Nick1298 Posted April 2, 2020 Share Posted April 2, 2020 4 1/2 hours on the WSM 4 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted April 2, 2020 Share Posted April 2, 2020 They look great Nick 👍 1 Quote Link to comment Share on other sites More sharing options...
Nick1298 Posted April 2, 2020 Author Share Posted April 2, 2020 Been really happy with the quality of the meat - the St. Louis and baby back were both excellent. Got them from Tom Hixson butchers. Quote Link to comment Share on other sites More sharing options...
Nick1298 Posted April 2, 2020 Author Share Posted April 2, 2020 Could do with some advice on cooking these? Gonna keep it simple, just salt and pepper I think but not sure temps to cook/how long they’ll likely take? Quote Link to comment Share on other sites More sharing options...
sotv Posted April 3, 2020 Share Posted April 3, 2020 Weber's sites usually have decent recipes for most things, but best to google it first. As for instance Weber Australia has this recipe and cook time for beef ribs, but it isn't on the Uk site. They look very nice from the picture, but a lot of beef there 😀 I have couple of seperate beef foreribs coming the weekend, so hoping to cook them next week. Quote Link to comment Share on other sites More sharing options...
Nick1298 Posted April 3, 2020 Author Share Posted April 3, 2020 These are beef back ribs so not a lot of meat. Made the mistake of taking off the second membrane between the bones 🤦♂️. But still going for about 4 hour smoke at 225-250 just salt n pepper. This is a pic 1 1/2 in 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted April 10, 2020 Share Posted April 10, 2020 Firing up WSM from its long hibernation. Weber cherry smoked babyback ribs with cranberry and ginger bbq sauce. Not much of a looker at the mo swabbed with Dijon and rub. 1 Quote Link to comment Share on other sites More sharing options...
Nick1298 Posted April 10, 2020 Author Share Posted April 10, 2020 Should be good! What probe is that? Would really like a wireless one but they’re quite expensive? Quote Link to comment Share on other sites More sharing options...
Justin Posted April 10, 2020 Share Posted April 10, 2020 Meater 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted April 10, 2020 Share Posted April 10, 2020 Quote Link to comment Share on other sites More sharing options...
Nick1298 Posted April 10, 2020 Author Share Posted April 10, 2020 Is the meater probe worth the money? Gonna struggle justifying to the wife after spending 365 quid on my WSM! Quote Link to comment Share on other sites More sharing options...
Justin Posted April 10, 2020 Share Posted April 10, 2020 For joints of meaty definitely. I use in the oven too. But do not rush mate. Take your time to build your collection will be more rewarding. Ribs looking good now wrapped in foil with apple juice and the rest of the rub. Bone side up for an hour. Homebrew Bohian Dark.Pilsner going down nicely. Perfect bbq weather. Quote Link to comment Share on other sites More sharing options...
Nick1298 Posted April 10, 2020 Author Share Posted April 10, 2020 Nice! You wrap your ribs and put them bone side up? Any particular reason for putting bone side up? Is that so the meat sits in the apple juice? Quote Link to comment Share on other sites More sharing options...
Justin Posted April 10, 2020 Share Posted April 10, 2020 Yes. 1 Quote Link to comment Share on other sites More sharing options...
Nick1298 Posted April 11, 2020 Author Share Posted April 11, 2020 Yum - look great 👍 Quote Link to comment Share on other sites More sharing options...
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