4rack digital bradley

[Mbalmr]

Hey all, love all the great information on this forum. Got the 4rack for christmas, smoked 4 racks of ribs, used a kc rub I got from the internet. Set the temp at 240, but since we are in a good old Canadian winter, it only ever got to about 205( nothing like the wisp of smoke drifting up through a light snow fall!) smoked them for 3.5 hrs but should have pulled the plug at 2.5-3 hrs. Bottom 2racks were back ribs, top 2 were side. The bottom rack was a little dry, although not as bad as they could have been, top rack was bloody still. Learned a very important lesson about rotating racks, and mopping or spraying with applesauce! The kc rub was awesome though! Trying some steelhead filets tonight, almost ready...........

Mbalmr

[Keymaster]

Welcome aboard Mbalmr, You will really like this forum!!

[beefmann]

welcome to the forum and enjoy

[KyNola]

Am I interpreting your post correctly?  Did you only have those ribs in your Bradley for 3.5 hours at a max temp of 205?  If I am interpreting correctly, none of those ribs were close to being done.  Depending on the temp and cooking technique, ribs are going to take somewhere between 5 & 6 hours in the Bradley.

You did learn about rotating racks front to back and top to bottom though so that's a good thing.  Now, saddle up and try again! :)

[Habanero Smoker]

Hi Mbalmr;

Welcome to the forum.

I don't do baby backs, only side ribs (spare ribs). Side ribs will take you a good 6 hours in the Bradley.

When cooking side ribs in the Bradley, I don't use foil, but here is a tutorial for those that are getting started:

Ribs

[TedEbear]

Depending on the temp and cooking technique, ribs are going to take somewhere between 5 & 6 hours in the Bradley.

Probably even longer than that since it sounds like he had all 4 racks stuffed full, only one 500W element and it was a cold winter day.

[Ketch22]

Welcome to the forum. :)

[mikecorn.1]

Welcome to the forum!  Ditto, with four racks and the cold, they shod have been there longer. Here are 5 racks in mine



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[Mbalmr]

Thanks everyone for the welcome and info. I tried another batch for a new year party we were attending, smoked side and backs again, this time smoked for 4.5 hrs. Rotated and sprayed with applesauce, wow, so much better!! Than you for your opinions. The steelhead filets were too die for, I will definitely be doing them again.

What to smoke next...........to be continued

[tskeeter]

Congrats on your successful smokes. 

For baby back ribs during warm weather, I've been going 4 - 4 1/2 hours at 225 degrees, with two hours of apple smoke and rotating the trays half way through.  Rather than cooking to a time limit, I check to see that the meat is pulled back about 1/4 inch or so on one end of the bone.  This practice means that it doesn't really matter how thick the ribs are, etc.  I also cut my slabs of ribs in half.  This keeps the ribs from touching the sides of the smoker and it keeps the thickness of the meat more consistent from one end of the piece of meat to the other.  And I can put the ribs with thicker meat on them in lower trays so they are where the smoker is warmer.

The guys who smoke country style, side, or St. Louis style ribs seem to plan on about 5 to 6 hours of cook time.

Some folks prefer to wrap their ribs in foil after the smoking period to help keep them more moist while they finish cooking.  A few even add a splash of apple cider, apple juice, or beer before they close the foil.  When the ribs are just about done, these folks sauce and finish the ribs on the grill or in the oven.