HAPPENS BETWEEN 150F-170F
TO SHORTEN STALL YOU CAN RAISE TEMPS OF COOKER UP TO 275F

May i ask what is Texas crutch and what is Stall

Have done some indirect cooking on my kettle, but want to try a more low and slow method. I'm guessing there is no point in doing this until I get a thermometer? But the question still stands Minion or Snake, and if it is snake, how does the snake method ever have enough lit coals to get any heat?

I have a Weber 57cm Kettle. I see various references to cooking temperature. Is there a reasonable cost option for using a thermometer with my Weber. Also I will definitely be getting a meat probe for the internal temp of the meat, so any recommendations on that would also be gratefully received.