Greetings all,
This appears to be a nice little resource to learn and (in time) share.
Just opened my b-day present and did 3 racks of baby-backs yesterday. Dry rub for 8 hrs, alder,apple and mesquite (2,2,1 ratio) for 4 hrs smoke time, 5.5 hrs in the unit. Temp between 175-220 (mostly at higher end). Outer texture was good, cooked, but still juicy. I was good w/ most of it, but I think (well, I know actually) I overdid the smoke. Was just too over-the-top w/ a little bit of bitter finish. Would be interested in hearing anything related to that (smoke time, vs cook-time).
Cheers - Tim
Tim, welcome to the forum and congrats on a great B-day present.
10.5 has a great way of doing ribs in bradley and it calls for 3 hrs of smoke 2 hrs in foil (no smoke) and 1 hr out of foil (no Smoke)
It makes some killer ribs.
The fun part of the Bradley is you get to try again.
Welcome to the forum Tim! It's a great place to learn from. Check out the recipe site. http://www.susanminor.org/forums/
And here's a link to the 10.5 method of cooking ribs that CRG mentioned. It does work well! http://www.susanminor.org/forums/forumdisplay.php?f=332
Welcome to the forum Tim
Welcome Tim!
Welcome Tim! We had a few Bay Area Smokers here, but I think they have left this overpriced place! Your gonna have a good time here, lots of advice available anytime you need it. I'm in the East Bay, Union City.
Welcome Tim!
I'm rooted in the cornfields of the Midwest, but I've got an uncle not far from you in Fremont..
Welcome Tim and Happy Belated!
Hope you enjoy your Bradley!
Great to see another Bay Area resident smoker - I'm in the South Bay - San Jose
And before anyone asks - yes, I do know the way ;)
Scotty-G
Thanks for all the welcomes. I will try and make some contributions to the site/forum.
T
Try this link to get your pictures going.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11
Welcome to the forum aittmc
great peoplepeople here and lots of advise for the asking. Remember always keep the vent at least half open.
HR
W E L C O M E to the Forum aittmc!
Tim welcome to the forum and Congratulations on the great B'day present. You'll have fun learning it and for years to come.
To me there is never too much smoke flavor. But having said that some don't like as much. Merely reduce the number of pucks you use. Instead of 4 hours (16 pucks), use say 2 hours (8 pucks) next time. Changing to type of puck known to not be as strong will "help" also, but not as much as reducing the number of pucks. Besides you are already using alder and apple - two of the more mild smoking woods. Next time I'd do just as you did, just cut down on the number of pucks. You might have to do that a couple of times until you hit dead on what you like, but guess what the failed tries are good eats too - nothng wasted, but lots gained. Just as an aside 5.5 hours for baby backs is getting on the long side. Pre-heat the Bradley to say 275 or so then put the meat in and reset the temp to 220 to 230. Those guys should be done in 4 hours or so - maybe a little longer. Due to the location the come from on the hog, baby backs are usually tender enough, they don't need long low and slow to tenderize - you only need to gently get them done and flavored with smoke before they get overdone. I've even grilled them quite a few times with good success.
Happy Trails. (I saw Ranger Bob at lunch yesterday)
Welcome Aboard Tim!!
Welcome to the forum. The advice you have gotten is good! Just try again!
Welcome to the fun of smoking, watch out this kind of smoking is addictive.
Try it again just like the first time but drop the mesquite and cut the smoke time to 3 hr. Take notes till you get it the way you like.
Even our mistakes taste good maybe not what we wanted but still good.
Try and try again.
Let me give a try then...
(http://www.handybites.com/personal_TMC/TMC_01241.JPG)
hey - looks like that works - Thanks CRG!
Welcome to the forum Tim. I'd also cut the smoking time some and probably substitute hickory for the mesquite. I'm sure I'll get an argument from the Texans on that one. :D
Pic looks good.
Tim,
I reread your original post and I had one of my THUNKs. You said you had a "Bitter" after taste. Makes me thunk you had the vent closed or nearly closed and with the long smoke time the moisture built up inside the cabinet and collected even more of the smoke. When the moisture got to heavey with the smoke added to it. It settled on your ribs giving them an acrid bitter taste. Make sure you have your vent AT LEAST 1/2 to 3/4 of the way open during your cooks. So the smoke can carry the moisture away after it has kissed the meat on its way by. Like I said just a thunk as I was reading into your post, probably more than I should have.
That's a good thunk 10.5 and a good point. I almost always go full open now. If the 'gunk' accumulates around the vent and drips on the food - not "Good Eats".
Quote from: Tenpoint5 on November 10, 2009, 04:08:05 PM
Tim,
I reread your original post and I had one of my THUNKs. You said you had a "Bitter" after taste. Makes me thunk you had the vent closed or nearly closed and with the long smoke time the moisture built up inside the cabinet and collected even more of the smoke. When the moisture got to heavey with the smoke added to it. It settled on your ribs giving them an acrid bitter taste. Make sure you have your vent AT LEAST 1/2 to 3/4 of the way open during your cooks. So the smoke can carry the moisture away after it has kissed the meat on its way by. Like I said just a thunk as I was reading into your post, probably more than I should have.
I kinda thunk the same thing, or the messy wood.
10.5 - thanks for the feedback. Actually, I had the vent fully opened. I think that i just kept it smoking too long. I did some country-pork ribs yesterday w/ less smoking time and it dialed it back into the proper range. (I'm gonna try and post some pics of them).
thx again.
Tim
speaking of posting pics, etc. I'm up for some advice here. Not sure what the protocol, etc is. Sometimes I shoot more food than I eat.... I just did some last minute country ribs. No tricked out recipe, or anything. Say I wanted to share those pics, what would be the appropriate section/etc ? Also, any unwritten rules/guidelines?
thanks in advance.
Tim
Generally, put the pics into a topic in the most appropriate section. I suppose the ribs would go in 'Meat'. Pic size should normally not be any larger than 800x600.
Let's see what ya got! :D
Quote from: aittmc on November 11, 2009, 08:51:02 AM
10.5 - thanks for the feedback. Actually, I had the vent fully opened. I think that i just kept it smoking too long. I did some country-pork ribs yesterday w/ less smoking time and it dialed it back into the proper range. (I'm gonna try and post some pics of them).
thx again.
Tim
Cool I read into it way to far. Glad things worked out for you on the CS ribs. We are all still learning about this addiction we have. If all else fails post under general discussions.