Pete’s meat

This month we’re bringing you Pete ‘the meat’ Simpson’s signature dish – his epic dino ribs. We’ve yet to find a car show carnivore that doesn’t love ’em!

My first tip this month is to avoid pre-packed ribs as they simply don’t have enough meat on the bone. Either visit your local butcher or head for the meat counter at your favourite supermarket and ask for some of your ‘biggest, meatiest ribs please. If you end up with a full rack, cut them up prior to prep, mainly so they’ll fit in a standard size slow cooker. In an ideal world, we’d be slowly smoking these for hours but the slow cooker is a great short cut and always turns out great results. So, with the ribs cut up, gather and mix the ingredients for a tasty rub and get stuck in. Then I add half a bottle of my favourite BBQ sauce, give it all a further…

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VWt (Digital) - 1 Issue, Issue 78

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