You got that right.... very much looking forward to it. In fact, it's an American friend of mine from Chicago originally, who years ago when he first moved to London I gave an old Weber charcoal BBQ I had because I was running out of space, and he needed one.... wonder if he's finally learned how to use it
Anyway, back to the lamb.... decided an extra night covered in rub wasn't gonna hurt anything, so I got stuck in and here are a few pics:
Decided to go with an EVRO coating (that's Extra Virgin Rapeseed Oil don't ya know? Was out of Olive Oil and this is the closest I had
....Along with a liberal dusting of Jan's Basic Rub
...Wrapped in plastic... it's fantastic (Anyone got the song in their heads yet? Or am I that much younger than you all
) And of course the usual small plug for my favorite butcher!
On to the ribs.... didn't quite know what to put on these, but thought, hey why not BBBR? Same again... coating with EVRO.
...Membrane removal... darn stuff is much harder to get ahold of on these woolly critters!!!
Resemble anything familiar? Basically, this cut is a rack of ribs above the diaphragm, plus the belly meat below the diaphragm, so I've decided to smoke it flat (undecided yet as to what wood) and then fold it in half as shown, wrap in foil and let it slooooww cook in it's own fat for as long as it takes to be fall apart tender. I'll serve it sliced, some slices will have a rib bone, some won't, but I'm hoping for a slow-cooked pork belly type experience!
Will of course post more Sunday when it all goes down!
