I got my Bradley on Friday and jumped right in Saturday morning with seasoning the smoker. I figured I'd try ribs first following 10.5's post on the 3-2-1 method
I took pictures through the whole process for other newbies to see from a fellow newbie and for the more seasoned veterans of smoking to give any tips/feedback.
Here is the BDS all shiny and new.
(http://i3.photobucket.com/albums/y53/onedollarbill/Smoker/IMG_0525.jpg)
(http://i3.photobucket.com/albums/y53/onedollarbill/Smoker/IMG_0529.jpg)
Here are the spare rib racks I have coming up to room temp. They had been in the fridge for about 18 hours with the "Memphis Rub" from the BBQ Bible. I cut the racks in half to make it easier to fit
(http://i3.photobucket.com/albums/y53/onedollarbill/Smoker/IMG_0530.jpg)
(http://i3.photobucket.com/albums/y53/onedollarbill/Smoker/IMG_0532.jpg)
At this point I have seasoned the smoker following the instructions that came with it. I use the "Special Blend" for the seasoning. I loaded up the smoking unit with 4 hours of hickory +2 additional pucks.
(http://i3.photobucket.com/albums/y53/onedollarbill/Smoker/IMG_0533.jpg)
3 hours later....
(http://i3.photobucket.com/albums/y53/onedollarbill/Smoker/IMG_0534.jpg)
Foiled the ribs and added a little apple juice. and put them back in for 2 more hours with no smoke
(http://i3.photobucket.com/albums/y53/onedollarbill/Smoker/IMG_0535.jpg)
Here they are unwrapped and ready for the last hour. I turned on the smoke for the final hour. I like a dry rib, but I did sauce one of the four piece to try out as seen on the lower left
(http://i3.photobucket.com/albums/y53/onedollarbill/Smoker/IMG_0536.jpg)
Here they are after the last hour of
(http://i3.photobucket.com/albums/y53/onedollarbill/Smoker/IMG_0538.jpg)
(http://i3.photobucket.com/albums/y53/onedollarbill/Smoker/IMG_0537.jpg)
The wife made cheese grits to go with the meal. :o
(http://i3.photobucket.com/albums/y53/onedollarbill/Smoker/IMG_0539.jpg)
Thank for looking!
I think next time I will use baby back ribs as the wife doesn't like the cartilage the spare ribs have.
You Did a great job!
Thanks for the pics.
Spares are the best to me.
Quote from: classicrockgriller on July 10, 2011, 12:01:23 AM
You Did a great job!
Thanks for the pics.
Spares are the best to me.
Thanks. The ribs were really tender and juicy, but weren't quite "fall off the bone" as when I pulled them it didn't always come out clean. They still had great flavor. I am happy with my first time. I need to experiment with different rubs.
Also I had a few ribs left I wrapped up in foil and put in the fridge. What's the best way to go about reheating them?
Your ribs look good. I don't like fall off the bone either, but yours seem like the could have gone a little longer.
I prefer spareribs, and if you wife doesn't like the cartilage get your ribs cut St. Louis style; or if you purchase untrimmed spareribs this link Sparerib Preparation (http://www.virtualweberbullet.com/spareribprep.html) has both a pictorial and video demonstration.
When I trim the spareribs to St. Louis style I place all the trimming on a separate rack and use the cooked trimmings for stir fried, chili, casseroles, ABT's etc; after removing any bone and cartilage.
The ribs look really good! I tend to do more spares myself.
A really great job on the ribs and like others have said, the pictures are greatly appreciated...
Quote from: Habanero Smoker on July 10, 2011, 01:49:23 AM
Your ribs look good. I don't like fall off the bone either, but yours seem like the could have gone a little longer.
I prefer spareribs, and if you wife doesn't like the cartilage get your ribs cut St. Louis style; or if you purchase untrimmed spareribs this link Sparerib Preparation (http://www.virtualweberbullet.com/spareribprep.html) has both a pictorial and video demonstration.
When I trim the spareribs to St. Louis style I place all the trimming on a separate rack and use the cooked trimmings for stir fried, chili, casseroles, ABT's etc; after removing any bone and cartilage.
How much longer would you recommend? An additional hour foiled?
Great job Bill! :)
Carolyn
The ribs look really good. As habs said they maybe could have gone a little longer. You can see the meat started to pull away at the ends so maybe another 30 minutes would have made a good finish(those look like really thick cuts!). You want the meat to pull a little bit further away from the bones on the ends. But the main thing is that you enjoyed them and it appears you did ;D
If you go with baby backs next you will find that 3-1-1 will work better because baby backs are smaller cuts. I really like the St.Louis style myself ;)
Quote from: muebe on July 10, 2011, 01:06:37 PM
The ribs look really good. As habs said they maybe could have gone a little longer. You can see the meat started to pull away at the ends so maybe another 30 minutes would have made a good finish(those look like really thick cuts!). You want the meat to pull a little bit further away from the bones on the ends. But the main thing is that you enjoyed them and it appears you did ;D
If you go with baby backs next you will find that 3-1-1 will work better because baby backs are smaller cuts. I really like the St.Louis style myself ;)
The ribs were really thick. They were some vacuumed packed cuts from Vons. I was willing to let it go longer, but the wife was getting pretty hungry haha.
I'll try baby back next time as they had some good looking cuts at Costco. I like St. Louis style myself as well.
great job
Looking :o good. Those grits also look delish. You got a recipe to share. ;D
Quote from: mikecorn.1 on July 11, 2011, 01:50:58 PM
Looking :o good. Those grits also look delish. You got a recipe to share. ;D
Here is the grit recipe. They are Paula Deens Cheese Grits
Servings: 2-4
Ingredients:2 cups low sodium chicken broth
1 garlic clove, minced
1/2 cup grits, old fashioned
3/4 cup cheddar cheese, shredded
2 tablespoons butter
1 teaspoon ground red pepper (I like to use red pepper flakes instead)
Directions:Prep Time: 5 mins
Total Time: 25 mins
1. In a medium saucepan, combine broth and garlic. Bring to a boil over medium-high heat.
2. Slowly stir in grits; reduce heat to low, and cook until grits are tender, stirring constantly, about 15 minutes. Remove from heat and stir in cheese, butter, and pepper.
Nice looking ribs...well done...thanks for the grits recipe...I have eaten some crappy grits (nothing worse)...I'm gonna try those...they look nice and creamy....
Where you at in SoCal? Bill....
Quote from: La Quinta on July 12, 2011, 01:09:31 AM
Nice looking ribs...well done...thanks for the grits recipe...I have eaten some crappy grits (nothing worse)...I'm gonna try those...they look nice and creamy....
Where you at in SoCal? Bill....
I'm in Tustin. The cheese grits were really good. Like I said I am not the biggest grit person. The wife got inspired to make some after she and I just spent a month long trip up and down the North and South Carolina coast. We even hit up Savannah, GA where she got to eat at Paula Deen's place and loved the grits.
Nice job and your cheese grits look great. It's hard to believe that my BDS4 was once that shiney. I love the BB's or loin ribs from Costco, and I don't cook with sauce. I do put it on the side for those who might want it. I love the taste of the meat so much that I don't want to change it with too much sauce.
Quote from: OldHickory on July 12, 2011, 02:34:27 PM
Nice job and your cheese grits look great. It's hard to believe that my BDS4 was once that shiney. I love the BB's or loin ribs from Costco, and I don't cook with sauce. I do put it on the side for those who might want it. I love the taste of the meat so much that I don't want to change it with too much sauce.
Nice, I like just a rub on mine as well. Care to share your method for the Costco BB's (rub & cooking time) ;D
I'm gonna be right off Tustin Ranch Road on the 28th for a party( happens to be in Irvine)...Dang whatta ya know....you'll have to come to the next smoke out and bring ribs and cheese grits!!!
Great looking cook! Will have to try those grits as well.. Hard to find here in the cornfields, though.
Small world. My brother works in Irvine. Lives down the road a bit in Laguna Hills.
Some darn good looking ribs there SoCalBill.
I too tend to prefer spare ribs.