So, I followed the sticky instructions above here --> http://forum.bradleysmoker.com/index.php?topic=10182.0 posted by Tenpoint5 (thank you)
Rubbed last night...
Racked and ready this AM...
(https://lh5.googleusercontent.com/-DnfvXJXdUsA/U7g5WNqYFVI/AAAAAAAAMV4/QWt_rHRaBSM/w806-h605-no/20140705_110253.jpg)
The sausage is Eckridge beef. I started it at the step where you foil and cook. I just used the same for the sausage. The only variance was I smoked the last hour.
The finished Product...
(https://lh4.googleusercontent.com/-PghcD9KyYwg/U7iBoXYLZ7I/AAAAAAAAMXc/4k5ighhyh6o/w496-h661-no/20140705_172237.jpg)
The Ring!
(https://lh6.googleusercontent.com/-7iF8B29v_v4/U7h8N2qy9oI/AAAAAAAAMYQ/9umDEI6ZnXQ/w806-h605-no/20140705_172903.jpg)
I really appreciate everyone's help from here...there isn't much left after dinner which is always the best review.
Good job! Your first of many ribs I'm betting. You just can't beat smoked ribs, easy to make and oh so good.
Looks like a successful smoke.
Nice bark! Good job.
Looks awesome!!!! Nice job!!
Those look great! Good pics.
How did you get a good smoke ring like that? I haven't been able to get them on the Bradley. Other smokers I can get the ring.
A Bradley smoker typically won't produce a smoke ring without "help". I won't bore you with the chemistry involved as to why a Bradley won't while stick burners and other smokers will produce a smoke ring. I doubt that what you are seeing in the pic above is a smoke ring. Most likely is where the rub absorbed into the meat overnight.
No offense intended to anyone.
If you want a detailed explanation about a smoke ring in the Bradley read the following:
Why can't I get a smoke ring while I'm smoking meat in the Bradley Smoker? (http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=779#post779)