Ribs....OH YEAH!

[psdubl07]

Well, this weekend my smokin partner and I finally achieved perfect ribs...flavorful AND falling off the bone. [:D][:p]
Foil-wrapping them after smoking was the key.

Here's what we did:
Rubbed up 2 1/2 slabs of BBs about an hour before smoking.  This rub was a modified version of the Brisket Rub posted here: http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=1013&SearchTerms=brisket,rub  
I add a little ground coffee and extra paprika.  Also, I change the sugar/salt ratio by either adding a little sugar, or taking out some salt.  I decided to not let them sit w/ the rub overnight, partly because I've heard it doesn't make a difference in flavor, but mostly because when I let them sit overnight, the salt in the rub pulls so much moisture out, I figured I'd rather have that moisture still in the ribs.

Threw them into the Bradley with 4 hours of Hickory smoke at about 200 degrees.  
After the smoke was done, pulled them out, a quick sauce basting, double-wrapped in foil, back into the smoker with the heat cranked up toward 300.  
At this point, I meant to insert the meat temp probe and forgot.  I didn't want to open the smoker again, unwrap the ribs, etc... so I figured 2-3 hours at the higher temp would suffice.  
Pulled them after about 2 1/2 hours and brought them into the kitchen where the green chili-cornbread and salad were ready and waiting.
Went to grab one of the 1/2 slabs to put on my wife's plate and the bone stayed in my hand while the rest of it fell back into the foil...OH YEAH!!!!!
These ribs were by far the best I have done.  Nice Hickory flavor, which is still my personal favorite, completely moist and tender to the falling off the bone stage.  I don't know exactly what temp they were cooked to, but after they were unwrapped for a minute, I stuck an old meat thermometer in and it read just under 190.  I figure they were around 195 when pulled.
 
Also, the sauce was excellent.  It was a modified version of the Ranch Style sauce in Smoke and Spice.  We toned down the Southwestern flavor by eliminating the Cumin and cutting down the amount of chili peppers from 3 each Jalapeno and Serrano, to 1 each. (As much as I love spicy food, I prefer my BBQ not spicy as good Q IMO doesn't need it.)  Added a bit more ketchup, molasses, cider vinegar, and extra coffee.  I guess it was leaning more toward a KC style sauce at this point.

I did have a bit of a problem keeping the smoker at the higher temp as apparently the auto shutoff was kicking in.  According to the Maverick probe it was never getting above around 305.  It would ramp down to 230 or so, then back up.  It basically did this the whole time.  I'm curious how exactly it senses when to shut down since I've heard 325, but it wasn't reading that hot on the Maverick, meaning the door gauge was 20 degrees lower than that.  
I think for all practical purposes it would be easier to just throw them into a 300 degree oven for 2 hours once they're smoked and foil-wrapped.

Just thought I would share this experience w/ everyone since I've discussed rib techniques and gotten advice from numerous members on various threads.
[8D]

[SmokinMoe]

What was the outside temp. when you did these?  I smoked some shrimp the other evening and I couldn't get that Bradley past 200 for my life!! The temp outside was 60ish. I am thinking I might a have a problem.  I am going to try again maybe tonight since it is 80 out right now.

[psdubl07]

It was cool that day, maybe 50 degrees.  Sounds like a definite problem to me, I've never had an issue w/ getting my Bradley over 200.  In fact, there have been postings about fires from it getting too hot.  That's why I mentioned maybe being easier to go the oven route after the smoking is done.

I think I've seen other people post the same issue and get replies asking about where it was being plugged into and what kind of extension cord being used (not heavy enough gauge).

[Phone Guy]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by SmokinMoe</i>
<br />I couldn't get that Bradley past 200 for my life!!
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

This may be a dumb question since you are Smokinmo but are you using a mavrick probe? Have you checked it aginst anything else? Also are you using the guru setup?
Mine seems pretty easy to get up over 200.

[SmokinMoe]

Just using the guru and its probe.  I think I might have gotten it to 250 ONCE, but, now I am going to put in chicken breasts just to see since you guys are making me wonder if my Bradley is sick.
LOL
I will post to let you know the max temp I can get tonight.

[psdubl07]

I know when I have put the slider all the way to the right, it heats up pretty fast and can go into auto shutdown mode.   Maybe just try 3/4 to the right to start out.

[Habanero Smoker]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by SmokinMoe</i>
<br />Just using the guru and its probe.  I think I might have gotten it to 250 ONCE, but, now I am going to put in chicken breasts just to see since you guys are making me wonder if my Bradley is sick.
LOL
I will post to let you know the max temp I can get tonight.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
What are your settings on the Guru when you are smoking; such at meat temp.; pit temp.; Ramp On or Off?

Unless you are going to leave the area for an extended period of time, and not be able to hear any alarms set off by the Guru, don't use the ramp mode, that will extend your cooking time, and at some point will lowwer you cabinet temperature when the food gets within 25 degrees of being done.

Do you have another thermometer that can check the cabinet temperature, besides the guru or door thermometer? Have you checked the Guru for accuracy?

[SmokinMoe]

Now, just to let you know, I am slowly sinking into depression right now.  I just fired up the Bradley, which took close to an hour just to get to 200 degrees! I smoked some chicken breasts and bacon that had been set out for room temp (chicken breasts were in the reveo which is part of my depression-no offense Bill) and the bacon was wrapped and put on plate for about 30 minutes to get to a warmer temp.
I put HOT water in the bowl.  I also changed the cords around like suggested and pulled off of two outlets.  It literally took over an hour just to bring it to the 200 degrees.  (that is what the door said and also what my guru was saying)  The other digital probe I got has never worked, I think I am going to go to bed!  I have changed batteries, etc. and when I REALLY need it, it just keeps displaying an error and I don't have time when it does it to mess with it.
I was telling my husband about this and he wonders if the element is bad.  
What do you guys think?  I HAVE never seen it go over 225 degrees I don't think, maybe, 250, but that was a first AND last, and I never noticed it thinking it was winter and I usually cook at 200 anyway.  But, today was mid-70's, no wind and perfect for smoking.
Now what?

[Phone Guy]

Well I'm not an expert (yet) but I would tend to believe something is not quite right. My BS does take a while to heat up to temp but maybe 30 minutes and its well over 200. If you leave the smoke off and turn the slider to the full right pos. can you see the heat bar glow orange? I'd call Bradley.

[Habanero Smoker]

It's possible that the heating element and/or the temperature control board is (are) the problem. I'm still not clear on your guru settings.

After you have rested, take a deep breath [:)], and unhook the Raptor/Guru, and plug the heating element into the smoke generator. This is a test to eliminate the Raptor/Guru as a problem. If the BS performs any better, then there is something wrong with the Raptor/Guru, and you should contact Shotgun Fred. If the performance does not improve, I would call Bradley, because you are still under warranty.

[Chez Bubba]

Moe,

Have you checked the screws that encompass the bulb within their ceramic holders? They should be finger-tight plus about a quarter turn. Don't crank on them or they will break, but for some UFO-ish reason, won't come up to temp if they are loose.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[MallardWacker]

Moe,

Sorry to ask this.  When you are talking about the hour to get to 200.  Is that for preheat or after you put the meat in?  If it was when you put the meat in, it is my experience that chicken takes a while to come up to heat.  "I Think" is is because the amount of moisture chicken typically has.   I have experienced the same thing.  But if it just pre heat then we might have a problem Houston.


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

[Baldrick615]

I followed your cooking method and times for some ribs this weekend (my virgin smoke in the BS) and they came out amazing!  Far and away the best I've ever done.  I was very impressed with how easy the machine is to use and get great results (normally there is a good amount of tweaking involved).  Next time I am going to try your rub suggestion.

[jaeger]

Baldrick,
Welcome to the forum. You made a good choice for your first smoke. You will find a lot of ideas and recipes here.





<font size="4"><b>Doug</b></font id="size4">

[nsxbill]

Moe,

I am going to try Chez's suggestion to tighten the screws.  I have cranked up the BS using the Guru, and easily hit 275+ with nothing in the cabinet..  It has been taking a heck of a lot longer to go back to heat lately, and I frankly think I need to massage the Bradley Smoker a little.  Going to smoke some on Wed.  So will probably start looking seriously at it tomorrow when I get home from work.

Bill

<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>