British BBQ Society Forums

Just put the whole cartilage section into smoke, don't waste time trying to trim the meat from the "bones" they are (at least in this house) decidedly Chef's Perks. They cook quicker than the full rack so gives me something to nibble on whilst the full rack Etc. cooks. I don't know if you watched the pony advert Asda put out about their BBQ range this year but when the "chef" sliced through the rack of ribs he was cutting off the rib tips (doubtless to put the whole lot through the mincer for their economy sausages). Conor's picture is an excellent shot of what you are trying to achieve.

The rib tips are nice to nibble on.

Ok guys will go for this method when i get hold of a more meatier rack

Please let us know how it went!

Won't be for a while mate. I'm doing pork shoulder and baby backs this weekend but of course will keep all posted

Nice rack Conor

Seriously though they do look meaty, where did you get those ribs from??

slatts wrote:Nice rack Conor

Seriously though they do look meaty, where did you get those ribs from??

I feel a little dirty now Slatts.....

I got them from a butcher in Hurst (a village near me in Berkshire).

I feel a little dirty now Slatts.....

They do look good though, I had a box from Bookers but didn't think that much of them, will try them again and hopefully I just got a bad box.

Sorry to bring this thread back to life!

Got some ribs from a farm shop recently and were still pretty thin I think I may try find a butchers that sell the flavoured spare ribs chinese style etc, as they are more likely to have racks of those fat juicy ones untouched.

Failing that I'll have to give in and get plain spare ribs from a supermarket and trim the top off as they are generally big and thick, just tough as hell when they are cooked by a non-smoker

MattJaySmoker wrote:
Sorry to bring this thread back to life!

No problems



Failing that I'll have to give in and get plain spare ribs from a supermarket and trim the top off as they are generally big and thick, just tough as hell when they are cooked by a non-smoker

Cook them low and slow in the oven in roasting bags (how I used to do them pre-forum)