British BBQ Society Forums

What about a 1-3-1 method with 3 being in foil? All time on a smoker of course

I'd only do 1-3-1 if you want a really mild smoke flavour.

ok maybe a 1-2-1 depending on thickness. They'll be covered in rub and maple syrup, then brushed with bbq sauce in the last hour while unfoiled

You'd get pretty much the same smokiness from 1-2-1 as 1-3-1. The smoke gets in during the early stage of cooking, hence 3-2-1 being such a popular formula. The 1 in a 3-2-1 often ends up being 20 minutes as the meat is already close to falling from the bone and I'm so damn hungry. I often finish them direct over coals to get a nice light char on the bark.

Got 2 racks of ribs from Tesco and they don't look that meaty without opening the pack.

But the ribs that come pre-sliced look really meaty - i wonder why? different cut?

So jealous of these videos i see on youtube of the americans doing ribs, they look insanely thick! Almost 3 times the thickness of ribs we get here

Yeah, different cut and different*ly* cut respectively.

The difference between UK ribs and US ribs is twofold also:

-Their beasts are bigger
-They tend to cut a large portion - sometimes all - of belly along with the rib, whereas a UK butcher will cut the belly to sell separately as it's more profitable here.

If you are lucky enough to have a good butcher, ask them to cut you a meaty rack of ribs with a lot of belly meat on them.

I am very lucky in that I have half a pig on order from a friend's farm, and my butcher is going to butcher it for me to my personal spec, and brine the ham for me - for free! I'll have to give him some smokey treats for it

Also check out the video in this post viewtopic.php?f=8&t=3974

robgunby wrote:Also check out the video in this post viewtopic.php?f=8&t=3974

Having watched that now check out the difference in US butchery, as you'll see they take all the rib bones, loin and belly, losing a substantial amount of prime cut meat. In the UK a butcher will earn more from his loin chops & belly pork than he ever will if he stocks meaty ribs. Bear in mind most of the customers who want the meaty ribs are on the forum.
Your butcher will likely be able to procure what are known as King Ribs, which is basically a belly with some of the meat removed.

http://www.youtube.com/watch?v=Q85xN-oXG3w

Toby has a post up asking people for video ideas. Personally I think the original post of this video needs stickying, as the UK / US differences can be very confusing at first!

Keith - nice one for the tipoff about King Ribs - often it's just knowing the UK term for a cut (like "pork hand" for "boston butt" - neither name seems to scream "blade end of shoulder"!).

the 3-2-1 method was developed in the states for their cuts and is used frequently over here for comp cooks where teams have intentionally sourced thick ribs. Your standard supermarket or butchers ribs wont need this and dont benefit from 3 hours in the smoke, you will end up with completely pink meat from the smoke and the finished taste can be off putting. Bear in mind that the meat is only really absorbing the smoke for the first hour and a half