Kingies!

[FlashGordon]

I finally got my pork ribs how I like them! I can get quite a meaty rib from my butchers, nicknamed the King ribs because of the extra part of the belly he leaves on.
They were rubbed lovingly with Memphis dust, recipe courtesy of amazingribs.com, and then smoked on oak for around 7 hours, Brocken down to roughly to 2-4-1 method. I was that determined to get a clean bone (sniggers slightly) I opted for more time in tinfoil with a splash of apple juice in there. I think next time I will adapt it slightly and do 3-3-1. I then set a glaze I concocted – which was great very tangy and sweet at the same time, sadly I didn’t make any notes so I won’t be making it again, but it had honey, lemon, ginger, ketchup, brown sugar, cayenne, plus a good few splashes of things I can’t recall.
I let them rest for as long as I could before I had to tuck in; after all it was 11pm by that time!

Picture attached of my kingies.

[KamadoSimon]

We need a 'drooooollll' icon..!

They look awesome.

[Steve]

Very glad to see that my old Pro Q is still banging out some great looking food like that.

Looks great

[FlashGordon]

Cheers guys, for the first time since i started i am happy with the result.

Lets hope the ProQ can carry on banging out some decent results for me. I'm craving them just now!

[keith157]

One day, when there is some left over don't forget to take a sample to your butcher.

[FlashGordon]

Funny i have been thinking about doing that, so long as he doesnt think i am trying to "court" him, should be ok.

He has been brillilant though, easily the best butcher i have used.

[JEC]

One day, when there is some left over don't forget to take a sample to your butcher.

When does that happen, leftover ribs? Those look really good, I've done them like that a few times myself, in fact think I'll order some for next weekend.

[FlashGordon]

The kingies as i call them is a good meaty choice. I like normal spare ribs mind, just these have double the flesh.

[keith157]

They are known as King Ribs in the trade I'm assured, and vary from a belly with the skin removed, my first lot, to well trimmed and squared off (almost St Louis) my latest buy.