Stupid little things that bug you

I can't find a rack of pork ribs anywhere. Even my local butcher gets everything basically prepared somewhere else. I can't get a full brisket either, i mean come on. I ordered a brisket from the butcher and it came as just the flat with no fatcap rolled and tied just as you get in an asda lets say. I even said i just want the primal cut, no trimming, ill do all that but apparently that is to much to ask.

Ribs are seemingly all cut into individual ribs everywhere i have looked, moggies, asda, tesco, waitrose, coop, everywhere. Am i just looking at the wrong shops or something? If they are in a full rack then they are already vacuum sealed and cooked with a glaze already on the damn things. I feel like everyone is laughing behind my back here hiding them.

I just bought a new smoker and want to give this big bugger a first use worthy of the damn thing. Well i am calling Hazeldines and Norbury farms butchers who are a 2min walk from my old mums back in the Grove tomorrow to see if they can sort me out.

Rant over!

Regards,
A man in pork rib poverty
 
TCIB said:
I can't find a rack of pork ribs anywhere. Even my local butcher gets everything basically prepared somewhere else. I can't get a full brisket either, i mean come on. I ordered a brisket from the butcher and it came as just the flat with no fatcap rolled and tied just as you get in an asda lets say. I even said i just want the primal cut, no trimming, ill do all that but apparently that is to much to ask.

Ribs are seemingly all cut into individual ribs everywhere i have looked, moggies, asda, tesco, waitrose, coop, everywhere. Am i just looking at the wrong shops or something? If they are in a full rack then they are already vacuum sealed and cooked with a glaze already on the damn things. I feel like everyone is laughing behind my back here hiding them.

I just bought a new smoker and want to give this big bugger a first use worthy of the damn thing. Well i am calling Hazeldines and Norbury farms butchers who are a 2min walk from my old mums back in the Grove tomorrow to see if they can sort me out.

Rant over!

Regards,
A man in pork rib poverty
Click to expand...
I have all the above, including a wonderful looking rack of lamb ribs ( my favourite )
 
idahoblues said:
I have all the above, including a wonderful looking rack of lamb ribs ( my favourite )
Click to expand...
Just rub it in why don't you, rub? rub? like a nice dry rub on some pork ribs? Oh god this sucks.

Honestly mate its kinda sad the state of butchery in the UK now. Not sure how long you have been in the states now but if you remember as a kid the butcher would have his aprentice in the back taking down a side of beef and such, just doesn't happen now. Everything is vacuum sealed and delivered to them with every bit of fat removed. I went to 3 different butchers yesterday and nothing doing. All the ribs had already been marinaded or cut into individual ribs.

You had the smoker going this year yet boss?
 
TCIB said:
Just rub it in why don't you, rub? rub? like a nice dry rub on some pork ribs? Oh god this sucks.

Honestly mate its kinda sad the state of butchery in the UK now. Not sure how long you have been in the states now but if you remember as a kid the butcher would have his aprentice in the back taking down a side of beef and such, just doesn't happen now. Everything is vacuum sealed and delivered to them with every bit of fat removed. I went to 3 different butchers yesterday and nothing doing. All the ribs had already been marinaded or cut into individual ribs.

You had the smoker going this year yet boss?
Click to expand...
I smoked some lake trout a few weeks back, that's it so far. Been a crazy long winter with many lakes still frozen over. Taking the boat out tomorrow for it's first fishing trip this year
 
Oh nice nice. Never smoked my own fish tbh but i really should. How long do you smoke your trout for and do you cold smoke it or hot? What temps if hot? Sorry for the avalanche of questions but it is damn expensive so don't want to mess it up. A strong wood is ok right? pretty sure i have had oak smoked salmon and trout before.
 
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