What wood for my Baby Backs??

[Tim S]

Hello to All,

Here is a picture of the ribs I smoked last weekend. I removed the membrane and applied a generous amount of McCormicks pork rub and refrigerated them overnight. The ribs were smoked for a total of 4 hours using 3 hours of Maple with 1 hour of Hickory mixed in. I tried to keep the temp between 210 and 220 and after removing the ribs from the smoker I FTC'ED them for approximately 45 minutes. The ribs were very flavorful and tender to say the least. I am well pleased with they way they turned out and now want to try making my own sauce and rub. Thanks to all for the help.

Tim S

[icerat4]

Looks really nice.Good job tim ;)

[asa]

They look perfect Tim. Congratulations. There are a few recipes mentioned on the forum for rubs and sauces. My rub recipe is posted at http://forum.bradleysmoker.com/index.php?topic=3409.msg31111#msg31111. If you try it, let me know what you think it needs. I'm open to suggestions, but, for now, will probably stick with this as an all-purpose rub. Once I make another batch of my sauce, I may be ready to share it also, but it is still a work in progress.

Happy smokin', and keep postin'

[smokingnow]

Can someone tell me how to use the brisquettes?  Do I soak them ahead of time?  Put them in the smoker dry?  How do you use these things?

[Wildcat]

Welcome to the forum.  Real simple question.  Use them dry.  There should be no flame.  The burner gets them hot enough to smoulder.  The Bradley will cycle a new puck about every 20 minutes.  Be sure to put the water bowl in with water.

[Gizmo]

Welcome Smokingnow.  You can also check out Old's recipe site.  There is a section for new bradley owners that is an excelent primer to get you started.
http://www.susanminor.org/forums/forumdisplay.php?f=162