British BBQ Society Forums

Guys, I need some advice please. I normally get my ribs from an asian supermarket, they come is 3 sections and are easy to fit in the BBQ. I even got a full rack from a local butcher a few times but they were fairly small too. I have family coming on Saturday for a bbq to celebrate my son's 10th birthday so I tried to get ribs today but couldnt. I phone my wife and asked if she was out could she try to get a rack or a couple of half racks. She got me what looks like a pork paving slab and I dont know exactly how to tackle it. I only have a 47cm weber as well so there's no way it's gonna fit. It looks like there's pork belly and a loin roast attached to this beast:





Question is, what should I do with it? I've no idea how much it weighs as my scales only do up to 3kg and it's way over. I'm also doing pulled pork which I'm starting on friday lunchtime so it looks like if I cook this I'll be getting no sleep. Should I trim it? If so which bit(s)? Should I man up and buy a 57cm bbq?

What you've got there is the ribs with the full belly attached. Personally i would separate and cook separately, but this will depend on how confident you are with butchery.

If you look at the meat side on you'll see different lines of meat and fat. look for the line of meat above the rib bones and then run a knife along the line of fat above this line of meat and keep going until separated.

OK, I'll have a go at that (mabye watch a couple of vids first). Can I BBQ smoke or roast the belly? Need to be able to use as much as possible as she paid £28 for this beastie .

Thanks for your reply.

You can cook it whole if you don't want to split it up, i would cook them at 250f and cook them in the smoke for 3hrs and then cook in foil for another 2-2.5hrs

There are vids available on youtube, but Ed has it spot on (as normal) I'd also take the flap off the bone side as well, and cook that as cooks perks.