Rib time in the 12 raack bradley

KyNola · December 17, 2009, 06:47:50 AM

WD56,
If the toothpick test works for you then stay with it. I just watch for the meat to pull back from the end of the bone about a half an inch.

Good luck my friend. Sounds you gots a lot of smoking ahead of you.

Want to see them pics!

KyNola

classicrockgriller · December 17, 2009, 07:52:31 AM

watchdog,
Just a suggestion when it comes time to boat your ribs.

If you feel you are cramped for space on the Bradley, you could boat a few in
the oven and then finish back on the Bradley.

Just a thought.

OU812 · December 17, 2009, 08:41:16 AM

Or you could take whats on each Bradley rack and wrap all in one and boat that way.

Save the foil for when its time for the cooler.

Just throwing this out there.

watchdog56 · December 17, 2009, 09:56:46 AM

I was thinking of combining about 4-5 racks of ribs and piling them on one rack and boat the rack and everything for strength and set that in another rack so I would have 2 racks stacked with one rack completely in foil. Was hoping to get 2 boats that way and hopefully it would all fit. I might have to go with tenpoint5 idea and wrap individually though.
If I would put them in oven how long and at what temp?

classicrockgriller · December 17, 2009, 10:28:20 AM

same temp as your Bradley and the same length of time that you boat the ones in the Bradley so you can finish with the rest of your ribs.

KyNola · December 17, 2009, 01:20:45 PM

Yep, what CRG said. He's a pretty smart ol' dude! :D

KyNola

watchdog56 · December 18, 2009, 04:11:00 AM

One more question. Should I put my PID sensor at the top of the cabinet to try to get temp up higher in this cold weather and my Maverick under the bottom rack. I do not plan on using the food sensor on my maverick.

OU812 · December 18, 2009, 05:46:54 AM

I would still keep the sensor on the lowest rack so you dont burn the lower ribs.

classicrockgriller · December 18, 2009, 05:52:52 AM

Quote from: OU812 on December 18, 2009, 05:46:54 AM
I would still keep the sensor on the lowest rack so you dont burn the lower ribs.

Aqree with OU. That is why it is necessary to rotate your racks.

watchdog56 · December 18, 2009, 06:16:55 AM

The PID sensor or Maverick sensor or both?

classicrockgriller · December 18, 2009, 06:20:24 AM

Both, that is where you want to monitor your heat

If you are using a PID, not a big need for maverick unless your are monitoring the meat.

The PID is goona stay with in 1 to 2 degrees. The maverick would only be a verification reading of that.

OU812 · December 18, 2009, 06:30:55 AM

What CRG said.

You might want to put one of the mavrick sensors on the bottom rack and one on the top rack, just to see the temp diff you got in there.

watchdog56 · December 18, 2009, 07:43:24 AM

Good idea OU. Thanks guys this will be interesting to say the least.

OU812 · December 18, 2009, 07:52:39 AM

Good Luck.

Keep us posted with what you did and how the ribs turn out.

I'm going to snack stick land again this weekend.

watchdog56 · December 25, 2009, 11:14:29 AM

Well had to start grill to indirect cook some of the spare ribs could not get temp up to 225 in smoker. My maverick ET73 I had one probe on bottom rack which was the food probe(just had it laying on rack not in meat) and the smoker probe was run through the vent. Food probe started running to 260 and smoker probe was around 160. I know the meat was not at 260 because when I turned them I could handle the meat no problem and they did not look cooked. My PID probe read 150 and that was with the probe through the door seam near the bottom rack when I move it up it only came up to 160. Not sure what happened to food probe temp. I took it out and cleaned it and dried it in oven again(left prong out of oven) to make sure no moisture was in it but when I put it back in smoker it ran back up to 250. Worked right last time I used it. I think with the outside temp being 34 and even though it was in garage out of wind I think there was to much meat to let the heat pass around.Will have to cook on grill for a few hours then boat and back in smoker for 2 hours and switch rest of ribs from smoker to grill then boat and then put sauce on for 1 hour.