Since we have quite a few new folks here on the forum and it seems that everyone wants to do Ribs or Chicken for their first smoke. I thought I would try to help out with a pictorial of how I make my ribs.
How To Make Ribs in a Bradley
First let me begin by saying that making ribs is like combing your hair. EVERYBODY does it different!! This pictorial is of how I make ribs in the Bradley Smoker. It is ment to be a guideline for you to follow and make adjustments when and where you deem necessary in order to make your ribs YOURS.
I am using Pork Spare ribs in this pictorial, I also found some Boneless Pork Loin Ribs that needed some loving as well.
Once you have your ribs out of the package and drained.
You will want to remove the membrane on the inside of the ribs. This can be done by sliding the handle of a spoon under the membrane to loosen it up and get it started.
Once you have the membrane started. Grab a hold of it and pull firmly and gently. Until you have the membrane removed. If it breaks just start again until you have it removed.
Now that you have the membrane removed it is time to apply your rub. Apply your rub to both sides of the ribs. I personally like a heavy even coating.
Cover your ribs with plastic wrap and place in the fridge to marinate either overnight or for 3-4 hours.
After the ribs have marinated bring them up to room temp. This will help lessen the temperature drop when you put them in the Bradley, and speeding up the heat recovery from when you opened the door, and put the ribs in.
Some Boneless Pork loin Ribs
Once your Bradley has come up to temperature (I like 225*) and the smoke has started to roll. Put the ribs in the smoker.
I apply 3 hours of Hickory, You can use the Flavor of your choice. After 3 hours of smoke Shut off Smoke Generator. Wrap your ribs in foil with a splash of Apple Juice, My Favorite is Apple Raspberry.
Return the rib packets to the smoker for 1 or 2 hours (1 Baby Backs, 2 Spares) After the ribs have spent their time in the foil wrap. Remove them from the smoker and remove from the foil. Your ribs are just about done. Might even look done, but there is one more step. You have to sauce them.
After Putting the Sauce on the ribs place them back in the Bradley for 1 hour. The ribs will stiffen back up and the sauce will set. The meat should tell you when it is ready, The meat will pull back from the bone, as you can see in the picture. The bigger half of the slab didn’t pull back because it sprung a leak while in the foil.
Your ribs are now Ready to cut up and enjoy!!
Are they Good?
A plate for the one at Baseball Practice, BBQ Ribs, Whistle Berries and Tater Tots.
Hopefully this little pictorial will help you make
"The Best Ribs Ever Dad!!! Or Mom”
