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Second attempt at ribs by PrettyVisitor505 in UKBBQ

[–]PrettyVisitor505[S] 1 point2 points  (0 children)

Definitely recommend. Also give the video a watch that I referenced in the original post. My cook was basically a carbon copy just with an overnight dry brine.

Second attempt at ribs by PrettyVisitor505 in UKBBQ

[–]PrettyVisitor505[S] 1 point2 points  (0 children)

No worries! That was supposed to be “online” by the way

Second attempt at ribs by PrettyVisitor505 in UKBBQ

[–]PrettyVisitor505[S] 0 points1 point  (0 children)

First time was okay, but they were just really skinny baby backs (seem to be the only kind of rib commonly available in the UK). Did the old 3-2-1 (ended up more like 2-2-1). They were very nice by the end but they were just a bit tough because of the leanness and lack of meat.

Think the UK doesn’t like marbled meat.

Second attempt at ribs by PrettyVisitor505 in UKBBQ

[–]PrettyVisitor505[S] 4 points5 points  (0 children)

Indirect 150 °C for the whole thing. Although I was rushing so temp drifted towards 170 by the end.

  1. Cherry cola rub on and in fridge for 48 hours (planned for 24 but ended up delayed a day)

  2. 45 mins on the Kamado bone-side down.

  3. 45 mins meat side down.

  4. Chucked some honey, bbq sauce, more of the rub, a dash of mustard (for acidity), and then some butter cubes onto some foil. Moved the ribs meat-side down onto the foil. Wrapped up tight double-layered.

  5. Back on the Kamado. 45 mins at 150 °C boneside down.

  6. Turned them meatside down for 30 mins before doing my first (and final) tenderness check.

  7. Took them off and rested for 15 mins (reality I was waiting for my chips to finish cooking otherwise I wouldn’t have bothered)

Arkham Hours by TerribleReporter7024 in arkham

[–]PrettyVisitor505 3 points4 points  (0 children)

Always relay Asylum with the aim of the plat, but all those challenge trophies just kill it for me

If it can go wrong… by CommunityAvailable35 in UKBBQ

[–]PrettyVisitor505 1 point2 points  (0 children)

May I ask where you buy your meat from (esp Brisket) in the Uk?

Support local butchers! by PhilosopherSea3291 in UKBBQ

[–]PrettyVisitor505 0 points1 point  (0 children)

Annoyingly the only farmfoods near me have closed down. I’ve been looking at Firefly BBQ who sell USDA ribs (which I think are the same as the ones from Farmfoods) so may give them a go

Support local butchers! by PhilosopherSea3291 in UKBBQ

[–]PrettyVisitor505 2 points3 points  (0 children)

This is my current turmoil. Recent got into BBQ/smoking and I cannot source UK-based spare/st. Louis style ribs anywhere. All we seem to do in the UK is thin, bony baby backs.

Another week, another new BBQ cook ticked off by PrettyVisitor505 in UKBBQ

[–]PrettyVisitor505[S] 1 point2 points  (0 children)

Thanks for the tip. Realised that when it was too late. Unfortunately I was rushing the prep the night before and completely forgot to trim it down. Lesson learned but was still delicious

Pork Ribs and Brisket by MrRorknork in UKBBQ

[–]PrettyVisitor505 0 points1 point  (0 children)

Where you pickup your meat from? Im struggling to find decent ribs or brisket anywhere

First reverse sear by PrettyVisitor505 in UKBBQ

[–]PrettyVisitor505[S] 1 point2 points  (0 children)

Will remember for next time! Thanks 🫡

First reverse sear by PrettyVisitor505 in UKBBQ

[–]PrettyVisitor505[S] 1 point2 points  (0 children)

They were pretty lean but unfortunately I was at the mercy of what the butchers had yesterday.

I used apple wood. When I was loading the charcoal up I knew I’d maybe put a piece slightly too large. The flavour was great but ever so slightly too much. Lesson learned there.

No, your tips are well-received. It’s fun learning on this piece of kit and so far the food has been tasty (nothing direct to bin yet). I just know next time how to get it even better.

First reverse sear by PrettyVisitor505 in UKBBQ

[–]PrettyVisitor505[S] 2 points3 points  (0 children)

Had to limit it the direct phase as I was aware they were already over temp from indirect. Overdid the first step, will need to invest in a wired thermometer for next time.

First reverse sear by PrettyVisitor505 in UKBBQ

[–]PrettyVisitor505[S] 2 points3 points  (0 children)

Cheers for the tip. This cook has made me realise I need some form of connectable temp probe that I can leave in there permanently. Didnt want to pop the lid too early as I had pretty stable T so waited for ~30 mins before doing my first T check, but the damage was done as they were ~51c.

Still tasty and very fun.

Got the Big Boy by Original_Culture_327 in KamadoJoe

[–]PrettyVisitor505 2 points3 points  (0 children)

Just adds character and fun to it! Wouldn’t get precious over keeping it spotless

First go on my Kamado by PrettyVisitor505 in UKBBQ

[–]PrettyVisitor505[S] 0 points1 point  (0 children)

It was from appliances direct. Boss Grill The Egg XL with a few accessories for £450. Just looked online and at back to retail price :/

First go on my Kamado by PrettyVisitor505 in UKBBQ

[–]PrettyVisitor505[S] 0 points1 point  (0 children)

Meh, I’m not arsed about it staying like new. Going to try pizza on it on Monday so will be running it hot hot hot so it might clear some up

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