Big rib cook....

[wozzad]

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...........

[robgunby]

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

[wozzad]

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

[robgunby]

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.