British BBQ Society Forums

Bought the below rack of spare ribs from the butcher (I've been talking with him more and these are the best yet and for just £14 at almost 2Kg). I have had some issues recently with the meat taking longer and not ever getting to the "fall of the bone" texture that I am looking for. I have adjusted timings and temps as I was concerned that I was over or under cooking them but then though that I was being greedy and leaving too much meat on them.

As you can see there is quite a lot of meat ontop of the rib:


Should I trim this off?

So I ended up trimming it off and still had about an inch of meat over the bone;


Cut it down St. Louis style;


trimmed an extra bit off one end to see what would happen when I cook it tomorrow;

Looks like he sold you the ribs with all the belly meat attached.

Yeah that was the conclusion that I came to - not a bad thing as I will cook it anyway.

You could have stuck the lot into the smoker.

lots more practices to come so may buy two racks next time, trim one and leave the other one to compare.

Buy boxes of frozen ribs to practice on. Much cheaper

aris, where can you get them from?

aris wrote:Buy boxes of frozen ribs to practice on. Much cheaper

MikeMackie wrote:aris, where can you get them from?

aris wrote:Buy boxes of frozen ribs to practice on. Much cheaper

Booker cash and carry. They start at 20 quid for a 10kg box. Check this thread for some photos:

viewtopic.php?f=18&t=3936&p=33731

cool, i'll try to get an account asap