Martyn Catanach Posted September 25, 2017 Share Posted September 25, 2017 Gonna do my first attempt at ribs later in the week whilst I'm on my rest days from work, any tips, sauces, apple juice and stuff?? Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted September 26, 2017 Share Posted September 26, 2017 It all depends on which ribs you are buying. The Bookers ribs (Yellow Box) are really meaty and will take more cooking than the Supermarket trimmed to the bone ribs. The method 3-2-1 is a starting point. 3 hours with rub on and naked, 2 hours foiled with a little Apple Juice, 1 hour sauced and naked to crisp. With the Bookers ribs I use this, 2.5, 2.5, 1 method. Cooked @ 105C/220F naked for 2.5 Hours. Foiled and added Apple Juice for 2.5 hours. then naked to crisp up. Then it's all down to personal taste, to sauce or not, fall of the bone or with a bite. 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted September 26, 2017 Share Posted September 26, 2017 The meaty ribs are worth getting and 2-3 ribs from the rack will make a meal for most people. As Steve says the 3-2-1 is an almost foolproof method if you like fall off the bone ribs. I started off using this and have since adapted the method to my own preference. All ribs cook slightly differently and so may need to be assessed close to the end of the cooking time. The method I now use is "2.5 - 2 - up to 0.5" at a temperature of 120 C / 250 F. The ribs have a lot of meat but also they have a membrane that covers the inside of the ribs. You can leave this on but it it not pleasant to eat as it stays quite tough even after cooking Here is a video that shows how to remove the membrane The ribs then need to be trimmed as at the thick rounded edge of the ribs contain a lot of cartilage that is not good to eat. Trim the ribs by cutting along the joint where the solid ribs meet the cartilage - this leaves a rectangular strip of ribs known as a St Louis cut. Do not through away the trimmings as there are cooked alongside the rib rack and the meat removed afterwards for use in other dishes. Liberally coat both sides of the ribs and also the trimmings with your favourite rub. Place in a large plastic bag (or vacuum pack) and leave for at least a couple of hours or, preferably, overnight. Smoke for 2.5 hours at ~120 C Dilute your favourite BBQ sauce 50:50 with tomato ketchup and brush liberally on both sides of the ribs. Wrap in 2 layers of foil and return to the smoker for another 2 hours. After 2 hours check to see if there is sufficient meat pull back. You should be seeing about 1/2" pull back from the tip of the bones but this can vary by rack of ribs. Unwrap the ribs and place back in the smoker for up to 30 minutes to dry the surface or until cooked to your preference. Wrap again in foil and leave for 30 minutes before cutting into individual ribs before serving. These are best eaten like this and you should not need to add any additional sauce. 1 1 Quote Link to comment Share on other sites More sharing options...
valve90210 Posted September 26, 2017 Share Posted September 26, 2017 Great to see those pics Wade as I'm picking up my first racks of meaty ribs from Wilkes this Thursday to be smoked over the weekend then vacuum packed andfrozen ready for the following weekend when I'm away with friends, so great to have a reminder of exactly what I'm doing as I've mainly be doing pulled pork and brisket of late. Quote Link to comment Share on other sites More sharing options...
Wade Posted September 26, 2017 Share Posted September 26, 2017 The meaty ribs from Wilkes are frozen and so you should ask them to move them to the cold store on the morning you are picking them up. That way they will be ready for removing the membrane and to take the rub that night. Last weekend I had a full BBQ load too. 6 Kg of pulled pork, 3 racks of ribs and a 3 Kg fatty. I will be posting the step-by-step fatty guide over the next few days. Quote Link to comment Share on other sites More sharing options...
valve90210 Posted September 26, 2017 Share Posted September 26, 2017 Ah that's good to know, thanks, I shall give them a call later and put in my request! Wow, that really is a bbq load, must have been quite a spread!! I know you don't really apporve but I did a pulled lamb shoulder over the weekend which from the little I tasted whilst pulling, was delicious!! Quote Link to comment Share on other sites More sharing options...
Wade Posted September 26, 2017 Share Posted September 26, 2017 I was catering for a BBQ of 30 people. It was delivered hot and ready to serve. LOL- I certainly approve of the principle of pulled lamb - its just that I am not a great lover of the taste of lamb as I find it too sweet. Quote Link to comment Share on other sites More sharing options...
valve90210 Posted September 26, 2017 Share Posted September 26, 2017 I bet they were delighted with the food, a great way to have a do!! I can see that the taste of lamb isn't to everyone's taste. I'm hoping a combo of pulled pork, pulled lamb, beef brisket and meaty ribs will impress my friends next weekend - and ruin the old fashion sausages and burger type bbq for them forever!! 2 Quote Link to comment Share on other sites More sharing options...
Wade Posted September 26, 2017 Share Posted September 26, 2017 Keep spreading the word Quote Link to comment Share on other sites More sharing options...
valve90210 Posted September 26, 2017 Share Posted September 26, 2017 Oh I will indeed!! Thinking of sending my brother along to you for a course, he's just got himself an offset smoker and I think he'd like to be able to do his own brisket as he's demolished it both times I've cooked it for family gatherings! Quote Link to comment Share on other sites More sharing options...
Wade Posted September 26, 2017 Share Posted September 26, 2017 I have 2 more course dates this year - 21st October and the 25th November. I will be adding an introduction to cold smoking on these courses too. Quote Link to comment Share on other sites More sharing options...
valve90210 Posted September 26, 2017 Share Posted September 26, 2017 Oooo, thanks for letting me know, I'll have words with my brother and see if he can make those dates, if not will aim for the spring. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted September 26, 2017 Share Posted September 26, 2017 1 hour ago, Wade said: I have 2 more course dates this year - 21st October and the 25th November. I will be adding an introduction to cold smoking on these courses too. Have these dates been posted on the Forum Calendar? Quote Link to comment Share on other sites More sharing options...
Wade Posted September 26, 2017 Share Posted September 26, 2017 They are in there now Quote Link to comment Share on other sites More sharing options...
Martyn Catanach Posted October 1, 2017 Author Share Posted October 1, 2017 Well, things got the better of me and I've still to do any but am going to Bookers tomorrow to buy a couple of racks, the tips given have been a great help, thanks people Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted October 1, 2017 Share Posted October 1, 2017 If your looking for the Meaty Ribs, they are in the freezer in Yellow Boxes. Approximately 4 Ribs to a box. Quote Link to comment Share on other sites More sharing options...
Wade Posted October 2, 2017 Share Posted October 2, 2017 12 hours ago, Smokin Monkey said: If your looking for the Meaty Ribs, they are in the freezer in Yellow Boxes. Approximately 4 Ribs to a box. At £3.70 a kilo these are good value. Quote Link to comment Share on other sites More sharing options...
Martyn Catanach Posted October 3, 2017 Author Share Posted October 3, 2017 Wade, what's the rough cost of one of those racks please, i glanced at some in Tesco yesterday, they don't come anywhere near the pics you posted Quote Link to comment Share on other sites More sharing options...
Wade Posted October 3, 2017 Share Posted October 3, 2017 From my preferred butcher they work out at £5.35 per Kilo. I bought 3 ribs last time which was a total of 6.8 Kg this made each rack approximately 2.26 Kg each = ~£12 each. At Bookers they are £3.70 per Kilo (10 Kg box) and so the same size ribs would work out at about £8.36 each. 1 Quote Link to comment Share on other sites More sharing options...
valve90210 Posted October 4, 2017 Share Posted October 4, 2017 Are the Bookers racks as good size as the meaty ribs from Wilkes? Quote Link to comment Share on other sites More sharing options...
Wade Posted October 4, 2017 Share Posted October 4, 2017 They are fairly good yes. To get the weight though they can vary a little in size. Quote Link to comment Share on other sites More sharing options...
valve90210 Posted October 4, 2017 Share Posted October 4, 2017 I'm definitely going to have to do some eating from the freezer to make some space then get myself over to bookers at some point! That said Wilkes gave me a lovely discount for working here, worked out at something like £4.50 a kilo or thereabouts if I remember rightly, and saves me having to trek over to Tunbridge Wells or Canterbury! Quote Link to comment Share on other sites More sharing options...
Wade Posted October 4, 2017 Share Posted October 4, 2017 Yes the price can vary depending on whether you get fresh or frozen ribs. It all depends on what they have available. Both are good quality. Quote Link to comment Share on other sites More sharing options...
Justin Posted July 13, 2018 Share Posted July 13, 2018 On 9/26/2017 at 8:29 AM, Smokin Monkey said: It all depends on which ribs you are buying. The Bookers ribs (Yellow Box) are really meaty and will take more cooking than the Supermarket trimmed to the bone ribs. The method 3-2-1 is a starting point. 3 hours with rub on and naked, 2 hours foiled with a little Apple Juice, 1 hour sauced and naked to crisp. With the Bookers ribs I use this, 2.5, 2.5, 1 method. Cooked @ 105C/220F naked for 2.5 Hours. Foiled and added Apple Juice for 2.5 hours. then naked to crisp up. Then it's all down to personal taste, to sauce or not, fall of the bone or with a bite. Bookers is the wholesaler for Businesses and Charities? If so dammit I am at mercy of local butchers. Got some spareribs today to cook tomorrow on wsm. Look alright but not meaty enough to be honest still it i what it is. Quote Link to comment Share on other sites More sharing options...
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