Hello from Fetcham

[Reefshark]

Hello all, been lucking for a few months, let me introduce myself, I'm Geoff from Surrey and I'm addicted to barbecuing and now smoking.

I have been barbecuing for years but only the usual fare of burgers, bangers & chicken. This year I bought a Weber spirit and got the bug for smoking so have added a Kamado Jo and have tried a number of recipes, including a brisket that finished cooking at 1am and a bit late for the roast potatoes. Numerous ribs, salmon, pizza and a few whole chickens.

I have had a significant birthday this year and will be celebrating with a BBQ next Saturday for family and friends, consisting of smoked ribs and chicken pieces, BBQ beans, slaw, home made burgers and if all goes well apple tarte tatin.

My first problem is the ribs or the lack of them when I ask for pork spare ribs at my local butchers I keep getting rib tips with belly and very little bone. They taste great but missing the expected messy fun! And I don't want the baby backs I want the meatier St. Louis style ribs that have decent bone to gnaw on.

What English cut of pork should I ask for that is equivalent to St Louis Style as two local butchers don't seem to understand what I want?

My last practice run with Baby back ribs was a disaster, they turned out crispy and overcooked in the KJ 250F for 4 hours. I had good success with spare ribs (from a butchers in Shropshire) using 3 2 1 method.

Will I need to modify my cook if I have 5 racks or 10kg of ribs cooking on a rib rack. I feel safest using the Weber spirit with a smoke generator I knocked up?

Thanks for reading.

[fitasc]

Have you tried CostCo for ribs yet Geoff?

[Reefshark]

I don't have a card for cost co, £30 seems steep to join. What about macro my father has a card but not been for years.

[Artust]

I also use Costco for practice ribs and think they are good value. The card costs come into their own when you start buying all the usual household bits in bulk too.