Just received our 4 rack digital last night and after I send this I will assemble and season the smoker.
Can you smoke ribs with vertical racks ?
Welcome to the forum.
Yes you can use rib racks, you might have to half the racks if they are too long to fit in the smoker.
nepas
Welcome to the forum. Lots of great help around here as you can see. Ribzzzzzz, sound good right bout now. Make sure and post pics if you can. :)
W E L C O M E to the Forum jerry52!
If the vertical rib rack will fit on the bradley rack, then yes.
If you click on the ribs at the bottom of this post it will take you to our recipe site.
Welcome jerry 54 Florida.
Your gonna love it here.
These folks are a great and helpful bunch
Peter
Welcome Jerry52
Cheers
Mike
Welcome aboard Jerry52
Welcome Aboard Jerry!!
Welcome to the forum Jerry! You won't find a better group of folks! Good luck and keep us posted!
C
(http://i63.photobucket.com/albums/h151/pkcdirect/Welcome/welcome44.gif)
Welcome Jerry, Glad to have you with us.
This is the place to learn, lots of good info and helpful friendly Members.
Welcome Jerry!
Welcome to the forum Jerry. ;D
Hi there Jerry 52 and welcome to the forum and the Bradley family. You are going to have great fun here with all the goods folks to guid you.
HR
Hey Jerry Welcome and Happy Smoking...
Hi Jerry;
Welcome to the forum.
If you don't have a rib rack you can roll your ribs in a loose spiral, if necessary use a skewer to keep it from unraveling, and stand them up. If I use this method I roll them meaty side in. You can get two racks of spare ribs on each Bradley rack, and two Bradley racks in a smoker.
I was just about to ask that question?
do you have to flip them and do you moping them
I never flip them, you will find once they are rolled the top will be slightly angled so it would be difficult to stand them up on that end. I don't mop my ribs, but if you are smoking them this way, I would use a spray bottle and spritz the top enough that it flows down the sides of the meat, but mopping would serve the same.
Got It! moping is optional! I think I'll spray or mop if I choose to marinate the ribs first but I think this is the way to go for baby backs
Thanks for the advice.
Tell me is your Bradley really green!
Jerry 52
It depends on the season and holiday. It should be changing colors around Sept. 22nd. ;) :)
Jerry, mopping is optional, but it is a very good way to add more flavor and to build bark up (although on ribs it's just for adding flavor). I don't usually sauce at the end - not partial to sugar on my meats. I use a CYM, beer, onion, butter (oleo), lemon, vinegar, jalepeno, garlic, black pepper mixture that seems to not only keep the meat moist, but adds flavor and helps create a great bark.
the spare ribs turned out perfect. I am in love! never have I had such a perfect spare rib in my life bar none
how to you up load the pictures so I can show them
Great job on the ribs!
You can find a tutorial on picture posting in the FAQ section of the recipe site.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11
Here is the proof I can smoke! "thanks for the help"
(http://i940.photobucket.com/albums/ad245/bluestop/DSC04832-1.jpg)(http://i940.photobucket.com/albums/ad245/bluestop/DSC04833-1.jpg)
Looks great Jerry. What's next on this list? Curious minds want to know. ;D
good job . Jerry looks great........
seemore
Jerry...those are some killer lookin' ribs...well done!!! Welcome to the family!! :)
Looks great. And we see you have the Pepcid on standby!
Jimmy
Now were talking, smoked ribs to perfection
Great looking ribs Jerry.
Apple smoked pork loin for our Bible Study next wed.
I have a feeling attendance will be up.
Just a little tip about pork loin, you only need to cook it till the IT hits 140 F for at least 1 min pull it out and FTC the temp will rise to around 145 F
Quote from: OU812 on August 26, 2009, 03:54:06 PM
Just a little tip about pork loin, you only need to cook it till the IT hits 140 F for at least 1 min pull it out and FTC the temp will rise to around 145 F
You got him covered on that temp. Don't want to over cook and dry it out.
Quote from: jerry52 on August 26, 2009, 03:26:15 PM
Apple smoked pork loin for our Bible Study next wed.
I have a feeling attendance will be up.
I did that for ours a while back... yeah.. attendance was WAY up.
Hi Jerry,
As you can see a great bunch of folks here, always willing to help!
140 and not 160 got it.
thanks a bunch
how much smoke should i use for two 3 1/2 lb loins (apple)
I would go 2 hours with either apple, maple or oak. But that's me, others will chime in with there ideas. If you like a smokier taste, hickory is good.
I'd go with mesquite!
C
WTS,
I thought we all agreed that when someone asked for advice on what wood to use you didn't get to vote. :D ;D :D ;D :D ;D :D ;D
KyNola
Quote from: jerry52 on August 27, 2009, 07:33:02 PM
140 and not 160 got it.
thanks a bunch
how much smoke should i use for two 3 1/2 lb loins (apple)
I would use 3 hr Pecan, has the flavor of Hickory but not as strong
Yup Ky...that is accurate...WTS should never be consulted...it's a rule... ;D
we are going to brine, rub and use apple (2 hours of smoke for the the loin )then ftc after 140 good to keep it mild for the group
scalloped potato's and fresh corn from a can (Keep it simple and let the meat speak for its self.
Will be mopping every hour
here is the pork tenderloin apple smoked for bible study
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(http://i940.photobucket.com/albums/ad245/bluestop/DSC04839.jpg)
(http://i940.photobucket.com/albums/ad245/bluestop/DSC04840.jpg)
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(http://i940.photobucket.com/albums/ad245/bluestop/DSC04836.jpg)
That looks great jerry!
Did you turn it halfway through the smoke ?
Looks great Jerry. Bet your going to get requests for more after Bible Study this week. ;D
Yes it was almost half way
just put them in the oven after they had been in the cooler to brig them up to temp they are still in foil with a cup of apple juice.
"It wont be long now!" it is smelling pretty good in the old house
Looks awesome... Well done, sir. I need to try a loin in mine, a local meat company (also does deer processing, catering, etc.) has whole pork loins for $1.49 a pound through the weekend.
Jim Beam smokers and Bible Studies - I love it!
The tenderloin is gone! what an experience .
Maybe pulled pork next. With this smoker I know it will be good. ;D
Hey Jerry,
The ultimate compliment to you is......"the tenderloin is gone". Congrats my friend. You have but one good problem to have. All of those folks in your Bible study group will now expect you to provide great smoked food from now on. Pulled pork would be the next logical step. I like the fact that you went for something really simple and tasty and relatively short smoke/cook time the first time out for your group.
Time to step it up and do some pulled pork for those folks in your group. All the best to you! One last thing, remember that this is all terribly difficult and time consuming. Got it? ;)
KyNola
wow!
jerry, those loins look delish, nice and moist i see.
Glad to here the loin's turned out the way you wanted, watch out this smoking stuff is addictive.
Pulled pork for the group will be a nice offering ;D