Hi
Just received my new Bradley smoker and want to try her out. Like to do baby ribs for my first time. New to smoking so I would appreciate any help with respect to method, rubs, sauces, etc.
Thanks
Allan (New Brunswick Canada)
Welcome aboard. This is a good tutorial on making ribs.
How to make Ribs in a Bradley (http://forum.bradleysmoker.com/index.php?topic=10182.msg318258#msg318258). You can vary the times on this. It's a guide. I like to do .5 at the end.
Here are some links to help you
FAQs (http://www.susanminor.org/forums/showthread.php?481-Bradley-Smoker-FAQ-s)
Our time tested and proven recipes (http://forum.bradleysmoker.com/)
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Congrats on the new smoker and welcome
Ask all the questions that come your way
Everyone here will help get ya through the learning curve
Don
Hello and welcome to a really great forum...
Welcome, your gonna love your new smoker.
The only thing better than a Bradley Smoker is the Bradley Forum! Enjoy your new addiction!
Welcome to the forum ;)
Welcome aboard, lets get to deflowering that beast :o
Thanks to everyone.
Will follow the rib instructions and I will let you know how things turn out. Just one question when you put the ribs back in the smoker for the last hour (or.5) do you add smoke.
Thanks
Quote from: allan_37 on June 13, 2012, 03:42:31 AMJust one question when you put the ribs back in the smoker for the last hour (or.5) do you add smoke.
Thanks
No. The smoking part is only during the first stage.
Welcome aboard!!! Don't forget to season your smoker before your first real use!!
Ribs were the first things I made in the smoker too -- great way to start!! They were toooo die for --
Remember to PAM (tm) your racks AND drip pan before each use -- cleanup will be much easier. And remove the damn paper tags on the drip plate too .. I didn't and now I have charred paper on it -- doesn't affect it .. but still.. :)
welcome aboard,
as for doing ribs, there fairly easy.
rub them with the following
4 tbsp paprika
4 tbsp brown sugar
2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
pre heat your smoker for 30 minutes at 225 and have your smoke generator turned on as well,
load your smoke generator with 11 bisquettes mixture of misquete , hickory and maple ( if you have it ) for 3 hours with top vent wide open and box temp at 225,
after the 3 hours of smoke and cook, pull the ribs and wrap in foil with either a splash of apple juice or your favourite bbq sauce covering all the ribs, then wrap in towels and into a cooler let rest for two hours and back into the smoker for another hour to two hours with no smoke at 225 box temp.
enjoy
Quote from: beefmann on June 13, 2012, 09:16:10 AM
load your smoke generator with 11 bisquettes mixture of misquete , hickory and maple ( if you have it ) for 3 hours with top vent wide open and box temp at 225,
after the 3 hours of smoke and cook, pull the ribs and wrap in foil with either a splash of apple juice or your favourite bbq sauce covering all the ribs, then wrap in towels and into a cooler let rest for two hours and back into the smoker for another hour to two hours with no smoke at 225 box temp.
Wait.....you sure Beefmann? In the smoker for 3 hours, out of the smoker for a 2 hour FTC and then back in the smoker for an hour or two?
Quote from: KyNola on June 13, 2012, 01:55:14 PM
Quote from: beefmann on June 13, 2012, 09:16:10 AM
load your smoke generator with 11 bisquettes mixture of misquete , hickory and maple ( if you have it ) for 3 hours with top vent wide open and box temp at 225,
after the 3 hours of smoke and cook, pull the ribs and wrap in foil with either a splash of apple juice or your favourite bbq sauce covering all the ribs, then wrap in towels and into a cooler let rest for two hours and back into the smoker for another hour to two hours with no smoke at 225 box temp.
Wait.....you sure Beefmann? In the smoker for 3 hours, out of the smoker for a 2 hour FTC and then back in the smoker for an hour or two?
That's a new one on me. How well does it work? I'm up for trying just about anything once.
is it not the same as a 3 - 2 -1 method, and 9 bisquets = 3 hours of smoke and the last two to insure all 9 bisquets get onto the burner.. now if he has bubba pucks or equivalent then it would be 9 and 2 or 3 bubba
If I understand the 3-2-1 method it is 3 hours of smoke in the smoker, then the ribs wrapped in foil, etc and back in the smoker for 2 hours at the same smoker temp and then the 1 hour with the ribs unwrapped in the smoker at the same temp.
You lost me at taking the ribs out of the smoker for 2 hours and then putting them back in the smoker. I may be 100% wrong.
Quote from: KyNola on June 13, 2012, 08:38:33 PMYou lost me at taking the ribs out of the smoker for 2 hours and then putting them back in the smoker. I may be 100% wrong.
Yeah, I've never heard of taking the ribs completely out of the smoker for several hours in the middle of smoking/cooking them. That's a new one to me and not something I would want to try.
I usually do a variation of the 3-2-1, especially with baby back ribs. For those I might go 2-2-.5. For spare ribs I've been know to try 2-3-.5 with fall-off-the-bone tender results.
Someone else give this new method a try (independent verification is important in scientific endeavors like this! :) . I'm doing a giant Tuscan Smoked Pork Roast and tri-tip this weekend or I would ..