HELLO ALL......FIRST TIME USING MY BRADLEY 4 RACK SMOKER...
DRY RUB OVER NIGHT
HEATED SMOKER TO 200 DEGREE ( 5HRS)
SET SMOKE FOR 2 HRS. (HICKORY)
AT 4HRS SPRAYED APPLE JUICE AND OLIVE OIL THEN WRAPPED IN FOIL FOR THE LAST HOUR
AT HOUR 5 TOOK RIBS OUT AND PLACED THEM IN MY BBQ FOR A 1/2 HR AND APPLIED BBQ SAUCE.
END RESULT......THEY TASTED GREAT HOWEVER, SEEMED A LITTLE DRY. I WAS HOPING THEY WOULD FALL OFF THE BONE A LITTLE BETTER.......
BRING ON THE TRICKS OF THE TRADE......THANKS
Generally folks will smoke ribs for about 3 hours, then wrap them in foil (with maybe a little butter & brown sugar or some apple juice) for 2 more, and then finish without foil for about an hour (with or without sauce during the last stage). One of the members (10.5) has an excellent tutorial on this "3-2-1" method here (http://www.susanminor.org/forums/showthread.php?581-How-To-Make-Ribs-in-a-Bradley). With BBRs, many change the technique to 3-1-1.
I go 3-1-1 and they are never dry. Moist as can be!
Welcome!!!!!
John
These guys have you covered..
Welcome aboard.
3-2-1 is a good method. You can also go 3-2-.5 It's a guide. The longer you leave them naked at the end, the more they will stiffen back up.
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Quote from: mikecorn.1 on July 22, 2012, 05:38:20 AMThe longer you leave them naked at the end, the more they will stiffen back up.
That's what she said.
Quote from: Ka Honu on July 22, 2012, 07:39:13 AM
Quote from: mikecorn.1 on July 22, 2012, 05:38:20 AMThe longer you leave them naked at the end, the more they will stiffen back up.
That's what she said.
Paul beat me to the punch this time! ;D
;D ;D He said Beat ;D ;D
U GUYS ROCK....THANKS FOR ALL THE INFO. THIS SMOKER FORUM IS COOL. GONNA TRY EITHER PULLED PORK OR BRISKET NEXT...
With the cap lock off. ;)
As many said....3-2-1. I only do the last stage for 1/2 hour to keep the ribs more soft rather than firming up. I end up doing 3-2.5-0.5, same 6 hr total.
Hey fellas, planning on using the 3-2-1 method for some baby backs. The only problem is that I have an hour drive after they are finished What do you guys recommend for the drive. FTC? Or will FTC mess with the sauce/texture of the ribs? Also, should I pull them prior, or when we get to the house? Thanks, merry Christmas!
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Lots of variables in your question. First thing is 3-2-1 on baby back ribs may be excessive unless you want fall off the bone meat. You run the risk of having very mushy meat texture. I would try more like 2-2-1 at 225 degrees. As for an FTC for an hour, that is what I would do. Lastly, I don't understand your question about "pulling" them prior or when you get to the house? If you are referring to separating the individual ribs I would wait until you get to your destination.
Sounds good Kynola. I'll follow your suggestion at 2-2-1. The "1" includes saucing them uncovered, right? Then I can FTC for an hour. Yeah, I guess "pulling" was the wrong word. Meant separate. Thanks again
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Yep, the 1 means sauced uncovered. About 30 minutes in to the "1" take a skewer and stick into the thickest meat between two of the rib bones. If the skewer slides in and then back out without much resistance they should be done.