Ribs on the slow and low

[essexsmoker]

Honestly you cant go wrong with the 3-2-1 method at 107 -110C (225F - 230F). Just make sure you add something into the foil when you wrap so that they braise. I used Golden syrup, brown sugar and OJ. The last hour naked firms them back up with a brush of BBQ sauce

It's agood starting point but unless you have seriously meaty ribs I find that too long. I normally do 2.2.1 or 2.2. 1/2

[Kiska95]

Just done some crappy BB's and they came out fine on a 321just very little meat. My mate on an alternate form just done 3-2-1 on Booker meat ribs and he said they could have done with longer. I think they are all different and when all said and done as our US brothers say "its done when its done"

[essexsmoker]

Just done some crappy BB's and they came out fine on a 321just very little meat. My mate on an alternate form just done 3-2-1 on Booker meat ribs and he said they could have done with longer. I think they are all different and when all said and done as our US brothers say "its done when its done"

Is that the chinese meaty ones? I intend on getting them so that's handy to know.

Was that fall off the bone done or competition done?

[Kiska95]

Hi

Yes they are the £30 Chinese meaty ones from Bookers and he posted pictures on SFM and they were massive!!!! He could only get 2 on his weber and then they had been trimmed St Louis style.

I think he felt he could have done better with a longer smoke and wanted more falling off the bone

[dannysmith43]

Well I got my £7 Ikea thermo! The butcher near me is selling Brisket for £1.99 per lb, I think I might try a 4-5lb brisket next and see how that goes, then attempt some ribs again after.
I've really fancied some brisket for awhile now, although I was in London at the weekend at a Star Wars nerd fest event, went to a sort of BBQ place called "Red One", I had brisket in a "pit master" sandwich and it was actually pretty dry. According to the website they smoke their brisket for 12 hours?! wasn't impressed.

[gavinbbq]

Next time you're in London, I would recommended either Pitt Cue or Bodeans. Both of these do unbelievably good barbecue food!


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[dannysmith43]

Next time you're in London, I would recommended either Pitt Cue or Bodeans. Both of these do unbelievably good barbecue food!


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Grrrr, one of the guys I was with mentioned Bodeans...gutted we never went there, definitely on the list for next time, thanks

[Mj2k]

Struggling to get my ribs right too.

0.5kg racks from Costco, convinced I'm usually over doing the wrapping as they do almost fall off the bone. I tend to use a 2-1-1 method, but often find massive meat shrinkage during the crutch.

Tried tonight just with a 4hr smoke & were much tougher, but didn't pull clean from the bone despite 4hrs at 225. Obviously need to reintroduce the wrap (and kicking myself for experimenting!), maybe 30-45 mins is enough?


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[Kiska95]

Live long and prosper Danny.

Yeah my mate who lives in London swears by Bodeans

[aris]

Live long and prosper Danny.

Yeah my mate who lives in London swears by Bodeans

I don't think Bodeans is as good as they used to be. In the beginning they used to smoke all the food at the restaurant, now they do it in a central kitchen somewhere and transport it in. Not that this is necessarily a bad thing - but certainly seems to have affected Bodeans. Also the prices have gone up, and the portions smaller.