British BBQ Society Forums

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 Daniels chips (saw them in B&Q last week, £6 a bag). Leaving the ribs untrimmed. The ribs are the meaty spare ribs from Bookers. Plenty of meat on there, about £28 for 6 good sized racks.

[img]http://i.imgur.com/R1kfdJW.jpg[/img]



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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.

Neythen wrote: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 Daniels chips (saw them in B&Q last week, £6 a bag). Leaving the ribs untrimmed. The ribs are the meaty spare ribs from Bookers. Plenty of meat on there, about £28 for 6 good sized racks.

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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.

Verminskti wrote: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 face (as when opening the bag!) but certainly there. I wrapped a big handful in foil for the first hour and then added an extra handful straight over the coals for the second hour, which seemed to have worked


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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 removed the meat, sliced it up and threw it in a frying pan with some BBQ sauce. Reduced the sauce so thick and sticky, grated some cheese over the top and threw under the grill to melt. Well worth a try!

I have tried the semi meaty ribs and found that they weren't quite as thick, but still good.


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aris wrote:
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.

This is a cross section with a standard clipper lighter for scale

Neythen wrote:

aris wrote:
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.

This is a cross section with a standard clipper lighter for scale

Think you can manage a bigger picture?

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

How's that?

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Looks awesome!


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Fantastic - they almost look like baby backs!