dry rub ribs

[Wappyflap]

I am gonna do two racks of pork loin ribs. I am gonna rub them in my special rub, what would be best temp to cook in my bradley and how much smoke should i use, it seems like i over smoke everything in it, so any tips?

Thanks

[GusRobin]

I use the 3-2-1 method that you can find in the recipe section.   Smoke dry for 3 hours of smoke, then spritz with liquid of choice (beer, apple juice, wine, etc) and foil. Throw back for 2 hours of foiled cooking, remove from foil add on sauce and cook for another hour or until the meat has pulled away from the bone. I usually cook at 225-230F with the vent wide open.

[FLBentRider]

I would first ask how many hours of smoke have you been applying?

What flavor of smoke?

For light smoke on ribs, use 2 hours or so.

I would do ribs @225F

[GusRobin]

Oh yeah - here is the recipe site

http://www.susanminor.org/forums/index.php

[KevinG]

I usually do mine on the 3-2-1 at 225 also, but as FLB said, the type of wood you use will make a difference. Mesquite is strong, apple is mild. Quarlow put together a nice wood/smoke chart.

[KevinG]

Here's Q's list.

Mesquite-Very strong
Hickory-strong
Oak-strong but not overpowering
Pecan-mild version of Oak
Maple-Mild
Cherry-Mild & fruity
Apple-Mild, fruity with a slight sweetness
Alder-Light with a hint of sweetness

[Sailor]

Last weekend I did a rack of Baby backs using the 3-2-1 with 2 hours of Oak.  The smoke was not overpowering at all.  1st ribs that I have tried in the Bradley.  Very tender and moist.

[Wappyflap]

I decided on the 2-2-1 method as i worried about the ribs being to dry and i am smoking baby back's

[unclefish]

 I did 10.5 points this weekend and I added an extra hour on the first part then i wrapped in foil and did an extra 1-1/2 hr in foil then I sauced and left them in for 45 min. then i foiled towel cooler deal for 1 hr check out the pictures I just posted . they were perfect. 3 hrs smoke (apple) and ribs on 2 nd self up then I left the smoke on with my aluminum pucks on. then when i foiled I put it up towards the top, then sauced and left them toward top of smoker. set smoker to 230 it stayed around 220 on the digital  temp gauge.    good luck....

[DTAggie]

I give no advice until I see the recipe for the top secret rub  ;D

[hal4uk]

Here's my wood list:

HICKORY.

Awrighten.

[DTAggie]

So one dimensional Hal

[Caneyscud]

But oh so correct! 

[squirtthecat]

He's got a box of peach hiding in his garage, I've seen it!

[KevinG]

He's got a box of peach hiding in his garage, I've seen it!

Well that's just peachy keen! I always knew there was something fruity about Hal.  ;D