The bbq photo & recipe thread
Discussion
tuffer said:
jakesmith said:
anonymous said:
[redacted]
Put it on top of the patio, then marked out a 2 inch perimeter around the feet, used a grinder to cut out a little chanel, chissled the waste out, filled with gravel off the drive - so that the feet don't sit in water and rot. The patio is on a fall too but it wasn't a lot of extra effort really and looks nice IMOThe gazebo is the correct distance from neighbours boundary to comply with planning I checked it at the time!!
Need some info on baby back ribs. When i watch youtube videos and see people doing Baby backs the ribs they have are just a neat looking rack of ribs. Every time i ask a butcher for baby backs i get a sort of half ribs that tapers off and attached to it is a large chunk of belly meat. What i end up doing is trimming off the meat back to the ribs so im left with a rack of ribs and a seperate piece of meat. I cook them both the same dry rub then 3-2-1 method but what do i need to ask for so that i get just ribs? Hope this makes sense. Going to have a bbq Saturday and my ribs have gone down well last 2 times i have done them.
Like this, i trim off the piece top right thats not part of the ribs.
Like this, i trim off the piece top right thats not part of the ribs.
Edited by James 33 on Monday 23 July 23:29
James 33 said:
Had a go at 3-2-1 ribs the other day and really pleased with the results. I used Hickory chips on the coals in a smoke box and Apple juice and water for the bath.
Good quality rack from the butchers trimmed before adding a dry rub.
After 3 hours at between 125-150 degree's. Spritzed with apple juice every hour.
Wrapped in foil with Honey and brown sugar for 2 hours and then back on the heat for another hour with Sweet Baby Rays BBQ Sauce added at the last 30 minutes.
The finished result! Falling off the bone and melt in the mouth. Went down very well with my guests.
Thanks will see what i can get on Friday. Was pleased with how the others came out so if that's all they have then thats what ill go with. Good quality rack from the butchers trimmed before adding a dry rub.
After 3 hours at between 125-150 degree's. Spritzed with apple juice every hour.
Wrapped in foil with Honey and brown sugar for 2 hours and then back on the heat for another hour with Sweet Baby Rays BBQ Sauce added at the last 30 minutes.
The finished result! Falling off the bone and melt in the mouth. Went down very well with my guests.
James 33 said:
Need some info on baby back ribs. When i watch youtube videos and see people doing Baby backs the ribs they have are just a neat looking rack of ribs. Every time i ask a butcher for baby backs i get a sort of half ribs that tapers off and attached to it is a large chunk of belly meat. What i end up doing is trimming off the meat back to the ribs so im left with a rack of ribs and a seperate piece of meat. I cook them both the same dry rub then 3-2-1 method but what do i need to ask for so that i get just ribs? Hope this makes sense. Going to have a bbq Saturday and my ribs have gone down well last 2 times i have done them.
Like this, i trim off the piece top right thats not part of the ribs.
Hi JamesLike this, i trim off the piece top right thats not part of the ribs.
Those are - as you say - from underneath the belly. Those are the spare ribs at that, with the bones tapering away, so your butcher isn't even giving you the good long ones from underneath the big part of the belly.
Baby back ribs are back ribs, not belly ribs, they sit underneath the loins. Your butcher either doesn't know what you're asking for because it is US terminology or - more likely - he doesn't want to give it to you because it knackers his bone-in pork chops and - if he leaves a chunk of nice meat on them - back bacon.
Spare ribs are the ribs that generally suit butchers in this country to give you without scuppering something else, I think that's probably how they get their name.
In the states, I think they only really eat belly bacon, and I can only assume bone-in pork chops aren't that popular. So plenty of belly ribs and back ribs available.
See what happens if you're clear with him that you want the back ribs from under the loin, or the long ones from under the belly. If he is awkward then maybe he'd be keener if you took the whole loin too and put that in the freezer for an awesome meal at a later date. Get him to leave a wee nugget of loin on the ribs though
Likewise with the long belly ribs, take the whole slab of belly too and cook that another day, or cook the whole bone-in belly (takes a while!!) and your guests will be blown away with big meaty ribs! Some would argue that a good butcher wouldn't be like this; another alternative might be to find out which day of the week he gets his main delivery and call him then before he's got everything broken down and planned out. Mine gets his early in the week so when I go in on a Saturday he's often out of the more awkward stuff, but happy to accommodate if I call him mid week.
Jambo85 said:
Hi James
Those are - as you say - from underneath the belly. Those are the spare ribs at that, with the bones tapering away, so your butcher isn't even giving you the good long ones from underneath the big part of the belly.
Baby back ribs are back ribs, not belly ribs, they sit underneath the loins. Your butcher either doesn't know what you're asking for because it is US terminology or - more likely - he doesn't want to give it to you because it knackers his bone-in pork chops and - if he leaves a chunk of nice meat on them - back bacon.
Spare ribs are the ribs that generally suit butchers in this country to give you without scuppering something else, I think that's probably how they get their name.
In the states, I think they only really eat belly bacon, and I can only assume bone-in pork chops aren't that popular. So plenty of belly ribs and back ribs available.
See what happens if you're clear with him that you want the back ribs from under the loin, or the long ones from under the belly. If he is awkward then maybe he'd be keener if you took the whole loin too and put that in the freezer for an awesome meal at a later date. Get him to leave a wee nugget of loin on the ribs though Likewise with the long belly ribs, take the whole slab of belly too and cook that another day, or cook the whole bone-in belly (takes a while!!) and your guests will be blown away with big meaty ribs!
Some would argue that a good butcher wouldn't be like this; another alternative might be to find out which day of the week he gets his main delivery and call him then before he's got everything broken down and planned out. Mine gets his early in the week so when I go in on a Saturday he's often out of the more awkward stuff, but happy to accommodate if I call him mid week.
Brilliant cheers for that useful info. I'll call my usual butchers tomorrow and see what they can do. A pub near me does ribs like you describe with plenty of meat on them and crackling. They are absolutely delicious and i struggle to eat the 5 you get in a portion. Those are - as you say - from underneath the belly. Those are the spare ribs at that, with the bones tapering away, so your butcher isn't even giving you the good long ones from underneath the big part of the belly.
Baby back ribs are back ribs, not belly ribs, they sit underneath the loins. Your butcher either doesn't know what you're asking for because it is US terminology or - more likely - he doesn't want to give it to you because it knackers his bone-in pork chops and - if he leaves a chunk of nice meat on them - back bacon.
Spare ribs are the ribs that generally suit butchers in this country to give you without scuppering something else, I think that's probably how they get their name.
In the states, I think they only really eat belly bacon, and I can only assume bone-in pork chops aren't that popular. So plenty of belly ribs and back ribs available.
See what happens if you're clear with him that you want the back ribs from under the loin, or the long ones from under the belly. If he is awkward then maybe he'd be keener if you took the whole loin too and put that in the freezer for an awesome meal at a later date. Get him to leave a wee nugget of loin on the ribs though
Likewise with the long belly ribs, take the whole slab of belly too and cook that another day, or cook the whole bone-in belly (takes a while!!) and your guests will be blown away with big meaty ribs! Some would argue that a good butcher wouldn't be like this; another alternative might be to find out which day of the week he gets his main delivery and call him then before he's got everything broken down and planned out. Mine gets his early in the week so when I go in on a Saturday he's often out of the more awkward stuff, but happy to accommodate if I call him mid week.
James 33 said:
Jambo85 said:
Hi James
Those are - as you say - from underneath the belly. Those are the spare ribs at that, with the bones tapering away, so your butcher isn't even giving you the good long ones from underneath the big part of the belly.
Baby back ribs are back ribs, not belly ribs, they sit underneath the loins. Your butcher either doesn't know what you're asking for because it is US terminology or - more likely - he doesn't want to give it to you because it knackers his bone-in pork chops and - if he leaves a chunk of nice meat on them - back bacon.
Spare ribs are the ribs that generally suit butchers in this country to give you without scuppering something else, I think that's probably how they get their name.
In the states, I think they only really eat belly bacon, and I can only assume bone-in pork chops aren't that popular. So plenty of belly ribs and back ribs available.
See what happens if you're clear with him that you want the back ribs from under the loin, or the long ones from under the belly. If he is awkward then maybe he'd be keener if you took the whole loin too and put that in the freezer for an awesome meal at a later date. Get him to leave a wee nugget of loin on the ribs though Likewise with the long belly ribs, take the whole slab of belly too and cook that another day, or cook the whole bone-in belly (takes a while!!) and your guests will be blown away with big meaty ribs!
Some would argue that a good butcher wouldn't be like this; another alternative might be to find out which day of the week he gets his main delivery and call him then before he's got everything broken down and planned out. Mine gets his early in the week so when I go in on a Saturday he's often out of the more awkward stuff, but happy to accommodate if I call him mid week.
Brilliant cheers for that useful info. I'll call my usual butchers tomorrow and see what they can do. A pub near me does ribs like you describe with plenty of meat on them and crackling. They are absolutely delicious and i struggle to eat the 5 you get in a portion. Those are - as you say - from underneath the belly. Those are the spare ribs at that, with the bones tapering away, so your butcher isn't even giving you the good long ones from underneath the big part of the belly.
Baby back ribs are back ribs, not belly ribs, they sit underneath the loins. Your butcher either doesn't know what you're asking for because it is US terminology or - more likely - he doesn't want to give it to you because it knackers his bone-in pork chops and - if he leaves a chunk of nice meat on them - back bacon.
Spare ribs are the ribs that generally suit butchers in this country to give you without scuppering something else, I think that's probably how they get their name.
In the states, I think they only really eat belly bacon, and I can only assume bone-in pork chops aren't that popular. So plenty of belly ribs and back ribs available.
See what happens if you're clear with him that you want the back ribs from under the loin, or the long ones from under the belly. If he is awkward then maybe he'd be keener if you took the whole loin too and put that in the freezer for an awesome meal at a later date. Get him to leave a wee nugget of loin on the ribs though
Likewise with the long belly ribs, take the whole slab of belly too and cook that another day, or cook the whole bone-in belly (takes a while!!) and your guests will be blown away with big meaty ribs! Some would argue that a good butcher wouldn't be like this; another alternative might be to find out which day of the week he gets his main delivery and call him then before he's got everything broken down and planned out. Mine gets his early in the week so when I go in on a Saturday he's often out of the more awkward stuff, but happy to accommodate if I call him mid week.
Well rung the butchers today armed with my new info and he seemed to like that i knew what i was talking about. 
Said he's going to prep me some Loin or back ribs for Friday and leave plenty of meat on them. Looking forward to seeing what i get. Got a new dry rub from the Rib man to try out as well.
Said he's going to prep me some Loin or back ribs for Friday and leave plenty of meat on them. Looking forward to seeing what i get. Got a new dry rub from the Rib man to try out as well. Can't believe i've not seen this thread yet, i've been mainly commenting in the pizza oven thread.
I have a small obsession with BBQ'ing/smoking food, currently my cooking appliances are:
Ferarri electric pizza oven (although seldom gets used anymore).
Oklahoma Joe Highland offset smoker
Uuni 3 pellet pizza oven
GMG Davy Crockett pellet smoker
Some big stainless steel gas BBQ thing we were given
As well as a newly added Roccbox & some soud-vide equipment.
I spend most of my time smoking on the GMG & the finishing on coals over the OK Joe / making pizzas.
Below's a few photo's for those of interest.
I've also just set up an instagram page for my BBQ/foodie exploits, feel free to follow if you're interested @smokednboned
This was a 30 day dry-aged tomahawk steak, it was a bit of a moment of madness buy from the butcher, but it was probably the best tasting steak i've ever had. We applied a simple rub, smoked for half an hour or so for flavour, then blasted it in a hot cast-iron pan.
Next up is a staple for any BBQ/party i do at our house - BBQ pork spare ribs (St Louis style), fall off the bone & ton's of flavour, these tend to be my guests favourite.
This is a photo from a smoke-out a friend & i had last weekend, 'standard' beef brisket to the left, with a Devon Wagyu brisket to the right.
It was my first time having Wagyu & the taste was something else.
Finally, is something that's also been a major hit amongst the family/work colleagues is pastrami, in it's simplest form, its a brined brisket, that is then rubbed, smoked, the same way as a normal brisket.
My love for pastrami began after a trip to Katzs Deli last December, this turned out incredibly, the pink finished colour on the inside, set off against the blackened bark of the outer looks awesome.
I also do a lot of pulled pork, my personal favourite, beef ribs, but i'm hoping to branch out into seafood soon.
Now i've found this thread i'll update more frequently.
I have a small obsession with BBQ'ing/smoking food, currently my cooking appliances are:
Ferarri electric pizza oven (although seldom gets used anymore).
Oklahoma Joe Highland offset smoker
Uuni 3 pellet pizza oven
GMG Davy Crockett pellet smoker
Some big stainless steel gas BBQ thing we were given
As well as a newly added Roccbox & some soud-vide equipment.
I spend most of my time smoking on the GMG & the finishing on coals over the OK Joe / making pizzas.
Below's a few photo's for those of interest.
I've also just set up an instagram page for my BBQ/foodie exploits, feel free to follow if you're interested @smokednboned
This was a 30 day dry-aged tomahawk steak, it was a bit of a moment of madness buy from the butcher, but it was probably the best tasting steak i've ever had. We applied a simple rub, smoked for half an hour or so for flavour, then blasted it in a hot cast-iron pan.
Next up is a staple for any BBQ/party i do at our house - BBQ pork spare ribs (St Louis style), fall off the bone & ton's of flavour, these tend to be my guests favourite.
This is a photo from a smoke-out a friend & i had last weekend, 'standard' beef brisket to the left, with a Devon Wagyu brisket to the right.
It was my first time having Wagyu & the taste was something else.
Finally, is something that's also been a major hit amongst the family/work colleagues is pastrami, in it's simplest form, its a brined brisket, that is then rubbed, smoked, the same way as a normal brisket.
My love for pastrami began after a trip to Katzs Deli last December, this turned out incredibly, the pink finished colour on the inside, set off against the blackened bark of the outer looks awesome.
I also do a lot of pulled pork, my personal favourite, beef ribs, but i'm hoping to branch out into seafood soon.
Now i've found this thread i'll update more frequently.
Edited by theguvernor15 on Thursday 26th July 11:48
Edited by theguvernor15 on Thursday 26th July 11:52
James 33 said:
Well rung the butchers today armed with my new info and he seemed to like that i knew what i was talking about. Said he's going to prep me some Loin or back ribs for Friday and leave plenty of meat on them. Looking forward to seeing what i get. Got a new dry rub from the Rib man to try out as well.
Happy days - most of them do like it when you're asking for specific stuff and know a bit, especially about cheaper and more obscure cuts. When you've made a career out of getting the best out of an animal it must bore you to tears selling mince, sausages and steaks to 95% of people! Said he's going to prep me some Loin or back ribs for Friday and leave plenty of meat on them. Looking forward to seeing what i get. Got a new dry rub from the Rib man to try out as well. theguvernor15 said:
Finally, is something that's also been a major hit amongst the family/work colleagues is pastrami, in it's simplest form, its a brined brisket, that is then rubbed, smoked, the same way as a normal brisket.
My love for pastrami began after a trip to Katzs Deli last December, this turned out incredibly, the pink finished colour on the inside, set off against the blackened bark of the outer looks awesome.
Jambo85 said:
Lots of nice stuff there! Must do pastrami again. Did you cook yours completely on the smoker or smoke to a certain point (say 70 degC) and finish over steam?
This time i did finish it with a steam methd (on a rack in a tray, with a tinfoil tent & some liquid in the bottom of the pan).I didn't lose the bark, however i'm not conviced the bark would remain if you steamed it for a long period.
I cooked it to around 195F in the smoker, then steamed until 'done'.
This guys BBQ beans recipe is fantastic - did them for the first time a year or so ago at a party, the number of people asking for more was most pleasing
https://www.youtube.com/watch?v=3bPBCoRP5Lw
https://www.youtube.com/watch?v=3bPBCoRP5Lw
Well after my last post im rather disapointed to say my butcher has given me exactly the same cut of ribs as he usually does despite me asking for back or loin ribs. 
I did'nt really look at them in the shop as they were busy but rung up when i got home and realised. They told me that's all they do even though when i asked for back or loin ribs they said they would do them for me. So looks like im going to have to do these tomorrow now. Any good tips on how best to trim them?
I did'nt really look at them in the shop as they were busy but rung up when i got home and realised. They told me that's all they do even though when i asked for back or loin ribs they said they would do them for me. So looks like im going to have to do these tomorrow now. Any good tips on how best to trim them?Ok so despite not getting the cut of ribs i originally asked for i made the best of it. Cut them St Louis style and added the RIb Mans dry rub.
[url]
|https://thumbsnap.com/Rs2S6kjS[/url][url]
In the smoker for 3 hours with whiskey wood chips at 115*c
|https://thumbsnap.com/JF7np4fV[/url][url]
Then covered in brown sugar and honey and wrapped in foil then back in the smoker for 2 hours.
|https://thumbsnap.com/blu2b8cV[/url][url]
After unwrapping it was back in the smoker uncovered for nother hour with bbq sauce added for the last 30 minutes. Heres the finished result just before my guests devoured them. Got to say these were the best ones yet and went down an absolute storm.
|https://thumbsnap.com/mtXo1YvV[/url]
[url]|https://thumbsnap.com/Rs2S6kjS[/url][url]In the smoker for 3 hours with whiskey wood chips at 115*c
|https://thumbsnap.com/JF7np4fV[/url][url]Then covered in brown sugar and honey and wrapped in foil then back in the smoker for 2 hours.
|https://thumbsnap.com/blu2b8cV[/url][url]After unwrapping it was back in the smoker uncovered for nother hour with bbq sauce added for the last 30 minutes. Heres the finished result just before my guests devoured them. Got to say these were the best ones yet and went down an absolute storm.
|https://thumbsnap.com/mtXo1YvV[/url]Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff