So with the pit seasoned I couldn’t wait to get started on my first “Low’n’slow” cook. There was only one thing I wanted to cook first and that was ribs.
Ribs, for me, are the perfect BBQ food, any meat that’s on the bone tastes great in my book, and slow cooked ribs, just coming away from the bone take some beating. I’d been told about a local butcher (Castle Meats) that were worth checking out, and I’d bought 4 racks of baby back ribs that were sat in the fridge. Some people may prefer the meatier spare ribs, but I’m sure I’ll be trying plenty of those out too in due course!
So next I needed a rub – there are plenty of options here but I’m a “make your own” kind of person and I wanted to try out making a blend that would become my own… (I’ll refine it and post the recipe some time!). The ribs were rubbed, now just a bit of smoke… the BBQ gods must have been smiling because as I’d walked into town that morning there was a large branch that had blown down from a cherry tree – perfect!
So with the new BBQ warming up, my cherry branch cut into logs, and the ribs marinating I was all set for some cooking… slow cooking… just as well it was a sunny day, plenty of beer in the fridge, and not much else to do!
The ribs went in at 2pm, with a cherry log on the fire, the pit running at 240/250F, and plenty of coal to keep things ticking over nicely. I was going for a 2 hour smoke, with then a further two hours wrapped in foil. This gave me a great opportunity to make some sauce.
One of the things I really like about the design of the Brinkmann is the flat surface above the fire box – it’s perfect for simmering a pot of BBQ sauce slowly while the meat smokes. Again I wanted to have ago at making something from scratch so I assembled my ingredients (recipe for another day) and got the pot started inside on the gas before bringing it out to slowly bubble away and reduce down over the fire – I’ll swear it even picked up a bit of the smoky taste along the way!
After 2 hours the ribs were smelling great, but still along way from ready…
They’d picked up some good colour from the smoke and rub, and were ready to go into foil. Smothered in sauce and wrapped tightly in foil they went back in for another two hours. Unfortunately the temp was dropping a little and I was around 225F …when they came out the internal temp wasn’t quite where I wanted it (around 140F rather than the 165 that I was aiming for) so back they went, unwrapped just to finish off.
45 mins later we were finally there!
Served up with a home made ‘slaw they were well worth the wait, and a very satisfying intro into proper BBQ!