BRADLEY SMOKER | "Taste the Great Outdoors"

Bradley Smokers => The Black Bradley Smoker (BTIS1) => Topic started by: Windex on December 31, 2006, 07:56:46 AM

Title: Rib question (now with pics!)
Post by: Windex on December 31, 2006, 07:56:46 AM
Ok, so today my Dad is using his BS for the first time.  He says he read somewhere that you should not let the pucks burn for the full 4 hours, rather 2 hours because it's overpowering and leave the heat on for an additional 2.  I called BS (the other BS) on that one, but I wanted to ask you guys here first to see what your ideas are because I don't want to see 4 racks of ribs ruined or something.  Basically, do I let the pucks burn for the full time the ribs are in the smoker, or not?

Thanks
Title: Re: Rib question
Post by: acords on December 31, 2006, 08:28:14 AM
Most folks here will tell you that 4 hours is fine. It would also depend on what type of wood your using.  With ribs/butt I use hickory.  Good taste, but not overpowering.  It is also up to the individuals taste.  IMO, pork will take 4 hrs of smoke just fine and not be too strong.  Good luck, and post your results 
Title: Re: Rib question
Post by: LilSmoker on December 31, 2006, 08:43:39 AM
Hi there, well everybody's taste is different, all i can tell you is i do lot's of ribs, and i always smoke them for a minimum of 4 hours, and they taste beautifull!.
Your dad certainly won't spoil them by smoking for 4 hours  ;)
Title: Re: Rib question
Post by: Gizmo on December 31, 2006, 08:58:36 AM
Amount of smoke is definatly an individuals taste and dependant on the type of wood (stonger flavor to lighter flavor).  If it is a concern, you can only do the 2 hours and if it has enough smoke, your set for the future and with half the cost of pucks.  If the 2 hours isn't enough, go three or four next time.  I suggest the conservative approach as not enough smoke will be less objectionable than too much.  I use 4 hours and have used hickory, oak, and special blend (individualy).  All have come out great.
Enjoy and let us know what you did and how they come out.
Title: Re: Rib question
Post by: Windex on December 31, 2006, 10:39:08 AM
Alright, thanks for the help everyone.  We decided on doing the full 4 hours of smoke.  They're in the BS now. :)
Title: Re: Rib question
Post by: owrstrich on December 31, 2006, 10:42:40 AM
dex...

4hrs... good choice...

but you know... talk is cheep...

how about some ribb photos... im hungered...



you gotta eat...

owrstrich
Title: Re: Rib question
Post by: Wildcat on December 31, 2006, 10:51:34 AM
I also prefer the four hour on ribs, but like Gizmo I normally would recommend being conservative at first.
Title: Re: Rib question
Post by: Windex on December 31, 2006, 10:53:28 AM
Alright you got it.  I got out the digital camera, and I'll get some pics posted as this goes on. 

But.. here's a problem we're having, we can't tell accurately what the tempature inside the box is.  The slider is on high, but we have all the ribs on the 2 middle shelfs kind of making a rib barrier between the heating element and the thermometer.  Because of this, so far it's been an hour in the smoker and the thermometer still reads about 185 and seems to be hanging there.  Any advice? 

Pics to come!
Title: Re: Rib question
Post by: Wildcat on December 31, 2006, 11:06:24 AM
You need a Maverick!  It has not only the meat probe, but another for the box temp.  In the mean time, try moving the meat to the top rack.
Title: Re: Rib question
Post by: Windex on December 31, 2006, 11:07:35 AM
Ok.  Here's a pic. 

(http://djdnet.net/bs/rib1.JPG)

More to come in a few hours.
Title: Re: Rib question (now with pics!)
Post by: LilSmoker on December 31, 2006, 11:17:25 AM
Great pic!, seeing that smoke and knowing what's inside is making my mouth water (http://www.emotipad.com/newemoticons/Tasty.gif)
Title: Re: Rib question (now with pics!)
Post by: owrstrich on December 31, 2006, 11:49:57 AM
the dial thermo may not be right... it may be as much as 25deg off and in need of calibration...

you gotta eat...

owrstrich
Title: Re: Rib question (now with pics!)
Post by: Windex on December 31, 2006, 12:02:01 PM
Well thats not to comforting.  That means right now it could be 225 degrees in there.  I think a Maverick is a must have before we do the next smoke. 

There's still hope for the ribs though.  2 hours to go.
Title: Re: Rib question (now with pics!)
Post by: Windex on December 31, 2006, 01:03:55 PM
Ok here ya go guys.

Sauce time.
(http://djdnet.net/bs/rib2.JPG)
Oh, so delish.
(http://djdnet.net/bs/rib3.JPG)
Title: Re: Rib question (now with pics!)
Post by: West Coast Kansan on December 31, 2006, 01:10:57 PM
Gotta love it!!! Whats that bottle on the Jeep bumper - cant quite read the label - other sauce?
Title: Re: Rib question (now with pics!)
Post by: Windex on December 31, 2006, 01:58:28 PM
Lol that would be a beer.
Title: Re: Rib question (now with pics!)
Post by: West Coast Kansan on December 31, 2006, 02:19:35 PM
oh yea, now that you mention it!  :D  :D  ;D
Title: Re: Rib question (now with pics!)
Post by: owrstrich on December 31, 2006, 02:39:11 PM
well you got a xj hidden by a cj with a bottle of grolsch and a estiban learn to play guitar kit and a mess of ribbs...




you gotta eat...

owrstrich
Title: Re: Rib question (now with pics!)
Post by: Consiglieri on December 31, 2006, 04:20:42 PM
The bottle looks like Carlsberg or Pilsner Urquel. Either is a top cook marinade.

Happy new year
Title: Re: Rib question (now with pics!)
Post by: Arcs_n_Sparks on December 31, 2006, 04:23:32 PM
Either is a top cook marinade.

You mean in terms of marinading the cook?  :D :D :D

Arcs_n_Sparks
Title: Re: Rib question (now with pics!)
Post by: Windex on December 31, 2006, 04:38:04 PM
well you got a xj hidden by a cj with a bottle of grolsch and a estiban learn to play guitar kit and a mess of ribbs...




you gotta eat...

owrstrich


ROFL.. 
Wow that's pretty close except the guitar.  That's an old epiphone that stays in the garage as the beater guitar. 

Picture's worth a thousand words, or ribs... I forget which.   

Hey, where's the best place to order the Maverick from?
Title: Re: Rib question (now with pics!)
Post by: West Coast Kansan on December 31, 2006, 04:41:22 PM
http://www.thegadgetsource.com/Merchant2/merchant.mvc?Session_ID=7843b833d134a9feb8d043228eb3b6a6&Screen=PROD&Product_Code=011502013733&Category_Code=BBQTHERMOMETERS&Product_Count=10

Have not personally used the link above but got it off the forum at some point.  BBQ Galore was my source.  More expensive there though.
Title: Re: Rib question (now with pics!)
Post by: Consiglieri on December 31, 2006, 05:18:20 PM
Either is a top cook marinade.

You mean in terms of marinading the cook?  :D :D :D

Arcs_n_Sparks

Aye, laddie.
Title: Re: Rib question (now with pics!)
Post by: Consiglieri on December 31, 2006, 05:21:00 PM
Hey, where's the best place to order the Maverick from?
[/quote]

Bed, Bath Beyond carries them in our area (central cal), don't know if the prices compare, but getting the unit quicker might be worth it.
Title: Re: Rib question (now with pics!)
Post by: owrstrich on December 31, 2006, 09:45:19 PM
i got my maverick et-73 at the bbq galore store down the street by the bevmo...

what was that beer... im calling it a grolsch but it also suggested it maybe a carlsberg or pilsner urquel...

you gotta eat...

owrstrich
Title: Re: Rib question (now with pics!)
Post by: Windex on January 01, 2007, 12:35:08 AM
Haha, you were right, the beer was a grolsch.  Good call.
Title: Re: Rib question (now with pics!)
Post by: LilSmoker on January 01, 2007, 03:22:45 AM
Ribs, music and beer, perfect!, glad it all worked out, i think the maverick is a must have with BS.

You guys are lucky on that side of the water, we can't buy mavericks in u.k., mine came courtesy of Kirk (Chezz Bubba)  ;)

So after the rib success, what's next? ;D
Title: Re: Rib question (now with pics!)
Post by: Lefty_Smoker on January 02, 2007, 10:55:53 AM
I ordered my Maverick ET-73 from partshelf.com.  Our local Bed Bath & Beyond only carries the Maverick ET-72, not the ET-73 model.   I did buy the Pyrex Pro thermometer from Bed Bath & Beyond to use while I'm waiting for my ET-73 to show up.  I used the Pyrex Pro when doing a brisket this past weekend.  Now the probe won't read less than 170F...?  WTF?   I even put the probe in the freezer, and sure enough it dropped down below freezing, but as soon as I took it out of the freezer it slowly started creeping up to 170F again.  Gonna contact Pyrex for a replacement probe.  
Title: Re: Rib question (now with pics!)
Post by: Gizmo on January 02, 2007, 10:49:24 PM
Many (maybe all) of the digital probes are prone to damage due to moisture getting into the area where the wire crimps on to the metal probe casing.  I have the same problem on one of my older digitals as well.  Served many years but not reliable any more.  Had another probe and was using one for the cabinet air temp and the other for the meat.  Started getting suspicious of the faulty probe after some peculiar readings on a smoke and reading some spot on posts here about similar experiences.  Did an ice hot water test and sure enough, flaky probe.  Now I wonder how long it has been acting up?  Even though it is not rocket science, it is nice to have a backup. ;D