BRADLEY SMOKER | "Taste the Great Outdoors"

After scouring the posts for rib smoking tips, I noticed that alot have mentioned placing bacon above the ribs.  I know that this would be to avoid drying out the ribs but is this really necessary given the relatively high fat content of the ribs themselves?  Also, would the water bowl not contribute to the moisture content of the smoker oven?
I have also noticed that others do not bother with the bacon thing and they claim great rib smoking success.  I am a bit confused on this one.

I seen most use Bacon on top as preference.  I never have done it.  I don't think i would, Ive been happy without it. 

I do babybacks and only at most 3 racks at a time and the timing is good and all.  So, i do not do the bacon.  i like the rib flavor more than the rib + Bacon flavor.

Rib Fan,
I don't use bacon on the top rack and have always had moist ribs ( well except for one time when I over cooked them, can you say leather). I think it's a flavor preference more than anything. The water bowl doesn't really add moisture, it's purpose is to extinguish the pucks.HTH  :)

I don't use bacon either. The ribs have always stayed juicy and tender and I like to taste the ribs, not the bacon. I'll save the bacon for ABT's or breakfast. Just my two cents worth. Everyone has different tastes so what ever you do enjoy it! ;D

I'm with Bass & Ice...I don't use bacon either.  Ditto's on the water bowl...Don't think of the Bradley like a typical condom cooker it method of cooking is different, I am one of those guys that never refills the bowl and only touch it until the smoke is over.

So Mallard you smoke only 4 hours on must stuff.Thats about how long i do most smoke and never do the refill deal i feel 4-5 hours on all the stuff i smoke is a fair amount ;D.

I only use four hours of smoke but I do continue to cook till the desired internal and/or the pull & twist of the bone is to the my liking.  The last few times I have been finishing my ribs on the grill.  Not a ton of cooking just enough to firm up the out side and add sauce.  I do not cook mine till they are simply falling apart...I think that is over cooking them...I cook for just enough cling to have the rack stay together.

I do not use bacon either and the ribs have always turned out really well. It's all about personnal preferences rather than a right or wrong way of doing something.  ;)

Welcome to the forum Rib Fan.

ok i am going baconless this weekend.i will give it a try.

Thanks for everyones help on this one.  Going to be doing my first batch of ribs this weekend (on the BS) and wanted to ensure that I was not forgetting an important step.
Here is another question.....do you start to smoke as soon as you put the meat in (assuming the smoker was pre-heated) or do you wait until the temp has recovered from opening the door?  Would this make any difference or am I just splitting hairs?

Thanks again for the advice and warm welcome

RF

The splitting hairs have it .Dont Sweat the small stuff.Have fun enjoy low slow and a few brews. ;D

Thanks Icerat....ya this low and slow thing (especially the slow part) has really increased the percentage of income going towards the cold ones.

I try not to pet anything sweaty or sweat the petty.

Cheers

RF

I always preheat with the smoke generator on so that the plate is hot before the first puck slides on the heating plate. This requires that you do not load the pucks until you are ready to smoke.

The lowwer the external temperature of the meat, the more smoke the meat will take on. Depending on how much meat you have loaded, if you wait for the BS to get up to your smoking temperature the surface of the meat may be getting close to the 140F mark, which is considered the temperature smoke can no longer penetrate the surface of the meat.

For ribs this may not be a factor, because the surface of the meat is greater then the mass, and you will probably get enough smoke flavor. I would not try this with larger cuts of meat.

Just one other thing I'd like to add to Habanero's suggestions is to make sure the surface of the meat is more toward the dry side before you apply smoke to it. Seems it takes the smoke better that way. If it's wet on the surface it won't absorb the smoke as good. Just my opinion.

QuoteIf it's wet on the surface it won't absorb the smoke as good.

I agree Iceman, I even use paper toweling to pat dry if I think the surface is too wet when I put meat in the smoker.

IVE never done it that way.I always have rub the night before wrap up and in the fridge.Dosent that make the meat get more flavor due to the fact its absorbed more in time.Just putting the rub on dosnt seem like its going to fully absorb into the meat by the time its done.I take the ribs out of the fridge and let them get to room temps and then stick them in.I never had a not to smokie taste they have always come out nice.I guess once again its to your personal taste buds here.Just my 2 cents worth. ;D

And this is why ribs are one of the most complex thing to cook..

Its mostly up to personal taste, temperature, and texture.  We all do it a little different, but in the end, most all of us like what we end up with.

If you don't keep reading, eventually you will find some method, rub, sauce, soak, spritz, marinade that will work with your approach.

Just one thing you have to consider, do not let this complexity stop you from trying it.  You will surely be missing some "Good Eats"

Quote from: icerat4 on April 21, 2006, 11:07:34 AM
IVE never done it that way.I always have rub the night before wrap up and in the fridge.Dosent that make the meat get more flavor due to the fact its absorbed more in time.Just putting the rub on dosnt seem like its going to fully absorb into the meat by the time its done.I take the ribs out of the fridge and let them get to room temps and then stick them in.I never had a not to smokie taste they have always come out nice.I guess once again its to your personal taste buds here.Just my 2 cents worth. ;D

Hiya rat. I was reffering more to the larger cuts of meat on the drying part. FYI by rubbing the night before you actually get a little more weight loss(moisture) as opposed to rubbing an hour or so before smoking. The loss is very minimal but none the less there. That wet look you see is moisture drawn out of the ribs from the salt in the rub. Some of the moisture does get back into the ribs but not all. Like I said it's so small it's no big deal.

Awwwww  the learning curve is steep.....but worth every step.   Making a batch of ribs this weekend (tomorrow) and trying the burbon glazed rib recipe from Smoke and Spice.   Ribs are currently in refrigerator, in zip-lock freezer bags, absorbing the rub that was applyed a few hours ago.
Here is another question:  Typically most have stated that they smoke the ribs for up to 4 hrs then foil for a couple hours in the BS then let it rest before consuming.  Here is the question:  Can I skip the foil thing at the 4 hr mark if I apply a mop at say 3 hrs in, i.e. will this "seal" the moisture in the ribs thus preventing the dreaded dry rib senario?  Maybe applying another mop at say 5 hrs?  Another senario might be to pull out ribs at 4 hr and grill applying mop till done?  Sorry for all the questions, just trying to get a handle on this without having to throw 10 pounds of ribs in the garbage.
I really appreciate all the advice that has been offered.

RF

It's all a matter of taste Rib Fan. I usually cut the smoke at 3 to 4 hours and wrap them in foil after I spritz them with a bit of apple juice then return them to the smoker for a couple of hours then turn the heat off and let them just sit there for another couple hours. They turn out falling off the bone type of done that way. On the other hand Ann likes hers a little chewier so I skip the foil part and mop hers for two hours after the initial smoke time for a total of 6 hours. Then I slather some sauce on and toss hers on the grill for a few minutes. You can see there are no rules (except to have fun). Just do what seems right at the time and enjoy. ;)
Smoke 4hrs. Wrap in foil and keep cooking 2hrs. Turn heat off and let sit for 1 to 2 hrs. or FTC for 2 hrs.or
Smoke 4hrs. Mop then cook 2 hrs. Let sit in smoker heat off for 1 hr. then grill or just eat them.
These are just 2 ways I do them. I've lost track of the options I've tried over the years. I'm sure these guys on the forum have plenty more input for you to look at. Have a great weekend.