I will be using my BS SS this weekend. I will be having 12 people over for baby back. Can anyone help me with a receipe? Also, is 12 people too many to feed with the BS? Thanks
T_Schieffelin
Windermere, FL
TS,
Here a thread that might help. It has a few of my comments on a full smoker of ribs.
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=161&whichpage=1
I think the biggest thing you might watch out for is when you fill your BS is to rotate the racks about every 3 hrs or so when it comes to ribs. Also, keep that door shut unless you are rotating the meat. If you don't it will greatly increase your cooking time.
I got six loin backs in the smoker, cutting them in half, twelve pieces of meat. That might not be enough after they take the first bite.
You might see what other people might say, maybe using a rib rack you will be able to get more meat in the smoker. There are alot of others that are probably better qualified than I when it comes to mass quanities.
Take your time and have fun. Let us know how things turn out.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
T_Schieffelin
That's a lot of people to feed out of one load. I would consider one half rack for each person and do two smokes. One two days before and another the day before. Then just throw on the grill to heat them up...maybe a bit of a spicy mop while they are getting just right. Sure would take the pressure off the cook to do it right and all at once on the day of your gathering.
Bill
When feeding a group of folks I always smoke the day before. Then use a vacuum seal appliance. Now all you need to do is simmer the sealed meat in water about three hours before you want to serve.
I used Morton Tenderquik on pork ribs. 4 cups warm water to 3/4 cup of tenderquik in a gallon plastic bag. Cut your ribs to fit into the bag. Using 3/4 cup instead of the full cup the tenderquik bag recommends results in a less salty taste.
Refrigerate about 24 hours or so.
Pour out the brine and throughly wash the meat in cold water. Put fresh water back into the bag with the ribs and let set another hour.
Dry the meat with paper towels and let sit at room temp for about an hour. Use your favorite rub and arrange on the racks....oh they smell good already!
Pre-heat the Bradley to about 200 and rotate the racks after 2 hours for a total of 4 to 5 hours. Keep the temp between 200 and 225.
Made country ribs for the first time last weekend. Did about 8lbs for the first try. I had ONE lousy piece! My wife, skinny woman that she is, ate the remainder of two sides taking the leftovers to lunch with her.....mean woman!
I used maple bisquettes, BTW.
40lbs of ribs are hitting the smoker in about an hour from now....maybe I'll get TWO pieces this time!
If you smoke before hand, it leaves the Bradley free to smoke ABT's or crab stuffed mushrooms on the day your company arrives.....A legend is born.....[;)]
<font color="red">Where there's smoke....there's meat!</font id="red">