How am I doing? (UK BBQ)

[steveh]

Hi all

Summer has finally arrived here in the UK. Not that I haven't had the smoker out on cool wet days, but it is a bit more fun when you can sit outside with a beer!

It feels like I am beginning to get to grips with my new-ish offset (bought 6 months ago). I cooked up a bbq for a birthday party and managed a plate like this. I'm pretty pleased with it (everything is home-made) and the only issue I have is that the beef rib was a touch dry - possibly a bit too close to the firebox.

What does everyone think (bear in mind I am British!!)

Steve

[OldUsedParts]

You could pass for a Texan if you just showed the pic to folks ! Probably not a good idea to speak either (wrong accent LOL) That "Q" is Awesome, Matie/Pardnah

[GTR]

Platter looks great. I do agree the ribs look a little dry but very nice smoke ring. Might try wrapping or panning them the last hour or so. But again looking good.

[spacetrucker]

I give you props for cooking the beef ribs, the only beef ribs I can find in this area are out of my price range, and the pork ribs I get are moist, I am sure others will chime in a give you some pointers on getting those beef ribs moistened up

[Rambo]

It looks great and the only advice I will give you is to keep cooking and learning your Pit. I truly believe each one is different and you just have to practice. Try some cheap stuff like chicken quarters and pork when it’s on sale. You will learn YOUR PIT, it doesn’t matter how ours work even though similar

[Rambo]

And, use SEASONED wood in an offset, never freshly cut green wood

[bowhnter]

I bet you had fun though.

I’ve had some good luck using the foil boat method on recent brisket and beef ribs.

[Sailor Kenshin]

I'd eat ALL of it!

[k.a.m.]

I am going to be perfectly honest with you no sugar coating.
Your plate looks awesome I would eat all of that on any given day. Nicely done!!!
GTR is correct on the ribs maybe wrap or pan after they pop 170° internal with some beef broth. This will let them braise and stay moist. It takes a very well marbled rib to carry all the way through the cooking process unwrapped and stay moist.

[Rambo]

I am going to be perfectly honest with you no sugar coating.
Your plate looks awesome I would eat all of that on any given day. Nicely done!!!
GTR is correct on the ribs maybe wrap or pan after they pop 170° internal with some beef broth. This will let them braise and stay moist. It takes a very well marbled rib to carry all the way through the cooking process unwrapped and stay moist.

From the expert Steve; take note

[Smoking Piney]

It looks great and the only advice I will give you is to keep cooking and learning your Pit. I truly believe each one is different and you just have to practice.

This is sage advice, Steve. Every cooker is different, and you really need to get to know your cooker.

Great effort on your ribs, they look delicious!

[steveh]

Thanks for the advice all.

I think the nature of our beef here in the UK is always a bit on the lean side as most are grass fed... I'll have another go and keep you all posted!