I am down to 3 packs of pucks and need to smoke 3 racks of Baby Back ribs in the next few hours.
Between Alder,Cherry and Maple which one would be good on these ribs??
I do have 1 hours worth of Hickory pucks left that I could add to the mix.
Tim
i would go hickorymaplemaplehickorymaplemaplehickorymaplemaple....
or i would go maplehickorymaplehickorymaplehickorymaplehickorymaple...
or i would go maplemaplehickorymaplemaplehickorymaplemaplehickory....
and i would take photos and post them here...
you gotta eat...
owrstrich
ALDER. ;D RIGHT IN THE MIDDLE OF THE ROAD. Not to much not too little IMO. ;)
Quote from: icerat4 on September 23, 2006, 09:22:24 AM
ALDER. ;D RIGHT IN THE MIDDLE OF THE ROAD. Not to much not too little IMO. ;)
If you toss a couple of cherry pucks on the back end it adds a nice hint of sweetness to the after taste of the alder. Just a thought. Ann really likes them that way. :)
Quote from: owrstrich on September 23, 2006, 07:48:24 AM
i would go hickorymaplemaplehickorymaplemaplehickorymaplemaple....
or i would go maplehickorymaplehickorymaplehickorymaplehickorymaple...
or i would go maplemaplehickorymaplemaplehickorymaplemaplehickory....
and i would take photos and post them here...you gotta eat...
owrstrich
owrstrich,
What is the easiest way to post photos on the forum??
Tim S,
Go to a web hosting service like Image Cave (free for nominal amounts of images), then follow Oldman's (or Owrstrich's) directions for linking to photos.
Arcs_n_Sparks
Quote from: Arcs_n_Sparks on September 24, 2006, 05:49:04 PM
Tim S,
Go to a web hosting service like Image Cave (free for nominal amounts of images), then follow Oldman's (or Owrstrich's) directions for linking to photos.
Arcs_n_Sparks
I forgot all about using PhotoBucket in the past for posting photos. I will post some pics of the ribs when I get home. The photos that I have are on my PC at home.
Tim S
Can't wait to see the pics. Just don't post them early in the morning or I'll have to drool all day till supper time. :D
iceman, just take a nice snack with you. Or an ABT, that will break the drool, at least make it hotter.
Quote from: IKnowWood on September 25, 2006, 11:08:48 AM
iceman, just take a nice snack with you. Or an ABT, that will break the drool, at least make it hotter.
I'm going to bring some smoked meatballs with me tomorrow. Makes one heck of a sandwich. :P ;D
Have you tried that Meatball sandwich with some of your Sauce with Attitude?
Quote from: IKnowWood on September 26, 2006, 10:22:01 AM
Have you tried that Meatball sandwich with some of your Sauce with Attitude?
To heck with the sandwich part. I just dip the meatballs in some sauce and eat them right off the fork! ;D :P
you got me drooling for some of that... (note how I stopped short of referring to the product in that statement ;)).
You catch on pretty quick. ;) ;D
Kirk
Kirk, I may not post much these days. But Thou hath taught me plently in thus many 12 months of time hath past.
That was to criptic for most. "Much teaching you must learn, young one"
Hello to All,
Here is a picture of the ribs I smoked last weekend. I removed the membrane and applied a generous amount of McCormicks pork rub and refrigerated them overnight. The ribs were smoked for a total of 4 hours using 3 hours of Maple with 1 hour of Hickory mixed in. I tried to keep the temp between 210 and 220 and after removing the ribs from the smoker I FTC'ED them for approximately 45 minutes. The ribs were very flavorful and tender to say the least. I am well pleased with they way they turned out and now want to try making my own sauce and rub. Thanks to all for the help.
Tim S
(http://i17.photobucket.com/albums/b52/TTown_/FirstBabyBacks.jpg)
Looks really nice.Good job tim ;)
They look perfect Tim. Congratulations. There are a few recipes mentioned on the forum for rubs and sauces. My rub recipe is posted at http://forum.bradleysmoker.com/index.php?topic=3409.msg31111#msg31111. If you try it, let me know what you think it needs. I'm open to suggestions, but, for now, will probably stick with this as an all-purpose rub. Once I make another batch of my sauce, I may be ready to share it also, but it is still a work in progress.
Happy smokin', and keep postin'
Can someone tell me how to use the brisquettes? Do I soak them ahead of time? Put them in the smoker dry? How do you use these things?
Welcome to the forum. Real simple question. Use them dry. There should be no flame. The burner gets them hot enough to smoulder. The Bradley will cycle a new puck about every 20 minutes. Be sure to put the water bowl in with water.
Welcome Smokingnow. You can also check out Old's recipe site. There is a section for new bradley owners that is an excelent primer to get you started.
http://www.susanminor.org/forums/forumdisplay.php?f=162 (http://www.susanminor.org/forums/forumdisplay.php?f=162)