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sub333 last won the day on October 19 2020

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  1. They turned out very well. Smoked for 6-6.5hrs with no wrapping or spritzing, then rested for 1hr. I should have trimmed them beforehand, but the texture and flavour was good!
  2. Is it essential? I've seen a few articles saying it is, and just as many saying it isn't! Got a rack of St Louis ribs on the smoker now, and am tempted to leave them as they are to see how they turn out. Some articles say it's essential to keep the ribs moist; others say you end up washing the rub off or diluting the flavour. Any advice appreciated 🙂
  3. Welcome, Annie! I joined this forum a year ago – the knowledge people have shared with me is incredible.
  4. is now available to watch free online: https://www.youtube.com/channel/UCpiSVY897-kwYxnK6HYX-Jw (I think it cost a fair bit when it was first released?)
  5. I ordered some meat from John Davidsons on the advice of forumers here. Very impressed so far. Slow-cooked some beef cheeks for 5-6 hrs and they were superb. Last night, cooked some of their Argentine 'gordito' sausages - big and chunky with plenty of spice. Got a big pork butt in the freezer and a couple of their Denver steaks. Looking forward to all of it!
  6. sub333

    Short ribs

    This was end result. Very happy with the beef - falling off the bone but still had good texture. Will definitely do them again!
  7. sub333

    Short ribs

    Had another crack at beef short ribs, courtesy of Turner & George. Weber briquettes and oak/olive chunks, smoked at 240°F approx for 9hrs. They're resting now, ready to serve in half an hour. Serving them with Hawksmoor mac & cheese and grilled corn with Sriracha butter. Pic was shot after about 7hrs. Was tempted to take them off because they hit 200 internal temp, but gave them a bit longer and probe slid in like butter.
  8. Justin, do you find the snake method better than minion? Any advantages/disadvantages?
  9. I've done a full packer brisket once on my Pro Q - it was 7kg, and it was a smidgen too big, if I'm honest. Had to roll it round a bit to fit.
  10. I've ordered a 3kg brisket point. This may be a daft question, but will it take half the amount of time as a 6kg brisket? Or will it take the same amount of time? Obviously it will be smaller, but if it's just a brisket with the flat removed, I have no idea how to predict the cooking time!
  11. sub333

    St Louis ribs

    Doing final rack of ribs from my pack today. Covered in Firefly Fiery Texas rub.
  12. sub333


    Ooh, you are in for a treat! Rich, meaty (not as daft as it sounds!), deeply savoury, soft texture, unctuous from the fat. And the burnt ends from the point are like the best bit of the Sunday roast.
  13. Bloody hell, what a ridiculous choice of brisket on johndavidsons! Some seriously tempting stuff on there *drools*
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