Well I'm finally going to break down and make some ribs in the Bradley. I've got some new stuff to test out, so here's the plan.
Got me some Pork Loin Back Ribs
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Ribs/Ribs001.jpg)
Did some peeling
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Ribs/Ribs002.jpg)
Here's the test. Got some Pitt's and Spitt's Mesquite Barbecue Spice from CRG and a sample packet of some Tasty Licks Ribit Rib Rub from when I got my Bear Paws.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Ribs/Ribs003.jpg)
Decided to try both on the same rack, but separated them. The Tasty Licks is on the left and Pitt's and Spitt's is on the right.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Ribs/Ribs006.jpg)
All sealed up in saran wrap waiting for tomorrow.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Ribs/Ribs007.jpg)
Cool Kevin!
I can't wait for the results.
Well you are quite the mad scientist, you devil you. ;D
Yep, going to have to bring my hungry hat too, cause nobody's going to touch these until I figure out which is best.
If I were you I would hold off on making a decision until you've had a proper sample, say an entire rack or so ;D
Lookin' good Kevin. What kind of smoke are you going to use?
Well, since I've got the mesquite rub, I'm thinking I probably should go with mequite wood, but I'm not sure if that'll be too overpowering. What do you all think?
Sounds good. I'd just cut the smoke time down some.
Quote from: KevinG on April 29, 2010, 01:15:07 PM
Well, since I've got the mesquite rub, I'm thinking I probably should go with mequite wood, but I'm not sure if that'll be too overpowering. What do you all think?
Or you could use Apple to soften the flavor of the Rub.
Ok, off we go. Since I only got two responses, and ran out of apple doing my javelina, I guess it's going to be death by mesquite. Might as well do the full 3 hours worth too. Gotta go sometime. ;D
I thought it was a given to use HICKORY with pork!!! But that's just me you can have the messy wood ribs.
Sure, now you chime in, after the smokes rollin. Darn, guess now there's going to have to be a second experiment. More ribs, boy what's a guy to do.
The M.......M......MM word is even hard to type :D
The Tasty licks is from Freds, its his house rub and pretty good.
You guys may knock mesquite, but it sure is putting a nice smell in my house. I hope you're right on Freds, if it's good, I'm buying a bunch more.
Here she is with some smoke rollin.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Ribs/Ribs010.jpg)
Stopped the smoke, and pulled it out. Placed it on some aluminum foil and spritzed with apple raspberry juice.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Ribs/Ribswithjuice.jpg)
Them bones are sharp, punched through the aluminum foil. I had to double wrap.
Sealed it up and placed back in for another hour.
Now that's pretty.
You can see a difference in color of the two rubs.
Yea, that ribit is darker than the pitts. I kinda had a hard time with the juice. It rolled from the one side with the pitts to the other, so hopefully I didn't taint the taste of the ribit.
Here's the sauce I'm going to use. Didn't want to push 10.5 off the edge, had to include some hickory smoke.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Ribs/Ribsauce.jpg)
Ribs all sauced and ready for the grand finally.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Ribs/Ribswithsauce.jpg)
How you gonna taste the rub?
Rub came through real clear. That sauce is the cheapy stuff, so not much flavor.
Here's the smoked ribs.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Ribs/Ribs011.jpg)
Cut some off of each end.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Ribs/Ribs013.jpg)
Here's the money.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Ribs/Ribs012.jpg)
There was a big difference between the two sides. Neither was bad, but that ribit stuff has a kick to it. The mesquite flavor overall was strong, I've been burpin mesquite now for about 10 minutes. I can actually burp smoke rings. :D
I grew up using mesquite. Tried it in a contest over here and got DAL. I was thinking "What is wrong with these people?" I like it.
Now I use Hickory and Apple.
Yea, I think next round of ribs will be hickory. But I did order a pound of ribit.
I always use hickory on ribs, but it's always preference.
I can actually see the steam (or maybe mesquite?) rolling of the ribs in that last pic.
Looks good.
So Hickory smoke sauce on Mesquite smoked ribs???
Yea, 10.5 was getting way to upset. ;) Had to appease his desire for hickory. Actually, that sauce doesn't have too much flavor, which is why I used it. I' like having sloppy ribs, but still wanted the flavor of the rub to come through. Worked out real good.
I would eat those ;), looks good to me.
Stop on by, as long as you make it before 2:00 they'll be a hunk left. ;D
Now just wait a second it wasn't me that had my panties in a bunch over what type of wood to use! Looks like some good Ribbies anyhow Kevin
;D ;D