Print Page - Ribs in the rack.

Title: Ribs in the rack.
Post by: brotheryyy on April 13, 2008, 02:30:30 PM

Im loving the oak/apple combination with the st louis!!
(http://i46.photobucket.com/albums/f130/brotheryyy/IMG_0315.jpg)
(http://i46.photobucket.com/albums/f130/brotheryyy/IMG_0316.jpg)
(http://i46.photobucket.com/albums/f130/brotheryyy/IMG_0319.jpg)
(http://i46.photobucket.com/albums/f130/brotheryyy/IMG_0321.jpg)

Muy deliciouso!!

Title: Re: Ribs in the rack.
Post by: West Coast Kansan on April 13, 2008, 03:29:46 PM

Great post, those ribs look good! Love the ribs when the tips of the bones show like that. Takes patience ;D Nice result ;D

Title: Re: Ribs in the rack.
Post by: begolf25 on April 14, 2008, 06:10:39 AM

Thos look great! What kind of rub did you use?

Title: Re: Ribs in the rack.
Post by: Artmiester on April 14, 2008, 09:02:08 AM

Nice lookin' ribs, Brother Y. Where'd ya get that great rack (for the ribs i mean)? :D :D

Title: Re: Ribs in the rack.
Post by: tturaider on April 14, 2008, 09:10:33 AM

Brother Y those look awesome!!! How long did you somke em for and at what temp?

Title: Re: Ribs in the rack.
Post by: brotheryyy on April 17, 2008, 05:29:20 PM

Just a regular ole rub. Chili powder, cumin, oregano, paprika, onion, garlic and brown sugar. Its , I think the thick mustard pre rub that gives them there finished affect. I used the 3-2-1- method for me being 3 hours of solid smoke in the bradley 2 hours foiled in the oven then 1 hour unwrapped in the oven . Smoked with apple and oak my favorite pork combination. Im really liking that oak. I smoked a brisket with oak and cherry that was fantastic. 220 degrees all the way through(for the ribs that is). The rack I bought from amazon!!!

BRADLEY SMOKER | "Taste the Great Outdoors"

Bradley Smokers => The Digital Smokers (BTDS76P & BTDS108P) => Topic started by: brotheryyy on April 13, 2008, 02:30:30 PM