British BBQ Society Forums

Long time reader first time poster.. A few of my friends are big into their bbqs and I have recently taken the plunge on a 47cm WSM. This will be my first foray into smoking and low n slow cooking but can't wait..

Need to get some serious practice is as the boys have invited me to their annual ribstock event..

This forum has already provided so much insight and I thank everyone for this,. I hope to posting a little more often now and look forward to chatting with everyone on here..

Welcome and share your journey as everyone here loves the meat porn

Thanks. On ribs seems a lot recommend the 3-2-1 method.. In terms or sauces and glaze would these be allied in the final hour??

Wid3y wrote:Thanks. On ribs seems a lot recommend the 3-2-1 method.. In terms or sauces and glaze would these be allied in the final hour??

The last hour is, as you surmise, for glazing. Also the 3-2-1 is for really meaty ribs if you are buying yours from a supermarket or conventional butcher I'd drop it to 2-1.5-30 mins or so

Thanks Keith.. These guys take things quite seriously so planning on doing a few practice runs before the big day.

Seems the below might offer best approach:

Apply base to ribs before rub? Mustard seems popular but wouldn't moistness of meat hold the rub?

Leave ribs with rub for min 1 hour before cooking, and allow ribs to be room temp when putting them in smoker

Moist ribs with apple juice/vinegar during process?

When foiling up do people generally add bits? Seems a lot of with sugar, honey and butter?

Last stage is unfoil and glaze/sauce?

I will be popping into butchers, what cut should I be asking for? Spare ribs?

Sorry for the 50 questions!!