Aussie BBQ Forum

I have a 2.8 kg rack of beef spare ribs that I am going to do in the kettle using the snake method. I am assuming just cook the same as short ribs ? If not any advice.
Cheers
Shem

Hey Sue
What is the other forum ?
Cheers
Shem

I've decided to open a gym and call it Resolutions.
It will have exercise equipment for the first 3 weeks then it turns into a bar for the rest of the year.

Cheers
Shem

I would love a 67cm weber as I find the 57 can get very crowded at times

Shem

Sweet looking snags there Captain, what do you have in them ?

Cheers Shem

StoneX wrote:Sounds good, did the end result taste sweet?

Not so much sweet but it had a nice little tang to it .

The rub consisted of 2Tbsp of each of the following salt white sugar brown sugar ground cumin chilli powder ground black pepper 1 tbsp. cayenne pepper 1/4 cup paprika first rubbed with mustard It came of this forum but I cant remember who's it was as i've read so much lately. And I have plenty left ...

Well I took everyone's advice on board and decided to take the skin off and do a dry rub with the skin being done in the oven later. And after 13 hrs then rested for 3.5 hrs ( waiting for the kids & grandkids to arrive ) everyone thought it was fantastic . Thanks again for all your input Sorry n...

Thanks for the replies , what IT should I be looking for ?

Gday Guys
I am doing a 3.4kg pork shoulder in the Weber kettle this Sunday using the snake method . My questions are , Is it true that it will take 14 - 16 hrs and do I remove the skin before cooking. Any other advice would be greatly appreciated .
Cheers Shem