www.sausagemaking.org

I'm guessing there is enough knowledge in here to get an answer to this one. Growing up in Glasgow, my mother would buy what we called ham ribs. I can remember the flavour but never knew if they where smoked or if some other process was used. They made a great pot of soup followed by a large plate of them with cabbage,mashed potato and turnip. They had a beautiful red colour to the meat and a nice brown shade on the outside. I have never in 40 yeasr found anything like them here in Canada, so I'm thinking maybe a different method used back home. Hopefully someone here knows what I'm talking about and can help.

I've done them before but I'm not sure it's the same as in Glasgow.
I Just weighed out the correct amount of cure and rubbed it on a rack of ribs, gave it a couple days and then smoked them.

Here's a write up on another site a friend did that might help, or at least give ya some ideas on how to make them your own way.
https://www.smokingmeatforums.com/threa ... ep.108686/