British BBQ Society Forums

Hi all

I fancy some low n slow action this weekend. The mrs was in Morrisons today, so i asked her to grab some ribs and a pork shoulder.

Heres what she bought back.

x2 racks 700g each
x2 bacon racks 1kg each
Pork shoulder 1.6kg

All are quite small, but i think thats a good thing as I'm still very new to this. I never tried bacon ribs before, i think the butcher said they are cured. Do these cook the same?

I plan on whacking it all on my Weber with Smokenator at the same time at around 230-250f.

I know that they will take different times as they are different sizes.

With the ribs i want to use the 3-2-1 method, but obviously but down the times. What times do you guys think?

How long roughly should the shoulder take at this temp? should i foil it?

Also, i have a few rubs purchased from Ebay, what one would you guys use?
i have -

Chinesse
American smokey bbq
Hot n spicy
Jamaican Jerk

Basically I'm asking how you guys would cook this lol

Any help much appreciated

Cheers
Chris

id do 2-1-1 on the ribs, or even 2-1-30mins, depends how they feel, grab with tongues half way along and see how floppy they are

as the shoulder is a small one, id foil it at 160/165F, id say 4-6 hours at 225-250F

Are the bacon racks ribs? I made the mistake of adding a rub to those once - they're cured so they turned out very salty!

Thanks Brun, much appreciated.

Hi Dave, yes they are ribs on the packed it says 'fresh british bacon ribs' and the butcher said they are cured, i don't know what the difference is lol, they just taste like bacon?

Whats rubs would you use from the ones i have? brown sugar then some rub?

Cheers
Chris

Bacon ribs are cured ie. Just like bacon it is packed in salt so the moisture is drawn out. Personally i wouldnt smoke these are i find them too salty. Maybe simmer in hot water (which is a very big no no with normal ribs!) and then finish with a bbq sauce on grill?

The rubs is personal choice try different rubs on different things to find your liking.

Pork shoulder look at 1-1.5 hours per lb and rest at least a hour after cook, wrapped in a coolbox.

Happy smoking

Edit: if your going to smoke the bacon ribs, make your rub without salt

Thank you for the help. I did plan on smoking the bacon ribs, but now i hear what your saying, maybe i will boil as u say, i don't want to ruin them by smoking. Im sure all the rubs i have contain salt. Maybe i could smoke them with no rub, foiled earlier than the others with some apple juice to try and keep the moisture a little? if thats also going to ruin them, i will boil then finish on the grill as advised.

The normal ribs, i was going to apply some brown sugar, then one of my rubs about an hour before going on the bbq, this sound good?

I now know roughly how long to cook the shoulder should take, ty all

Thanks
Chris

Soak them in cold water in the fridge overnight and it should draw out enough of the salt that you'll be able to smoke them. It's commonly done with bacon when using the excess salt curing method so it should work fine for ribs

Ah i see, excellent thanks Dave. Then just drain them and smoke the same along with the normal ribs? but without the rub

How are bacon ribs usually cooked by non smokers?

Just smoke like normal, you shouldn't need a rub or anything as they'll still be salty. They are usually boiled I think