Second smoke on my OBS with a picture

Started by joerom, August 02, 2009, 07:48:16 PM

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joerom

August 02, 2009, 07:48:16 PM
Hello everyone,I did my second smoke today on my OBS and it turned out excellent.I did a sparerib with instructions from "How to make ribs in a Bradley-)Old's Place",and used the rub recipe from "Competion Ribs-Olds Place",but added a little mustard powder and chili powder.If you grabbed a bone and pulled,it came out clean.This is the way I like my ribs.I just can't get over how easy the OBS is,but I also have a PID,which I set fro 225,and it keeps it there.I also used mesquite for smoke this time.I hope I am not boring everyone here with this kind of stuff,but I am so excited to make restaurant quality ribs at home with ease.Actually,mine were better than the last restaurant chain I was at,which will go nameless.I added a picture,because I know everyone wants to see pics.I want to try pulled pork and brisket also,Joe.

                                                           
                                                                                                                         

Mr Walleye

#1
August 02, 2009, 08:08:55 PM
Ohhh ya! You nailed it Joe!  8)

You should feel excited. That's a nice rack of ribs.  ;)

Mike

Click On The Smoker For Our Time Tested And Proven Recipes

La Quinta

#2
August 02, 2009, 10:00:59 PM
Nice...very nice joe...made my mouth water!!!  ;D

mikecorn.1

#3
August 02, 2009, 11:22:05 PM
very nice rack.
Mike

OU812

#4
August 03, 2009, 07:42:55 AM
Nicely done Joe

You even managed to get a whole rack in the Bradley without cutting it in half

Brisket and pulled pork are going to be a whole new game that you will enjoy

joerom

#5
August 03, 2009, 08:58:30 AM
thanks everyone,I did trim it a little to fit,because a friend of mine was coming over for dinner and I wanted to pull it out in one piece so it would look real nice.I think they say we eat with out eyes,and the Bradley makes it easy,Joe.

joerom

#6
August 03, 2009, 09:02:32 AM
Hello again,I forgot to mention that besides the Bradley OBS,without all the help and tips on this site from everyone,I would never have gotten the results I did.So,thanks to everyone,Joe.

buttburner

#7
August 03, 2009, 11:48:27 AM
this is great. Congrats!!!

I am new with the Bradley too, have not done ribs yet but have been doing them for years on my wood smoker.

2 things I love about Brad so far is-

the ease of use,

and that the smoke is CLEAN. thats the best part!!!

Tenpoint5

#8
August 03, 2009, 01:09:29 PM
Awesome looking rack of ribs there Joe!!  To bad all you have left is a pile of bones.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Caneyscud

#9
August 03, 2009, 01:19:40 PM
Great looking rack Joe.  Wish I had one that looked like that on a plate in front of me right now (with a pile of napkins), instead of these blueprints!
"A man that won't sleep with his meat don't care about his barbecue" Caneyscud



"If we're not supposed to eat animals, how come they're made out of meat?"

joerom

#10
August 03, 2009, 06:53:44 PM
There are no bones left either.My friend took them for his dog!

Looking at the picture makes me want some now too!

I was given a small brisket,about 3 pounds,and I will give that a try.I am not not sure how long it would take for that size,but I guess a 3 hour smoke will do.

                                                                         Joe.

Caneyscud

#11
August 04, 2009, 06:30:10 AM
Joe, probably longer than 3 hours - I've never done one that small, but I would say closer to 5 or 6.  Just be sure to add extra fat by wrapping or laying bacon on it, or by mopping/basting frequently.  The danger with that brisket, is that it is probably trimmed of fat, and it could really dry out. 
"A man that won't sleep with his meat don't care about his barbecue" Caneyscud



"If we're not supposed to eat animals, how come they're made out of meat?"

joerom

#12
August 04, 2009, 06:42:06 PM
Caneyscud
         
Do you have any idea how long one that small would take to finish in the OBS.
                                                                                                     
                                                                                                    Joe.

Caneyscud

#13
August 05, 2009, 06:29:47 AM Last Edit: August 05, 2009, 06:31:40 AM by Caneyscud
Don't think I have ever done one that small, but I'm sure it will be 4 to 5 hours at 225.  You will probably need to do one of two or three things.  Most of the fat has likely been trimmed off as that cut is usually sold for pot roast (long moist cooking).

1. Wrap or drape with bacon - for me least preferred
2. Mop or baste frequently - I like this, but probably not as reliable as:
3. Do something like you might do with ribs - 2-1-1 or 2-2-1.  Two or three hours of smoke, one or two hours wrapped in foil with some moisture, then the final hour over smoke again to firm up the bark and glaze with sauce if desired.  

or any combination of above!
"A man that won't sleep with his meat don't care about his barbecue" Caneyscud



"If we're not supposed to eat animals, how come they're made out of meat?"

joerom

#14
August 05, 2009, 08:18:34 AM
Caneyscud

          Thanks for the info.I will use the foil wrap like the ribs..I will use it this weekend and let you know how it turns out.It was a gift,and it was trimmed of fat pretty well.In the near future,I will buy a bigger one that is untrimmed and try that.

                                                                  Joe.
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