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Author Topic: How To Make Ribs in a Bradley Pictorial  (Read 183586 times)

Offline Tenpoint5

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Re: How To Make Ribs in a Bradley Pictorial
« Reply #180 on: January 03, 2014, 04:37:17 pm »
It generally depends on my mood and how much time I have to prep the ribs. I do ribs both ways
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Offline WoodlawnSmoker

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Re: How To Make Ribs in a Bradley Pictorial
« Reply #181 on: February 03, 2014, 02:24:01 pm »
Just wanted to say thanks for the tutorial, smoked up my first ribs this weekend using the bulk of your recipe.  They turned out very nice, some of the best I've had and I think I can do better yet.I used cherry wood for the smoke.


Offline Snoopy

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Re: How To Make Ribs in a Bradley Pictorial
« Reply #182 on: February 03, 2014, 11:01:37 pm »
Just bought 2 racks of spares, will be attempting sometime this week or weekend.

Offline Smokey Ty

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Re: How To Make Ribs in a Bradley Pictorial
« Reply #183 on: April 12, 2014, 07:29:00 am »
Should I leave the meat in foil after I apply sauce?
Learning the art of Smoke

Offline KyNola

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Re: How To Make Ribs in a Bradley Pictorial
« Reply #184 on: April 12, 2014, 07:33:47 am »
You can leave the ribs in the foil when you apply the sauce.  Just don't seal them back up.  Also, make certain that the Bradley racks are not completely covered by the foil.  You want the heat to be able to rise up through the tower.

Offline Smokey Ty

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Re: How To Make Ribs in a Bradley Pictorial
« Reply #185 on: April 12, 2014, 01:09:21 pm »
Here is the first rack. MmmmmmmO0



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Learning the art of Smoke

Offline WoodlawnSmoker

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Re: How To Make Ribs in a Bradley Pictorial
« Reply #186 on: April 12, 2014, 01:32:18 pm »
looks like you nailed it, I need to do this agian.

Offline tailfeathers

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Re: How To Make Ribs in a Bradley Pictorial
« Reply #187 on: April 12, 2014, 03:23:20 pm »
Here is the first rack. MmmmmmmO0



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Yup, he's a goner now! He'll be doing bacon before you know it.
Where there's smoke, there's HAPPINESS!!!

Offline Tenpoint5

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Re: How To Make Ribs in a Bradley Pictorial
« Reply #188 on: April 12, 2014, 04:35:27 pm »
I just noticed that he is from here in my neck of the woods ! What part of eastern Iowa are you from
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!


Offline Smokey Ty

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Re: How To Make Ribs in a Bradley Pictorial
« Reply #189 on: April 12, 2014, 04:48:40 pm »
Cedar Rapids

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Learning the art of Smoke

Offline Smokey Ty

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Re: How To Make Ribs in a Bradley Pictorial
« Reply #190 on: April 12, 2014, 06:21:41 pm »
I've had my smoker since beginning of December and I used it in the cold a few times. This the 2nd time for ribs but the first using this method and they Rocked. I have done several pork shoulders and they have been perfect.  My brisket is a work in progress. Looking forward to learning a bunch from you guys.

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Offline Saber 4

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Re: How To Make Ribs in a Bradley Pictorial
« Reply #191 on: April 12, 2014, 07:11:05 pm »
Great job, your hooked now for sure.

Offline Tenpoint5

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Re: How To Make Ribs in a Bradley Pictorial
« Reply #192 on: April 13, 2014, 07:37:21 am »
Cedar Rapids

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Bam1 is also in CR I am closer to DBQ in Cascade
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!


Offline Pistol Pete

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Re: How To Make Ribs in a Bradley Pictorial
« Reply #193 on: September 06, 2014, 07:10:41 am »
Thanks for the post.  As a Newbie I am trying to get the ABCs down before I hit the rest of the alphabet and your post is perfect.  Where are the rack liners you are using from?   I imagine they facilitate cleaning, do they do anything else?  Do you still use them?
« Last Edit: September 07, 2014, 05:43:48 am by Pistol Pete »

Offline Tenpoint5

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Re: How To Make Ribs in a Bradley Pictorial
« Reply #194 on: September 08, 2014, 07:53:36 am »
They are Frog Mats. I got them from yard and pool. Yes I still use them not so much for ease of cleaning.  More for anti sticking properties
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!