British BBQ Society Forums

Just a little heads up for anyone who like me has been after some MEATY RIBS for a little while without going to the butcher..
I went to MAKRO to get some more lump, then just browsing around the meat section, as you do saw they had meaty ribs at around the £10 mark vac packed and ready to go, SOOOO couldn't let a good opportunity pass soooo pick up 2..

looked really good and chunky, will cook at weekend and post pics

MMMMMMMMMMMM ribs

Nice find Sir! Strangely enough I was also at a Makro yesterday, buying lump, which is currently on offer at 2 bags for £18 (exc VAT)

I picked up two baby back racks for £6 and a 3.5 kg Brisket for £17 - looks like the COS will be getting another workout on sunday

The meaty ribs packs you mention, are they akin to the King Ribs? ie some ribs and a lot of belly pork in one slab?

guess they are like those king ribs,

just pulled a rack outta the freezer for tomorrow so will post pics, the weight of these ribs says 1.95Kg
gunna have some jealous brothers when I post pics of these bad boys..

https://www.dropbox.com/sc/i03lv8p1juqkhff/0eL0lMM1io

don't know weather this link will work but here's the ribs..

after watching one of toby's vids I hit them with some muscavado sugar then butt rub, now ready for todays cook..

What price were they? They are what are generally called King Ribs i.e. the belly with the skin off and a layer of meat removed......very niiiiicccceeeee

they ranged from £7-£10 a pack

gunna smoke with some cherry

should I use the maverick on these

BASCOM wrote:they ranged from £7-£10 a pack

gunna smoke with some cherry

should I use the maverick on these

No real need, but at that thickness they should certainly be cooked 3-2-1 , don't worry too much if the meat doesn't pull away down the bone just keep checking for tenderness about 1.5 hrs into being foiled.

keith157 wrote:

BASCOM wrote:they ranged from £7-£10 a pack

gunna smoke with some cherry

should I use the maverick on these

No real need, but at that thickness they should certainly be cooked 3-2-1 , don't worry too much if the meat doesn't pull away down the bone just keep checking for tenderness about 1.5 hrs into being foiled.

well set up the maverick anyway (better to be safe then ......) was going to cook without it for about 5hrs...
whats the 3-2-1 method?????

3 hours with smoke, Foil with whatever you want to add, apple juice beer etc (not too much a couple of tablespoonsful at most), for two hours till they are at the desired consistency, they should flop/bend but not break then glaze with a sauce for the final hour all on the same smoker at the same temp.
You can, if pushed for space, foil and place in the oven at just under the temp of your smoker for the 2 hours. I find the oven retains heat better than a smoker hence a few degrees lower than the smoker. Other people do it other ways. If you have a gander at youtube there are loads of examples there. Also have a look at the recent debates on foiling.
If you had the "standard" supermarket/butchers ribs I'd be doing them 1.5-2 (depending on size) 1.5 foil and 1 for glaze