Howdy & ribs in 3 hrs???

[smokin-n-Texas]

1st off - I just wanted to say "howdy" to everyone :) I found this forum, after purchasing my Bradley, and have been reading a lot of your posts in preparation for my 1st smoke. The posts have been very informative, and I really appreciate everyone sharing their knowledge :) Looks like a great community. Thanks so much!

2nd - The posts that I used to guide me this 1st time were one by Batman, and another very similar one by Habanero Smoker. Also, for the rub, I used "Jan's Dry Rub" found in the post by Kynola.

I peeled the membrane off. I dusted the ribs with the meat tenderizer. I cut the rack into 3 parts, and made 3 wet sauces to baste on each section of the ribs: 1 with 1/2 mustard & 1/2 molasses, 1 with 1/2 mustard & 1/2 pure amber maple syrup, and 1 with 1/2 mustard & 1/2 pure cane sugar syrup. Wasn't sure which one I'd like better. So, thought I'd experiment :)  Basted them. Applied the rub. Wrapped them up in plastic wrap, and let them sit in the fridge overnight. Pulled them out 30min ahead of time. Got the Bradley cued up to 220 degress F with 3 hours of mesquite smoke. Attached the prongs from my meat thermometer. Shut the door, and enjoyed the sweet smell of it cooking :)

I had my foil all laid out for Batman's second step after the 3 hours. However, when the smoke went off & I pulled them out to wrap them in foil after the 1st 3 hours, they were done. The meat was above temp on the thermometer, and they looked like if they went any longer they would completely shrivel up, burn, or disappear. The meat was already pulled way away from the ends. So, I took them out, and tried them. They seemed done, and my wife really loved them :) Thanks!
So, I'm wondering why they got finished so fast compared to the times in the posts?

My only thoughts are 1.) that I was using a lesser amount of ribs than ya'll used or 2.) the cutting of them into 3 parts sped up the time or 3.) a combination of 1 & 2???

The ribs I used were 2.33 lbs of beef ribs.

Sincerely,

Smokin-n-Texas :)

p.s.- I really wanted to attach my pic of the ribs for ya'll to see, but couldn't seem to find an option to upload it from my computer? Do you have to have an online picture storage account somewhere like photobucket or flickr? thanks again for any help!

[watchdog56]

It as probably a combination of 1&2. Here is a link to a website that has a ton of recipes;

http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes

and here are some questions that are answered. A think you can find how to post pictures threw this link;

http://www.susanminor.org/forums/showthread.php?481-Bradley-Smoker-FAQ-s

Oh and welcome

[mikecorn.1]

Welcome aboard. Here you go

HOW TO POST PICS


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[smokin-n-Texas]

Thanks guys! I appreciate the tips :)

here's the rib pic...


thanks!

[mikecorn.1]

Monsta Ribz :)


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[Habanero Smoker]

Hi smokin-n-Texas;

Welcome to the forum. I'm glad to hear that your ribs turn out alright.

Sometimes it is just the cut of meat from a particular animal that can make a difference. Looking at the photos, it looks like the ribs where cut thin, that may have also contributed to the quicker cooking time.

Although short ribs (beef) and pork ribs can be cook in the same manner. I often find that short ribs take longer then spareribs, but that often depends on the thickness of meat on the short ribs.

[smokin-n-Texas]

thanks! Thanks for the great instructions. Glad to be here :)

I think you are right on the thickness. As I think back, the ribs did seem pretty thin overall.

Have a smokin' good day!