Soldato
- Joined
- 10 Sep 2008
- Posts
- 11,973
- Location
- Bangor, Northern Ireland
Weather isn't terrible. Got ribs. It's go time!
2012 BBQ Thread!!
- Thread starter Glaucus
- Start date
Soldato
- Joined
- 10 Sep 2008
- Posts
- 11,973
- Location
- Bangor, Northern Ireland
Rib related post!
So the constant rain we've been having seemed to have stopped, infact, it looked like it would be quite a nice day so I leapt at the chance to test out my new BBQ
Managed to eventually find some pork ribs at the 3rd butcher I visited and promptly bought 3 racks (only cooked 2). Got them home and removed the membrane, then smothered them in a rather tasty dry rub.
Ideally i would have marinaded them overnight, however the weather forecast lied to me yesterday so I was doubtful of getting a chance to BBQ today, so didnt bother buying the meat on Sunday incase it rained all day again. Fired up the ol chimney starter and filled it about 2/3 of the way with Penbeads charcoal briquettes. All in all there was 30 briquettes because im slightly obsessive compulsive and made sure their was an even number on both sides of the grill.
Since this was my first time using the Weber it was more of an experiment than anything, hence why I wanted ribs and not just some burgers or whatever, so i could see how easy it was to maintain a steady temperature for a decent length of time. In this case i was looking for around 250F and the ribs would be done after about 3.5 to 4 hours.
Ribs on the BBQ set up with the hot coals at each side of the grill, leaving the middle bit for the meat. There should be a drip pan with a bit of water underneath the ribs, but i forgot to add this until an hour and a bit in. Also added a tongful of soaked mesquite woodchips to each side for that smokey flavour.
About 45minutes in my temperature was in the ballpark, if a little low at 220F so I opened the bottom vent more and added another 10 unlit coals to the grill. After a few minutes the magic 250F was reached and it hovered steadily around that temperature for the next couple of hours. However there was one spike when i came outside to check it was sitting at 280, but some vent fettling brought that back down to within range.
At the 2 hour mark I basted the ribs with a mix of apple juice, cider vinegar and a bit of the rub mixed together, then again at about 3 hours.
The finished article
And the Smoke ring
They tasted great, there was quite a strong smokey flavour and the rub did an excellent job of flavouring the outer layer, despite only marinading for an hour. The meat was very moist and overall I was very pleased with my first attempt.
Having said that, I have no idea what the hell cut of ribs I had bought, the bones were connected by a thick layer of fat and other bits of cartilage, you physically could not eat them like you would a normal baby back rib. If you imagine a sandwich where the bread was the meat, and the filling was a mix of bones, fat and other sinewy stuff, that pretty much sums these ribs up. Made eating them such a hassle. If anyone can identify the cut of ribs I bought i would be very greatful, just so I can avoid them in the future.
Anyway, first attempt over and done with, learnt some things and was impressed with how the meat turned out despite the silly rib cut. Look forward to giving it another go very soon
So the constant rain we've been having seemed to have stopped, infact, it looked like it would be quite a nice day so I leapt at the chance to test out my new BBQ
Managed to eventually find some pork ribs at the 3rd butcher I visited and promptly bought 3 racks (only cooked 2). Got them home and removed the membrane, then smothered them in a rather tasty dry rub.
Ideally i would have marinaded them overnight, however the weather forecast lied to me yesterday so I was doubtful of getting a chance to BBQ today, so didnt bother buying the meat on Sunday incase it rained all day again. Fired up the ol chimney starter and filled it about 2/3 of the way with Penbeads charcoal briquettes. All in all there was 30 briquettes because im slightly obsessive compulsive and made sure their was an even number on both sides of the grill.
Since this was my first time using the Weber it was more of an experiment than anything, hence why I wanted ribs and not just some burgers or whatever, so i could see how easy it was to maintain a steady temperature for a decent length of time. In this case i was looking for around 250F and the ribs would be done after about 3.5 to 4 hours.
Ribs on the BBQ set up with the hot coals at each side of the grill, leaving the middle bit for the meat. There should be a drip pan with a bit of water underneath the ribs, but i forgot to add this until an hour and a bit in. Also added a tongful of soaked mesquite woodchips to each side for that smokey flavour.
About 45minutes in my temperature was in the ballpark, if a little low at 220F so I opened the bottom vent more and added another 10 unlit coals to the grill. After a few minutes the magic 250F was reached and it hovered steadily around that temperature for the next couple of hours. However there was one spike when i came outside to check it was sitting at 280, but some vent fettling brought that back down to within range.
At the 2 hour mark I basted the ribs with a mix of apple juice, cider vinegar and a bit of the rub mixed together, then again at about 3 hours.
The finished article
And the Smoke ring
They tasted great, there was quite a strong smokey flavour and the rub did an excellent job of flavouring the outer layer, despite only marinading for an hour. The meat was very moist and overall I was very pleased with my first attempt.
Having said that, I have no idea what the hell cut of ribs I had bought, the bones were connected by a thick layer of fat and other bits of cartilage, you physically could not eat them like you would a normal baby back rib. If you imagine a sandwich where the bread was the meat, and the filling was a mix of bones, fat and other sinewy stuff, that pretty much sums these ribs up. Made eating them such a hassle. If anyone can identify the cut of ribs I bought i would be very greatful, just so I can avoid them in the future.
Anyway, first attempt over and done with, learnt some things and was impressed with how the meat turned out despite the silly rib cut. Look forward to giving it another go very soon
They look like the bottom section of spare ribs to me. If you started with a proper set of spare ribs then trimmed them St Louis style this looks like the bit that is left over and either discarded or cooked as rib tips.
Re your weber setup - don't have coals setup on both sides when doing ribs - generally you want to get as much distance between the ribs and the coals as possible. Don't sweat the temp so much ribs are often cooked at 275 or 300
Re your weber setup - don't have coals setup on both sides when doing ribs - generally you want to get as much distance between the ribs and the coals as possible. Don't sweat the temp so much ribs are often cooked at 275 or 300
Soldato
- Joined
- 10 Sep 2008
- Posts
- 11,973
- Location
- Bangor, Northern Ireland
Thanks cram, yeah you're right they do look like rib tips. Looks like ill have to order online or order in advance at the butchers to get the right cuts.
Thanks for the advice re my setup, ill be sure to try that next time. I must admit I didn't really prepare myself for grilling ribs, I was more set on doing a pork shoulder but it would seem finding one with the bone in it is a mission in itself. It was a bit of a disorganised day but ill be better prepared next time
Thanks for the advice re my setup, ill be sure to try that next time. I must admit I didn't really prepare myself for grilling ribs, I was more set on doing a pork shoulder but it would seem finding one with the bone in it is a mission in itself. It was a bit of a disorganised day but ill be better prepared next time
Last edited:
Anyone think this might be any good, it's a pizza oven adapter for 52cm kettle grills..
http://www.bbqpizzaoven.co.uk/Products/Kettle-Pizza-Oven-57cm--KPB22.html
It's a shame it's so expensive, otherwise I'd definitely give it a go.
http://www.bbqpizzaoven.co.uk/Products/Kettle-Pizza-Oven-57cm--KPB22.html
It's a shame it's so expensive, otherwise I'd definitely give it a go.
Soldato
- Joined
- 13 Aug 2004
- Posts
- 8,369
- Location
- England
I went to the tower hill bodeans yesterday, me and my girlfriend shared the Bodeans platter which was awesome, swapped the coleslaw for the bbq beans and ended up making a huge batch when I got home!
- Joined
- 14 Jun 2004
- Posts
- 17,509
- Location
- Newcastle U/T
Not sure if anyone is still BBQing but I've just stocked up on charcoal.
B&Q have the penbead stuff at £3 a bag and its buy one get one half price too
£4.50 for 2 bags
EDIT:
Popped into a different B&Q
Chimney starter £6
Jack Daniels Smoking Wood £3
B&Q have the penbead stuff at £3 a bag and its buy one get one half price too
£4.50 for 2 bags
EDIT:
Popped into a different B&Q
Chimney starter £6
Jack Daniels Smoking Wood £3
Last edited: