All things BBQ and Braai

SteveW86 said:
How was ordering from John Davison’s? Did they live up to their reputation?

They certainly look tasty!
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Excellent mate, delivered within a few days via DPD, everything very well packed.
These ribs were amazing, the other cuts look great if not better, the St Louis ribs are massive, twice the size of the baby back ?
 
Beezerk said:
Excellent mate, delivered within a few days via DPD, everything very well packed.
These ribs were amazing, the other cuts look great if not better, the St Louis ribs are massive, twice the size of the baby back ?
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I’m quite lucky that I’ve got Uptons of Basset very close to me, they have always provided superb product and I prefer the fact I can walk in and speak to them (or Atleast I could).

I got a jacobs ladder off them last year and it was incredible, the meat was so tender.
 
Paperboy said:
Only problem with Uptons are they're pretty expensive I think. Only a few miles away myself.
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Agree, they are definitely on the expensive side.

I do need to try out some of the highly recommended online guys. I’ve been eyeing up some items from Philip Warren to try out. Their “on the pass” stuff looks great.....this is the meat that would be going to restaurants if they were open.
 
Beezerk said:
How did you cook them?
I have a recipe taken from the internet a while ago I was going to use...cook at 240f until 165, wrap until 185 then unwrap and coat in BBQ sauce, pull at around 195.
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I didn’t do anything special with the, they seem to be very forgiving. Did a simple SPG rub, then indirect at 120c until they probed like butter. I didn’t bother wrapping.
 
Beezerk said:
Steve, what's your take on this?


I was planning on doing 3-2-1 with the St Louis ribs on Saturday but this recipe looks the bomb.
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It looks good, having the same equipment will help you replicate it. I’ve never really done ribs, so I can’t really comment but I do think part of the fun with the BBQ is experimenting and trying out new ways of cooking things.
 
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