London BBQer
Well-known member
- Joined
- Apr 3, 2010
- Location
- London, UK
Hi everyone,
I spent quite a bit of time looking into how to smoke some decent spare ribs (asking the English butcher for a St. Louis style cut drew a blank glance, but after some explaining he knew what I wanted), and the pictures below are my first attempt (finished yesterday evening); so please be nice if it doesn't look quite perfect. I can, however, attest to the fact that they were damn tasty!
I had my sister-in-law bring over a Smokenator from the States for my Weber Gold 22.5" a few weeks ago, and so I then decided the best thing to start with should of course be ribs!
All I did was use the BBQ Pit Boys rub recipe; wait for the meat to get to room temp; then loaded onto the grill and used another Pit Boys mopping and dipping sauce for the mop every hour or two. Maintained dome temp at 220-240F for 7hrs, monitored through the vent with a clip holding a Tel-tru BQ250 4in; and smoked over some hardwood I had lying around - prob oak. Had to add a few more coals here and there; which is prob down to my lack of experience with the vent control, but all in, I think it went quite well. I will be purchasing the Maverick ET-732 shortly, and mounting the Tel-tru in the lid. Hopefully this will ensure more accuracy with the internal temps!
The meat is so juicy, it does not fall off the bone, but with a gentle tug from my teeth it comes clean away. At first I was concerned about them being undercooked due to all the juice, but for the moment I'm putting it down to the serious humidity using the Smokenator.
In future, I might just leave the water pan dry for the last hour and see if that dries them out a bit.They were seriously tasty (like melt in the mouth), but I can't help but think that they may be a little better without all the moisture. Despite the fact that all who tasted them said they were the best they'd ever eaten, has anyone got any thoughts on this smoke, or my technique in general? I would appreciate any comments from the Brethren that could help me get better and better!
I'm getting pretty enthusiastic about BBQing, and my wife has already tried to veto a WSM and BGE purchase; currently working on getting approval for a UDS (at least cost is negligible for the UDS - WSM is pricey here, and as for the BGE: XL is £1300 with the table, meh)!
I spent quite a bit of time looking into how to smoke some decent spare ribs (asking the English butcher for a St. Louis style cut drew a blank glance, but after some explaining he knew what I wanted), and the pictures below are my first attempt (finished yesterday evening); so please be nice if it doesn't look quite perfect. I can, however, attest to the fact that they were damn tasty!
I had my sister-in-law bring over a Smokenator from the States for my Weber Gold 22.5" a few weeks ago, and so I then decided the best thing to start with should of course be ribs!
All I did was use the BBQ Pit Boys rub recipe; wait for the meat to get to room temp; then loaded onto the grill and used another Pit Boys mopping and dipping sauce for the mop every hour or two. Maintained dome temp at 220-240F for 7hrs, monitored through the vent with a clip holding a Tel-tru BQ250 4in; and smoked over some hardwood I had lying around - prob oak. Had to add a few more coals here and there; which is prob down to my lack of experience with the vent control, but all in, I think it went quite well. I will be purchasing the Maverick ET-732 shortly, and mounting the Tel-tru in the lid. Hopefully this will ensure more accuracy with the internal temps!
The meat is so juicy, it does not fall off the bone, but with a gentle tug from my teeth it comes clean away. At first I was concerned about them being undercooked due to all the juice, but for the moment I'm putting it down to the serious humidity using the Smokenator.
In future, I might just leave the water pan dry for the last hour and see if that dries them out a bit.They were seriously tasty (like melt in the mouth), but I can't help but think that they may be a little better without all the moisture. Despite the fact that all who tasted them said they were the best they'd ever eaten, has anyone got any thoughts on this smoke, or my technique in general? I would appreciate any comments from the Brethren that could help me get better and better!
I'm getting pretty enthusiastic about BBQing, and my wife has already tried to veto a WSM and BGE purchase; currently working on getting approval for a UDS (at least cost is negligible for the UDS - WSM is pricey here, and as for the BGE: XL is £1300 with the table, meh)!
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