These were goooood.
Used the Fette Sau dry rub on some 'breast ribs' from a rather good local butcher.
Ended up cooking them for about 9 hours at ~225F then a blast (maybe 45 minutes) at ~300F at the end to break the back of an internal 165F plateau to get them to 180F. Used a few handfuls of beech chips I had lying around (for the occasional quick temp / initial smoke boost), but mostly chunks of whisky barrel staves with a stack of Weber briquettes
Very thick bark (will lessen the amount of rub next time), but tasty.
My main point of confusion was exactly what the cut would have been described as by anyone else! I think it was essentially St Louis cut ribs (which the butchery link above looks rather like) but with a whole lot more meat on. The slab itself was rectangular though the bones were tapered as in the pic, and you can see how very very thick they were.
If anyone can shed any light from the cross-section or description as to what it was I just cooked I'd be grateful; I have some family coming over on Tuesday when I have an identical set to cook.
For that I think I'm going to try their instructions of 250F for four hours then slicing and searing each rib chunk individually (when I do the burgers etc for said family) as I don't really want to experiment too much by slicing off a chunk of the (breast?) meat and cooking that separately while doing the actual ribs more traditionally, given I don't know exactly what I've got!
Used the Fette Sau dry rub on some 'breast ribs' from a rather good local butcher.
Ended up cooking them for about 9 hours at ~225F then a blast (maybe 45 minutes) at ~300F at the end to break the back of an internal 165F plateau to get them to 180F. Used a few handfuls of beech chips I had lying around (for the occasional quick temp / initial smoke boost), but mostly chunks of whisky barrel staves with a stack of Weber briquettes
Very thick bark (will lessen the amount of rub next time), but tasty.
My main point of confusion was exactly what the cut would have been described as by anyone else! I think it was essentially St Louis cut ribs (which the butchery link above looks rather like) but with a whole lot more meat on. The slab itself was rectangular though the bones were tapered as in the pic, and you can see how very very thick they were.
If anyone can shed any light from the cross-section or description as to what it was I just cooked I'd be grateful; I have some family coming over on Tuesday when I have an identical set to cook.
For that I think I'm going to try their instructions of 250F for four hours then slicing and searing each rib chunk individually (when I do the burgers etc for said family) as I don't really want to experiment too much by slicing off a chunk of the (breast?) meat and cooking that separately while doing the actual ribs more traditionally, given I don't know exactly what I've got!
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