British BBQ Society Forums

Hi Cledus
There is a really good supplier of Pork near Dittisham.
I don't have the ladies name, but she shows her pigs at all the big agricultural shows in the West Country. I think she breeds Berkshires, look it up on the net.
Also a farmer who lives behind the Sportsmans, on the Dartmouth to Totnes Rd, just before Woodlands Park, sells the best Ruby Red cross Aberdeen Angus rump steak I have ever tasted.
Cheers
Si

Si I take it this lady lives nowhere near a pup then

Thanks Si.

Found the Dittisham Farm information on the web so I will give her a call reference some ribs.

My missus loves rump steak and we were only in that pub the other day, so will investigate that and try cooking a dirty steak. The Sportsmans do good homemade burgers compared with most pubs these days.

Thanks,

Darren

I've done about 8 racks of the tesco ribs now and they're not too bad.. not the most meaty but still taste good and are great for practicing rubs/sauces on. I did about 1.5/2/0.5 and they turned out very well. Was really going by touch/bend test more than anything though so those times are approximate.

I have always used supermarket ribs, but they dry out so easy since there is essentially no meat on them. I then found a local butcher and thought I'd try them. So that I knew what I'd get, I just bought an entire side of ribs, skin - on!

I then cut them up how I wanted them. It was a bit fiddly, but I got there in the end. I think next time though I'll cut them a bit thinner as there was too much meat! They came out totally different though, soft, moist and meaty. Very happy with them. I just did them in the oven as that was more of a butchery experiment. They were spare ribs, but only £3.49 per kilo! Which is very cheap. I had sooo much meat off them I can't tell you.

From what I remember they only took about 4 / 5 hours in the oven at 120 (and they were VERY meaty).

I crutched them for about 45mins in that and glazed them for another 45mins (all within that time).

Apart from no smokey flavour as they were oven done, I was very pleased with them.

I think supermarket ribs are OK, but you need to cook them very carefully. I would think 3/4 hours including a crutch. An easy way to test is to lift them up with tongs and bounce them gently. If they start to split they are very near or are ready.


Essexsmoker.

A whole rack of ribs with the skin on is called a belly of pork