Post by greensheepuk on Apr 19, 2013 20:14:18 GMT
I've made these before but not with such gigantic ribs! As I understand it, these are just ribs cut from bone in belly pork.
Anyway, I applied a rub based on the Memphis Rendezvous recipe:
amazingribs.com/recipes/rubs_pastes_marinades_and_brines/rendezvous_rub_and_BBQ_ribs.html (Amazing rub for any BBQ BTW, before or after cooking)
In the fridge for an hour or two then into a cooling wood oven at about 260C with a few hickory chunks added to the dying coals and door/chimney blocked (wishing I'd installed a damper now, see photo!).
After a heavy 30min smoke, I added some water to the pan and covered tightly with foil then into a 140C domestic oven to cook down for an hour or so.
And that's where they are now, lol, more to come.
JK
EDIT: Also added some liquid smoke, soy, worcester, vinegar and water to the bottom of the pan before adding to the WFO to keep the air moist, this can be seen in the raw photo, I'm willing to sacrifice crackling here for the best meat possible.
EDIT 2: I'm not trying to be artistic with the last photo, it was getting dark and I couldn't be bothered getting the tripod out for a single shot so just propped the camera up on an upturned bucket, lol.
Anyway, I applied a rub based on the Memphis Rendezvous recipe:
amazingribs.com/recipes/rubs_pastes_marinades_and_brines/rendezvous_rub_and_BBQ_ribs.html (Amazing rub for any BBQ BTW, before or after cooking)
In the fridge for an hour or two then into a cooling wood oven at about 260C with a few hickory chunks added to the dying coals and door/chimney blocked (wishing I'd installed a damper now, see photo!).
After a heavy 30min smoke, I added some water to the pan and covered tightly with foil then into a 140C domestic oven to cook down for an hour or so.
And that's where they are now, lol, more to come.
JK
EDIT: Also added some liquid smoke, soy, worcester, vinegar and water to the bottom of the pan before adding to the WFO to keep the air moist, this can be seen in the raw photo, I'm willing to sacrifice crackling here for the best meat possible.
EDIT 2: I'm not trying to be artistic with the last photo, it was getting dark and I couldn't be bothered getting the tripod out for a single shot so just propped the camera up on an upturned bucket, lol.
