Ribs Question

chefrobert · June 19, 2005, 04:47:59 PM

I just got my BS last week & just cooked 2 racks of spare ribs. At max all the way to the right the temp. never got above 220-225. I used a dry rub & removed the silver skin from the back. I cooked the ribs for 4 hours. When I pulled them they were cooked but no way near as tender as I like to get them & they were extremely dry. I did finish them off on the grill with some sauce. When I do them in the oven in a roasting pan covered with aluminum foil with at about 250-300 degrees they come out super tender after only 2 - 3 hours and I just finish them off on the grill or broiler with the sauce. Can someone give me some advise please.

BIG T · June 20, 2005, 12:10:15 PM

First of all welcome to the forum!

I myself did my 1st rack this weekend. After a 4 hr smoke I put them in foil & added a small amount of apple juice & returned them to the smoker for 2 more hours. Falling off the bone & juicy.

BIG T

Oldman · June 20, 2005, 01:49:11 PM

Greetings Chefrobert, and welcome to the forums.
First, I live up in the Tampabay area. It is good to see another Floridian on the boards.

As far as the temperature goes if you are using the unit's door thermometer be advised if there is one weak point to the Bradley it is that thermometer. They can really be off. My first one was off by 30 degrees. Bradley sent me another one and it is off by 5 degress or so.

Next, I'm guessing by your reference to a grill, an oven, high heat and a fast cook that this is your first smoker. All smokers strive to have a slow low temp cook. No matter who makes them. There are many ways used to control the heat.

One of the simple methods used is in a Brinkman Water Smoker. A pan of water is placed above the charcoal in effort to keep the heat below 200 F.

My first point here is smokin' foods is not grillin' and the rule in stone is slow and low. Personally, I generally smoke at a box temperature of 190F for most items. I will take it to 225 or about when I'm doing bacon wrapped chicken breast. When I do my sausage my box temperature is even lower.

A couple of Saturday's back I took a 5-6 pound boston butt. Boned it out applied smoked for 4 hours, and continued in the Bradley for another 4-5 hours. Then I removed it add a couple of ounces of apple juice to it, wrapped it in foil, a towel and place inside a hot cooler. Waited one hour. That is a total of 9-10 hours. In this picture you will see that this pork was moist and it looks tender--which it was.
Click To Enlarge

BTW those are my candy-"ized" bake beans [^]

The next rule in using the Bradley that is set in stone is the "No Peek" rule. New folks want to just open the door a little and take a look-see. Well that will kill the heat in the box so fast it is not funny. The reason I bring this up is I have no problem getting the Bradley close to 300 F. However, it does not recover quickly.

What I did to test my box to make sure it was working correctly once I figured out the thermometer was in question was to place it in a dark area. Turn it on with no smoke. As I slide the heat bar from the left to the right I watched the heating element. Once it was to the far right the element was a bright red/orange in color. If your box does that then it is working correctly. If it does not then call Bradley @ 1-800-665-4188. They are the greatest about the warrenty.

I just looked and for some reason we have no rib recipes on our recipe site. Recipes From The Bradley Smoker Forums I'm going to have to do something about that.

Now I don't do a lot of ribs in the Bradley. However, when I do this is what I've done in the past.

I rub mine down.
I don't put any rub on my wife's or mother's or they would kill me!
Pre-heat unit to 190 F
Smoke for 4 hours
Remove ribs from unit add a little apple juice
Wrap in foil and return to Bradley smoker for another 3- 4 hours.

They come out all but falling off the bone, and very moist.

Oh two more rules in stone.
One- once your meat hits 140 F on the outside it will no longer accept any more smoke flavoring. So save the pucks. As an average this will take about 4 hours to reach that temperature.
Two- At the four hour mark clean out the water bowl and add clean water back.

While we are talking about saving pucks I suggest you get 3 Bubba Pucks. You place them on top of the wood pucks in your stack. What they do is insure that all pucks are used. Otherwise you will always have two pucks that don't get to the burner. Plus the last puck does not get put out, and continues to burn past the point you want it to.

From: ChezBubba's House Of Smoke

Well I hope I have been able to help with this information. Please don't be a stranger. It get lonely being the only Floridian to post here. [:0]

Olds

Grillin and Chillin · June 20, 2005, 11:40:04 PM

Olds, I am not from Florida but I was there last week at Disney, does that count.

I love ribs and want to try the method you just described. I have never wrapped in foil and then added apple juice. I'm not really crazy about apple juice as a drink. Does it give the ribs an apple juice flavor?

My wife does not like any rub on her ribs, just as you said your wife does't. what kind of recipe do you use for a rub? I use a paprika, kosher salt, cayenne type of rub.

Oldman · June 20, 2005, 11:57:11 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Olds, I am not from Florida but I was there last week at Disney, does that count.<hr height="1" noshade id="quote"></blockquote id="quote"> Only if you went home broke [:D] Folks like you are the reason we don't have a state income tax... So Come On Down ALOT! [:p] <blockquote id="quote">quote:<hr height="1" noshade id="quote">Does it give the ribs an apple juice flavor?<hr height="1" noshade id="quote"></blockquote id="quote">Not that I can tell. I've also have tried it with a dry white vermouth. <blockquote id="quote">quote:<hr height="1" noshade id="quote">what kind of recipe do you use for a rub? I use a paprika, kosher salt, cayenne type of rub.<hr height="1" noshade id="quote"></blockquote id="quote">Just about what you got there, but I'm a little heavy on the peppers. Black, White and Red. I also, at times, will just add crazy stuff to try out.

Olds

chefrobert · June 21, 2005, 01:55:08 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Oldman
 Greetings Chefrobert, and welcome to the forums.
First, I live up in the Tampabay area. It is good to see another Floridian on the boards.

As far as the temperature goes if you are using the unit's door thermometer be advised if there is one weak point to the Bradley it is that thermometer. They can really be off. My first one was off by 30 degrees. Bradley sent me another one and it is off by 5 degress or so.

Next, I'm guessing by your reference to a grill, an oven, high heat and a fast cook that this is your first smoker. All smokers strive to have a slow low temp cook. No matter who makes them. There are many ways used to control the heat.

One of the simple methods used is in a Brinkman Water Smoker. A pan of water is placed above the charcoal in effort to keep the heat below 200 F.

My first point here is smokin' foods is not grillin' and the rule in stone is slow and low. Personally, I generally smoke at a box temperature of 190F for most items. I will take it to 225 or about when I'm doing bacon wrapped chicken breast. When I do my sausage my box temperature is even lower.

A couple of Saturday's back I took a 5-6 pound boston butt. Boned it out applied smoked for 4 hours, and continued in the Bradley for another 4-5 hours. Then I removed it add a couple of ounces of apple juice to it, wrapped it in foil, a towel and place inside a hot cooler. Waited one hour. That is a total of 9-10 hours. In this picture you will see that this pork was moist and it looks tender--which it was.
Click To Enlarge

BTW those are my candy-"ized" bake beans [^]

The next rule in using the Bradley that is set in stone is the "No Peek" rule. New folks want to just open the door a little and take a look-see. Well that will kill the heat in the box so fast it is not funny. The reason I bring this up is I have no problem getting the Bradley close to 300 F. However, it does not recover quickly.

What I did to test my box to make sure it was working correctly once I figured out the thermometer was in question was to place it in a dark area. Turn it on with no smoke. As I slide the heat bar from the left to the right I watched the heating element. Once it was to the far right the element was a bright red/orange in color. If your box does that then it is working correctly. If it does not then call Bradley @ 1-800-665-4188. They are the greatest about the warrenty.

I just looked and for some reason we have no rib recipes on our recipe site. Recipes From The Bradley Smoker Forums I'm going to have to do something about that.

Now I don't do a lot of ribs in the Bradley. However, when I do this is what I've done in the past.

I rub mine down.
I don't put any rub on my wife's or mother's or they would kill me!
Pre-heat unit to 190 F
Smoke for 4 hours
Remove ribs from unit add a little apple juice
Wrap in foil and return to Bradley smoker for another 3- 4 hours.

They come out all but falling off the bone, and very moist.

Oh two more rules in stone.
One- once your meat hits 140 F on the outside it will no longer accept any more smoke flavoring. So save the pucks. As an average this will take about 4 hours to reach that temperature.
Two- At the four hour mark clean out the water bowl and add clean water back.

While we are talking about saving pucks I suggest you get 3 Bubba Pucks. You place them on top of the wood pucks in your stack. What they do is insure that all pucks are used. Otherwise you will always have two pucks that don't get to the burner. Plus the last puck does not get put out, and continues to burn past the point you want it to.

From: ChezBubba's House Of Smoke

Well I hope I have been able to help with this information. Please don't be a stranger. It get lonely being the only Floridian to post here. [:0]

Olds

chefrobert · June 21, 2005, 02:09:07 AM

Based on your suggestion what is the differance between smoking the ribs for 4 hours and then putting them in a roasting pan with some apple juice covered with aluminum foil at say 200 degrees for 1 - 2 hours instead of your suggestion of wrapping them in aluminum foil with some apple juice and finishing the ribs in the BS. When I do my ribs in the oven it is between 200-250 degrees. I just did this to the ribs described in my first post and they came out very tender I then finished them off on the grill with some BBQ sauce. They came out as good as I could ever expect.

Also: When you say once your meat hits 140 F on the outside it will no longer accept any more smoke flavoring. Do you mean by this the internat temperature of the meat.

Give me your thoughts on my new comments.

Thanks Chef Robert

Chez Bubba · June 21, 2005, 02:52:16 AM

Robert,

Personally, I won't say the meat won't accept the smoke after "X" degrees, but I feel it the law of diminishing returns. The same physics that "seal the juices inside" are going to inhibit anything entering from the outside. I have no scientific data to back that up, it's just my gut opinion. And if you've seen my picture, you'd agree my gut deserves the right to an opinion![:D][:D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Oldman · June 21, 2005, 03:18:44 AM

I just looked and I cannot find the link to data concerning 140 F and the meat stops accepting smoke flavor... I will look in one of my back up drives later.

IMO 250 F is not slow and low cooking when it comes to smokin' foods. Furthermore, once the temp get above boiling point the meat begins to give off moisture, drys out and become tough after awhile. The reason I suggested returning it to the Bradley is an oven has temp swings. Plus to Minus up to 15 degrees. Once the Bradley is set it does not have temp swings other than if the ambient air temp changes.

If finishing them off in an oven works for you that is great!

Did you test your Bradley as I suggested? I've got a feeling from your first posting where you said you had the heat on high and your unit never got hotter than 220-225 that your unit put out more heat then the door thermometer was reading and that is why your ribs were "extremely dry."

Olds

Phone Guy · June 21, 2005, 05:22:32 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Oldman
 I just looked and I cannot find the link to data concerning 140 F and the meat stops accepting smoke flavor... I will look in one of my back up drives later.

IMO 250 F is not slow and low cooking when it comes to smokin' foods. Furthermore, once the temp get above boiling point the meat begins to give off moisture, drys out and become tough after awhile. The reason I suggested returning it to the Bradley is an oven has temp swings. Plus to Minus up to 15 degrees. Once the Bradley is set it does not have temp swings other than if the ambient air temp changes.

If finishing them off in an oven works for you that is great!

Did you test your Bradley as I suggested? I've got a feeling from your first posting where you said you had the heat on high and your unit never got hotter than 220-225 that your unit put out more heat then the door thermometer was reading and that is why your ribs were "extremely dry."

Olds

<hr height="1" noshade id="quote"></blockquote id="quote">

When you do ribs, do you keep the temp around 200 deg.?

MallardWacker · June 21, 2005, 05:58:48 PM

Phone Dude,

My preference temp for ribs is 200-butts at 225+. Now about this how much smoke meat accepts-that is a semi-argument that will go on for a while. My simple minded process has found out with the Bradley is that after 4hrs of smoke, it is futile and waste of a good puck. If you stick to the 2 to 4 hour range with most of the common meat-I believe you will be happy and not waste your money.

Speaking on this subject, did any one see on the Food Network the little stint they had on Chili's ribs? They started off with imported Danish Bay Backs and "sprinkle" them from a shaker with their spices. Then the laid them bone side up and place them in a commercial smoker for 2hrs at 350. They then pull them, let them cool and wrap them waiting for the order. When ordered they unwrap and place on the grill then basted with their sauce several times. One strange thing was the smoking chips, they drizzled vegetable oil on them instead of soaking them in water. I confirmed this with a friend that I have at church that happens to be Manager of a Chili's. He said the only difference is that the "kids" ribs are domestic and not the imported ones.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Phone Guy · June 21, 2005, 08:36:23 PM

OK 200 it is.
I do like those Chili's ribs. [:p]

Oldman · June 21, 2005, 09:29:09 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">He said the only difference is that the "kids" ribs are domestic and not the imported ones.
<hr height="1" noshade id="quote"></blockquote id="quote">This all depend upon which country you are from~~ as whose is imported and whose are domestic.

I've had Danish Baby Backs several times and frankly while it sounds good I cannot tell them apart from our domestic Baby Back Ribs.

Olds

MallardWacker · June 21, 2005, 09:35:04 PM

I do agree Olds. I have bought them from Krogers when the put them on sale--but they only have spares.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

JJC · June 23, 2005, 05:30:47 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by chefrobert
 Based on your suggestion what is the differance between smoking the ribs for 4 hours and then putting them in a roasting pan with some apple juice covered with aluminum foil at say 200 degrees for 1 - 2 hours instead of your suggestion of wrapping them in aluminum foil with some apple juice and finishing the ribs in the BS. When I do my ribs in the oven it is between 200-250 degrees. I just did this to the ribs described in my first post and they came out very tender I then finished them off on the grill with some BBQ sauce. They came out as good as I could ever expect.

Also: When you say once your meat hits 140 F on the outside it will no longer accept any more smoke flavoring. Do you mean by this the internat temperature of the meat.

Give me your thoughts on my new comments.

Thanks Chef Robert
<hr height="1" noshade id="quote"></blockquote id="quote">
When meat hits 140F on the outside, the interstitial spaces available (pores is operationally fine as a word but not technically correct) begin to close pretty rapidly (by 150-160 they are essentially all closed up) and smoke will no longer penetrate past the outermost millimmiter or two of meat. The meat might still get a smokier taste if you smoke it above 140-150F outside temp (not internal), but as Chez says it's a diminishing return since only the outside of the meat is getting a little additional smoke flavor.

John
Newton MA