British BBQ Society Forums

Doug, they look awesome, great pictures. I've emailled them to see if they have a distributer in the South.
As to squeezy butter this is the nearest thing I've found to it. Don't know if it will work for your needs though. Its called Pura Buttery Light Touch

http://www.mysupermarket.co.uk/tesco-pr ... 420ml.html

keith157 wrote:Doug, they look awesome, great pictures. I've emailled them to see if they have a distributer in the South.
As to squeezy butter this is the nearest thing I've found to it. Don't know if it will work for your needs though. Its called Pura Buttery Light Touch

http://www.mysupermarket.co.uk/tesco-pr ... 420ml.html

Hope you have better luck than I did.

Yes, that's the kind of thing I'm after, but the more unhealthy the more tasty I've found.

I had a reply from Giulio (giulio@meatineurope.co.uk) who is their UK distributor and he can only take a minimum order of 2xPallets 2,000Kg. However even I can't get through that amount . He did however put me on to Berkshire Meat Traders.
http://www.meatpacks.co.uk/Pork/PorkBellyRibs

He looks expensive, almost double. £3.74 kg up here. Try G Bolam Foods see if they ship down your way.

Here is a place in Essex, but he looks like a distributor too:

http://www.hsmithplc.com/products-pork/meaty-ribs/P0/

As an aside, the Fribin website has a most excellent graphic of European primal pork cuts and where they come from on the pig:

http://www.fribin.com/en/pig.htm

I think what we are looking for is the pork collar bone-in, but without the spine.

Swindon_Ed wrote:

SmokinBBQ wrote: think I'll have a go at wrapping them with some goodies for the last half hour see how they turn out.

Personally i find the best way to cook babyback is to cook them at 250f and do 2 hrs uncovered and then 2hrs in foil. I cooked 40 racks for a pop up restaurant night we put on and every rack came out perfect.

1 hour in at 250f, then I've decided to wrap with butter, golden syrup and a little more rub at 2 hours.......see what happens. I'll be eating the 2 skinny racks meself, I might share them. There were 17 racks in this box, sometimes there's 14 depending on the size. I've kept the other six racks frozen, see how these sell.

2 hours in, about to wrap. The small racks are nearly there, did the tooth pick test, went through like a hot knife through butter. the larger ones, maybe another hour, there was little resistance there even. I usually cook at 220 for around about 3.5 to 4 hours but 250 is looking good from now on if they turn out well.

Oh my god! Best ribs I've done so far........These were the small ones, 2.5 hours and pulled cleanly from the bone. The big boys going on next. A 9gk silverside split in two and 8 4kg shoulders

I so wish I had access to that kind of meat...

Thank you sir. Awesome pics.

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How does smoked silverside compare to brisket?