Spare ribs?

[Toby]

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

The pre sliced are belly cuts, the normal racks have had all the goodness taken off them!

[robgunby]

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

Very good point actually, I'm glad Toby raised this - I get complacent as I have such a good butcher! He keeps fat, meaty ribs in the freezer just for me