I smoked up 3 racks of baby backs on the weekend after letting them get intimate with a rub overnite. I did not use any sauce or mop- as the Smoke and Spice folks did not seem to recommend using a mop with an electric smoker such as the Bradley. I did keep an eye on them and gave them the toothpick challenge to determine if they were done or not but found them a bit dry.[:(] I've heard that some folks keep a spray bottle full of apple juice close by and give them a blast every now and then to keep them moist. Anyone ever give this a try or any other method to add moisture? Or... did I just overcook them?
This was my first crack at smoking ribs in my defense (if I need one?)[?]
Cold Smoke
CS,
My favorite method is to lay cheap, fatty bacon on the top rack & let it drip down onto the ribs. That'll keep them moist & the twice-smoked bacon is a pretty good treat. When we cook for crowds, it doesn't make it to the serving table, it's reserved for those of us working![:D]
Single layer only & don't let it touch the sides or the fat will run down the sides of the smoker & out through the door. It is also important to check and maybe empty & refill the water bowl.
Your taste buds will love me, your cardiologist, well, I'm not gonna be on his "A" list!
Smoke On,
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
When I did ribs on my old offset pit, I definitely mopped them. Ribs usually have enough fat in them to keep moist if you don't keep the vent wide open in your Bradley, but I see no harm in mopping if you want. Anything that runs off will just collect in the pan. Just remember, it will take some time to clean the heat shield when youre done.[:)]
Let your trout go and smoke a salmon instead.
The biggest problem with mopping in a Bradley is the enormous heat loss. The electrical bulb has a much longer recovery period than a real fire and you're opening up the largest heat containment surface.
With those two factors, I suggest that the best way for a novice to get good is to overcook or ruin a batch or two and learn from it. Basting is a defense, but in the long-term, not a very solid one. (Unless you enjoy spending 8 hours to cook something that should have been done in 4.)
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Good point Kirk. I didn't think of that as I have not mopped anything in my Bradley so far. That is one thing that I like, I can close down the vent and it's almost like steaming your food inside. Have not had the problems with drying things out that I had with a pit.[:D]
Let your trout go and smoke a salmon instead.
Cold,
A few weeks ago I smoked 3 racks of pork loin ribs. They came out completely perfect. To me it was a minor miracle. There was dancing in the street and my wife was happy. All was well around the Mallard household. Heres what I did then. I thought I'd try two different rubs to experiment a little to see what taste the best. The two I used were both purchased from wally world. First one was from Lowery, it was a Ducks Unlimited beef rub, it looks a bit strange but by far it taste the best. The second was Corky's, a heavy paprika based rub that still yielded a great taste. I too rubbed them down the night before and rapped each one in plastic wrap. (I pull the membrane off) Preheated the smoker to 225 for a couple of hours. I smoked them with some mesquite pucks(4 hours of smoke) @ 200 for about 8 hours and I pulled them out when the internal temp came up to 187. I used only two BS racks in the center two slots. I only opened the door at four hours to check and stacked my last two pucks on the element. I did not rotate the racks. Could not believe the results. It was one of those days you were glad you bought the BS
As they say "pride goes before a fall"
This weekend I though would get a bit cocky and smoke six full racks of pork loin ribs. Used all four BS racks to accomidate them. And basicly did the same except for the rub, first mistake. I could not get to my local wally world so I stopped in at Kroger's and all they had was Emerald's Rib rub, forget the stuff, it sucks big time...No real flavor. Although thats just the begining. I had to leave the house and ended up coming back about 8 hours later. During that time the temp did rise to about to 250 for a short and had my daughter turn the temp down to 200. I didn't think to much happened but when I pulled them out they were DONE. Way done. The bottom rack of meat looked like from a scene from the Pirates of the Carabean. O' so bad. However the upper 3 racks were at least edible. Poor flavor and kind of dry. It's strange how a smoker can humble you a little.
What I learned:
1. Once you find something that works well, keep using it. Save the experiments on smaller portions of meat. It's a pain when you screw up $50.00 of meat.
2. I am a big advocate of not opening the door. Chez is right, the heat loss is great. At least half way through the process, check and look. And I do agree you can't really mop anything on reoccuring basis. I think with the right rub and temp you don't need to do this with ribs.
3. I think from this failure, you have to rotate the racks if you have the BS full. I thought I knew better and didn't need to do that, I must agree now with everyone else on this forum you need to do this.
Humbly submitted.
SmokeOn,
mski
Perryville, Akansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Rubs... Try Willinghams sprice rub from Memphis, Tn. This rub is hard to find, I have to order from factory. Approx. $7.00 a bottle. It is great on BB ribs and Chicken. I came by this rub at a BBQ natl. cookoff at Southfork Ranch in my County several years ago, where it won several prizes.. (somebody got to judge this stuff). And my two cents, it was hard for me to learn.. Keep the door closed!
Sheriff
Yeah, keep the door closed - I like to take a strong flashlight and shine it thru the vent openining to eyeball the color of the meat...and I turn off the smoke generator when the last Bubba puck goes thru...maybe you can leave it on and keep some additional heat but usually by then, the smoker is heated to pretty much where it's gonna go.
Plus, I'm not at all confident that the advancer doesn't keep running - I've not had the patience to stand there and listen to it after the last Bubba puck went thru.
Anyone know if it keeps running?
"A mans got to know his limitations"
Glendora, CA - USA!
Sheriff- Thanks. I found this on the web. Does it look like it might be the recipe for the rub you mention? I realize you bought the stuff already pre-made but was wondering if the ingredients listed are the same. I've emailed Willingham's to see if they would deliver to Canada. I've run into a few companies that could ship me their products however the cost of shipping to Canada is more than the order itself. One time I ordered something for $30 and UPS wanted another $30 upon delivery to my door for a brokerage fee. So if you think it's similar -I'll mix up a batch myself.
Quote:
<div align="left"></div id="left"><div align="left"></div id="left"> John Willingham's World Champion BBQCategory: Sauce & MarinadeIngredients:<div align="left"></div id="left">4 tablespoons cumin<div align="left"></div id="left">4 tablespoons thyme<div align="left"></div id="left">4 tablespoons garlic powder<div align="left"></div id="left">4 tablespoons black pepper, freshly ground<div align="left"></div id="left">2 tablespoons cayenne pepper<div align="left"></div id="left">2 tablespoons salt<div align="left"></div id="left">2 tablespoons curry<div align="left"></div id="left"> powder<div align="left"></div id="left">1 tablespoon onion powder<div align="left"></div id="left">1 tablespoon MSG or other flavor enhancer<div align="left"></div id="left"> (optional)<div align="left"></div id="left">Instructions:In a small bowl or glass jar with a lid, combine all the ingredients. Stir or shake to mix. Use immediately or store in a cool, dark place for several months. This rub is pretty strong and so I do not recommend it for thin cuts (like ribs). Bit it is swell on heavier cuts of meat such as beef round, prime rib, pork shoulders, and even the whole hog. With this recipes, you have enough for five shoulders or four hams. Best if you let the meat marinate, loosely covered, in the refrigerator for a good twenty-four to forty-eight hours after being rubbed.
The site I got this from is http://www.sweetbabymedia.com/recipes/allbynumber4/015973.shtml
Cold Smoke
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Fuzzybear</i>
<br />Anyone know if it keeps running?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Every 20 minutes.
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Thanks Kirk...that's kind of what I thought - once you hit the advancer button, it keeps running...
"A mans got to know his limitations"
Glendora, CA - USA!
Cold Smoke,
go to www.willinghams.com and go to the link for rubs. They do not put a list of spices on the bottle. I use the mild, never tried the other..? I order a case at a time and split down with some of my buds..
Sheriff
Thanks all for your input- I will put to good use.
Cold Smoke
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Fuzzybear</i>
<br />Thanks Kirk...that's kind of what I thought - once you hit the advancer button, it keeps running...
"A mans got to know his limitations"
Glendora, CA - USA!
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Once you plug it in, it will keep running. The advancer button is only there to get your first bisquette onto the burner faster.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Sorry a bit of a junior question here. Can someone explain how and why the buba pucks are used..
Snapper
See: http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=102&SearchTerms=advancing,bisquettes
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Today I smoked a rack of baby back ribs. Applied rub the night before,smoked for 6hrs @ 200F w/hickory. Concerning tender & moist,Excellent[:p][:D][;)]. Concerning the rub,I put WAY to much cayene pepper in it and holy mackeral is it hot!!![:0][:0][B)]. Next time I'm not going to rub them at all, I'm going to cover them in BBQ sauce and then smoke'em.I would like to fing a rub that would enhance the flavor of meat not cover it or burn it off my tongue.Yet another learning experience![;)]
<i><font color="blue"><b>Jack</i></font id="blue"></b>
Hey Jack,
If they're too hot to eat, save 'em & make a batch of chili. The slow cook will leech the hot out & make for a wonderful bowl.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Mmmmm...MMMM!! [:p][:p][:p]
Ribs are my next test...whats the recommendation?[?]
Pork?[?]
Beef?[?]
Maybe both??? I'm thinking pork cuz I'm likin' a lot of meat and tender stuff at that! But beef has it's good points too![:p][:p]
"A mans got to know his limitations"
Glendora, CA - USA!
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Fuzzybear</i>
<br />Yeah, keep the door closed - <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<font face="Comic Sans MS"></font id="Comic Sans MS"><font color="blue"></font id="blue">I have now chipped a redbrick to just the right size that it sits very comfortably by the bowl on the very bottom deck. I put this in the kitchen oven for about an hour before smoking and then in the BS. Up comes the temp just like that and I can be pretty free with the door as the temp recovery is nice and quick. As I'm an inveterate "opener for a peek" this helps my craving!
Stouffville, Ontario, Canada.
Thanks kirk for the idea,this time I just scraped the rub off and they were edible.
Fuzzy, I never tried beef ribs,But my vote would be Pork Baby Back Ribs. IMO they are just tastier(if you don't over spice them[V]). Baby Back ribs have more meat on than pork belllie ribs.there is a nice chart at this web site:
http://www.askthemeatman.com/
<i><font color="blue"><b>Jack</i></font id="blue"></b>
I've never made beef ribs because frankly, I've never sampled any that made me think "Oooh, I've got to make these." Pork just always seemed to taste better.....and I'm a Northerner! Maybe I just haven't met the right beef rib yet?
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
I did ribs this weekend followed the smoke and spice recipe for Apple City Baby Back Ribs..... 4 full racks of ribs + 4 people = no leftovers[:(] Next time I will have to really load it up.... Oh yeah and remember to take pictures prior to the only evidence left is a pile of picked clean bones....[:D][:D]
When in doubt smoke it.
Well then, pork it is![:D]
"A mans got to know his limitations"
Glendora, CA - USA!
Ok kids!
Fuzzy is taking the pork rib plunge[:D] on Sunday the 6th...here's the game plan........
2lbs of country style pork ribs (you know, those thick ones![:p]
Hickory wood to smoke 3 to 6 hours - not sure yet...everyone has done baby backs, not the country style so I'll experiment for ya'll!
Subline Smoke marinade over night consisting of rasberry jam/worchestire sauce/water/ketchup/minced onion/cider vinegar - see page 188 of Sublime Smoke....
On the rub: also, page 188 but modified to include 1/4 tsp garlic salt/1/4 tsp rosemary/1/4 tsp black pepper - oh, and I am using Turbinado sugar in lieu of brown sugar.
[:p]
Hoo yaa!!![:D]
"A mans got to know his limitations"
Glendora, CA - USA!
Fuzz,
2# of country's should be done in 3 hrs, depending on the temp. I like mine a little chewy, not fallin' off like baby's. I'd spread 'em out over all 4 racks & apply smoke the whole time. You & Mrs. Bear enjoy the meal.[:)]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Awesome ribs guys! I'm in favor with gramma and the missus! Smoked them 2 hours and 20 minutes (boneless) and am way happy[:D] and surprised[:D] at how good they turned out...that glaze from Sublime Smoke was incredibile!!!![:p][:p][:p][:p] I don't know what temp they were but the chicken on the next rack read 142 degrees....I just couldn't stand it and took a bite and felt they were done, took them off, let them rest another 15 minutes and chowed down - no pics but they were sticky/glazed/and delicious!!! Mmmmmmmmmm Mmmmmmmmmmmmmmmm!
The wife says "Keep this one for company" - next time, I'll be smoking at least 4 lbs - the 2lbs was a tester for me since I had not done ribs before.......I'm addicted!
"Edit" forgot to mention that I alternated hickory and apple for the entire time......
"A mans got to know his limitations"
Glendora, CA - USA!
Just smoked my first batch of baby back ribs weekend of the 4th. I went w/ 6 rack of ribs bec. I hate cleaning the smoker for just 1 or 2 racks. Peeled off the membrane and cut each rack in half. Used a no sugar rub and left in plastic overnight. Heated up smoker to max which was 350F for 1 hr. Took ribs out of the refrig. for 45 minutes and used a rub w/ some sugar in it. I was able to fit 3 half racks of ribs per metal rack. Used all 4 racks. Put the smaller less meaty portions on the top 2 metal racks and meatier portions on the 2 bottom metal racks. Put pieces of bacon over the ribs on the bottom 2 racks to keep them from burning. Used 4hrs of special blend bisquettes. As soon as I put in the ribs, temp dropped to 125F and did not hit 190 for 1hr30min. Started timing my 4 hrs of cooking time as soon as temp hit 190. 2 hrs in I turned the metal racks front to back only. Took 35 min. to get back up to 200F. Cooked another 2hrs.
Results: Ribs were super tender.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Fuzzybear</i>
<br />Awesome ribs guys! I'm in favor with gramma and the missus! Smoked them 2 hours and 20 minutes (boneless) and am way happy[:D] and surprised[:D] at how good they turned out...that glaze from Sublime Smoke was incredibile!!!![:p][:p][:p][:p] I don't know what temp they were but the chicken on the next rack read 142 degrees....I just couldn't stand it and took a bite and felt they were done, took them off, let them rest another 15 minutes and chowed down - no pics but they were sticky/glazed/and delicious!!! Mmmmmmmmmm Mmmmmmmmmmmmmmmm!
The wife says "Keep this one for company" - next time, I'll be smoking at least 4 lbs - the 2lbs was a tester for me since I had not done ribs before.......I'm addicted!
"Edit" forgot to mention that I alternated hickory and apple for the entire time......
"A mans got to know his limitations"
Glendora, CA - USA!
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Fuzz,
I just saw your recipe and would like to try it as I just got my BS. I noticed you used country ribs. If I can't find those, can I use back ribs? How often did you check them? I also noticed that some people on this board suggest cooking their ribs at 200 for 6-7 hours. Your ribs took much less time. Do back ribs take longer then country ribs?
Thanks[:)]
Dave
Richard Pearce,
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">I have now chipped a redbrick to just the right size that it sits very comfortably by the bowl on the very bottom deck. I put this in the kitchen oven for about an hour before smoking and then in the BS. Up comes the temp just like that and I can be pretty free with the door as the temp recovery is nice and quick. As I'm an inveterate "opener for a peek" this helps my craving!<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Great idea on the Red Brick - maybe even two.
As a rookie, I like to see what I am doing too!
Bill
A friend of mine sent me this link as the discussion on ribs has been on the front line lately.http://www.ribman.com/abtribs.html
After reading this site I definitely understand ribs better.
Jeff
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
I am going to try out the BS model Guru for this smoke for the first time on Sunday (tomorrow). I intend to go for about 185 internal temp. Using this recipe from Smoke & Spice with some slight modification.
Bourbon-Glazed Ribs
Barbecued Rib Rub
1/3 cup Pepper, Freshly Ground
1/4 cup Paprika
2 Tbsp Sugar
1 Tbsp Salt Coarse sea.kosher
1 tbsp chili powder
1 1/2 tea garlic powder
1 1/2 tea onion powder
3 each pork spareribs 3lbs each +/-
Bourbon Mop(optional) - I am mopping at two hours
3/4 cup bourbon
3/4 cup cider vinegar
Sauce
1/4 cup butter unsalted best
1/4 cup vegetable oil
2 each onions, medium minced
3/4 cup bourbon
2/3 cup ketchup
1/2 cup cider vinegar
1/2 cup fresh orange juice
1/2 cup pure maple syrup
1/3 cup molasses
2 Tbsp worcestershire sauce
1/2 tea pepper, freshly ground
1/2 tea salt
Using a pair of needle nose pliers, removing the membrane on underside of ribs (I like to do this because I think it works the best and allow better infusion of spice from the rub and smoke once in the smoker.)
Tonight I will combine rub ingredients in a bowl, and apply the rub evenly to the ribs, reserving about 1/2 of the spice mixture. Slabs in a plastic bag or wrapped in saran and refrigerating them overnight.
<font color="red">Make sure you have beer in refrigerator, well-chilled to enjoy in case waiting for ribs makes you thirsty.</font id="red">
Before I begin, will take the ribs from the refrigerator and pat down with the remaining rub. Will let stand at room temp for 30-40 minutes.
Preheating the BS to 200-220 degrees for an hour.
If basting(I am x 1), mix together the bourbon with vinegar with 1/2 cup water. Warm the mop over low heat.
Transfer meat to smoker. Cook the ribs for about 4-5 hours, turning and mopping after 2 hours. I will be swapping shelves in the Bradley when I mop.
Prepare the Bour-BQ sauce while slabs are smoking so it is ready to apply to the ribs approx 45 min before the meat is done. In large saucepan melt the butter with oil over medium heat. Add the onions and sauté for about 5 min, on until they begin to turn golden. Add the remaining ingredients, and cook at low temp about 40 minutes until it thickens.
I am going to brush the ribs w sauce once or twice in the last 45 min to 1 hr of smoking to get a bit of a glaze. Return remaining amount to stove and simmer for another 20 minutes until reduced by 1/3.
Meat is done when meat bends easily between the ribs, and sauce is gooey and sticky. Slice the way you choose-I like to slice into 2-rib portions after I let them sit outside of the smoker for about 10 minutes.
Have a great weekend!
Bill
NSX- Let us know how that worked out- sounds GREAT! I have the corner of that page of S&S marked and have been meaning to try that one soon. Been busy with sausage recently- no great success with that so far[:(]. But that's another story....
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Make sure you have beer in refrigerator, well-chilled to enjoy in case waiting for ribs makes you thirsty.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I'm glad you're playing it safe- just in case.[:p]
Don't forget to put your quality control officer hat on and taste test that bourbon.
Good luck!!
Cold Smoke
Like any product or endeavor, quality control is important. For this recipe, however I intend on using Wild Turkey, and save my single barrel for sipping later.
Damn I hope the <font color="red">Guru Raptor combination</font id="red"> works like it says it will!
I am mopping mid-cycle because the last ribs I did were just a little dry. The sauce with bourbon [:p] sounds good to carmelize a bit at the end. Damn, I'l drink to that! Nice thing about the kids being grown is that there will be more leftovers!
Bill
Bill,
I can't wait to hear about the results. If the raptor works as well with a BS as the BBQ Guru does with my BGE you don't have a thing to worry about except running out of beer.[:D][:D] Would love to see some pics of the whole setup.
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
<b><font color="purple"><font size="3">BUMP!!</font id="size3"></font id="purple"></b>
(http://img.photobucket.com/albums/v244/xcelsmoke/FREEGIF.gif)
<font size="4"><b>Doug</b></font id="size4">
I'm expecting my new Bradley in this week, just in time to try smoking some ribs this weekend. Anyone got a failsafe first time recipe, for a newby to smoking, that would impress some friends on a poker night? I'm open to any decent rubs and mopping sauce.
Scott
Hey if you dont like cleaning that drip tray try coating the top and bottom of it with a little pam. It makes your life allot easier.
Cooking beef Brisket tomorrow, anybody got a sure fire recipe?
this is my first brisket.
thanks Gerry
i didnt know you could get yuengling in north carolina...
what you got... flat or whole... select or choice... weight...
anyway... if you do texas style brisket its one shiner per hour prior
to ftc...
(http://www.shiner.com/beers/images/Dunkelweizen.gif)
if you do pennsylvania style brisket its one yuengling per hour to ftc...
(http://www.yuengling.com/images/fine_beers/m_black_tan.jpg)
by the way... only water during ftc... its a resting period you know...
you gotts to eat the beast...
owrstrich
Welcome, Gerry! Give us a few more details and we cna give you all the help you need [:)]
John
Newton MA
hello
ok ive got one ive been reading all the stuff i can get my hands on for ribs im going to do my first attempt at them tomorrow but the ? is alot that i read is rub them rap then refridge over night some rap in seran wrap some in foil i put mine in a in a vac bag and sealed them in the vacum sealer is this a bad i dea do they need a little bit of air to let the rub do its job or will this idea be fine once agin i do apprecieate any insight with this [:D]
I'm not an engineer or physicist, CS180, but my guess is that if anything a vacuum will enhance the rub action. Some of us use vacuum marinators to enhance penetration of liquid-based marinades. Perhaps dry rubs aren't enhanced, but I wouldn't guess that it would be worse.
John
Newton MA
hello
thank you jjc your reply is very much appreciated i was thinking along the lines of a liquid vacuum marinator when i did it but then after i did it i was thinking man out of all the reading ive done on it i havent heard of anybody do it before weather for the good or bad but hey i'll let you know tomorrow [;)]
thank you once agin jjc[:D]
hello
well the ribs are done the vacum seal if anything worked for me instead of aginst so thats a + i pre heated the bss to 300f rubed the ribs with the left over from the day before and poped those bad boys in there i put 1 slab cut in half per rack the temp went down to around 150f and took about 1- 1 1/2 hours to get to 190's after about 2 1/2 hours i rotated them and had no problem with the bss getting back to temp i then started the bbq sauce that i seen nsxbill put in here -the bourbon just added a little more oj,molasses,maple syrup i tell you what at first i wassent to sure about it but when the bbq sauce was done i tell you what if your looking for a good sauce that is for sure one[:p] when i had about 1 hr left i started the baste one coat at an hour and one coat at halt an hour after that i pulled them out and i couldent belive it i wasent even hungry at the time and i put away haly a slab they were moist and falling of the bone my hardest decision now is what to do next [:D]