Got a big party of around 30-40 guests for Aug bank holiday.
Looking at a trip to smithfields to buy the meat (possibly Hixsons) 5+ kg of british beef Shortribs, babyback pork ribs, usual chicken drumsticks and "kebab shop style" large chicken skewers, a few butterflied lamb legs, a smoked side of salmon, finishing up with some bbq pineapple rings and ice cream.
I have not done beef ribs before on the weber, have done in the oven, but results have varied. Main complaints were: "TOO fatty / chewy etc.
Can anyone suggest a rub for the beef ribs, and best way to cook ie temps, foiled, injected etc and any prep to the slab beforehand?
I'm gonna cheat with the pork ribs, and boil the night before, then sling on for 45mins, purely due to lack of available cooking space!
I will be using 2 webers, 47 and 57 kettles, and a kingsford rectangular charcoal bbq (from costco around 8yrs ago!)
I also have a maverick and other temp probes!
Thanks