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The Simple UK Supermarket Smoking Guide (Tesco & Morrisons)

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UK supermarket pork shoulder and ribs – buying guide

If you’ve ever stood in Tesco squinting at a “boned & rolled shoulder joint” wondering if it’s the same as “pork butt,” this guide is for you. Below: which packs to grab, what the labels mean, how to spot quality in seconds, and starter temps in °C for electrics and gas BBQs.

Plan the cook in seconds with the BBQ Smoker Time Calculator & Cook Planner, then probe for doneness.

Quick translator: UK supermarket label → BBQ cut

Supermarket label (typical) BBQ name What to look for Starter temp & finish (°C)
Pork shoulder / boned & rolled shoulder joint Pork butt/shoulder (pulled pork) 3–4 kg joint, visible seams of fat; netting is fine (remove before shredding) Pit 110–120 → pull ~95 & probe-tender; rest 1–2 h
Pork ribs – spare / belly ribs Spare ribs Even meat across rack; avoid shiners (bone showing) 3-2-1 style works on spares; tender when a skewer slides like butter The Spruce Eats
Pork loin ribs / rack of pork ribs Baby backs More curve, meat between bones, leaner Go 2–2–½ (approx) on electrics; tender beats time Food & WineThe Spruce Eats
Brisket joint / beef brisket (flat) Brisket (flat) Even thickness, a fat cap; supermarkets often sell flat only Pit 110–120 → pull 92–98 when probe-tender
Beef short ribs / Jacob’s Ladder Short ribs, plate cut 3–5 cm meat above bones, good marbling Pit 110–120 → pull 95–98 & jiggle; rest 1–2 h
Pork belly (slab/rolled) Belly/“burnt ends” base Even thickness; nice fat/meat layering Cube + smoke low; finish by braising/glazing to tender
Chicken legs/thighs Dark-meat chicken Dry skin, no broken packets Cook to 74; finish hot to crisp
Turkey crown Turkey breast on bone Even shape; avoid injected brines unless desired Cook to 74, rest 20–30 min
Salmon side Whole side Firm flesh, no “wet” purging pack liquid Pit 90–110 → pull 50–52 for medium

Always probe food before eating to ensure it reaches at least X°C at the thickest point.
Full chart → https://www.kitchensizzlers.com/guides/probe-safe-temps/ kitchensizzlers.com

Pork: the low-and-slow crowd-pleasers

Pork shoulder (boned & rolled / shoulder joint)
Your pulled-pork hero. Choose 3–4 kg with visible fat seams (marbling). If netted, leave it on for the cook, then snip before shredding. Starter plan: 110–120°C cabinet, cook to ~95°C & probe-tender, rest 1–2 h in a warm box.

Ribs: spare vs baby back

  • Spare/belly ribs = larger, meatier; great for a 3–2–1-style timeline.

  • Loin ribs/baby backs = leaner, faster; think 2–2–½ on electrics.
    Flip the pack in-store: avoid exposed bone, pick square, straight racks for even cooking. The Spruce Eats

Pork belly
Slab or rolled. For cubes, smoke low until coloured, then braise/glaze gently until tender; for bacon, cure first.

Beef: big flavour, bigger smiles

Brisket
Supermarkets usually carry the flat; fattier point is a butcher job. Run 110–120°C and pull 92–98°C when probe-tender (it should feel like sliding into warm butter). Rest at least 1 h.

Beef short ribs (Jacob’s Ladder)
Look for thick, well-marbled plates. Smoke 110–120°C to 95–98°C, jiggle-soft, then rest 1–2 h.

Chuck / shin
Perfect for pulled beef or chilli after a smoke bath.

Poultry & fish: quick wins

Chicken legs/thighs → Cook to 74°C. Finish at 200°C or over gas to crisp skin.
Turkey crown → 120–135°C with beech; pull 74°C, rest 20–30 min.
Salmon side → 90–110°C to 50–52°C for medium; alder or apple wood is perfect.

Planner (build your timings) → https://www.kitchensizzlers.com/bbq-smoker-time-calculator/ kitchensizzlers.com

How to pick a good pack (30-second checks)

  • Even thickness = even cooking.

  • Packs should be moist, not wet—skip puddles of purge.

  • Marbling (fine white lines) on beef = juicier results.

  • For ribs, flip the pack: avoid shiners; pick a straight, square rack.

Wood that plays nicely with supermarket cuts (UK)

Quick reference temps (°C)

  • Pork shoulder 95 (probe-tender) · Spare ribs 93–96 (tender) · Baby backs ~4–5 h at 110–120 (check for tender)

  • Brisket 92–98 (probe-tender) · Short ribs 95–98

  • Chicken 74 · Turkey crown 74 · Salmon 50–52

Full safe-temps & resting guide → https://www.kitchensizzlers.com/guides/probe-safe-temps/ kitchensizzlers.com

Handy tools

 

FAQs

Is “pork butt” the same as UK pork shoulder?

Yes—American “butt” is from the shoulder; UK supermarkets label it as pork shoulder (often boned & rolled) but you will want to remove the skin before using, but keep some of the fat on the meat itself

Can I smoke ribs that come pre-marinated?

Rinse off sweet supermarket glazes; start with a dry rub, then glaze near the end for colour without burning. (Electrics run humid; keep sugars modest.)

Which “beef roasting joints” should I avoid for low-and-slow?

Lean joints like topside/silverside dry out with low-and-slow. Choose brisket/short ribs instead.

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