British BBQ Society Forums

Kiska95 wrote:Honestly you cant go wrong with the 3-2-1 method at 107 -110C (225F - 230F). Just make sure you add something into the foil when you wrap so that they braise. I used Golden syrup, brown sugar and OJ. The last hour naked firms them back up with a brush of BBQ sauce

It's agood starting point but unless you have seriously meaty ribs I find that too long. I normally do 2.2.1 or 2.2. 1/2

Just done some crappy BB's and they came out fine on a 321just very little meat. My mate on an alternate form just done 3-2-1 on Booker meat ribs and he said they could have done with longer. I think they are all different and when all said and done as our US brothers say "its done when its done"

Kiska95 wrote:Just done some crappy BB's and they came out fine on a 321just very little meat. My mate on an alternate form just done 3-2-1 on Booker meat ribs and he said they could have done with longer. I think they are all different and when all said and done as our US brothers say "its done when its done"

Is that the chinese meaty ones? I intend on getting them so that's handy to know.

Was that fall off the bone done or competition done?

Hi

Yes they are the £30 Chinese meaty ones from Bookers and he posted pictures on SFM and they were massive!!!! He could only get 2 on his weber and then they had been trimmed St Louis style.

I think he felt he could have done better with a longer smoke and wanted more falling off the bone

Well I got my £7 Ikea thermo! The butcher near me is selling Brisket for £1.99 per lb, I think I might try a 4-5lb brisket next and see how that goes, then attempt some ribs again after.
I've really fancied some brisket for awhile now, although I was in London at the weekend at a Star Wars nerd fest event, went to a sort of BBQ place called "Red One", I had brisket in a "pit master" sandwich and it was actually pretty dry. According to the website they smoke their brisket for 12 hours?! wasn't impressed.

Next time you're in London, I would recommended either Pitt Cue or Bodeans. Both of these do unbelievably good barbecue food!


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gavinbbq wrote:Next time you're in London, I would recommended either Pitt Cue or Bodeans. Both of these do unbelievably good barbecue food!


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Grrrr, one of the guys I was with mentioned Bodeans...gutted we never went there, definitely on the list for next time, thanks

Struggling to get my ribs right too.

0.5kg racks from Costco, convinced I'm usually over doing the wrapping as they do almost fall off the bone. I tend to use a 2-1-1 method, but often find massive meat shrinkage during the crutch.

Tried tonight just with a 4hr smoke & were much tougher, but didn't pull clean from the bone despite 4hrs at 225. Obviously need to reintroduce the wrap (and kicking myself for experimenting!), maybe 30-45 mins is enough?


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Live long and prosper Danny.

Yeah my mate who lives in London swears by Bodeans

Kiska95 wrote:Live long and prosper Danny.

Yeah my mate who lives in London swears by Bodeans

I don't think Bodeans is as good as they used to be. In the beginning they used to smoke all the food at the restaurant, now they do it in a central kitchen somewhere and transport it in. Not that this is necessarily a bad thing - but certainly seems to have affected Bodeans. Also the prices have gone up, and the portions smaller.