I pulled out 2 nice slabs of ribs for the bradly. I pulled the membrain off the seasoned both sides with Valeries all purpose spice( its for a local rib and chicken joint) and some paprika and some barbecue chicken seasoning. I used to make my own rubs, but we seem to realy like this combo. Some times I even add some brown sugar. I, ll put them in the bradly for 1 hour at 220-250 then turn the SG for two hours of apple with the vent ¾ open the full time. Its cold out so I hope to be able to maintain atleast a temp of 220 for about 5 to 6 hours. After I turn the SG off I,ll spray the ribs ever hour with a half apple cider and half apple juice mixture just to keep them moist. When the ribs are done on the bradly I,ll put the on the BBQ just to carmalize some Valeries sauce on them. :D
(http://i686.photobucket.com/albums/vv230/darrenbondy/001-3.jpg)
pic of the ribs before I removed the membrain
(http://i686.photobucket.com/albums/vv230/darrenbondy/002-2.jpg)
(http://i686.photobucket.com/albums/vv230/darrenbondy/003-1.jpg)
all seasoned and ready for the bradly, will post more pics when done.
db, sounds like a nice combo of flavors. looking forward to end results.
Quote from: classicrockgriller on December 08, 2009, 10:58:21 AM
db, sounds like a nice combo of flavors. looking forward to end results.
I second that.
HR
Looks good DB. Smoke on buddy.
can't wait - gimmie gimmie gimmie
Thanks guys, still have a couple of more hours to go but will keep you posted. ;D ;D
I'm hungry now
Sounds like a beautiful friendship of flavors to me. Let's see a final photo and actual cooking time if it is not too much trouble.
Good luck and slow smoking,
Pachanga
Got some more eye candy, not done yet maby another 1.5 hours in the brady then to the bbq for some sauce. Smells good. ;D ;D
(http://i686.photobucket.com/albums/vv230/darrenbondy/005-2.jpg)
Keep er going
Patience is required... I ordered some last week and the damn stuff still sint here yet !
Couldn't tell from the pic but they look like they are starting to pull back.
I like how you angled the ribs and placed the big part in the back.
Hi oakvillesmoker, I think patience is required. Some times things with bradly take time, not just smoking but the stuff we order to smoke. Ive done sausage twice now from kits and have one more kit to use. Sofar so good, but next time I,m going old school. The problem here in canada is that we have to order everything and it takes time. I,ve got a order ready for the sausage maker, but haven,t placed it yet. Maybe tomorow. :)
I saw your post earlier about your order looks like a lot of fun on the way. Can,t wait to see some off the pics. :D
Hi CRG the ribs were starting to pull back, not much though but it is still early. A few more spays with the apple juice and it will be ready to finish on the BBQ. ::)
Just finished with supper, I did manage to get a few more pics before the family ate then all. They were fall off the bone and very good.
(http://i686.photobucket.com/albums/vv230/darrenbondy/006.jpg)
on the grill and ready for sauce
(http://i686.photobucket.com/albums/vv230/darrenbondy/007.jpg)
off the grill all sauced up and ready to cut
(http://i686.photobucket.com/albums/vv230/darrenbondy/008.jpg)
(http://i686.photobucket.com/albums/vv230/darrenbondy/009.jpg)
the hands are picking away, barely had time to get a pic. ;D ;D
MMMMMMMMMMM RRRRRIIIIBBBBBSSSSSS!!!!!