lurker turned first-time poster, here.
i keep seeing people referencing the "10.5"/"TenPoint5" method re: cooking ribs in the Bradley on the forums? what is this method? where can i see instructions? i tried searching but i can't find anything.
any insight would be much appreciated!
cheers,
monty
Here is a link to the info you requested:
http://www.susanminor.org/forums/showthread.php?p=920#post920
TenPoint5 is a member of the fourm, who has many great methods
Mike
Im sure ten point five (10.5) will be by soon to greet you. Welcome to the forum.
Hi Monty,
This is the method I used two times,and they came out perfect both times,both babybacks and spareribs.I am doing babybacks again this sunday and will use this method.It is foolproof.
Joe.
Quote from: mikecorn.1 on August 21, 2009, 05:18:33 PM
Im sure ten point five (10.5) will be by soon to greet you. Welcome to the forum.
Correct you are Mike I be here to say WELCOME ABOARD Monty !! As FLB posted I did a pictorial of how I do my ribs in the Bradley and it seems it works pretty darn good for others as well. Enjoy your ribs!
Welcome aboard Monty.Please let us know how your 10.5 ribs turned out
HR
thanks for the link. that's a great pictorial! i use a similar method now when smoking with my grill.
Tenpoint5 - re: step #8 and wrapping in foil. do you completely wrap up the ribs in the foil or just "boat" them?
I completely wrap in foil. I have a big box of foil I got at Sams, so I wrap it that way.
I concur... Get the 'big foil'. Costs an arm and a leg, but it very handy.
(http://lh5.ggpht.com/_CbvAIVzmFFM/SnUDztLxMfI/AAAAAAAA5WY/65yOEGLUDQI/s720/0801092132-00.jpg)
I just use one layer of HD alum foil.
I bought a roll just for this use.
Works great and its not too costly
Quote from: buttburner on August 23, 2009, 04:30:41 AM
I just use one layer of HD alum foil.
I bought a roll just for this use.
Works great and its not too costly
Agree, I dont have a sams near by, 1 hour away. I also use HD foil. works great.
We don't have a Sams either but I've found the big box of foil in different weights (thickness) at a local restaurant supply. Within a buck or two of Sams price...
John
We have a GFS (Gordon Food Service) nearby. Lots of restaurant supplies and 'big' items, and it is open to the public. That's where my foil came from, and my foil pans, and the plastic cafeteria trays I carry my Bradley racks around with. Their spice selection is quite large a well. It's worth a visit if you can find one.
http://gfs.know-where.com/gfs/
This is what you get when you use the 10.5 method.Never fails.These are babybacks I made today.Perfect fall off the bone ribs everytime.I just wrap in foil with apple juice for 1 hour like it says.Follow the directions and you can't miss.
(http://i653.photobucket.com/albums/uu256/joerom1/DSCN2515.jpg)
Wow. That is what I call some mighty fine looking eats. Great Job.
great pic joerom!
Baby backs are on sale here, I looked at the link to 10.5's method but I didn't see a temp. Can someone let me know what temp to cook at? I have a PID now, it looks like in 10.5s pictures he has his temp probe weaved near bottom rack, does the probe not touch the rack and read the rack temp? Just wondering how to pull off the probe location
thanks,
ken
Quote from: parismountain on September 16, 2009, 06:45:14 PM
Baby backs are on sale here, I looked at the link to 10.5's method but I didn't see a temp. Can someone let me know what temp to cook at? I have a PID now, it looks like in 10.5s pictures he has his temp probe weaved near bottom rack, does the probe not touch the rack and read the rack temp? Just wondering how to pull off the probe location
thanks,
ken
He uses a temp of 225 to smoke and cook at. I would hang the temperature probe from the bottom rack and off to the side so juices don't drip on it. I just run mine right in the door with out a problem.
Hello,
Yes,using the 10.5 method and 225 degrees,you can't miss.These guys here really know their stuff,and they are very helpful with everyone.They helped me get it right from the start.
Joe.
Yes I stick my probe just under the rack to try and get the most accurate reading. I might be doing wrong but it seems to work for me. The guys have it right I cook and smoke my ribs at 225* It's kinda my go to temp.
Hello,it just dawned on me about everyone asking where to put the probe.I have been putting the meat on the second rack,and I have always put my probe right above the meat.I have done this from the beginning,and it has worked perfect for me everytime,including my 17 hour smoke for the butt.So,I guess it is what ever works for you applies here.Just don't change the cooking method.
Joe.