Ribs with a little extra effort

[crphillips]

I've done ribs a few times and done them a few different ways. Here's what i'm doing today. I don't know if they're any good as they're not done yet!

This time i've trimmed the ribs and taken off the end pieces. Below is a photo of how the ribs were bought from the butcher.


Here are the ribs with the ends trimmed.


There's a lot of meat and fat in the end bits so i didn't want to waste them. I've cut them up and fried them in a big pan until browned. also added some onions, garlic, parika, salt and pepper. I've then added half a bottle of white wine and they're simmering now and will continue to simmer for the next 3 hours while the ribs smoke. The liquor is going to be used as a stock when the ribs are foiled and cooked. Everything has been fried and cooked in extra virgin olive oil from my dads olive farm in spain too!



I'm going to use the 3-2-1 method. Ribs are smoking for 3 hours now. I'll then cover them in BBQ sauce which is made from ketchup, garlic, onion, salt, cider vinegar and half a bottle of red wine. That is also in the smoker taking on some smoke flavour with the occasional stir. I'll place the ribs in foil and add a little of the stock i've made. Wrap them tightly and leave for 2 hours on medium. I'll remove them from the foil. Apply more BBQ sauce and smoke for the last hour maybe re-applying the BBQ sauce every now and then.

Here's them finished


and on the plate


They were more moist than usual and very tasty.......i need a good BBQ sauce recipe though as i'm always disappointed with the sauce. Anyone know any good ones?

The pork stock i made was delicious so i've put it in little containers and frozen it for future use. May use a little tonight when reheating the ribs!

[Eddie]

Sounds and looks great , please show a picture of the end result of the ribs, if they haven't been eaten before you get the camera out.

Eddie

[chokethechicken]

How much money did each rack of ribs work out at?

[crphillips]

I paid £3 per rack. It comes to a lot more when you take into account spices, sauces, wood pellets.....etc but well worth it!

Uploaded the remainder of the photos to the original post now.

[chokethechicken]

That is good!
I just had to pay £6.66 per rack (x3) on Friday - almost double the price I paid before. A member of staff at the butchers mentioned they had gone up because of the summer bbq season - but it does seem a tad high? Or is that the norm

[crphillips]

Dunno really. I seem to get everything pretty cheap as I know the butcher so he does me a decent price. I wouldn't pay £6 for ribs as I'd rather have a piece of brisket or pork shoulder or something at that price.

I've not been BBQing long. I'd always wanted to do ribs but I've come to find that pork shoulder, brisket or lamb is tastier and cheaper.

[Eddie]

Yeh, more tasty and more meat

Eddie