RIB PREP
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I take a sharp knife and cut down the center from one end to the other.
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Using my fingertip I peel up the membrane.
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Then I grab a papper towel to help with gripping the membrane. Then pull it off in two peices.
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1.Yellow Mustard
2. Adolphs Meat Tenderizer
3. Dry Rub
4. Molassess
Mix yellow mustard with molasses. half/half
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Start with the Adolphs Meat Tenderizor and cover the ribs
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Then apply the mustard and molasses mixture
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Then apply the rub
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Wrap in plastic, vaccum seal and into the fridge.
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SMOKING PROCESS
Smoker temp 220 degrees
3 hours in the smoker, smoked with cherry wood
1 hour wrapped in foil
2 hours back in the smoker without foil
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Remove ribs after 6 hours, wrap in foil, towel, and put in cooler. The ribs were in the cooler for 3 hours and stayed warm enough to serve during halftime.
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*The ribs come out perfect! Tender with a thick layer of tasty barq*
Easy is right! Thanks for sharing that info!
Nice, I see you are liking your new food saver. Did you cut those ribs STL style yourself? Your OBS is pretty clean, did you just get it?
No problem Sam! My pleasure!
Snelly! HAHA! yea i just got it for Christmas! Along with the food saver!
Na, the ribs came like that from Publix, and no I didnt get them on sale!
Quote from: Batman of BBQ on January 16, 2012, 02:17:30 PM
No problem Sam! My pleasure!
Snelly! HAHA! yea i just got it for Christmas! Along with the food saver!
Seriously Batman, I made ribs once......ONCE!...in the Bradley. I over smoked it for 4 hours with Hickory and it was salty as sin because of a homemade rub I found online. I couldn't eat it.
This is something I'm definitely going to try.
If you don't mind me asking, what type of rub did you use?
I make my own rub using a brown sugar base and spice it with red pepper, chili powder, garlic powder and salt.... IMO sweet & spicy ribs are the best! The molasses has a caramelizing effect which will take on the taste of whatever rub you use...man its good!
This method keeps it simple and only using 1 hour of foil doesnt effect the barq.
Nice! I've seen guys use a mustard coating and then a rub. I like the molasses addition. Definitely going to give a try!
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Did you cold smoke them? ;D
;D ;D Very observant Snelly!!!
Please explain the details of smoke time and foil time. Did you smoke for the first 3 hours and then rest for an hour or cook in foil for 1 hour and again for two hours without foil. Did you have any smoke on the last two hours? Was the temp in the smoker always at one temp setting? I'm doing ribs this week and want to follow your instructions.
Hey Scotty,
No rest in between these steps;
3 hours in smoker without foil (this is when I apply cherry wood smoke)
put ribs in foil and back in smoker for 1 hour (no smoke)
take ribs out of the foil and back in smoker for 2 hours (no smoke)
TOTAL of 6 hours.
Smoker temp ranged between 220 and 235
Batman
OK,
Thanks for the clarification.
Quote from: Scotty Dog on January 18, 2012, 11:13:10 AM
OK,
Thanks for the clarification.
Here ya go. This is what I started with when I first did ribs. It's in the recipe site. Its a tutorial with pics. Might help you also.
http://www.susanminor.org/forums/showthread.php?581-How-To-Make-Ribs-in-a-Bradley (http://www.susanminor.org/forums/showthread.php?581-How-To-Make-Ribs-in-a-Bradley)
Im no expert by any means. I take this as a guide. Sometimes you have to less or more on the times.
Sent from my iPhone using Tapatalk
Righteous Smoke Batman.
Nice rub combo.
The Bat Cave must be a little smokey.
Love the Emblem on the Smoker.
You're looking better than ever and killing it on the ribs.
Good luck and slow smoking,
Pachanga
Quote from: Pachanga on January 18, 2012, 03:21:03 PM
Righteous Smoke Batman.
Nice rub combo.
The Bat Cave must be a little smokey.
Love the Emblem on the Smoker.
You're looking better than ever and killing it on the ribs.
Good luck and slow smoking,
Pachanga
Thanks my man! Its good to be back after a long hiatus...new addition to the family!
Yea the bat cave will be smokey again this weekend indeed! Instead of molasses I think I'm gonna try Maple Syrup. What U think? Every tried it?
Batman
How long do u keep them in the fridge in the vacuum bag?
I kept them in the fridge for 24 hours just because I was smoking them the next day. You can keep them in the fridge for as long as you like. Meat tenderizer works better the longer it sits on the meat.
Quote from: Batman of BBQ on January 18, 2012, 05:21:59 PM
Quote from: Pachanga on January 18, 2012, 03:21:03 PM
Righteous Smoke Batman.
Nice rub combo.
The Bat Cave must be a little smokey.
Love the Emblem on the Smoker.
You're looking better than ever and killing it on the ribs.
Good luck and slow smoking,
Pachanga
Thanks my man! Its good to be back after a long hiatus...new addition to the family!
Yea the bat cave will be smokey again this weekend indeed! Instead of molasses I think I'm gonna try Maple Syrup. What U think? Every tried it?
Batman
I've tried most of it. True maple sails pretty good with certain meat or fish and spice combos. You will find your own way and preferences with it.
I am not much of a fan of "maple flavored".
I usually stick with molasses in the syrupy category; it just goes with smoke and Q. But then, it may be just a Southern thing because that was all that was available in the early days and it became a "go to" item and an acquired taste. All good Southern pantries have some molasses somewhere on the shelf. Grandma and Granny always kept it handy and used it often.
I've had some fine sauces made from Dark Karo.
Good to hear from you. I have been away awhile myself.
Isn't this numero dos for you? I was thinking you became a papa just the other day. Time flies.
Pachanga
Batman, I love your post and would very much like to try your recipe. I am totally inexperienced at smoking and your
directions make this recipe look easy enough that even I can do it.
I was wonder though, if you would share the amounts of each ingredient you used for your dry rub. (or is that like asking
for the location of your favourite fishing hole?)
Thanks in advance for your help
Quote from: papajohn on January 20, 2012, 05:54:03 AM
Batman, I love your post and would very much like to try your recipe. I am totally inexperienced at smoking and your
directions make this recipe look easy enough that even I can do it.
I was wonder though, if you would share the amounts of each ingredient you used for your dry rub. (or is that like asking
for the location of your favourite fishing hole?)
Thanks in advance for your help
Papa John, nice try but its not easy to get batmans rub..... I am privileged enough to have a copy however I aint given it up... ;) ;D
Quote from: papajohn on January 20, 2012, 05:54:03 AM
Batman, I love your post and would very much like to try your recipe. I am totally inexperienced at smoking and your
directions make this recipe look easy enough that even I can do it.
I was wonder though, if you would share the amounts of each ingredient you used for your dry rub. (or is that like asking
for the location of your favourite fishing hole?)
Thanks in advance for your help
There are lots of dry rubs for pork available at your local food market. I usually use McCormicks Grill mates Pork Rub.
And then I add a little more heat to it. Buy some, taste it and make some adjustments. You can go wrong there!
I was afraid of that, but thanks anyway. :(
There are some really good rubs in the rubs/sauce forum thread. Try some of them out! I will tell you batman's is a brown sugar based rub so check out some the other threads and find one thats BS based.
FLBentRider uses The renowned Mr. Brown
http://forum.bradleysmoker.com/index.php?topic=17367.0 (http://forum.bradleysmoker.com/index.php?topic=17367.0)
Jan's Rub is a favorite on the forum, its salt based
http://forum.bradleysmoker.com/index.php?topic=17403.0 (http://forum.bradleysmoker.com/index.php?topic=17403.0)
Also try the recipe site:
http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes (http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes)
Thaanks everyone for your help. You've given me some great ideas, and places to
look. Now I just have to get to work
Appreciate your help
Happy smokin'
I make my own rubs depending on my mood...don't buy them...sauces either...just make them up...
Quote from: La Quinta on January 24, 2012, 02:10:25 AM
I make my own rubs depending on my mood...don't buy them...sauces either...just make them up...
Ditto.