British BBQ Society Forums

I think, assuming you got standars almost skinny ribs you are overcooking them. Try my timings I've found they work well.

Clayfish wrote:

tommo666 wrote:After watching some pitmasters, i foil with brown sugar, honey, butter and apple juice. Works for me:-)

Is that meat side up or down?

I gave up foiling as the ribs became mushy, I like a little bite, maybe I was just cooking them too long?

It is meat side up, they don't sit in the liquid that way.

tommo666 wrote:

Clayfish wrote:

tommo666 wrote:After watching some pitmasters, i foil with brown sugar, honey, butter and apple juice. Works for me:-)

Is that meat side up or down?

I gave up foiling as the ribs became mushy, I like a little bite, maybe I was just cooking them too long?

It is meat side up, they don't sit in the liquid that way.

Sorry its meat side down, you want the meat to finish in the butter, sugar, honey or whatever else you add.

Smiley side down, in a mixture of cyder and thin Carolina style red sauce.
SI

Bow to the masters i'll have to try it that way as well.

Toby cooked for us at the judges course the man knows how to cook a rib (and chicken, brisket & PP)

Cheers Keith but one last question, I tend to trim whole racks to St Loius style, are your timings for trimmed or whole racks?

I'm going to be doing 4 or 5 racks this weekend for guests, it looks like I'll do 2 - 1.5 - 0.5 with foil as per Toby's post.

I am aware of the difference in our ribs & American ribs and it's hard to figure out the adjustments to timings.

Thanks for your help.

The initial problem is that all American livestock is bigger than that in the UK, plus they don't tend to use the same cuts so as ribs (as an example) are generally very popular across the pond they are cut with more meat on them almost King Ribs (a well trimmed belly).
I use the same times more or less for trimmed or for ribs that still have the "rib tips" those wonderful bits of gristle bone us old f@rts remember getting in streaky bacon
The good news is that there are guys and gals on here who have been cooking US style BBQ with UK meats for years and doing it both for home consumption and competition. That means most, if not all, problems and queries you might have have already been solved. Their answers are not law but lore, for you to follow if you wish or experiment for yourself.

I trim to St Louis and I cook the tips separately, they're always done sooner and are a great chef's treat!

I found a bag of them in the freezer a couple of weeks ago, rib tip feast!

Add a few chicken wings and you've got a feast