BRADLEY SMOKER | "Taste the Great Outdoors"

Miscellaneous Topics => General Discussions => Topic started by: Stan the smoker man on June 08, 2018, 10:36:43 am

Title: smokin 11 backribs
Post by: Stan the smoker man on June 08, 2018, 10:36:43 am
Have a six shelf Bradley digital, am planning on using the 3,2,1 method. I have rib racks so I can stack the vertically and get al the ribs at once.  With al that meat in the smoker I feel I should be adding time to the process.  Any one had any experience with smoking a load of bones this large?
Title: Re: smokin 11 backribs
Post by: tskeeter on June 08, 2018, 12:57:08 pm
The most I’ve every done was six racks at a time. 

I expect you’ll need to rotate your racks of ribs so they cook evenly.

That many racks of ribs is a big load for a Bradley.  Using heat sinks will help things along.

You might consider smoking in the smoker, then finishing cooking the ribs in the oven.  Otherwise, I suspect you’re in for a long smoke/cook.
Title: Re: smokin 11 backribs
Post by: Habanero Smoker on June 08, 2018, 01:08:34 pm
You didn't say how many racks of ribs you are smoking at once, or what type of ribs; baby backs or St. Louis style. The 3-2-1 method is a guideline for St. Louis style or other cuts of spare ribs. If you have baby back you may want to shorten your times.

In this case the larger load will have an effect on the recovery time. It will take longer for your smoker to get back up to your set temperature, so that will mainly be the extra time you will need to consider. Before placing your ribs in the smoker, let them sit at room temperature for 1 - 1.5 hours. Preheat the smoker around 25°F higher than what you want to cook at. Once loaded reset your cooking temperature.

OOPs! I didn't catch what ribs you were cooking until after I posted. The 3-2-1 is for St. Louis style/spare ribs. You may want to shorten the time they are wrapped.