Ribs are my favourite cut of beef, for roasting (US prime rib, UK standing rib/forerib), seared and juicy steaks (ribeye), braising (short rib/thin rib – although I’m also partial to shin and oxtail) and for low-and-slow smoked barbecue, narrowly beating brisket.
Until very recently, the best barbecue in London was available down the road for very reasonable prices at The Horatia, where Texas Joe’s had their residency. Their smoked brisket was a thing of wonder – tender and perfectly pink, with a smoky bark and a richly marbled interior. I can’t pass by the pub without thinking about it. Unfortunately, it’s on my commute, so this occurs at least twice a day.
How to cope, then, with the long winter of our barbecue withdrawal? It is still far too cold to barbecue outside and Joe’s haven’t yet announced their new location.