Some seriously thick ribs.

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.

 

16 responses to this post.

  1. How do you keep the wood smoking for 4 hours?

    Reply

    • Hi Jamie, the charcoal burns for 5/6 hours, and you just pop a little wood chips on at a time for hot smoking/BBQ, cold smoking I use a ProQ cold smoke generator.
      Cheers
      Marcus

      Reply

  2. Delicious!

    Reply

  3. Oh my wow… they look incredible – so meaty, Marcus!

    Reply

  4. it’s breakfast time and I’d eat them now

    Reply

  5. Wow, off to show Bailey this, he will be amazed!

    Reply

  6. Try to aim to build a good relationship with your local quality butcher, he’s good to know.
    Cheers
    Marcus

    Reply

  7. My goodness, you are lucky! I wish I had the hook up from my neighbors!

    Reply

  8. Heehee, thanks! I certainly didn’t feel hard done by with these, i popped a couple of pork knuckles on at the same time which were also good, though different texture.
    Cheers
    Marcus

    Reply

  9. Those are practically chops! Well done.

    Reply

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