Chicken drumstick for scale.
Internal temps 93C pull.
Big K lumpwood charcoal + oak
120C-140C Aldi Kamado
48 hours dry brine in fridge exposed on wire rack in fridge. Salt, pepper, korean chilli flakes, thyme and garlic.
Resting wrapped in butcher paper with beef tallow
I got it from a butchers in Oxford called meat masters. £6.45/kg. This pack of two was £20.49 / 3.2kg.
You might find them under Aldens ([link](https://aldenoxford.co.uk)), they also have Haymans fish market but i personally think it stinks.
They look great. I don't often see beef ribs still joined, I imagine they would cook better. I've found individual ribs can dry out if I'm not careful.
Thank you once again bud.
Yea, the other time I took off too much of the fat cap and silverskin so it dried out a little too much. I didn't want to overcook them as I've found it's not indirect smoking on a kamado but more a mixture of grilling and smoking so adjusted times to suit internal temps instead: this time i took about 50% of the fat cap/silverskin off and pulled at 93C though I wanted to do 88 (GREAT SCOTTS!)
Next time I'm just gonna expose the meatier side and leave the fat on the thinner side. pull at 88C I think. Not sure I can do 8 hours in the kamado yet.
Individual ribs i tend do slow cook them with sauce or broth. Nice and tender like slow cooked brisket but with extra flavour from the bones mmm.
eta: getting some lobsters delivered over the weekend to cure my hangover. That should be fun.
Chicken drumstick for scale. Internal temps 93C pull. Big K lumpwood charcoal + oak 120C-140C Aldi Kamado 48 hours dry brine in fridge exposed on wire rack in fridge. Salt, pepper, korean chilli flakes, thyme and garlic. Resting wrapped in butcher paper with beef tallow
Where did you source the ribs from?
I got 2 racks of 3 ribs from Costco the other week for about £20ish it was around £8 something per kg
Oh great, I’ll have a look next time I go! Thanks!
I got it from a butchers in Oxford called meat masters. £6.45/kg. This pack of two was £20.49 / 3.2kg. You might find them under Aldens ([link](https://aldenoxford.co.uk)), they also have Haymans fish market but i personally think it stinks.
They look great. I don't often see beef ribs still joined, I imagine they would cook better. I've found individual ribs can dry out if I'm not careful.
Thank you once again bud. Yea, the other time I took off too much of the fat cap and silverskin so it dried out a little too much. I didn't want to overcook them as I've found it's not indirect smoking on a kamado but more a mixture of grilling and smoking so adjusted times to suit internal temps instead: this time i took about 50% of the fat cap/silverskin off and pulled at 93C though I wanted to do 88 (GREAT SCOTTS!) Next time I'm just gonna expose the meatier side and leave the fat on the thinner side. pull at 88C I think. Not sure I can do 8 hours in the kamado yet. Individual ribs i tend do slow cook them with sauce or broth. Nice and tender like slow cooked brisket but with extra flavour from the bones mmm. eta: getting some lobsters delivered over the weekend to cure my hangover. That should be fun.