Cold Smoked Spareribs

[Sm0keh0use]

Hi all,

Just wanted to put this out there for others who may want to try this technique for bbq ribs.  The ribs were Berkshire pork, prepped as full spares, membrane and skirt removed, with a Kansas City rub.

It was freezing cold outside and I wasn't confident the OBS would be able to cook the ribs in those conditions and I needed to be out of the house while they cooked.  So the night before, in freezing temps, I plugged in the power cord to the smoke generator only and let it warm up.  I then smoked the spare ribs for 3.5hrs.  I wasn't using the BCOLD adapter or anything else so I wasn't sure what to expect.  The temp started at 65F and ended at 110F using a Maverick Wireless probe on the bottom tray.

I then put them back in the fridge overnight until I set them up on a vertical rib cooking tray in the oven and let them go at 225F for 5 hours during the afternoon while I went out.

Everybody said they were excellent with plenty of smokiness.

While not as convenient, I actually prefer this method now since the oven seems to keep temperature much better than the OBS and can be programmed for start and cook time.

Cheers,

Lyndon

[Gizmo]

I typically finish ribs, brisket, and pork but in the oven after the smoke has finished.  The Bradley imparts smoke much more efficiently than other smokers that after a few hours, the Bradley is just an oven and I also find it more convenient to use the house oven after the smoke.