Ribs finally get to sink my teeth into some

[Smoke some]

Thought i may as well give the ribs a go, i was lickin my lips looking at the pictures of all the ribs done on this site.
Special thanks to TenPoint5 and his how to make ribs in a bradley
link can be found here
http://www.susanminor.org/forums/showthread.php?t=581
never herd of removing the membrane thanks for the tip
any way no pictures of that, but here's how the ribs looked after a 20 hour nap in the fridge with rub



for my rub i used Jim's Rub Mix
can be foud here
http://www.susanminor.org/forums/showthread.php?p=103#post103

For Ribs – mix 6 cups dark brown sugar and only 4 cups of seasoning salt.
For Smaller Batches (scaled to 1/20th)
1/4 C dark brown sugar
3 Tbsp paprika
1 1/2 Tbsp garlic powder
1 1/2 Tbsp onion powder
1 1/2 Tbsp powdered mustard
1 Tbsp sweet dry basil
1 7/8 tsp ground bay leaf
1 5/8 tsp ground coriander
1 5/8 tsp ground savory
1 5/8 tsp ground thyme
1 5/8 tsp ground black pepper
1 5/8 tsp ground white peppers
5/8 tsp ground cumin
1/4 C seasoned salt
Makes about 1 1/4 cups. (for odd fractions you can round 5/8 down to 1/2, and 7/8 up to 1).

For Ribs – mix 5 tablespoons dark brown sugar and only 3 tablespoons of seasoning salt.

okay ribs are out of fridge doing warm up at room temp while smoker heats up to operating temp.
oke doke time for the ribs to get thier first three hour heat up here's how they looked after three hours
in the bradley at 225f using hickory pucks.




now on to beddining them in tin foil with a splash of apple juice. mite of went a bit heavey on the tin foil.
Time for another two hour run in the smoker.





time is up had a shot of gibson and coke to pass the two hour wait, ok mabey a couple.Time to see how these bad boys look
out of the tin foil.





okat now to figure out what to do with this nectar?



Well back to the ribs, time to slop some of my BBQ sauce on them, okay time for the final count down 60 more minutes.



finally the time is up, let's see how they look.



Time to cut into one






All i can say is thank you to TenPoint5 for the how to and to Jim for the rub
need i say more.

[Max]

I bet those were good! they were baby backs right? I do them the same way and they turn out great every time. Nice Job!

[FLBentRider]

Those ribs look good.

What was the position of the top vent?

[Smoke some]

I bet those were good! they were baby backs right? I do them the same way and they turn out great every time. Nice Job!

yes they were baby back and they turned out great. I wasn't sure about the rub thought
it might be a little strong for my liking but it mellowed right out and you can't beat the flavour of it.

[Smoke some]

Those ribs look good.

What was the position of the top vent?

hi FLBentRider i had the vent open all the way for the first 3 and two stent, it was 18degrees here tody the wind picked up when i was on my last hour so i closed the
vent to 3/4 open for the last hour.

[SnellySmokesEm]

Good looking ribbies, hopefully I will be sinking my teeth in some this weekend as well.

[classicrockgriller]

Very nice job Smoke some.

Ribs look most excellent.

[Tenpoint5]

Well done!!Looks like a nice meal of ribs

[Slamdunk]

Damn those look good!

My last rib adventure didn't meet with my better 1/2's approval so I haven't done another batch, but I'll have to soon if I can get them like yours!!

[MPTubbs]

Mighty tasty look'n ribs you got there Smoke some!

Good job!  ;D

[OU812]

Nice job on the ribs Smoke some.

What did you end up doin with that golden nectar?

[Smoke some]

Nice job on the ribs Smoke some.

What did you end up doin with that golden nectar?

Sorry to say, but it was poured down the sink :-\

[Whatchasmokin]

Looks great Smoke some....10.5's method is right on and has been working great for me too.

[Tommy3Putts]

Nice job on the ribs!  Ribs and beer rule!!!