British BBQ Society Forums

I bought this one: http://www.ebay.co.uk/itm/271532825546?redirect=mobile

I have used it both in the oven and the BBQ, without cracking. I always put it in a cold oven/BBQ to heat up slowly, which seems to be working well. Used it last weekend for home made pitas. To die for filled with garlic ...

One rack of the meaty ribs feeds four of us with leftovers....! There's a higher meat to bone ratio, in my opinion, and they cook really well, so yeah, I would say it is worth the extra £7 (which works out at give or take £1 per rack).


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+1 for the "meaty" Bookers ribs. Use them all the time, after experimenting with the semi meaty and loin ribs.


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That smoker looks suspiciously like one I bought in the Range last autumn (for £60 if I remember rightly). They are thin steel, and leak big time, but still great fun to practice on. Good for indirect smoking, and then pouring a chimney starter full of coals in the main chamber to sear over direct ...

Forgot to provide feedback on the rub too:

The rub was tasty, and it went down well with everybody, including my 10 year old daughter who won't touch anything spicy! As I mentioned before, the JD chips worked well, and complemented the rub. Most importantly, none of this took away from the porky ...

http://i.imgur.com/jm1a8nEh.jpg

How's that?

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I take it you used the frozen 'meaty' ribs?

How would you compare the 'meaty' ribs to the standard ones (aka German). at Bookers? Looking at your picture, it looks like there is alot of the loose 'flap' meat around the ribs in there too. There is about a £6 difference in price.

http://i.imgur ...

Aris:

Yes I used the frozen Spanish meaty ribs, and found that a single rack will feed four of us more than adequately, with enough for sandwiches the following day. There was a bit of flap around the edges, but found that this turned into rather tasty pork burnt ends!

As a side note, once cooled ...

I got bought a bag of JD chips. Opening the bag and getting hit by the white smoke from them at 0700 is an experience but I didnt find they added owt to the food.

I found that the smoke was milder than using the apple chips that I've also used, but was getting a distinctive JD taste, not in your ...

Today I'm trying this rub out, with a couple of tweaks:

http://bbq.about.com/od/rubrecipes/r/bl91211a.htm

I've used a chilli con carne powder where it says chilli powder, and only half a teaspoon of cayenne as the ladies in my family don't like too much heat! Will be smoking at 250-275 using jack ...