MY SMOKER IS HERE

[SL2010]

I got my Bradley on Thursday and me and my oldest son set it up and did the presmoke. Due to work and the weather i wont be able to use it till tomorrow. Any tips for the first smoke? i will be cooking a rack of ribs!!!!!!!!!!!! I am gonna coat them down with this dry rub that i brought back from the Salt Lick in Austin. I can not wait till i eat my ribs.

[FLBentRider]

Congrats.

Keep the vent open, rotate racks, 3-2-1, look for the meat to pull back from the bone...

[DarqMan]

I like to spritz my ribs with apple juice when I rotate the racks.  Helps keep them moist.

[SL2010]

what do you mean by 3-2-1

[FLBentRider]

what do you mean by 3-2-1

Check this thread:

http://forum.bradleysmoker.com/index.php?topic=10182.0

[SL2010]

Thank you I will dry rub to night smoke tomorrow. Some told me to precook them for a couple of hours in the house oven. What do the pro's say about that?

[begolf25]

Thank you I will dry rub to night smoke tomorrow. Some told me to precook them for a couple of hours in the house oven. What do the pro's say about that?

I would tell you not to listen to them anymore :) You are defeating the purpose of the smoker if you do that. You can finish them in an oven once you have foiled the ribs (if you choose to foil) but never start them in the oven.

Good luck with your first smoke!

Bryan

[classicrockgriller]

smoke/cook them in the Bradley!

That's what you bought it for.

We love pics!

Try this link to get your pictures going.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11

[FLBentRider]

Thank you I will dry rub to night smoke tomorrow. Some told me to precook them for a couple of hours in the house oven. What do the pro's say about that?

The only time I use the oven (and only after the smoke) is if I have something else to put in the Bradley.

[SnellySmokesEm]

Congrats on your new smoker....  You'll be hooked like the rest of us in no time!  I agree, no oven unless yo need the space.  Have fun!

[StickyDan]

Congrats on your new obsession and welcome.  That's right, you may not know it yet, but this IS your new obsession.  There's lots of ways to do ribs in Bradley and there's tons of info on this site, not to mention great people. Personally, I don't foil ribs.  I slather with mustard and rub and fridge overnight.  I sprits with different stuff if needed.  Give yourself lots of time cook em and it's a good idea to give yourself an extra window of time incase they take longer than you think.  You can always FTC (foil, towel, cooler - look it up) them until dinner time.  FYI, my last batch of ribs took about 6 hrs.  You may want to do some searches to find out what to look for so you know when the ribs are done.  Good luck and remember, we like to like at food porn around here!

[ArnieM]

Hi SL2010 and welcome to the forum.

Six hours is a decent guesstamate whether you foil and later sauce or not.  It's look and feel; meat pulling back from the bone and inserting a toothpick between the ribs to see how tender they're getting.  You can also "wiggle" the bones.

I go dry now.  No foil or sauce.  Make sure you keep water in the bowl and the vent mostly open.

Enjoy.

[DTAggie]

Congrats SL.  No pre-cook.  If they are baby backs, it should be more like 2-1-1 or 2-1-.5.

Each time you open the door to spritz will add time.  Keep vent at least 3/4 open.

You in Texas?

[SL2010]

Thank you to all. i will post the pics of my first smoke soon. It is nice to be able to get normal advice when you need it! NO NO not in Texas we are bout 2000 miles north and on the right smack dab in the snow belt ;D

[SL2010]

My ribs have been cooking for bout three hours. I mixed some apple vinegar and some sweet baby ray together to make a Carolina style spray. it FREAKING smells so good three more hours to go  ;D ;D ;D ;D ;D ;D ;D ;D