One of the benefits of establishing a good relationship with a quality butcher or smallholder is that you can get hold of cuts of meat that are exactly what you are after. I’m lucky that my neighbours at Pitmans Farm are able to supply me with some cracking quality rare breed meat to my request. I love ribs, but I often feel a bit hard done by when there’s not much meat on them, and the butcher has been too efficient at removing the belly.
So when I was able to get my hands on these ribs with a thick juicy layer of belly on, I knew I’d be on to a good thing. I gave them a good rub down with brown sugar and then a cajun dry rub pimped up with extra smoked paprika. I gave them 4 hours in the smoker with Apple wood smoke at 110 degC, before brushing with a spicy BBQ marinade and direct grilling for another hour until the outside is temptingly smoky and crusty, and allow to rest out for 20 minutes. It was obligatory to have these with homemade coleslaw, a cold beer, and seriously sticky fingers. Cheers Marcus
belly pork !! one of my favourite cuts and once again the piccies have me drooling !! I made a batch of kicking bbq sauce yesterday with extra ginger,garlic and smoked pepper and chilli and hot smoked a hand of pork ( only £3.50) also did some short ribs 2 euros , I am having so much fun hot and cold smoking !!!!!!! have to wait for market day to get some belly but after looing at your photo its def on the menu !!!!!
Your BBq sauce sounds so good, I'm working on bbq and chilli sauces for the summer. It's great using cuts like hand of pork, short ribs etc, they taste so damn good. You're going to have to show me your belly now i've shown you mine. It's such good fun this smoking lark, glad your enjoying it, it shows Cheers Marcus
the belly has gone LOL I am hoping that the cut i am using in france for the short ribs is about the same , we had them reheated last night ( after a trip to blighty ) I slaked the BBQ sauce down to make a gravy , they were really rich and took reheating well and for the price def scored in my book !!!! I wxperimented with the BBQ sauces a few years ago and often use ginger beer, cider , coke etc to slake the sauce and fruits have included prunes, gobi pineapple not only for the tastre but they do seem to make the meat more tender . I am thinking of offering a free slum it holiday to france in return for photo and posting etc lessons ....................................................
My wife would be on them like a tramp on chips. I've not seen ribs as meaty as those, even in the US where they take ribs more seriously than we do in UK.
The happiness of life is made up of minute fractions—the little soon-forgotten charities of a kiss, a smile, a kind look, a heartfelt compliment in the disguise of a playful raillery, and the countless other infinitessimals of pleasurable thought and genial feeling. – Samuel Taylor Coleridge
It's great what you can get hold of if you make conversation with a producer or butcher, I always end up walking away with something great. I also got a full rack of beef ribs from a dexter steer at the same time. Now those are big ribs! Cheers Marcus
Yes I've heard of 72 day aged steaks over in the US.....look amazing, just need to find someone who will age a ribeye joint for me for 3 months! Great news on the einkorn, try varying the amounts see what you prefer. Look forward to seeing your bread. Cheers Marcus