EASY RIBS IN THE BRADLEY

[Batman of BBQ]

RIB PREP



I take a sharp knife and cut down the center from one end to the other.




Using my fingertip I peel up the membrane.



Then I grab a papper towel to help with gripping the membrane.  Then pull it off in two peices.





1.Yellow Mustard
2. Adolphs Meat Tenderizer
3. Dry Rub
4. Molassess

Mix yellow mustard with molasses.  half/half



Start with the Adolphs Meat Tenderizor and cover the ribs



Then apply the mustard and molasses mixture



Then apply the rub



Wrap in plastic, vaccum seal and into the fridge.




SMOKING PROCESS

Smoker temp 220 degrees
  3 hours in the smoker, smoked with cherry wood
  1 hour wrapped in foil
  2 hours back in the smoker without foil





Remove ribs after 6 hours, wrap in foil, towel, and put in cooler.  The ribs were in the cooler for 3 hours and stayed warm enough to serve during halftime.





*The ribs come out perfect!  Tender with a thick layer of tasty barq*

[Sam3]

Easy is right! Thanks for sharing that info!

[SnellySmokesEm]

Nice, I see you are liking your new food saver.  Did you cut those ribs STL style yourself?  Your OBS is pretty clean, did you just get it?

[Batman of BBQ]

No problem Sam!  My pleasure!

Snelly!  HAHA!  yea i just got it for Christmas! Along with the food saver!

Na, the ribs came like that from Publix, and no I didnt get them on sale! 

[Sam3]

No problem Sam!  My pleasure!

Snelly!  HAHA!  yea i just got it for Christmas! Along with the food saver!

Seriously Batman, I made ribs once......ONCE!...in the Bradley. I over smoked it for 4 hours with Hickory and it was salty as sin because of a homemade rub I found online. I couldn't eat it.
This is something I'm definitely going to try.
If you don't mind  me asking, what type of rub did you use?

[Batman of BBQ]

I make my own rub using a brown sugar base and spice it with red pepper, chili powder, garlic powder and salt.... IMO sweet & spicy ribs are the best!  The molasses has a caramelizing effect which will take on the taste of whatever rub you use...man its good! 

This method keeps it simple and only using 1 hour of foil doesnt effect the barq.

[Sam3]

Nice! I've seen guys use a mustard coating and then a rub. I like the molasses addition. Definitely going to give a try!

[SnellySmokesEm]

Did you cold smoke them?   ;D

[La Quinta]

 ;D ;D Very observant Snelly!!!

[Batman of BBQ]

Did you cold smoke them?   ;D

Yes!  Much better that way!  LOL

[Scotty Dog]

Please explain the details of smoke time and foil time.  Did you smoke for the first 3 hours and then rest for an hour or cook in foil for 1 hour and again for two hours without foil.  Did you have any smoke on the last two hours?  Was the temp in the smoker always at one temp setting?  I'm doing ribs this week and want to follow your instructions.

[Batman of BBQ]

Hey Scotty,

No rest in between these steps;

3 hours in smoker without foil (this is when I apply cherry wood smoke)
put ribs in foil and back in smoker for 1 hour (no smoke)
take ribs out of the foil and back in smoker for 2 hours (no smoke)

TOTAL of 6 hours.

Smoker temp ranged between 220 and 235

Batman

[Scotty Dog]

OK,

Thanks for the clarification.

[mikecorn.1]

OK,

Thanks for the clarification.

Here ya go. This is what I started with when I first did ribs. It's in the recipe site. Its a tutorial with pics. Might help you also.
http://www.susanminor.org/forums/showthread.php?581-How-To-Make-Ribs-in-a-Bradley
Im no expert by any means. I take this as a guide. Sometimes you have to less or more on the times.


Sent from my iPhone using Tapatalk

[Pachanga]

Righteous Smoke Batman.

Nice rub combo.

The Bat Cave must be a little smokey.

Love the Emblem on the Smoker.

You're looking better than ever and killing it on the ribs.

Good luck and slow smoking,

Pachanga