British BBQ Society Forums

Thanks,

So more time wrapped in foil but should I add more time in total?

What happens if you cook them for too long and how can you tell they're overdone, do they start to go tougher again?

So, the results are in!

I pretty much followed this recipe, except for the fact that I wrapped in foil for less time due to the very persuasive arguments here - m - he says no more than 30 minutes, you said 2 hours so I split the difference. Basically I did 4-1-1 instead of 3-2-1.

Anyway, the ribs ...

Hi Kiska,

That's great, I'll follow that on Saturday. Just one question, how much golden syrup, brown sugar and apple juice should I use inside the foil? Do I just mix it all together and drop the ribs into it then seal the foil?

Jon

Hi everybody.

I'm trying ribs for the first time in my Green Mountain Grill on saturday. I've got St. Louis cut ribs, specifically these ones arriving tomorrow...

m

So, each rack will be about 2.5kg each.

I've seen loads of recipies, some use rubs, most use BBQ sauce but don't always apply it at ...

OK, so it didn't go great, but not because it was too small I think.

The problem was that I had allowed 5-6 hours based on the weight and put it on 225F. Guests arrived at 2pm and by 3pm it was still a very long way off temperature. So I read a few articles about the temp stalling and the advice ...

Thanks.

I do understand that a larger joint would work better, but for me it's worth experimenting with smaller amounts to see how they taste because it would be a lot more practical for us.

I'll certainly go back to cooking large pork butts and whole briskets when I get the chance and have loads ...

Well, I have a 4lb brisket which is as thick as a normal brisket, just a lot less width.

So basically now I have no idea how to smoke it for

Thanks, I'll give it a go then. I'll just guess a few hours to get it up to temp and if it takes longer they'll just have to wait

It'll take a few goes to get it right I'm sure.

Thanks for the replies.

We do have a freezer and a vacuum packer which I use for my Sous Vide, but we don't want to buy a 5kg brisket and freeze it or cook it all and eat brisket for a week (actually it'd probbaly take a month of eating brisket every day). I realise this is possible but we'd much ...

Hi all, first post here so please be gentle

I got a GMG smoker a couple of months ago and have enjoys my first few experiments. Did a large pork butt for 30 people recently and I've got it pretty good. Also having fun trying to make my own rubs and BBQ sauce.

Only problem is cooking a 5kg pork ...