Since we have quite a few new folks here on the forum and it seems that everyone wants to do Ribs or Chicken for their first smoke. I thought I would try to help out with a pictorial of how I make my ribs.
How To Make Ribs in a Bradley
First let me begin by saying that making ribs is like combing your hair. EVERYBODY does it different!! This pictorial is of how I make ribs in the Bradley Smoker. It is ment to be a guideline for you to follow and make adjustments when and where you deem necessary in order to make your ribs YOURS.
I am using Pork Spare ribs in this pictorial, I also found some Boneless Pork Loin Ribs that needed some loving as well.
Once you have your ribs out of the package and drained.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003457.jpg)
You will want to remove the membrane on the inside of the ribs. This can be done by sliding the handle of a spoon under the membrane to loosen it up and get it started.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003459.jpg)
Once you have the membrane started. Grab a hold of it and pull firmly and gently. Until you have the membrane removed. If it breaks just start again until you have it removed.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003464.jpg)
Now that you have the membrane removed it is time to apply your rub. Apply your rub to both sides of the ribs. I personally like a heavy even coating.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003467.jpg)
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003469.jpg)
Cover your ribs with plastic wrap and place in the fridge to marinate either overnight or for 3-4 hours.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003470.jpg)
After the ribs have marinated bring them up to room temp. This will help lessen the temperature drop when you put them in the Bradley, and speeding up the heat recovery from when you opened the door, and put the ribs in.
(http://i222.photobucket.com/albums/dd237/tenpoint5/Stuffed%20Smoked%20or%20Grilled/S8003474.jpg)
Some Boneless Pork loin Ribs
(http://i222.photobucket.com/albums/dd237/tenpoint5/Stuffed%20Smoked%20or%20Grilled/S8003475.jpg)
Once your Bradley has come up to temperature (I like 225*) and the smoke has started to roll. Put the ribs in the smoker.
(http://i222.photobucket.com/albums/dd237/tenpoint5/Stuffed%20Smoked%20or%20Grilled/S8003484.jpg)
I apply 3 hours of Hickory, You can use the Flavor of your choice. After 3 hours of smoke Shut off Smoke Generator. Wrap your ribs in foil with a splash of Apple Juice, My Favorite is Apple Raspberry.
(http://i222.photobucket.com/albums/dd237/tenpoint5/Stuffed%20Smoked%20or%20Grilled/S8003487.jpg)
Return the rib packets to the smoker for 1 or 2 hours (1 Baby Backs, 2 Spares) After the ribs have spent their time in the foil wrap. Remove them from the smoker and remove from the foil. Your ribs are just about done. Might even look done, but there is one more step. You have to sauce them.
(http://i222.photobucket.com/albums/dd237/tenpoint5/Stuffed%20Smoked%20or%20Grilled/S8003489.jpg)
(http://i222.photobucket.com/albums/dd237/tenpoint5/Stuffed%20Smoked%20or%20Grilled/S8003491.jpg)
After Putting the Sauce on the ribs place them back in the Bradley for 1 hour. The ribs will stiffen back up and the sauce will set. The meat should tell you when it is ready, The meat will pull back from the bone, as you can see in the picture. The bigger half of the slab didn't pull back because it sprung a leak while in the foil.
(http://i222.photobucket.com/albums/dd237/tenpoint5/Stuffed%20Smoked%20or%20Grilled/S8003494.jpg)
Your ribs are now Ready to cut up and enjoy!!
(http://i222.photobucket.com/albums/dd237/tenpoint5/Stuffed%20Smoked%20or%20Grilled/S8003500.jpg)
Are they Good?
(http://i222.photobucket.com/albums/dd237/tenpoint5/Stuffed%20Smoked%20or%20Grilled/S8003502.jpg)
A plate for the one at Baseball Practice, BBQ Ribs, Whistle Berries and Tater Tots.
(http://i222.photobucket.com/albums/dd237/tenpoint5/Stuffed%20Smoked%20or%20Grilled/S8003504.jpg)
Hopefully this little pictorial will help you make "The Best Ribs Ever Dad!!! Or Mom"
Nice 10.5...thanks for doing that....and just go on with your bad HICKORY SELF!!!! :D :D :D You know I'm a hickory chick from waaaay back!!! (Well, not that far back :))
Nice 10.5!
Great job, 10.5. Hope it holds off raining sometime in near future, so I can start using the Bradley again. Gotta go find some cheap meats.
Nice....
Looking Go-o-o-o-d!! Love ribs....
Thanks Chris, very nice write up. Ribs are the one thing that I have not done in the smoker yet. Looks like you have inspired me to go and get some.
Looks like those boys and their sister could barely pull themselves away from eating to give the thumbs up.
Quote from: smokeitall on May 18, 2009, 10:50:39 AM
Thanks Chris, very nice write up. Ribs are the one thing that I have not done in the smoker yet. Looks like you have inspired me to go and get some.
Looks like those boys could barely pull themselves away from eating to give the thumbs up.
Ah I will let the Daughter know. She's in the middle feeding her face!! Although with three brothers that girl would send a rattlesnake away in tears!!
I edited my post, sorry I am at work and just scanned the pictures quickly.
Looks good. Is this complete?
When I add it to the recipe site I'll provide you with a link prior to making the post public.
Thanks 10.5 for taking the time to do this.
really good info, and great pics.
Thanks for this post! I think I'll print this off and use it as a guide this weekend. LOVE the pics!
ok not bad 10.5 I what bb..sat and a cold beer
seemore
Quote from: Habanero Smoker on May 18, 2009, 02:13:58 PM
Looks good. Is this complete?
When I add it to the recipe site I'll provide you with a link prior to making the post public.
Yes Habs it's Complete.
Nicely done Chris
nepas
These instructions are now posted on the recipe site:
How To Make Ribs in a Bradley (http://www.susanminor.org/forums/showthread.php?t=581)
This has helped alot and I appreciate your pictorial. As a newbie I'm allowed one dumb question a day.
Where did the rack covers come from, that looks like a great idea for speeding up the cleaning portion of smoking.
Quote from: Pesu on May 22, 2009, 01:24:06 PM
This has helped alot and I appreciate your pictorial. As a newbie I'm allowed one dumb question a day.
Where did the rack covers come from, that looks like a great idea for speeding up the cleaning portion of smoking.
Pesu,
There are no dumb questions and no limit per day around here....
10.5 is at the midwest smokeout this weekend & might not be able to answer that quickly but they look like they are probably the high temp jerky screens that Bryan at Yard & Pool sells http://www.yardandpool.com/High-Temperature-Jerky-Drying-Screen-p/hitempjrky.htm They are awesome, I use them for everything. they help tremendously with cleaning.
That they is they are from Bryan at Yard and Pool
Banana's? Thanks 10.5, ribs in the smoker as we speak! I've slaughtered so many on the grill last year it's a disgrace to post here, but wish me luck on pulling it off. Thanks to everyone on the forum for tips!
Adam
53-21
Ok Adam, how did the ribs turn out! I hope they turned out good for you this time. Pics are very desirable. ;D
Nice pic. essay. I'm glad I ate before hitting this thread!
Great lookin' ribs 10.5.
Love to see that your panel of judges gave it 3 thumbs up!
Carolyn
10.5 Verry Good Poast for those who are strugling with ribs and a good read to.
I'm going to try this on Saturday with some Pork Ribs. I'll post pics if I remember...
I'm curious, will this procedure work for beef ribs as well? Any adjustments needed?
I don't see why it wouldn't.
Thanks 10.5 I was thinking about doing some ribs, now you have me convinced... excellent post
Awesome ribs!!!
"Whistle berries"...I like that!!!!!
Ray
This is the only way to make ribs in my house.
HR
Great pictorial, 10.5 ;)
Quote from: HCT on October 20, 2009, 04:49:47 AM
Great pictorial, 10.5 ;)
Glad to see you around again HCT thought you might have went AWOL on us
awesome ribs have wanted to make them for some time just been afraid to mess them up, but this gives me the coorage to try. one question though what would you or anyone recommend for the rub? my family doesn't like it hot or overly spicy.
Quote from: cabledude7155 on October 24, 2009, 11:25:14 AM
awesome ribs have wanted to make them for some time just been afraid to mess them up, but this gives me the coorage to try. one question though what would you or anyone recommend for the rub? my family doesn't like it hot or overly spicy.
If you don't want any heat, I would just go with salt, pepper, garlic powder and paprika. Or any combination of spices that you and your family like. They will turn out great.
Quote from: cabledude7155 on October 24, 2009, 11:25:14 AM
awesome ribs have wanted to make them for some time just been afraid to mess them up, but this gives me the coorage to try. one question though what would you or anyone recommend for the rub? my family doesn't like it hot or overly spicy.
CableDude,
I'm just like you in being afraid to mess it up some how.
But if you follow 10.5 directions you will be fine.
I made these ribs last week following his steps and they were great.
I even had a "back up" rack cooked the way I usually cook them because my hubby was afraid I'd mess up! :D
Carolyn
thanks hawkeye. question on your user name Hawkeye smoker would you be from Iowa? if so I am as well GO HAWKS BEAT MICHIGAN STATE.
caribou what did you use for a rub? any suggestions?
Quote from: cabledude7155 on October 24, 2009, 11:47:26 AM
thanks hawkeye. question on your user name Hawkeye smoker would you be from Iowa? if so I am as well GO HAWKS BEAT MICHIGAN STATE.
No problem cabledude! Not from Iowa, I'm your neighbot to the NE in Wis. Yup, I have to eat crow from you after last week. ::)
Quote from: cabledude7155 on October 24, 2009, 11:49:21 AM
caribou what did you use for a rub? any suggestions?
Here's the rub recipe I used:
http://www.susanminor.org/forums/showthread.php?t=114
I does have a little heat so you may want to tweek it a bit.
I am not a fan of super hot food and it was not too hot for me BUT I would say it's a little spicy for kids since my 7 year old thought it was too hot. :)
Carolyn
Quote from: cabledude7155 on October 24, 2009, 11:47:26 AM
thanks hawkeye. question on your user name Hawkeye smoker would you be from Iowa? if so I am as well GO HAWKS BEAT MICHIGAN STATE.
Where abouts in Corn Country are you Cabledude?
10 points i am frpm around the Fort Madison/Keokuk Iowa. SE Iowa NE Missouri, Nwest Illinois. Are you from Iowa?
Quote from: cabledude7155 on October 25, 2009, 09:05:56 AM
10 points i am frpm around the Fort Madison/Keokuk Iowa. SE Iowa NE Missouri, Nwest Illinois. Are you from Iowa?
NE right between Cedar Rapids and Dubuque
i get to CEder rapids alot one of my offices is there. cool someone from my hood.
1 question when you use the foil, do you completly rap the meat in foil with the apple juice or do you just put them in foil but leave it open? 2 nd question could you use a little liquid smoke when you add the bbq sauce?
1) I completely wrap in foil
2) Why would you want to? That would mask the natural flavor of smoke you spent the first 3 hours putting on the ribs.
good point 10. i plan on making them this coming weekend and will post the process, and success
Quote from: Tenpoint5 on November 01, 2009, 11:03:52 AM
2) Why would you want to? That would mask the natural flavor of smoke you spent the first 3 hours putting on the ribs.
Good point indeed 10.5
HR
10.5
please explain the apple juice? why not some kind of broth, like beef broth?
thanks!
I'll take a stab at this one. You could use broth if you like, lots of people use the apple juice because the apple flavor goes so well with pork, and the liquid kind of steams the meat, leaving it's flavor in there.
My friend Tiny Tim has hit it on the head. Myself I tend to use Apple/Raspberry juice because that is a flavor my family enjoys. You are more than welcome to try any type of juice or broth that you like. As I said in the original post This is how I make ribs. You have to do what you do to make the ribs your own. Good luck to you on YOUR ribs!!
For me, the apple juice doesn't seem to change the flavor of the Ribs at all, could be because they go so well together.
Now if you want to change the flavor, try some Jack Daniels, Wild Turkey, or other "natural" :D flavor enhancer.
Quote from: Tenpoint5 on January 07, 2010, 06:43:24 PM
My friend Tiny Tim has hit it on the head. Myself I tend to use Apple/Raspberry juice because that is a flavor my family enjoys. You are more than welcome to try any type of juice or broth that you like. As I said in the original post This is how I make ribs. You have to do what you do to make the ribs your own. Good luck to you on YOUR ribs!!
How much apple juice do you add?
Quote from: oakrdrzfan on January 08, 2010, 10:00:43 AM
Quote from: Tenpoint5 on January 07, 2010, 06:43:24 PM
My friend Tiny Tim has hit it on the head. Myself I tend to use Apple/Raspberry juice because that is a flavor my family enjoys. You are more than welcome to try any type of juice or broth that you like. As I said in the original post This is how I make ribs. You have to do what you do to make the ribs your own. Good luck to you on YOUR ribs!!
How much apple juice do you add?
How much is a good splash? Thats all I put in there. You can put almost any kind of liquid in there.
I'll be smokin' some ribs this weekend. Thanks 10point. Is the yellow sauce good for ribs or do you suggest something else?
The yellow sauce might work as a dip on the side. I would suggest just using your favorite BBQ sauce on the ribs during the last stage not the yellow sauce.
Thanks 10point, I will be saving the yellow sauce for Sunday's brisket
I did ribs this way a couple weeks ago and they came out pretty good. Some parts of the rib seemed to pull easily away from the bone and other parts seemed a little more tough. I am not sure if maybe I should leave them in a little bit longer next time. I think I am going to try and do ribs again this friday and will see how they turn out.
Works well on Baby Backs but I'm looking forward to trying this on some spare ribs next. Finished up the last package of Baby Backs we had in the freezer and told the wife that next time I'm going with spare ribs. Either way I can't complain.
(http://images53.fotki.com/v443/photos/9/910849/8294517/IMG_1774-vi.jpg)
TTN..........the drooling has begun!!!
Ray
I've used pineapple juice before while grilling ribs over charcoal with good results. Using the Bradley for the first time today. Going to try apple juice. I have the OBS and don't have a pid yet. I have 3 racks of ribs, am I going to need to leave it on high to maintain the 225 temp?
Quote from: theduke on February 06, 2010, 11:40:12 AM
I have 3 racks of ribs, am I going to need to leave it on high to maintain the 225 temp?
Yes. I would keep an eye on it.
I am trying this for dinner tomorrow. Side ribs, baked beans, baked potato's, and cole slaw. I picked up some Apple pucks today and a rub made locally here from "House of Q". In simple form 225 degrees 3 hrs. smoke, 2 hours foil wrap with apple juice, 1 hour sauce. Is this right?
Hi all,i,m new to all of this ,just got my digital Bradley and thx to your tip I ended up with some great spare ribs.I,ve put a bit too much rub though so they look a bit dark.3 hours hickory smoked ,+ 2 wrapped in aluminum foil, 205-230F.Brushed a bit of apple juice on top.Thank you !
(http://i938.photobucket.com/albums/ad224/jayman9_2009/album1/IMG_4082a.jpg)
(http://i938.photobucket.com/albums/ad224/jayman9_2009/album1/IMG_4088a.jpg)
(http://i938.photobucket.com/albums/ad224/jayman9_2009/album1/IMG_4089a.jpg)
Konrad,
Welcome Aboard. What a way to start posting on the forum!! Them are some great looking ribs. They look perfect from this vantage point. They don't look too dark at all. As long as they taste good!!
Thank you very much, they tasted exactly as i was hoping, maybe even better.I,m doing couple more racks as we speak,I can eat BBQ ribs all day long.I love my Bradley Smoker !!!! ;D
(http://i938.photobucket.com/albums/ad224/jayman9_2009/album1/IMG_4094a.jpg)
And your just getting started!!! Insert evil laugh
Konrad -
Man those ribbies look great. What is this too much rub you speak of? lol
It may not be such thing as too much spice rub taste wise, it,s for purely esthetic reasons.. ;D
This is my rub choice for now.
(http://i938.photobucket.com/albums/ad224/jayman9_2009/album1/rub.jpg)
(http://i938.photobucket.com/albums/ad224/jayman9_2009/album1/IMG_4093a.jpg)
(http://i938.photobucket.com/albums/ad224/jayman9_2009/album1/IMG_4113a.jpg)
Could you give us newbies the rub recipe!
Quote from: Cker on March 30, 2010, 05:48:43 PM
Could you give us newbies the rub recipe!
No Problem Cker here is the one I used for this pictorial.
General Purpose Rub Recipe
Mix together thoroughly the following:
• 1/4 cup dark brown sugar (packed). Use "turbinado" sugar for ease of use, but either works fine.
• 1/4 cup sweet paprika (Hungarian, if you can get it)
• 3 tblsp kosher (or sea) salt
• 1 tblsp ground pepper (fresh peppercorns recently ground!)
• 1 tblsp garlic powder or 2 tblsp granulated (not garlic salt)
• 1 tblsp onion powder
• 1 tblsp chili powder (no, it will not be "hot")
If you want to kick it up a notch add 1 tblsp cayenne pepper.
Store in a tightly sealed container, and refrigerate, to maintain freshness, for up to 4 months.
Thanks Tenpoint5, I will try this for my first batch Cker
10.5,
I picked up an Original Bradley Smoker off of craigslist this weekend for $150 (the smoker had been seasoned, only used once and also came with a box of Hickory pucks, so it's like picking up a new unit) ... so I gave your pictorial a go and the end results were outstanding ... The wife and I are glad that I ran across the deal on the smoker as well as this great site to get us going ...
Thanks for making our 1st smoke a fun and delicious one ...
TIM
Sweet score Tim_in_NC, now thats a deal. Congrats. And welcome to the forum.
Tim_in_NC - Great buy there! Been looking for another one myself and have not run into a deal that good. Congrats.
Now just be sure the digital camera is charged up - we want to see pics of the smoked goodies.
Congrats Tim good score and sounds like a good cook. Welcome aboard.
Quote from: Tenpoint5 on April 05, 2010, 03:25:23 PM
Congrats Tim good score and sounds like a good cook. Welcome aboard.
Are you planning on doing one of these for Pork Butts? I'm thinking of doing this next for some good ole pulled pork sandwiches ...
Lookin'good !
3-2-1 works everytime (for me anyway) !!
Jim O
Quote from: Tim_in_NC on April 06, 2010, 01:16:56 PM
Quote from: Tenpoint5 on April 05, 2010, 03:25:23 PM
Congrats Tim good score and sounds like a good cook. Welcome aboard.
Are you planning on doing one of these for Pork Butts? I'm thinking of doing this next for some good ole pulled pork sandwiches ...
Better ask out on the main boards for that one I do mine sorta backwards and the folks have some ways a lot better than mine out there to do Pulled Pork.
I tried this technique, and to say the meat was falling off the bone, well you be the judge.
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs590.snc3/31106_387641169863_588654863_4072528_6664270_n.jpg)
That just kind of fell out of the meat.
Sounds like you had some good eats MecMedic
TENPOINT5 , I have been smokin' with the OBS for more than a while...a lot of great smokes , Many different things....But never RIBS. :-[ I've looked at your post on this thread many ,many (too damn many)times since you posted it. Today I put 3 racks of Loin Back Ribs through the ol' OBS ! Very , Very Tastey!! , so said my guest. Followed pictorial step for step. Even added a few extra steps.....and every added step included an ice cold adult beverage 8)!!!
Thanks for the perfect How To.......
Coyote
P S...Love the Newsletter !!!
Glad everything worked out for you Coyote! I am one of them folks that likes to see what it is I'm doing. Not just trying to visualize it in my head. Things have a tendency to get forgotten after a couple adult beverages.
Thank you! Thank you! Thank you! Tenpoint5 I am new to smoking, and this forum. This step by step guide to ribs is great!
I followed the recipe today and my family and I can truly say these are the best ribs we have had. Smoked some corn and a side of dirty rice.
I am now in the process of scolding the wife for letting me eat so much, how could she let me do this to myself!? I do an do an do for her and this is what I get.......
Made these ribs for my first time in the smoker and they were awesome. Thanks for the post
Thanks Tenpoint5!!!!
My first attempt at ribs did not turn out the great, but just used your 3-2-1 method and LOVED THEM!!!
Great way to do ribs!! sorry for not posting pictures, I was working and smoking at the same time!!!!
THANKS!!
Hey guys sounds like YOUR ribs turned out great!!
I'm already hungry and those pics make me ravenous!!! Can't wait for ribs this weekend.
Ok, we just bought a smoker thursday, saturday was our first attempt at smoking anything ever.
I followed this recipe, but my results weren't so good.
Granted I was using baby backs. I put them on hickory for 3 hours, then wrapped in foil about 35 minutes, then sauced and cooked another hour.
Seemed like our flavor was very very strong. This coupled by the fact i thought the ribs were a bit fatty.
So my question is, what have i done wrong? Did we just put to much smoke on them, or are our taste buds, not seasoned enough for this recipe?
Suggestions?
If you are not use to smoked food, too much smoke in the beginning is not good eats.
I remember belching smoke for a week. ;D
Baby Backs are more of a 2-2-1.
Yeah, i think now, and actually thought then that over smoke was the culprit for us noobs.
I would like to add my thanks. My first ever ribs turned out "better than any I've ever had EVER," according to my husband. I have this thread bookmarked. Thank you Thank you!
SB1230:
Welcome to the forum. You will find that recipe and others on:
Recipe Site (http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes)
Maple Cured Bacon (http://www.susanminor.org/forums/showthread.php?542-Maple-Cured-Bacon)
Just put 13lbs of pork back spareribs plus 6.8lbs of country style pork ribs in the smoker for our first try at smoked ribs. Yes, the Bradley is FULL.
Two questions that I should have asked yesterday though. (1) Do you smoke with water in the pan, or with the pan dry? and (2) Where do you suggest setting the damper at the top?
I've currently got it in with a dry bowl and the damper at 1/4 open, but I'm open to any quick suggestions for adjustment.
The game plan so far:
1) Applied the Kansas City Sweet and Smoky Rub from Steven Raichlen's "Barbecue Bible: Sauces, Rubs and Marinades" book and let sit for 4 hours.
2) Brought up to heat in the conventional oven for 40 minutes at 350*F.
3) Racked and put in the smoker @ 220*F for the next 3 hours with hickory.
4) Foil for an hour in the smoker @ 220*F with no smoke.
5) Unwrap, sauce and back in the smoker @ 220*F with no smoke for the last hour. We've made up the Sweet-and-Smoky Barbecue Sauce from Steve's book above for this step.
The rub and sauce are REALLY tasty so far. Looking forward to the feast tonight!
Water in the bowl always. Open the damper.
Welcome to the forum.
Get some water in that bowl and open the vent wide!
Okay, 2 hours into the smoke. Added water and opened the vent up full. Not sure why, but following the advice given.
Can't get the BDS up to temperature though. Been fighting with it for 2 hours now. Even upped the temperature setting to the full 320*F before the reset, but the smoker only came up to 195*F. Finally got it up to 210*F though after pulling the plug to do a full reset, but it seems to have leveled off there. The only time it was at 220 was during the preheat. Once I put the hot ribs in (remember I pre-heated them in the conventional oven at 350*F), the BDS cooled off to about 160*F and then came back up to about 195*F and stayed there. After the full reset, it seems to have come up to about 210*F. At this point I've added the water to the bowl and opened the vent full. Let's see where the temperature settles now.
When you filled the water bowl did you use hot water?
Quote from: WetCoast on January 22, 2011, 04:08:51 PM
Okay, 2 hours into the smoke. Added water and opened the vent up full. Not sure why, but following the advice given.
The water has a couple of purposes. One is to extinguish the pucks so they don't continue burning when their time is done and produce an acrid smoke. another is to dilute any grease that is dripping down. Otherwise the grease can drip on a hot puck or form a pool of grease and you have a good chance for grease fire. Always use water and a safe practice is to change the water after the smoking portion is done and before you go to bed n an overnight cook. Always use hot water to reduce any recovery time.
The vent is usually open to allow moisture to escape. How much t open is one of the great debates on the forum. I and a number of the same persuasion, good wide open and some have even removed their vent cap.
This Recipe will be my first ever smoke and first time using the EBS. I'm really excited! I got 12lbs of Pork Spare Ribs in the frig right now with some Rub on them. I'm Going to get up early and start getting the smoker going because a few friends are coming over at 2 to watch the Bears/Packers game..
I do have a question and I think someone kinda asked this, but I didn't see a reply. How much is a splash of Apple Juice? Like a tablespoon full sprinkled over it? Also, what is the purpose of the Apple Juice? More Flavor?
Thanks! I'll post some pics when they are done.
Kevin
Update: I set the oven temp to 250 to give it room to drop, but by the time I got the meat in, it dropped to 175. It's currently climbing back up to 225, but it seems really slow going. After 20 minutes, it's only up to 201. Is this normal??
Update: It seemed to jump from 201 to 225 really quick after I posted this. So, I'm good!
Thanks,
Kevin
Quote from: kbranden on January 22, 2011, 08:01:48 PM
I do have a question and I think someone kinda asked this, but I didn't see a reply. How much is a splash of Apple Juice? Like a tablespoon full sprinkled over it? Also, what is the purpose of the Apple Juice? More Flavor?
Are you referring to the Texas Crutch, where you seal the ribs in foil after the initial 2 hours of smoke (baby back ribs) and pour 1/2 cup or so of apple juice per slab in the foil? It is to make them more tender and be sure to not pour directly on the ribs so you don't wash off the coating that has formed.
woops, well.. I didn't think think a splash was a 1/2 cup so I did about a tablespoon or so.. I did sprinkle it on the meat tho. Good to know for next time! I'm almost ready to lather it with some 'Sweet Baby Rays' Barbaque sauce and put it in for another hour! I'm hoping now it won't be too dry.. arrghh
Here's a link that describes the Texas Crutch (http://www.amazingribs.com/tips_and_technique/texas_crutch.html). I noticed that he says to use 1 cup of apple juice. I guess it depends on whether you're cooking baby back ribs or something larger.
Well you probably are done by now but your ribs should be fine as long as you don't over cook them kbranden
Quote from: WetCoast on January 22, 2011, 04:08:51 PM
Okay, 2 hours into the smoke. Added water and opened the vent up full. Not sure why, but following the advice given.
Can't get the BDS up to temperature though. Been fighting with it for 2 hours now. Even upped the temperature setting to the full 320*F before the reset, but the smoker only came up to 195*F. Finally got it up to 210*F though after pulling the plug to do a full reset, but it seems to have leveled off there. The only time it was at 220 was during the preheat. Once I put the hot ribs in (remember I pre-heated them in the conventional oven at 350*F), the BDS cooled off to about 160*F and then came back up to about 195*F and stayed there. After the full reset, it seems to have come up to about 210*F. At this point I've added the water to the bowl and opened the vent full. Let's see where the temperature settles now.
Wetcoast when you smoke that much meat you should sub a larger 13x9 tin pan for the bradley bowl. It gives plenty of room for the pucks to drop in and not stack up which allows them to stay burning and can allow the drippings to set them on fire.
When you smoke with water in the bowl you get a very moist air in the cabinet. This is great for keeping the meat moist but what also happens is that moist air is really hard to heat. The saturation tends to keep you from getting the temp up where you want it. Opening up that vent gets the moisture out so you can get heat to cook the food. Generally you want 1/2 to 3/4 for most things and wide open for poultry. And brined meat tends to need a more open vent. Some folks just keep the vent wide open all the time.
Thanks All..
Well, they went 'good'.. but, I can do better. I think the ribs meat was cooked perfect, but I think next time I will cut way back on the amount of rub I put on. It seemed alittle too 'salty' to me. Also, I think a very light glaze of barbecue for the last hour would be better.The rub and barbecue overtook the taste of the meat. I think it would have been better to let it have more pork taste during the smoking and then let you add more barbecue while eating to adjust to your liking. Just my thoughts.. friends loved it though.
Yeah ribs are not so easy to get great. You need to get the timing right and then tweak for flavour. I have not got it right yet, in fact I have reverted back to heat and serve ribs.........OK BACK OFF......YEAH I SAID IT....HEAT AND SERVE YOU PACK OF MANGY DOGS.....BACK OFF. ;D ;D Oh sorry I was just trying to thwart the badgering I will most assuredly get.
After yesterday's smoke and feast, thought I'd share some pictures we took along the way.
Here's the four full racks of ribs, all rubbed down and about to go in the smoker.
(http://dl.dropbox.com/u/50906/smoked%20ribs/IMG_5263.jpg) (http://dl.dropbox.com/u/50906/smoked%20ribs/IMG_5264.jpg)
After 3 hours of smoke, we pulled them out to foil.
(http://dl.dropbox.com/u/50906/smoked%20ribs/IMG_5291.jpg) (http://dl.dropbox.com/u/50906/smoked%20ribs/IMG_5292.jpg)
Here they are all foiled up and ready to go back in the smoker.
(http://dl.dropbox.com/u/50906/smoked%20ribs/IMG_5293.jpg)
After one hour in the foil, we pulled them out and sauced them.
(http://dl.dropbox.com/u/50906/smoked%20ribs/IMG_5296.jpg) (http://dl.dropbox.com/u/50906/smoked%20ribs/IMG_5297.jpg)
And here they are after an hour back in the smoker (no smoke though).
(http://dl.dropbox.com/u/50906/smoked%20ribs/IMG_5300.jpg)
They ended up being incredible. Everyone was in awe. But we did learn a few things along the way that we'll take into consideration next time.
- Leave lots of time between each step for prep. Dealing with this much meat takes a lot of time and definitely put us well behind schedule. We'd probably add an extra hour for the foiling and saucing.
- During the "Texas Crunch" phase, use 10.5's advice and do this for 2 hours and not the 1 that we did. The ribs could have been just slightly more tender.
- Apparently a splash of Apple Juice is more than a tablespoon or so. Who knew? Anyway, we'll increase this to a 1/2 cup next time, but we really need to work on keeping the BDS temp above 200*F.
- Use water in the bowl and open the vent full. We're still learning. :-[
- If we use the same sauce, we'd probably make it slightly less sweet. It was incredibly tasty, but quite sweet. We'd turn that down just a tad.
- We'd probably throw the ribs in a hot oven for a few minutes and try and get them hotter when they finally come out of the smoker at the end. The BDS was running about 210*F at the time and the ribs were warm but not hot. We like our meat a little hotter in temp.
It was around 42*F (6*C) out and no breeze for the whole day/evening. I'd really like to know why the BDS has such a hard time controlling its temperature. That's the one thing we've been quite frustrated with so far.
Can't wait for the next "project" though. ;D
The temp swing you are seeing is normal for anything with a heating element. If you pay attention to your oven next time you use it and stick a probe thermo in it you will see a very wide temp swing. This is why some of us have PID's which tighten up the temp swings to 1 or 2 degrees. This is important for sausage and smoked salmon and is very helpful for overnight smokes.
* Leave lots of time between each step for prep. Dealing with this much meat takes a lot of time and definitely put us well behind schedule. We'd probably add an extra hour for the foiling and saucing.
Then why use the foil. Great ribs can be done without fooling with that stuff.
* During the "Texas Crunch" phase, use 10.5's advice and do this for 2 hours and not the 1 that we did. The ribs could have been just slightly more tender.
Warning about getting too zealous about keeping in foil. You have a closed steam cooking system when in the foil. The steaming cooks faster than the regular Bradley dry heat. More than one rack has been overcooked.
* Apparently a splash of Apple Juice is more than a tablespoon or so. Who knew? Anyway, we'll increase this to a 1/2 cup next time, but we really need to work on keeping the BDS temp above 200*F.
Unless you are enamored with the taste of apple juice on your ribs, don't forget there are plenty of other juices if you choose that method. What about beer, bourbon, worcestershire, Dale's, Moore's, etc.....
* Use water in the bowl and open the vent full. We're still learning. Embarrassed
Common experience - it is counterintuitive.
...................
* We'd probably throw the ribs in a hot oven for a few minutes and try and get them hotter when they finally come out of the smoker at the end. The BDS was running about 210*F at the time and the ribs were warm but not hot. We like our meat a little hotter in temp.
It is said that once the outer surface of the meat gets to a certain temp. it gets "cooked" and once cooked, does not accept as much smoke flavor. I'm not so sure of that. I believe the smoke lays on. But just be aware of the possiblilty of less smoke flavor, especially if foiling.
......... I'd really like to know why the BDS has such a hard time controlling its temperature. That's the one thing we've been quite frustrated with so far.
Why? - it doesn't need to. If it cooks great ribs with it's supposed hard time controlling temp. then why does one want to control it better? As Quarlow said, anything with a heating element has "variances" In variances, are you referring to the initial drop or a temperature swing? Even with a big smoker, when you put in the meat or open the door, you get a temp drop. A Bradley will take longer to recover, as there is not as much thermal mass to store and release residual heat - not because of a temperature controller - and you did not spend $3000+ on a big rig. If referring to temp. swings - again don't worry, unless you are smoking fresh sausage and a few other things. The vast majority of items you will smoke in a Bradley could care less. The swings get less as the meat and the cabinet temperatures get closer to one another. It's the physics and the nature of the beast ---unless you want to pay possibly several hundred dollars more for your smoker. Even with a PID, you will get the initial drop. However, the the swings are not usually as big because the PID has different ways of monitoring and controlling. You said you had problems getting the temperature up. You had a load of meat there and that was probably keeping it low for awhile. But perhaps more so is the technique of taking temps. You did not mention where you were taking the temps from. If you are taking the temp at say between the top and next to top rack, it will very likely be lots lower than below the bottom rack. The full bottom rack is blocking heat from circulating very well. And the Thermodynamic Laws of Physics are at play. Every smoker/oven etc... has hot spots - and at times, especially with full loads - meats need to be rotated. Generally the hottest place in a Bradley is on the lowest rack along the back (closest to the element). Many Bradley users will rotate racks from top to bottom to even out the times in the temperature ranges. If you have one or two racks, probably not necessary, but with all four racks full - advisable.
You also mentioned setting the temp to 320 to get the temperature hotter. That is of no use. The element is either full on or full off. By setting the temp to 320, all you have done is to tell it to go off at 320 and maintain the 320. The element is not hotter at 320.
Thanks for the feedback Caneyscud.
Quote from: Caneyscud on January 24, 2011, 08:27:59 AM
* Leave lots of time between each step for prep. Dealing with this much meat takes a lot of time and definitely put us well behind schedule. We'd probably add an extra hour for the foiling and saucing.
Then why use the foil. Great ribs can be done without fooling with that stuff.
Just about every post we read referred to doing this, so we thought we'd try it. We were going on the advice that this is what makes the ribs tenderer.
Quote from: Caneyscud on January 24, 2011, 08:27:59 AM
* During the "Texas Crunch" phase, use 10.5's advice and do this for 2 hours and not the 1 that we did. The ribs could have been just slightly more tender.
Warning about getting too zealous about keeping in foil. You have a closed steam cooking system when in the foil. The steaming cooks faster than the regular Bradley dry heat. More than one rack has been overcooked.
Again, just going on the advice that we read here, specifically 10.5's 3-2-1 method which seems to be referred to very often here.
Quote from: Caneyscud on January 24, 2011, 08:27:59 AM
* Apparently a splash of Apple Juice is more than a tablespoon or so. Who knew? Anyway, we'll increase this to a 1/2 cup next time, but we really need to work on keeping the BDS temp above 200*F.
Unless you are enamored with the taste of apple juice on your ribs, don't forget there are plenty of other juices if you choose that method. What about beer, bourbon, worcestershire, Dale's, Moore's, etc.....
Our first time doing this and the advice pointed to apple juice. We may try other liquids in the future. Can't do beer as it is one thing that I'm allergic to. I'd love to try bourbon, but maybe if we're cooking a lot less meat. If we were using a 1/2cup in each foiled package, that would have been 6+ cups of bourbon.
Quote from: Caneyscud on January 24, 2011, 08:27:59 AM
* Use water in the bowl and open the vent full. We're still learning. Embarrassed
Common experience - it is counterintuitive.
Yep, we're learning.
Quote from: Caneyscud on January 24, 2011, 08:27:59 AM
* We'd probably throw the ribs in a hot oven for a few minutes and try and get them hotter when they finally come out of the smoker at the end. The BDS was running about 210*F at the time and the ribs were warm but not hot. We like our meat a little hotter in temp.
It is said that once the outer surface of the meat gets to a certain temp. it gets "cooked" and once cooked, does not accept as much smoke flavor. I'm not so sure of that. I believe the smoke lays on. But just be aware of the possiblilty of less smoke flavor, especially if foiling.
We had a great smoke flavor with the 3 hours of smoke time after 40 minutes in the oven initially. Not sure if it would have been more if we hadn't foiled. What I was referring to though was the temperature of the ribs being a little cool when they finally made it onto the plate. The next day we had some leftovers that we warmed up in the oven and the hotter temperature when they got onto the plate was better. Maybe not an issue in the summer, when cooler food is sometimes better.
Quote from: Caneyscud on January 24, 2011, 08:27:59 AM
I'd really like to know why the BDS has such a hard time controlling its temperature. That's the one thing we've been quite frustrated with so far.
Why? - it doesn't need to. If it cooks great ribs with it's supposed hard time controlling temp. then why does one want to control it better? As Quarlow said, anything with a heating element has "variances" In variances, are you referring to the initial drop or a temperature swing? Even with a big smoker, when you put in the meat or open the door, you get a temp drop. A Bradley will take longer to recover, as there is not as much thermal mass to store and release residual heat - not because of a temperature controller - and you did not spend $3000+ on a big rig. If referring to temp. swings - again don't worry, unless you are smoking fresh sausage and a few other things. The vast majority of items you will smoke in a Bradley could care less. The swings get less as the meat and the cabinet temperatures get closer to one another. It's the physics and the nature of the beast ---unless you want to pay possibly several hundred dollars more for your smoker. Even with a PID, you will get the initial drop. However, the the swings are not usually as big because the PID has different ways of monitoring and controlling. You said you had problems getting the temperature up. You had a load of meat there and that was probably keeping it low for awhile. But perhaps more so is the technique of taking temps. You did not mention where you were taking the temps from. If you are taking the temp at say between the top and next to top rack, it will very likely be lots lower than below the bottom rack. The full bottom rack is blocking heat from circulating very well. And the Thermodynamic Laws of Physics are at play. Every smoker/oven etc... has hot spots - and at times, especially with full loads - meats need to be rotated. Generally the hottest place in a Bradley is on the lowest rack along the back (closest to the element). Many Bradley users will rotate racks from top to bottom to even out the times in the temperature ranges. If you have one or two racks, probably not necessary, but with all four racks full - advisable.
I wasn't expecting a 50* drop in temperature initially, given that we'd already put the ribs in a conventional oven at 350* for 40 minutes before moving them to the smoker. We did that after reading this recipe on the Bradley site (http://www.bradleysmoker.com/hickory-bisquette-recipes.asp#1) and thinking that this would really help minimize the initial temperature drop. Apparently not. When the recipe says to smoke at 220* for 3 hours and we've got the meat in there for 2 hours already and the temp has only slowly crawled up to 195* after an initial drop from 220* down to 150*, we're a little concerned that something isn't going right, especially given that the initial load was already hot. It wasn't that the temp came up to 220* and then swung +/- 20*. It never made it up to 220* even at the 3 hour point. Nor during the tenting or saucing phases, but I'd expect that with opening and removing the contents every hour.
We were basing our temp readings off what the BDS was reporting on it's screen for the internal temp. I understand that that's a whole different thread of debate and advice elsewhere on these forums.
Quote from: Caneyscud on January 24, 2011, 08:27:59 AM
You also mentioned setting the temp to 320 to get the temperature hotter. That is of no use. The element is either full on or full off. By setting the temp to 320, all you have done is to tell it to go off at 320 and maintain the 320. The element is not hotter at 320.
Again, a learning experience I guess. We thought that the heating element might be shutting off pre-maturely (maybe it cycled) and setting the temp higher might lessen this from happening. It didn't, so we won't try that again.
Learning experiences can be trying - but happily with the Bradley, they are also tasty. My whole life seems like a learning experience lately - even after 32 years as a General Contractor, the Gov't is frequently showing me something new they have thought of and I don't know about and comes off the bottom line! ;D ;D ;D
I'm not trying to convince you not to use foil or apple juice. The 3-2-1 method has turned out tons of great ribs - just look at 10.5's and other's posts - I've got drool marks on my keyboard. Just want to point out another way. I suggest you try them both. Each turns out a slightly different product. You might find you like one over the other. Some want to think that foiling is a "miracle" set and forget process that guarantees, tender, fall off the bone, succulent ribs every time. They somehow want it to counteract bad technique and allow them to go play for several hours rather than devoting that time into making killer ribs.
I subscribe to the Keep it Simple philosophy. Unless, there is a very specific reason (such as cheater brisket due to time restraints), I will not use more than one piece of smoking apparatus. For instance. The trouble, cleaning, time, danger of dropping a tray of meat when transferring, etc... of using the oven to heat up or pre-cook ribs is to me not worth the few less minutes in the Bradley you might garner. I have the same philosophy with not using foil. If the Bradley was incapable of turning out great ribs, then I might consider, but that is just not so. The Bradley does a great job by itself. The 50 deg temp drop was drastic, but probably explainable in one of two ways. The bottom tray was blocking the heat from reaching the temp sensor or the proximity of the meat to the sensor was influencing the sensor. About a year ago, I could not understand why I could nlot get one of my stickburners up to cooking temp. Found out I had placed a butt too close to the thermometer probe on the door and the coolness of the meat was influencing the temperature it was indicating. I believe it is Squirtthecat (STC) who has posted his way of putting still frozen turkey breasts and I believe still frozen butts in his Bradley and cooks them very successfully. I imagine his initial temp drop is quite large, but he still produces great product. This just points out that the initial drop is nothing to be overly concerned about usually. If it does not come up eventually, then check for heat blockage or meat touching the probe.
OK COME ON these posts are just getting to detailed. :D :D :D I love this place.
Quote from: Caneyscud on January 26, 2011, 06:51:44 AM
I'm not trying to convince you not to use foil or apple juice. The 3-2-1 method has turned out tons of great ribs - just look at 10.5's and other's posts - I've got drool marks on my keyboard. Just want to point out another way. I suggest you try them both. Each turns out a slightly different product. You might find you like one over the other. Some want to think that foiling is a "miracle" set and forget process that guarantees, tender, fall off the bone, succulent ribs every time. They somehow want it to counteract bad technique and allow them to go play for several hours rather than devoting that time into making killer ribs.
I subscribe to the Keep it Simple philosophy.
Even I use the KISS principle. I also do ribs nekkid without foil. As Caney was saying nothing is 100% certain there is always room for improvement. When I made this pictorial. It was designed as a guideline for the new person that has never smoked anything before, bought a Bradley and was itching to do ribs. This method works very well for that person. As we grow in our knowledge and experience of smoking then we can graduate of into different methods and styles. This method has worked wonders for a whole bunch of people but it is not for everyone.
I also have trouble getting my OBS back up to temp once I put the meat in or open the door for any reason. I'm running mine on an extension cord and I've heard that can can cause problems but I don't have a choice. Have you considered installing a second heating element? I think I'm going to install one this spring. I sure hope it helps because I think if a recipe calls for 3 hours at 220 then I want to be able to get my smoker up to 220 ASAP.
Good luck
You do have a choice of going and buying a heavier guage cord though, don't you? That will solve your problem. I think adding a second element will only cause you more problems if you don't get a heavier cord.
10.5.....Would suggest any temp adjustment seeing as I will be smoking some ribs this weekend in +1 temps (winter wont go away apparently) ?
Thanks
Emil
I would stay with the 225 (Which in a DBS would be 230) but you can try running it anywhere up to 250
Quote from: Tenpoint5 on March 25, 2011, 11:12:37 AM
I would stay with the 225 (Which in a DBS would be 230) but you can try running it anywhere up to 250
Thanks ! :)
I am hoping to get my OBS this week. In the past I have only smoked my ribs on my Weber grill. Dry rub, indirect low heat for about 3 - 4 hours (the first two with smoke) and then the last hour or so apply sauce and keep flipping. The foil method sounds good with 3 / 2 / 1 timing. If I were to NOT use foil what would be the timing for two racks of ribs? Would it still be 3 / 2 / 1 or without foil would that dry them out?
Thanks,
RA
Depends on the ribs. just look for the meat to strat pulling back from the bone tips. 1/4 to 1/2 inch and they be done. could be 3/1/1 it all depends on the ribs
I too have always had trouble getting my digital 6 rack smoker up to temperature. It can sit there for hours and never get to 200 degrees. My smaller old Bradley does fine with temperature and I often have to turn it down. The new big ones use the same old heater and it just seems it should have a bigger heater.
I am often cooking wild boar and I have to get to internal temperatures of over 160 degrees. I often have to take the meat out and finish it in my oven.
Quote from: Tenpoint5 on April 06, 2011, 04:50:25 PM
Depends on the ribs. just look for the meat to strat pulling back from the bone tips. 1/4 to 1/2 inch and they be done. could be 3/1/1 it all depends on the ribs
Just wanted to thank you formally for your tutorial. The ribs I made a few weeks ago were spectacular... Hoping to try a chicken tomorrow.
RA
Quote from: radamo on April 30, 2011, 01:48:11 PM
Quote from: Tenpoint5 on April 06, 2011, 04:50:25 PM
Depends on the ribs. just look for the meat to strat pulling back from the bone tips. 1/4 to 1/2 inch and they be done. could be 3/1/1 it all depends on the ribs
Just wanted to thank you formally for your tutorial. The ribs I made a few weeks ago were spectacular... Hoping to try a chicken tomorrow.
RA
Your welcome. This thread is a culmination of knowledge from all of the folks on this forum. I just happened to be the guy who took pictures of the steps.
Great easy to follow tips with pics. I,ll have ago next week. Brisket the weekend ribs next. Only just got into this and Iv got the weekends planned already. Oh well as long as my golf don,t suffer.
Nice one... Once you turn the SMOKE off do you keep it off when you put the foil packets back ? Do you keep the heat on at about 225 ?
Quote from: salukijj on May 17, 2011, 02:29:27 PM
Nice one... Once you turn the SMOKE off do you keep it off when you put the foil packets back ? Do you keep the heat on at about 225 ?
Yes, once the smoke is done the rest of the time in the smoker you are just cooking and yes keep it at 225 F.
I live in Dubai the middle east. We can get pork but it's not that good and its expensive. What about beef ribs.
Quote from: sanddancer on May 25, 2011, 06:11:50 AM
I live in Dubai the middle east. We can get pork but it's not that good and its expensive. What about beef ribs.
Hi Sanddancer,
I live in Jordan and although I have to admit that I have not done beef ribs but done the lamb in the same way and they turned out great.
HR
Hi Sanddancer;
Welcome to the forum.
Do a search on short rib, or long ribs, or dino ribs, or dinosaur bones to locate some recipes for beef ribs.
Here is a recipe by Olds; he cuts his own beef ribs from Prime rib, but ribs cut by the butcher will work, as long as they leave some meat on the bone. :)
Smoked Long-Short Ribs (http://www.susanminor.org/forums/showthread.php?269-Smoked-Long-Short-Ribs)
Made these ribs again this weekend. This time I did it this way.
Used Spare Ribs instead of baby back ribs.
Got the ribs from Whole Foods. Looked like much better ribs then what I always got at the regular supermarket.
Used a normal amount of rub. Every other time I was covering the racks with way too much rub. I applied a bit, rubbed it in, but didn't go too crazy.
3 hours of Hickory smoke in the Bradley with a brick wrapped in aluminum foil to maintain the heat. Stayed at a constant 225.
1 and a half hours wrapped in foil with apple cider beer and into my kitchen oven at 225, then sauced and back in my oven for an hour
Turned out to be the best ribs I've ever made. I've been trying over and over ever since I got my Bradley OBS 2 years ago. I have no finally mastered the art of ribs. Thanks again for this great recipe 10.5!
I used Butt Rub, then Dinosaur BBQ honey garlic sauce and Sweet Baby Rays on another rack.
Bozer glad to hear the technique worked out well for you.
I tip my hat , and Offer up a Big,,, Thank You... You did a very good job of explaining each step.. Again Thank You... ;D
10.5 Thanks for the pictorial/tutorial. Having never done ribs before in my BDS I saw the link to this page and followed it. The ribs were perfect. Thanks for sharing. I also checked out another topic about FTC and finished my pork with that. It pulled real easy. Thanks guys.
I have a question about smoking ribs. If you are smoking 2 or3 rack's of ribs and you have them on different shelves's bottom rack will cook faster than the other two. If you are using the 3-1-1 method. how long to you cook the top two rack's before you put them in foil and how much longer do you leave them in foil. Is there IT temp the rib's should be at when you put them in the foil.
Quote from: macsfire on July 24, 2011, 06:33:00 PM
I have a question about smoking ribs. If you are smoking 2 or3 rack's of ribs and you have them on different shelves's bottom rack will cook faster than the other two. If you are using the 3-1-1 method. how long to you cook the top two rack's before you put them in foil and how much longer do you leave them in foil. Is there IT temp the rib's should be at when you put them in the foil.
Rotate front to back and top to bottom every hour. This wont affect the 3 hours of smoke but you may want to add 30 minutes to the second step in foil and then watch the ribs during the third stage. it may be 1 or it may turn out to be 2. You ware watching for the ribs to start pulling back from the rib tips. Also when you are rotating the racks pick one up if it feels right and the slab bends and you see the meat starting to tear and seperate. They are tender and they are most likely done
New to the smoking community and had some questions about my first attempt at smoking some spare ribs.
Followed 10points rib tutorial - very nice by the way, straight and to the point - and came out with mediocre ribs just want to figure out what I should have done differently...
Put a rub on the ribs, vacuum sealed them Saturday. Planned on smokin them Sunday, but time wouldn't allow. Ended up starting them at noon Monday using Mesquite. smoked for 3 hours. Had to have the wife pull them out, add apple juice (a mix of Jack Daniels and AJ to one set) and place back in the smoker for 2 hours. After those two hours unwrapped and placed back in the OBS for the final hour - added sauce to one set. After those 6 hours they reached an internal temp of 170 but literally no meat pulled back from the bone. The IT of the smoker itself was fairly consistent over 210. Asked a buddy who has been smokin for about 7 years what his IT of the ribs get to and his response was he doesn't know, just looks for the meat pullback and the feel of them. Well I didn't have any meat pull back from the bone. So I am wondering if I did something wrong or what I could have done differently??? Any help out there would be appreciated. On the positive side my rub and sauce combo was pretty killer taste-wise.
Should have taken pics, sorry.
First and Foremost, welcome to the forum, Joe.
Sounds like they may have needed to be kept in a little longer. Your buddy is right with the feel and pull. It is real hard to get an accurate IT from ribs. With the little amount of meat and the closeness of the bones, you tend to get and exaggerated temp. It's good to use as a "benchmark" but the ultimate confirmation is the pull off the bone.
I learned that the same way as you did.
Make sure you take pics next time. We won't believe a word you say unless there are pictures to back up your claims. ;D
John
I only smoke/cook spare ribs and learned you can't go by how much the meat has pulled back from the bone.
This link to AmazingRibs give you several ways to test if your ribs are done:
Are my ribs ready yet? (http://www.amazingribs.com/tips_and_technique/are_they_ready.html)
Ok I am giving this a shot all I added was mustard before the Jansrub. Hopefully it will begood
just wanted to let you know that i've kind of been a fly on the wall on this forum for a while... sucking all the sweet sweet advice while not offering any.... dont think down on me :-[ .... but i had to respond to this post becuase i tried it..... and i have some advice myself.... DONT CHANGE A THING!!
i'm not a huge ribs guy... never really thought the price was worth it when i've ordered em at an eatin joint... but my buddy approched me becuase he knew i had a tricked out bradley... i did the auber PID in the smoke box with a heat sink.... flawless operation... anyway, buddy bought some ribs on sale... wanted to smoke em... didnt have a recipe so i checked the forums... found this recipe... and boy howdy.. i coulda eaten two racks... just candy!!
So nice work!
now back to mooching tips and techniques :)
frepar NO PIC's NEVER HAPPENED!!!
Oh sh@& another lurker, dam I hate them lurkers. ;D ;D ;D Just kidding. I think we all started out that way. Glad you had success with those ribs. Now that you have signed in you are done for, you will be here lots now. Welcome to the forum.
This is great, nicely done.
Ask and you shall receive, 10.5! Pics on the way from today's endeavors!
and here we are!!
you gotta start here..
(http://i10.photobucket.com/albums/a122/viper24k/IMAG0371.jpg)
rubbed em down with my personal favorite, john henry's wild cherry chipotle
(http://i10.photobucket.com/albums/a122/viper24k/IMAG0367.jpg)
preheat the OBS to 225 in this kind of weather:
(http://i10.photobucket.com/albums/a122/viper24k/snap20111204_085532.png)
throw the ribs in... kill some time for the 3 hours of rollin smoke.... watch myself on tv :)
(http://i10.photobucket.com/albums/a122/viper24k/IMAG0375.jpg)
wash the dog...
(http://i10.photobucket.com/albums/a122/viper24k/IMAG0377.jpg)
enjoy lake superior on a cold day from my porch
(http://i10.photobucket.com/albums/a122/viper24k/IMAG0391.jpg)
make sure we're at temp (sorta)
(http://i10.photobucket.com/albums/a122/viper24k/IMAG0380.jpg)
admire the greatness that is bradley
(http://i10.photobucket.com/albums/a122/viper24k/IMAG0381.jpg)
forget to take pictures of foiling.....
take em out and take the money shot!
(http://i10.photobucket.com/albums/a122/viper24k/IMAG0382.jpg)
(http://i10.photobucket.com/albums/a122/viper24k/IMAG0386.jpg)
(http://i10.photobucket.com/albums/a122/viper24k/IMAG0388.jpg)
(http://i10.photobucket.com/albums/a122/viper24k/IMAG0389.jpg)
thanks again 10.5!
Yum, good looking ribs. Nice work.
So how is that John Henrys Wild Cherry Chipotle?
They surely look good, they have to be good if you followed 10.5s recipe...(Chris)
Quote from: SiFumar on December 04, 2011, 03:03:04 PM
So how is that John Henrys Wild Cherry Chipotle?
You know, the first run I had with this recipe I had no clue what to rub em with...found this in my buddy's cupboard and gave it a whirl. I realllllllly realllllly like the rub.... Just don't pick your nose afterwards...it's smells deceivingly of cherry, but there's enough cayenne in there to cause mild to moderate discomfort after picking ones nose.... (this didn't happen to me...I researched it :-X)
Alrighty then I guess it DID happen there is pics of it!! Time to make some more
Glad to hear it's good rub. Just sounded interesting to me! I've worked with enough peppers to know to save my nose picking for another time lol! ;D
Very well done. I have tried the 2-2-1 Method and I get fair-to good results, was looking for something different and you've provided me with that "something". Thank You for a job well done!!
hey how are u those ribs looke so good just wonding what kind of rub u used i just got my smoker for X-mas and i don't know alot about rub yet so could u let me know what kind of rub u used pls thanks
DAMN! I was so hoping to have my ribs for dinner tonite - but they won't be ready till 10pm if I start now...boo hoo!!
Can't wait to try this recipe 10.5 - thanks heaps from this newbie :)
Going to do Asian style spare ribs at the same time (that's just boneless belly slices - what are they called over in the US?)
I want to try some middle eastern rubs also...(like Baharat or Ras el Hanout) has anyone had success with anything other than a BBQ style/taste...?
Well - I gave these ago...they came out really well - nice and tender.
The mix was too hot for me though - so next time I will omit the chilli powder and go down to 2tbsp black pepper (I am a sook! ;))
To move things along I put mine in the kitchen oven after 3hrs smoke (wrapped in the foil with a dash of fresh OJ - all I had) for 1hr @ 180oC then added sauce and did another 1/2hr @180.
I must have used too much rub - it was quite overpowering, for me?
The real smoke flavour was really good though!
Foodie did you just sprinkle on the rub or did you rub it in. If you rub it in you shouldn't end up with too much on however just sprinkling it on can put too much on. Glad you got the basics of doing ribs.
Hey Quarlow - I rubbed it in and shook off excess?
Maybe it's just personal taste. I have cooked ribs forever (but not smoked) - have a gorgeous BBQ style sauce recipe (but it's more complex and a 'wet' marinade) - so I might try them a different way next time by using the smoker instead of the chargriller step with this particular recipe.
I just couldn't taste the meat with this rub and then all the sauce on top..? I was wondering if there was a measured amount I should have used..?
(I had a couple of ham end bones/hocks left over from Xmas and smoked them at the same time - ready for my next pea and ham soup...so looking forward to trying this!? I picked a few yummy bits off these and it was so good I nearly couldn't stop myself!? :D)
Geez, stop. you're making me hungry. ;D
You are "THE MAN" . I've been using your recipe and procedure for about 6 months and these are killer ribs. Today is the 4th of July and the ribs are in the Bradley. I'ts hard to keep the family away when I use the word "RIBS".
Thank you, Thank you.
Very nice presentation. I will share my experience with ribs in my pellet smoker. I purchased some Baby Back Ribs that were made by Tyson. I smoked them for about 3 hours, then in foil for 2 and supposed to finish them off for another hour but they were already finished. Well anyhow i thought i was eating ham and not ribs. I put a dry rub on them for 3 hours prior to the smoking. There seems to be many different opinions on how long to leave the dry rub on. So reviewing the different forums, i found out that if the ribs are enhanced (pre-brined) by the supplier that they will taste more like ham instead of ribs. I checked the package after and found out that they were enhanced.
Quote from: orion39 on August 23, 2012, 09:24:10 PM
Very nice presentation. I will share my experience with ribs in my pellet smoker. I purchased some Baby Back Ribs that were made by Tyson. I smoked them for about 3 hours, then in foil for 2 and supposed to finish them off for another hour but they were already finished. Well anyhow i thought i was eating ham and not ribs. I put a dry rub on them for 3 hours prior to the smoking. There seems to be many different opinions on how long to leave the dry rub on. So reviewing the different forums, i found out that if the ribs are enhanced (pre-brined) by the supplier that they will taste more like ham instead of ribs. I checked the package after and found out that they were enhanced.
Yeah! Enhanced ribs are the worst. You will see many references to enhanced meat on this forum also. I also find that putting the rub on ribs over night I get that same hammy taste; but 3 hours is good.
Tenpoint5
Thank you for your very goog presentation on preparing & smoking ribs. Will refer to this on next batch of ribs.
alanfromwis
Just wanted to add my thanks as well 10.5!!!
Made ribs today, for the first time ever, and only the second time I have used my smoker!
( Bought it Thursday, seasoned it and did some almonds Friday night, Ribs for Sunday dinner!)
The pictorial was super helpful, found it on susanminor first, then found the thread here with all the extra info and feedback.
Even the feedback from the other noobs was helpful because it made me think, " Maybe it really could be that easy!" ;D
Was originally going to get side ribs and do the simple 3-2-1, but my local butcher had back ribs instead... Found some tips about backs being more of a 3-1-1 or 2-2-1, so I decided to do my own little count to average out all the good advice; Did about 2:20 smoke (hickory), 1:40 covered, then about an hour with the sauce.
Put the rub on early in the morning, made sure to pre-heat lots, put boiling water in the bowl, let the smoke really get going before adding meat, then forgot to start the timer for the sauce stage right away, so ended up guessing a little at the end... ::)
Used Jan's rub and vipers sauce ( from here ) and the ribs turned out fantastic! Not quite sure if I can say they were the BEST I've ever eaten, but if not, they were pretty damm close, certainly as good as the last few times I've been out to the restaurant!
To go alongside the meat, I made some cole slaw ( devo's recipe from here), and some twice baked potatoes that I don't quite know who I borrowed the recipe from (food network site somewhere, don't even know how I stumbled onto to it, lol) and I can for sure say it was the best overall meal I have ever prepared!
Was a great confidence builder, hoping to try a whole chicken next weekend, will need to do some more reading and searching.
That's what the thread was designed to do. Just give you a starting point, so you can ribs YOURS! Glad it worked for you
Going to be doing some BB ribs again this weekend, got a couple of quick questions that I thought I would ask here rather than starting another new thread.
1) Last time I made them, I only did a couple of racks but this time I will be doing 6 or 8; I am wondering if/how much longer I should plan on for cooking time and what stage I should extend?
I think smoke time should be the same, wondering if I should boat them for a little longer as I am expecting the smoker will take a little longer to get back up to temp etc with the bigger load, will take longer to flip racks around etc... Also it's a little colder now too!
I know there is not be an exact/correct answer for above, just looking for a bit of a guideline. I am kind of thinking maybe an extra hour or so in the foil??? ( and make sure to really preheat smoker!)
2) If I do 8 racks, I may try to plan on having a rack or two for later- Should I stop cooking the "leftover" racks when they have done their time in the foil and then sauce them later when re-heating? ( Maybe on the gas grill, or as we Canadians mistakenly call it, the "BBQ" :P)
Not sure what would give best results, or if ribs are cooked enough at that point (after their time in foil) to go safely back in the fridge for next day...
Thanks in advance, Sebastian
when I do baby backs I do a 3-1.5- 1.5. I would extend the the foil time. When I have extras. I just heat them up in the crock pot.
Quote from: seb bot on October 23, 2012, 09:49:08 PM
Going to be doing some BB ribs again this weekend, got a couple of quick questions that I thought I would ask here rather than starting another new thread.
1) Last time I made them, I only did a couple of racks but this time I will be doing 6 or 8; I am wondering if/how much longer I should plan on for cooking time and what stage I should extend?
I think smoke time should be the same, wondering if I should boat them for a little longer as I am expecting the smoker will take a little longer to get back up to temp etc with the bigger load, will take longer to flip racks around etc... Also it's a little colder now too!
I know there is not be an exact/correct answer for above, just looking for a bit of a guideline. I am kind of thinking maybe an extra hour or so in the foil??? ( and make sure to really preheat smoker!)
2) If I do 8 racks, I may try to plan on having a rack or two for later- Should I stop cooking the "leftover" racks when they have done their time in the foil and then sauce them later when re-heating? ( Maybe on the gas grill, or as we Canadians mistakenly call it, the "BBQ" :P)
Not sure what would give best results, or if ribs are cooked enough at that point (after their time in foil) to go safely back in the fridge for next day...
Thanks in advance, Sebastian
Not sure on #1, but on #2, I would cook the ones I'm not using until done without the sauce and reheat on the grill with sauce.
I'm getting ready for my 1st smoke and decided to do ribs. I have a few people coming over and the butcher did not have enough baby back ribs so I bought some spare ribs as well. What is the best way to go about cooking it all at the same time?
I'm thinking about just putting the baby back ribs in an hour after the spare ribs have started for a 3-2-1 for the spare and 2-2-1 for the baby back.
Any suggestions?
Quote from: jdhunt0 on January 04, 2013, 10:35:51 AM
I'm getting ready for my 1st smoke and decided to do ribs. I have a few people coming over and the butcher did not have enough baby back ribs so I bought some spare ribs as well. What is the best way to go about cooking it all at the same time?
I'm thinking about just putting the baby back ribs in an hour after the spare ribs have started for a 3-2-1 for the spare and 2-2-1 for the baby back.
Any suggestions?
That's exactly what I do, but how many racks of each are we talking about? The more meat you put in the longer your recovery time is going to be. I find that about six racks of ribs is really pushing my OBS's capabilities.
When I do a mix, I start them at the same time. I usually do the spares at 3-2-1 and the BB at 3 -1.5 -1 (or 'til done). If the BB are done earlier I just FTC them until the rest are done.
Quote from: Illinois Hokie on January 04, 2013, 12:19:00 PM
Quote from: jdhunt0 on January 04, 2013, 10:35:51 AM
I'm getting ready for my 1st smoke and decided to do ribs. I have a few people coming over and the butcher did not have enough baby back ribs so I bought some spare ribs as well. What is the best way to go about cooking it all at the same time?
I'm thinking about just putting the baby back ribs in an hour after the spare ribs have started for a 3-2-1 for the spare and 2-2-1 for the baby back.
Any suggestions?
That's exactly what I do, but how many racks of each are we talking about? The more meat you put in the longer your recovery time is going to be. I find that about six racks of ribs is really pushing my OBS's capabilities.
2 slabs of bb and 1 of spare. Got the spares going and will be putting the bb in in about 10 min.
that was excellent my first try with the Bradley and it was a success thanks to you now I'm trying a pork loin center rib roast boneless but i'm flying blind so we'll see howw it turns out i'm sort of following your rib recipe
They turned out GREAT. On to tenderloin and wings today.
(http://img812.imageshack.us/img812/8858/24860910152390940540510.jpg)
Hi i wanted to say thanks for the recipe, i tried it and they came out fairly good, they just seemed a little tougher then we usually like, at 5 hours in they felt really soft an in the last hour they toughened up quite a big.
Should i just take them off at 5 hours? this was my first attempt at smoking.
Yep you can pull them at 5 hours if you want. This recipe is just basic guidelines to get you started. Then you can make adjustments as needed to suit your tastes.
(http://farm6.staticflickr.com/5464/8959080333_1b96d2b84f.jpg)
(http://farm3.staticflickr.com/2814/8960276272_d10a70c01c.jpg)
(http://farm9.staticflickr.com/8268/8959080331_1afe4eb68c.jpg)
(http://farm8.staticflickr.com/7401/8959080267_9b0b390230.jpg)
(http://farm3.staticflickr.com/2885/8960276108_c32bd6290f.jpg)
They sure look like they was good eats
(http://img856.imageshack.us/img856/2127/20130602183118.jpg)
My last batch. Wish I had used a better camera and lighting.
What is better - smoking them bone side up or down ??
Thanks...
Mine are usually bone down
Thank you... Usually do that, but have seen on TV both ways...
(http://img.tapatalk.com/d/14/01/04/vymumanu.jpg)
Do most people trim their spare ribs... Rib tips and such?
Of course! That's what makes em : STLstyle!
Them rib tips are a delicious app for the cook...
It generally depends on my mood and how much time I have to prep the ribs. I do ribs both ways
Just wanted to say thanks for the tutorial, smoked up my first ribs this weekend using the bulk of your recipe. They turned out very nice, some of the best I've had and I think I can do better yet.I used cherry wood for the smoke.
(http://i293.photobucket.com/albums/mm78/ottawanitro/7a75647f-fc2b-4f4b-b468-7be2dc45b8fe_zps366d67c5.jpg)
Just bought 2 racks of spares, will be attempting sometime this week or weekend.
Should I leave the meat in foil after I apply sauce?
You can leave the ribs in the foil when you apply the sauce. Just don't seal them back up. Also, make certain that the Bradley racks are not completely covered by the foil. You want the heat to be able to rise up through the tower.
Here is the first rack. MmmmmmmO0
(http://img.tapatalk.com/d/14/04/13/y8y5egem.jpg)
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looks like you nailed it, I need to do this agian.
Quote from: Smokey Ty on April 12, 2014, 01:09:21 PM
Here is the first rack. MmmmmmmO0
(http://img.tapatalk.com/d/14/04/13/y8y5egem.jpg)
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Yup, he's a goner now! He'll be doing bacon before you know it.
I just noticed that he is from here in my neck of the woods ! What part of eastern Iowa are you from
Cedar Rapids
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I've had my smoker since beginning of December and I used it in the cold a few times. This the 2nd time for ribs but the first using this method and they Rocked. I have done several pork shoulders and they have been perfect. My brisket is a work in progress. Looking forward to learning a bunch from you guys.
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Great job, your hooked now for sure.
Quote from: Smokey Ty on April 12, 2014, 04:48:40 PM
Cedar Rapids
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Bam1 is also in CR I am closer to DBQ in Cascade
Thanks for the post. As a Newbie I am trying to get the ABCs down before I hit the rest of the alphabet and your post is perfect. Where are the rack liners you are using from? I imagine they facilitate cleaning, do they do anything else? Do you still use them?
They are Frog Mats. I got them from yard and pool. Yes I still use them not so much for ease of cleaning. More for anti sticking properties
Thank you, Sir. I have a Lodge cast iron griddle that works great on my grill (can I say g-r-i-l-l in this forum?) but I am particularly looking for this to work in the Bradley and it seems Yard and Pool has a competitive price.
Frogg Toggs, frog baits, now frogmats. It seems like the closer I get to croakin', the more froggy things I buy.
You could also take a look at Q-mats from A-Maze-N's site. They are made of the same material as frogmat but you buy them by the foot and cut them to your desired size. They are (or at least were when last I checked) much cheaper. They come in several widths. I got them to make "baskets" for smoking nuts and chex mix.(http://tapatalk.imageshack.com/v2/14/09/08/9244e10cdeeeffcd7a23cd92d770677e.jpg)(http://tapatalk.imageshack.com/v2/14/09/08/f761eb7131b75e10ce5b21d369a37d94.jpg)They work great!
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Thank you, young fella. I appreciate saving a buck...gives me more to spend on meat. Your handiwork is extraordinary,,,,and that would qualify you to be a smoking nut. (That IS what you meant, isn't it?) ;)
Quote from: tailfeathers on September 08, 2014, 11:57:36 AM
You could also take a look at Q-mats from A-Maze-N's site. They are made of the same material as frogmat but you buy them by the foot and cut them to your desired size. They are (or at were when last I checked) much cheaper. They come in several widths. I got them to make "baskets" for smoking nuts and chex mix.(http://tapatalk.imageshack.com/v2/14/09/08/9244e10cdeeeffcd7a23cd92d770677e.jpg)(http://tapatalk.imageshack.com/v2/14/09/08/f761eb7131b75e10ce5b21d369a37d94.jpg)They work great!
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Great idea, TF! I'll have to get some. You should have see me trying to keep the almonds under control using just frog mats when I made your honey glazed recipe. LOL
Yup they work great. Just cut the Qmat about an inch bigger than the racks and cut a 45 degree slit in each corner, fold and secure with small zip ties.
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Just ordered from A-Maze-N . ...and Qmatz are on sale for 25% off!!! 5'x2', 30 bucks, free shipping. Life is good!
Me too!
one simple question, when the ribs are put in the smoker and you start rolling the smoke, is the vent open or closed?
Thanks
Quote from: Sbuise on October 01, 2014, 12:57:05 AM
one simple question, when the ribs are put in the smoker and you start rolling the smoke, is the vent open or closed?
The vent should always be at least halfway open, no matter what you're smoking. Some people leave it fully open all the time and others have even removed the vent flap completely.
Hello,
I am from Sweden and I'm new on this forum. Bought a Bradley Smoker last year and been smoking mostly shrimps and salmon, cod and similar fishes but also some bacon. This upcoming weekend I will try smoking spare ribs and that is the reason I found this forum. The original recipe seems to be great and I will follow it to the letter.
As I am learning, patience is a virtue... With plenty of beer on hand all will be well. I tried to hurry my first couple racks and it was a mistake. Also, my bride likes them wet. I like them dry and dipped. Its a challenge but so worth it. There are a couple guys on this site that are masters. They won't steer you wrong. I like "fall off the bone". Some like " a bit of tug" Its whatever makes you happy...and plenty of beer. When you hear yourself purr...you're there.
Hello, I´m new here. My first ribs in my B-smoker - when I see the pictures here in forum, I'm ashamed a little ... :)
(https://zabijacky.cz/_files/200015602-045ec05579/digitalni-udirna-bradley%2029.jpg)
(https://zabijacky.cz/_files/200015612-bc4efbd497/digitalni-udirna-bradley%2039.jpg)
(https://zabijacky.cz/_files/200015620-94c8195c22/uzen%C3%AD-%C5%A1peku-v-ud%C3%ADrn%C4%9B-bradley%2060.jpg)
Welcome to the board. Ribs look fine to me.
Now I'm hungry! Looks like you did a great job. The fact that posted and added pictures is really appreciated. We don't get enough pictures.
Hello Martin_H and welcome to the Forum. Th ribs look fine to me as well, actually I think I'll make some tomorrow after seeing the pictures.... Good Job.
Quote from: Martin_H on January 09, 2019, 06:58:20 AM
Hello, I´m new here. My first ribs in my B-smoker - when I see the pictures here in forum, I'm ashamed a little ... :)
The pics of the finished ribs make me hungry. :) How tender were they?
Also, is the membrane still on one section of the ribs in the first pic? If so, you might want to remove that before cutting them up and smoking. Ribs are more tender without it.
How and Why to Remove the Membrane from Pork Ribs (https://www.thespruceeats.com/remove-membrane-from-pork-ribs-995303)
Thanks. I have the membrane on ribs purposely. One time I take it off but the ribs was dry, not so juicy >:(
I'm making these tomorrow in my NTM 6 rack Bradley. I like to dip rather than have saucy ribs but I'm going to give it a go. Thanks for posting!
Hi JeanetteG;
Welcome to the forum.
I don't like sauce on my ribs either, You don't have to apply sauce during the last phase of the cooking process. Finishing without sauce, sometimes a thin "chewy" layer will form on the surface of the ribs. When that happens it doesn't bother me so I don't usually spritz. To prevent the surface of the meat forming a thin chewy top layer, you may want to spritz with apple juice, or a low sodium chicken stock, or a mixture of both. Spritz about every 20 minutes during that last phase, and do this quickly to lessen the amount of cabinet heat loss.
https://photos.app.goo.gl/amwbjmLSGbpXCNmo6
Finished
Hello JeanetteG and Welcome to the Forum. The ribs look really good, how did they turn out? I don't care for saucy ribs very much or too "fall of the bone". I prefer a little chew to them as long as I still have my own teeth. ;)
My husband was stealing bones before I could get them all of the smoker. They are tender and juicy, I sure hope I saved the rub recipe somewhere because I love the flavor. They have some chew and I didn't spritz because I like the bark on top. Took a little longer than expected due to some temperature problems. I did all the troubleshooting except open the smoke generator will do that here in a minute.
Looks like you had a good cook. Spritzing shouldn't lessen the bark development. The 3-2-1 method is just a basic guideline for spare ribs. All cook times will vary. When I cooked/smoked ribs in the Bradley the 3-2-1 method was never enough time.
So much for the diet 8) ;D