New Bradley

[Zuma Nation]

New smoker in the Biggest Little City in the World. Followed suit and picked one up after tasting product from a Buddy"s Bradley. Because of him there are now 2 more Bradley's in Reno.

[FLBentRider]

W E L C O M E  to the Forum Zuma Nation!

Congratulations on your new smoker.

Keep the vent open at least 1/4 while running it.

[OU812]

Welcome to the fun Zuma Nation

Got that baby seasoned yet?

[classicrockgriller]

Congrats on the new Bradley and Welcome to the Forum!

[ArnieM]

Hi Zuma Nation and welcome to the forum.  I'm sure you'll be getting some good food soon.  :D

[Zuma Nation]

Cured the smoker right out of the box the day I picked it up. Did a pork butt the very next day, dabbled with a homemade BBQ sauce.

Thanks for all of the welcomes. Will post pictures soon. Does anyone have a good recipe for asian or chineese style ribs, want to do some for the little lady for her birthday.

ZN out.

[classicrockgriller]

I have collected Recipes over the years and some of these are for grilling that can be adapted to smoking.

Some I have tried and some I haven't.

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Chinese Spareribs #5 with Teriyaki Glaze

2 racks pork spareribs, 4 pounds each, trimmed of excess fat
1/2 cup Chinese five-spice powder
Sea salt and freshly ground black pepper
2 tablespoons sesame seeds, for garnish
Chopped fresh cilantro leaves and green onion, for garnish
Teriyaki Glaze:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chile
2 garlic cloves, smashed
2-inch piece fresh ginger, whacked open with the flat side of a knife
Preheat the oven to 300 degrees F.
Rub the ribs all over with the five-spice powder; season generously with salt and pepper. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 1/2 hours.
To prepare the teriyaki glaze: Meanwhile, in a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes.
In the last 30 minutes of cooking, baste the ribs with the teriyaki sauce. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. Just before you're ready to eat, baste the ribs with the teriyaki sauce again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.

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Chinese Spareribs with Teriyaki Glaze

Spiced spare ribs:
2 (4-pound) racks pork spareribs, trimmed of excess fat
1/2 cup Chinese five-spice powder
Sea salt and freshly ground black pepper
Teriyaki glaze:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chili, minced
2 garlic cloves, smashed
2-inch piece fresh ginger, whacked open with the flat side of a knife
2 tablespoons sesame seeds, for garnish
Chopped fresh cilantro and green onion, for garnish
Preheat the oven to 300 degrees F.
Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours.
Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.
When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone (about 1/2-inch of bone will show).
Just before serving, preheat the broiler. Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.

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Asian Spice Rubbed Ribs with Plum-Ginger Glaze
For the Plum-Ginger glaze:
3 tablespoons canola oil
3 shallots, finely chopped
3 cloves garlic, finely chopped
2 Thai chiles, seeded and finely chopped
3 tablespoons finely chopped fresh ginger
2 tablespoons good quality curry powder
1 teaspoon ground cinnamon
2 star anise
8 ripe purple plums, pitted and coarsely chopped
1 cup plum juice
1/4 cup hoisin sauce
2 tablespoons soy sauce
1/4 cup honey
1/4 cup light brown sugar
3 tablespoons powdered ginger
1 cup water
For the ribs:
4 cups water
2 cups soy sauce
1/4 cup coarsely chopped fresh ginger
1 tablespoon whole black peppercorns
1 tablespoon whole coriander seeds
1 tablespoon whole black mustard seeds
Salt and freshly ground black pepper
Olive oil, for rubbing
2 racks St. Louis-style country ribs
Asian Rub, recipe follows
Green onions, thinly sliced
Chef's Note: If you cannot find ripe plums you can always use canned plums. If you cannot find plum juice you can always use cranberry juice.
For the Plum-Ginger glaze:
Preheat grill or side burner. Heat the oil in a large non-reactive saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the Thai cchiles, ginger, curry powder and cinnamon and cook for 2 minutes. Add the remaining ingredients and 1 cup of water. Cook until the sauce is reduced and thickened about 30 to 40 minutes, stirring occasionally. Remove from heat and let cool slightly.
Place plum mixture, in 2 to 3 batches, in a food processor and process until smooth, strain into a bowl and let cool to room temperature.
For the ribs:
Bring water, soy, ginger, peppercorns, coriander, mustard seeds and salt and pepper, to taste, in a large saucepan and bring to a simmer.
Preheat grill to medium-high heat and preheat oven to 425 degrees F.
Rub oil on both sides of the ribs. Then rub each rack with the Asian Rub. Place racks onto preheated grill and allow to cook only until grill marks have been made.
Divide the water and soy sauce mixture between 2 roasting pans, place the ribs on a baking rack and set over the liquid in the pan. Roast the ribs in the preheated oven until about 3/4 of the way cooked, about 45 minutes, basting every 15 minutes.
Heat the grill to high.
Transfer the ribs to the grill and grill until the ribs are tender, about 45 minutes longer, brushing with the glaze during the last 10 minutes of cooking. Remove from the grill and brush with more of the glaze. Slice into ribs and garnish with green onions.
For the Asian Rub:
1/2 cup Spanish paprika
2 tablespoons dry mustard
2 tablespoons ground star anise
2 tablespoons ground ginger
1 1/2 tablespoons ground black pepper
1 tablespoon ground allspice
1 tablespoon kosher salt
1 tablespoon ground red pepper flakes
Whisk all ingredients together.

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Pineapple Glazed Pork Ribs

2 pounds baby back pork ribs
2 tablespoons toasted sesame oil
1/4 cup Chinese five-spice powder
Kosher salt and freshly ground black pepper
1 tablespoon toasted sesame seeds, for garnish
Chopped fresh cilantro leaves, for garnish
Pineapple glaze:
2 tablespoons unsalted butter
1 whole fresh pineapple, peeled and cubed
1 cup low-sodium soy sauce
1/2 cup dark rum
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chile, sliced thin
2 garlic cloves, smashed
1 (2-inch) piece fresh ginger, whacked open with the flat side of a knife
Preheat the oven to 300 degrees F.
Rub the ribs all over with the sesame oil; season generously with five-spice powder, salt, and pepper. Arrange the ribs in a single layer in a shallow roasting pan and roast for 2 to 2 1/2 hours.
To prepare the pineapple glaze: In a saucepan over medium heat melt the butter and add the pineapple chunks; saute for 3 minutes. Add the soy sauce, rum, hoisin sauce, ketchup, vinegar, brown sugar, chile, garlic, and ginger. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Pull out the ginger pieces. Pour the glaze into a blender and puree until smooth.
In the last 30 minutes of cooking, baste the ribs with some of the glaze. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. When you are ready to eat, baste the ribs with more glaze and stick them under the broiler for 5 to 8 minutes to give the ribs a nice crust. (Watch them carefully as they can easily burn.) Separate the ribs with a cleaver or sharp knife, pile them onto a platter, and pour on the remaining sauce. Sprinkle with sesame seeds and chopped cilantro before serving.

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Tequila and Lime Baby Back Ribs with a Guava and Ginger Glaze 

For the Glaze:
1 (17-ounce) jar guava jelly
3/4 cup tequila
1/2 cup fresh lime juice
1 teaspoon lime zest
1/2 cup light brown sugar
1 tablespoon minced ginger
1/2 teaspoon ground cumin
2 teaspoons minced garlic
1/4 teaspoon salt

For the Ribs:
2 tablespoons kosher salt
1 tablespoon paprika
11/2 teaspoons granulated onion powder
1 teaspoon ground black pepper
3/4 teaspoon granulated garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
4 to 5 pounds baby back ribs (2 full slabs, each cut in 1/2)
1/2 cup tequila
2 limes, cut into 6 wedges each


Make the glaze: Put the jelly, 1/2 cup tequila, lime juice, lime zest, brown sugar, ginger, cumin, garlic, and salt in a 6-quart pot over medium-high heat. Bring to a boil, stirring often to dissolve the sugar. Once the mixture has come to a boil, reduce the heat to medium, and allow the mixture to reduce to a glaze consistency, about 25 to 30 minutes longer. Strain through a fine-mesh sieve and discard the solids. Stir in the remaining 1/4 cup tequila and reserve.


For the ribs: In a small bowl, combine the kosher salt, paprika, onion powder, black pepper, garlic powder, cayenne, and ground cumin. Put the ribs on a large rimmed baking sheet. Rub the spices into the meat on both sides. Cover lightly with plastic wrap and allow the ribs to sit, undisturbed, for at least 20 to 30 minutes. (Ribs can sit up to overnight, but should be refrigerated.)

Preheat the oven to 275 degrees F.

Remove the plastic wrap and pour the tequila into the sheet pan. Wrap the pan tightly with aluminum foil. Put the ribs in the oven and bake until they are fork-tender, about
1 1/2 to 2 hours. Remove the ribs from the oven, uncover, and discard any accumulated fat drippings from the sheet pan. Let the ribs cool for 15 to 20 minutes.

Adjust the oven to broil and position the rack on the lowest rung.

Brush the ribs with a generous coating of the glaze, about 3 tablespoons of glaze per portion of ribs, coating the ribs on both sides. Put the ribs back in the oven and broil until the ribs are browned and caramelized, turning the ribs over halfway, about 2 to 3 minutes per side.

Remove the ribs from the oven and lay them on a cutting board, meaty side down. Using a sharp knife, cut between the ribs. Serve the ribs with the lime wedges.

[Smokin Soon]

Thanks CRG, I'm always looking for differant glazes to try!

[classicrockgriller]

Thanks CRG, I'm always looking for differant glazes to try!

If that is not enough i have more.

Let me know.

[DTAggie]

Welcome Zuma.  CRG to the rescue again.