British BBQ Society Forums

New Year's Eve.......and well into the middle of nowhere, Argyllshire and Bute.
I'll be be bbqing in my kilt......


Testing a few rubs tonight in the oven, and a new method too.

A friend suggested I try a 3 hour non stop cook, triple wrapped in foil. 115 degrees. He uses ribs with a good curve, and puts some water/cider vinegar in there too.


Sounds good, but then again, he also suggested using golden syrup instead of light brown sugar.....he swears by it on pulled pork cooks...........

Triple wrapped the whole time? As in, not exposed to smoke?

Well it came from a guy with no experience of smoking....But i tell you what, i pushed it out to 4 hours, and although they missed that classic smokey flavour, the texture was spot on.

Just need to find a happy medium now. See you all in 25 years

Smoke has most effect in the first 2 hours, so make sure its unwrapped for that - then wrap it up as tight as you want after that, by all means keep that moisture in there. I like 3-2-1 because I find that last hour (if I can stand waiting that long) unwrapped with sauce on them makes them sweet, sticky and caramelised.