I will be doing 2 racks of Baby Back Ribs this weekend. This is my first time doing them. I am picking them up tonight from Sam's Club. I am going to smoke them at 225 degrees F. From reading other posts, I t hink it should take about 6hrs for them to be done. I am going to hickory and apple pucks, and apple juice in the water bowl. Maybe spritz them with apple juice every once in while. I will be posting pictures of the ribs too. Does anyone else have any pointers for me?
hey i do sams clubs all the time so your doing 14-15 pounds huh.Thats 2 cryo vac bags sams are 7-8 pounds a cryo with 3 full slabs in each.Remove the membrane.225 is way too high in my 2 cnts 195-205 for 4 hours of smoke then another 3-4 hours at the same temp with apple jucie sprayed on between hours.I take mine out of the bs and put in a nice foil pan with foil on top and cook the rest in the oven at 190
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see its the steam and heat that do there magic when in the foil .That will give ya nice fall off the bone .see the rib bone above .How clean it is.Thats what ya want.Very inportant to take off the membrane of the ribs other wise there chewie.Some will say different on the temps but ive done so many sams clubs ribs i cant tell ya how many slabs hundreds .so i know my method is a ok.So let us know what happens and hope this help ya out a lil to get great ribs.Ask around here many have follow this and its a winner for sure.
See the way i see it is i have a convection oven for real nice heat and so i do it that way also so i can enclose all the ribs in foil and sprits apple juice to get the steamin going let us know and welcome here.Lots of folks with great info so enjoy your new toy and have a great weekend.
icerat, Thank you very much for the help. How long in the oven?
Rat's method does work very well.
Just under 200 and low and slow. Rat is spot on with the times. A clean pull away from the bone is just right. Another thing I see folks do if the membrane won't pull off without tearing the meat is they slit the membrane down the bone. Only had to try that once and it wasn't to bad but I still try to get the membrane off whenever I can. Sams has always been consistant with the ribs I've purchased from them. Nice and meaty and good size racks. The oven trick is great for finishing. Lots of free time when company is over and easy serve when the time comes.
I can see it now: RATS RIB SHACK AND AUTO BODY REPAIR
Bring us your wrecks and we will give you our racks! ;D :D ;)
In the oven 3-4 hours.Just check as you go along .But at the 3 hour mark your getting close so do a twist on a rib or a lil cut thru to see how its going.Ya should be real close to done .
Nice ice . ;D ;D ;D
Icerat. I want to make sure I understand you. You said "my 2 cnts 195-205 for 4 hours of smoke then another 3-4 hours at the same temp with apple jucie sprayed on between hours." That would be 8hrs total? I just want to make sure I am understanding you correctly.
7-8 hours total correct for 15-17 pounds of ribs.Baby back ribs from sams club.
Thank you so much for all the info. Now If I wanted to reheat them on sunday, what would be the best way to do it? In the oven? What temp and how long? Sorry for all the question, still a newbee at smoking.
I shrink my in whats called a foodsaver its a cryo vac machine .very handie but you could just nuke them 3 mins per 1 half slab .that will not dry them out as they will be very very tender done my way.So dont worry about dry ribs just heat them up in the nuker.fast and easy.
o dont worry about question feel free.No dumb question .Ya may get dumb answers lol.
Icerat, Thank you again. I also have a foodsaver. I will cryo vac when I am done smoking them. I have all the racks rubbed down and in the frig for the night. I got about 9 or 10 lbs of ribs. I am going to fire up the smoker early tomorrow. Maybe around 8am. I see a Chicago Blackhawk sign, are you from Chicago???
Because rib cook times vary for a number of reasons, the way I tell whether ribs are cooked to perfection is to use the "tear test". Take hold of two adjacent bones toward the middle of the slab and give them a pull. If the meat offers a bit of resistance but then tears easily, you know the ribs are done just right IMHO.
If you are going to be reheating on Sunday, I would skip vacuum sealing. When storing ribs always wrap in plastic first. Don't let the ribs come in contact with the foil over a length of time. I found that when I wrap smoked food directly in foil for long time storage, either chemicals from the smoke and/or salts in the rubs react to the aluminum. Store them in the refrigerator. Just before reheat, remove plastic wrap apply a splash of apple juice, or you favorite sauce and tightly seal in aluminum foil and reheat in an oven. I used to reheat at 300°F to 350°F, but now reheat 250°F to 300°F. This can take about 30 minutes to an hour; depending on how much food is being reheated and the temperature of the food prior to reheating.
I have also used a technique called "Flash reheating" on ribs that works well on the grill or in the oven. For spare ribs I cut the ribs into their individual servings, but for baby back you can reheat without cutting first. Set food out at room temperature for 1 to 2 hours; lay single layer on a cookie sheet or grill and reheat at 425°F - 475°F for 2 - 10 minutes; depending on the cut. During this time you can hit them with another application of sauce or mop. The theory is to bring the meat up to a safe reheat temperature quickly; preventing it from recooking.
yep just nw of chicago crystal lake.But i was born and rasised in bang bang chicago
Ok here ya go i too have sams clubs ribs too do so ill go thru my pics and steps see how sim we are on this rib deal.Pics coming at 7pm tomorrow as the ribs are now in the fridge getting all cozy and spicy.Sams club ribs are hugh this time 9 pound plus per cryo pack 3 in a pac so 3 full ribs in each pack.I start by de membraning the ribs fun huh.Then i tap them down to get the moister blood off.When done whit that i will shake BAM BAM rub ALL over. I find this and icemans RUB stuff to be right where it needs to be to give a nice kick with the smoke combo.Then after the lite rub a dub dub .In plastic and in fridge for a nice over night sleep.Until tomorrow thats it.These 2 pack of baby backs from sams are almot 20 pounds keep that in mind.WEIGHT does matter duh,Man these are huge cool.Ill have to figure another 2 hours easy for this kind of size.Remember low and slow .I dont speed here its not worth messing up the final product.So 2 hours plus o well .Ok later pics and more notes for ya later. ;D ;D ;D ;D ;D
Sounds like a plan icerat. I was also born in Chicago. I lived in the Hoffman Estates. Moved when I was five.
I got the ribs in the smoker around 8:30am. As of right now 3 hrs to go. From one of iceman post, I learned to spray apple juice on the ribs about every 30 to 45 mins. I have been doing it about 45 mins or so. I have my own rub that I made up. If the famliy likes the ribs I will post the whats in it. Not sure I am going to put them in the oven, do you think I will be ok if I skip that?
sure ice is right spray away no biggie may add a lil a very lil more time to cooking cause when.Opening and closing the box does heat reduction quick in most cases. Butt dont worry not enough to make a huge dif.And i alway alway wrap them up and juice them down the last 3-4 hours at 190 in oven.Some people here do the ftc deal which i find only useful in briskets and my pulled pork.Ya see the steam and foil in the over does the magic.But if your going to go all the way in the bradley id say sure apple away till the end with a very very lite mop.I found i have way way better results controling my ribs in the oven compared to the full 9 yards in the bradley.Dont get me wrong i m sure guys have there ways .But this is my way and its a sure deal for the so called falloff the bone ribs with great flavor and kick.Most and i mean most stuff cant take more the 4-5 hours of somke so all say.So i follow that rule why waste the puck and ya know what.Its right in there as far as smoke taste goes.So 90 percent of the stuff i somke is just that smoke prosses.I do all the rest in a convectin oven to finish.I love the even heat in the convectin.My pulled pork is done from start to finish in the bs.Hope some of this help.Belive me im herte typing when i could be riding my doos pics below.BUT THE DAM RAIN WONT STOP DAM DAM DAM ....
here ya go sams club hugh
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(http://i71.photobucket.com/albums/i138/icerat4/DSC00065.jpg) sorry ice butt your right next to this guy cudos .
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See its still raining out here this day is lost for waverunning bummer.Hope ya like the pics.
0 i forgot in the fridge resting with a friend lol.
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Baby backs the way my boy likes them......3hrs hickory @ 215F, spray with applejuice, then 1 hour @ 215F, then wrap in foil with a squirt of applejuice and finish for 1 hour @ 250F. I then check to see if the meat tears away with a slight tug. If so, there done.
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Wow your son has the same look in his eyes as my daughter when eating bs ribs. :) :) :)
Real nice guys! My daughter and her husband drove down for the weekend and we decided to do NY strips. Running kind of late so will just do on the charcoal grill instead of my steak smoker.
I just pulled the ribs form the smoker, and they are looking GREAT. Right now they are FTC. I just sprayed them with apple juice before wraping them with foil. How long should they rest in the cooler? 1 hour or 2? More? OH, can the camera died, so I wont have pics until tomorrow when we reheat them.
As late as my post is to this, I am sure you have already pulled them. ;) FTC would depend on how long you cooked them and how far away they are from falling off the bone or how long you need to finish all the other food. 90 minutes to 2 hours is what I use but I have eaten them straight off the BS, just wasn't falling off, which is not a requirement and not a competition style rib. Glad I don't do competitions. LOL
Had a debaucle today. Unlike you guys, these bones would not finish. No adverse condition that I could determine, except.... maybe the ribs were too cold out of the fridge. But I pulled them out earlier than the full load I did last time, at least an hour earlier. All the same, when I did these a couple of weeks ago, with more weight meat wise, our weather temp was way lower, wind was way louder, and there was rain. Darn it, darn it, darn it. Ribs were tasty, but not done the way I like them. And certainly not done to perfection. Don't know what I could have done different, except make a blood sacrifice to the Smoking (insert favorite word for ex girlfriend) Goddess.
Not my best effort, although I wanted to put together a nice meal for the nephew and those others who were lifting to help us out. they ate 'em, and I cut up more, and they ate those too. Maybe not as bad as I think, but... Hell, you guys know what I think. I wanted to lay out a few pounds of (insert gorgeous faced beauty's name here) ribs, and I wound up serving volume instead.
I think I'm going to have to jump back in the saddle before the war movies are over! Gotta know that this result is an anomoly. Or order a pizza. Or a perro burrito. That Damm dog is still making noise and I'm going to blame it!
Quote from: icerat4 on May 25, 2007, 01:46:06 PM
hey i do sams clubs all the time so your doing 14-15 pounds huh.Thats 2 cryo vac bags sams are 7-8 pounds a cryo with 3 full slabs in each.Remove the membrane.225 is way too high in my 2 cnts 195-205 for 4 hours of smoke then another 3-4 hours at the same temp with apple jucie sprayed on between hours.I take mine out of the bs and put in a nice foil pan with foil on top and cook the rest in the oven at 190
I just got my smoker, Non digital, Stainless model. I want to the baby backs also but if I understand this right, smoke at 195-205 for 4 hours then another 3-4 hours at same temp with apple juice sprayed on. Then put in a foil pan with foil on top in convection oven at 190.
1. How long in the oven at 190 degrees?
2. I have to open the oven in order to spay apple juice on. Can you please give more detail on that process?
3. I put the ribs directly on the racks?
4. Is there any marinade on front end?
5. Any details would be most welcomed!
Thanks to all. I own a Big Green Egg and a TEC grill so this was natural next step, grin
Hopefully I won't confuse the situation but you may be following 2 different process (not that it wouldn't work).
Once process is all Bradley - 4 hours of smoke, plus 2 or more additional hours of just BS oven time.
Another process is Bradley - 4 hours of smoke, plus 2 or more additional hours of 190 in a standard or convection oven, wrapped in foil or in a foil boat with lid after getting sprayed with some apple juice or other flavored liquids.
Total time will depend on how hot you are smoking and how many racks you have loaded the BS with. I use a 200 Deg F box temp when smoking.
Most people use the dry rub but a few like a marinade as well.
I have 8 baby racks (two per rack) and can not get the heat over 150 degrees? I ahve bottom lever all the way hard right. I have vent all teh way open. I want to cook all in teh bardley. it is at least 90 degrees outside on back porch where BS is. Any advice/ grin
I would try closing the vent down to half open or even one third open and see if that helps. That is a fairly big load.
How long have they been in?
Have you had any problems getting up to temp before?
Are you sure your main heater in the tower is on? Is it red hot?
Mike
The 150 - is that cabinet temp? Is it the door gauge or an internal temp gauge? If it is the door gauge, your actual internal cabinet temp is probably higher.
This is too late for your post but for future reference, several members have experience a dead spot on the hard right slider position. Try backing the slider off just a touch. What box temp did you preheat the BS to before loading it? Taking the box up to 250 or more empty in a pre-heat is a good sign that you have a good setup going. Let us know on your next endevor. Also, the pre-heat is without smoke. :)
OK, Here's my plan for tomorrow morning's smoke...
Tonight I have in front of me two 5 1/4 lb 3 packs of babyback ribs from BJ's. This is my first smoke with a Bradley, so I am going to use my old propane BBQ smoking method tweaked for the bradley. Here is my plan (photos to follow)... I am going to wash them and remove any membrane that I can. Then I am going to rub them down with extra virgin olive oil followed by a hearty patting of dry rub. I frequently use Lysander's All Natural Meat Rub for Pork. It comes in a 3.8 oz brown bag looking package. I purchase it from The Fresh Market here in South Florida. After an oil and dry rub-down, they get wrapped and put in the fridge until the next morning.
My plan is to eat at 5 PM (we will have a few young children with us and need to eat early). I will take the ribs out of the fridge at 7 am and let them get to room temperature for 2 hours. At 8:30 I will pre-heat the Bradley to 250 degrees. At 9:00 the ribs will go in the smoker for 3 hours 40 minutes (11 pucks plus 3 buba pucks) at 205 degrees. (I added the extra pre-heat temperature because of the time it takes to load the smoker, I figured I would looks about 50 degrees in that time.) I plan to spritz the ribs with extra virgin olive oil every hour (it keeps it moist way down deep).
At 3 hours and 3 hours 15 minutes I will pre-heat the oven to 205 degrees. At the 3 hour 40 minute mark I will take the ribs out of the smoker, put them on tin trays, spritz with olive oil and cover in foil. I will slow cook the ribs at 205 for 3 hours 20 minutes (7 total hours of cooking), spritzing with olive oil every hour.
At the 3 hour mark I will pre heat my BBQ on high. At the 3 hour 20 minute mark I will put the ribs on the grill for a 15-20 minute crisp up.
Sounds great on paper... I will let you know tomorrow how it turns out (with some photos).
Sounds great on more than just paper. Should be fantastic.
I think you have this one dialed in. Sounds great. Hope you can get some pics for us. Good eats adboom. ;D
OK... Here we go... Everything came out fantastic. I will give you all the recipe with photos AND my secret mop sauce recipe called Alex's Jack and Coke Mop Sauce...
8 AM - Took the ribs out of the fridge (from my earlier post you will see that I cut the full slabs in half, gave them an olive oil and dry rub-down and let them sit over night in the fridge, each wrapped in plastic wrap) and let them get up to room temp. This is important so the smoker temp does not drop too much upon them going in.
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9:30 AM - Pre-Heated the Digital Smoker to 250 F (cooking temp will be 210, but you loose heat when loading up) and filled the bowl with BEER (not water). Beer does not evaporate as quick as water and I love beer!
10 AM - Put the 12 half slabs (3 on each rack) into the smoker, loaded with 11 Bradley Pucks (Special Flavor (the mix)) and 3 Bubba Pucks. I set the temperature to 210 F and set the smoker to 3 hours 40 minutes. Average cooking temp is about 205 F (between opening the door to spritz and check). Also the vent is 1/2 open.
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On the top of each hour I spritzed with more olive oil to keep things moist.
12 PM - Spritz and rotate the racks top to 2nd from bottom and 2nd from top to bottom. See picture below... they are getting there!
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1:20 PM - Pre-Heat oven to 225 F (cooking temp will be 205).
1:40 PM - Remove from smoker and put on trays for oven finishing. Spray down with more olive oil and wrap trays in foil for steam. Cook for 3 hours 20 minutes at 205 F.
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5 PM - Remove from oven, cut and enjoy! They came out fantastic. We had 12 half racks for 10 adults. The secret to the serve is to cut all the ribs and put them on 2 serving trays and let people take what they want. We had 3 left over ribs for all those people. The perfect amount!
Here is the recipe for Alex's Jack and Coke Mop Sauce. This is a thin - medium sauce that goes great with ribs, chicken and beef. You can marinade or use it to mop or dip with. If you want it thicker cook it down for a longer amount of time, as it simmers and the steam evaporates the water, the sauce becomes thicker.
1 Cup of Coca-Cola
1/2 Cup of Jack Daniels Whiskey
1 Cup of Ketchup
1/2 Cup of Brown Sugar
1/4 Cup of Worcestershire
1 Teaspoon of Liquid Smoke
3 Tablespoons of A-1 Steak Sauce
1 Teaspoon of Garlic Powder
1 Teaspoon of Onion Powder
1/4 Teaspoon of Black Pepper
Combine all ingredients in sauce pan and bring to boil over medium heat. Reduce to simmer about 10 minutes. For thicker sauce simmer for 1-2 hours. Makes 2 Cups. Use right away or bottle, cap, bring to room temp then refrigerate.
Enjoy! Alex
NIIIIIIICE! Ribs look delicious.
Machine looks darn clean; was this the maiden voyage?
Besides the seasoning smoke, it was the first with food. But don't you worry... It will not be the last! I have big plans for this thing. I hope it keeps up with my demands!
Good Job Adboom!
Keep up the great work and... Keep the photos coming! ;)
Mike
adboom : The ribs look fantastic!, great post! (http://i149.photobucket.com/albums/s62/Gitster59/ilr.gif)
LilSmoker (http://i149.photobucket.com/albums/s62/Gitster59/Tip-Hat.gif)
Good job adboom. Thanks for sharing.
Hello and thanks to you all you for the best ribs I have ever eaten! I must admit I surprised myself! I used Adboom's recipe above. I rubbed the ribs with Wild Willy's Number One-derful Rub from Smoke and Spice by the Jamisons. Put them in the refrigerator overnight. I followed Adboom's times and technique. Instead of olive oil, I spritzed with Apple Cider. After the oven time, I left them in in the oven with the heat off for two hours. Then to the grill for 5-10 minutes. Served the ribs with the Jamison's Stuttin' Sauce from Smoke and Spice . They were falling apart and great!
Congrats Old Smokey!
Ya gotta love it when a plan comes together! Especially when it involves ribs! ;)
Mike
Good job OldSmokey
Hard to beat a good batch of ribs. ;)