I love ribs.

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Possibly I don’t need to say anything else tonight, but for my own record I will.

2kg, fresh from the butcher (cut as I watched). Cold smoked for 3 hours. Slow cooked for 5 more. Basted in a whiskey BBQ marinade.

Easily the tastiest ribs I’ve managed. Will need to try again.

Improvements for next time:

– cook longer to really soften as the butcher left them with mountains of meat.

– Baste earlier in the cooking process with a non-sugar sauce and then add sweatness after. Stickiness was just right but could have had a bit more flavour in the meat.