The ongoing shuttering of restaurants and the like in the UK means there are some good deals to be had on big chunks o' meat that don't have anywhere else to go.
Some of these are things that have been planned and prepped for a long time - for example, those five racks of salt-moss cave aged beef ribs up top:
I think I'm going to start with that 12.7lb brisket tomorrow, then do the ribs the day after.
Top left are two racks of (frozen) short ribs, so I think I shall save those for another day.
The reason I'm posting is mostly to see if anyone has any PBC tips for racks of beef ribs that size! It's kind of hard to tell, but I think that most beef back rib cooks I've seen have been with shorter racks and want shorter cook times (2 1/2 ish hours) than my gut tells me these are going to need. They're between 2.5-3.5 lbs.
The official PBC site has these back rib instructions which look to be 7 ribs and a pretty similar cut - so I'll use that as a starting point, but go significantly dryer than they do, at least initially.
Any other thoughts very much appreciated...
Some of these are things that have been planned and prepped for a long time - for example, those five racks of salt-moss cave aged beef ribs up top:
I think I'm going to start with that 12.7lb brisket tomorrow, then do the ribs the day after.
Top left are two racks of (frozen) short ribs, so I think I shall save those for another day.
The reason I'm posting is mostly to see if anyone has any PBC tips for racks of beef ribs that size! It's kind of hard to tell, but I think that most beef back rib cooks I've seen have been with shorter racks and want shorter cook times (2 1/2 ish hours) than my gut tells me these are going to need. They're between 2.5-3.5 lbs.
The official PBC site has these back rib instructions which look to be 7 ribs and a pretty similar cut - so I'll use that as a starting point, but go significantly dryer than they do, at least initially.
Any other thoughts very much appreciated...
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