The smoke and fire starts long before we fire up the grills. Our chefs work with the Fresh From Cornwall factory in Truro, where our ribs are smoked to perfection the traditional way, against the stunning backdrop of the Cornish coast.
With over 25 years’ experience in smoking meat and fish, factory manager Dirk Goodman and his team know how to get the very best flavour into each batch of ribs. Hand-mixed beech woodchips give the right depth of smokiness, and the kiln leaves the ribs perfectly tender.
We can’t tell you how long they’re in there for – it’s a closely-guarded trade secret – but as they’re cooked, each batch is carefully taste tested to ensure the flavours are right and the meat has that melt-in-the-mouth texture that makes our ribs so famous.