Just got a 4 rack BT1 for fathers day and it was a great deal on Amazon. Made Carolina spare ribs for my first foray into smoking and it was fantastic. Did the 3-2-1 method and made my own KC rub from a recipe. They were a massive hit and I can't wait to smoke again. Couple of questions. What is your favorite wood for smoking ribs? I used hickory and it was fantastic. Also I want to tackle a brisket next so anyone with any good recipes and wood suggestions?
Wish I would have found the Bradley years ago...
Forgot to say that I'm from San Diego, CA
Welcome aboard!
Lots of recipes here and in the associated SusanMinor.org spot!
Brisket -- I love Mesquite (very traditional) for a bit and then I switch to Pecan and Apple/Cherry. I probably do 90 minutes of Mesquite and the others for a total of 4 hours of smoking. I put on Zach's Spice Rub (mail order) -- an award winning BBQ rub from Texas. Awesome!
What exactly are "Carolina Ribs"? I'm in Carolina (NC, near Lexington) and trust me -- BBQ down here is only pulled pork. No such thing as Carolina Ribs that I know of. I do Memphis style ribs when I do them (which is often).
Cheers!
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Our time tested and proven recipes (http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes)
Check out this site, has lots of good stuff.
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Welcome,
I like salt, pepper and Pecan wood most of the time. I have also been playing, and am beginning to love, to puree an onion with some garlic into a paste. Rub the paste on brisket that has had the fat cap trimmed to about 1/4 and score the fat down into the meat a bit in a crossing pattern. Wrap it and let it set overnight in the fridge, wipe off as much of the onion paste as you can and save it. Smoke the brisket with Pecan for 3 hours and when the IT hits 150 smear the paste on it again, pour about a 1/4 of a beer in and wrap it well in foil or oven bags (love oven bags) and continue to cook it until it hits 195. Let it rest for 15 to 30 and enjoy.
In California they call the ribs that are not "baby backs" Carolina style ribs. The fattier spare rib.
welcome aboard and enjoy my neighbour to the south
Quote from: Jakesnake on June 19, 2012, 09:57:21 AM
In California they call the ribs that are not "baby backs" Carolina style ribs. The fattier spare rib.
They do? Why ever for I wonder . Do they distinguish between the full spareribs and the (what I know them as) "St. Louis Style" ? The SLS ribs are my hands down favorite -- but that's me. :)
I'm an idiot (and new to all of this). You're right I believe it is St. Louis and I must have had "Carolina on my mind"
I really am a newbie... :o
Quote from: Jakesnake on June 19, 2012, 11:21:15 AM
I'm an idiot (and new to all of this). You're right I believe it is St. Louis and I must have had "Carolina on my mind"
I really am a newbie... :o
Just a good ole fashion brain fart.
Hi Jakesnake;
Welcome to the forum.
You are not crazy. There is or was a style of spare rib that was trimmed just a little, and they are/were called Carolina style spare ribs, but I have not seen them anywheres for the last five or six years.
Hickory is a good choice for pork, but my main go to wood for pork is pecan when using the Bradley. For brisket and other cuts of beef I like to use oak; that includes Jim Beam bisquettes.
Welcome to the forum!
W@elcome to the forum from South Carolina.
Welcome to the boards jakesnake, I like the Jim Beam wood on my ribs, hickory is also good as is whisky Oak, heck most of them are good.