First time making ribs (a picture log)

[Mark in Ottawa]

Well, today is the day I try making some ribs!

Yesterday night I mixed up Jan's rub and applied it liberally to the pork side ribs.

Just pre-heating the BDS to 240f (to account for heat loss when I put in the ribs) and will then lower to 220f. I'll be smoking them for 3 hours with a mix of hickory (to start) and then apple wood.

Quick question though - when you smoke the ribs, how do you have the vent? Open, semi open, or closed?

Thanks! I'll post pics throughout the process in this thread.

Mark (in Ottawa)

[squirtthecat]

Most will say Wide Open!

Mine is stuck that way..

Never close it, or you'll get smoke/moisture backing up into the smoke generator and bad bad bad things happen after that.

[Mark in Ottawa]

Thanks for the quick reply squirtthecat! Open it is!

Okay, so here's the first part of the picture log - the preparations.

First, here's the rubbed ribs on the rack warming to help not drop the heat in the Bradley's when I put them in as per the thread "how to make ribs in a Bradley's" - Thanks Tenpoint5!



And here's the smoker preheating and getting ready for a big day ahead!



Ribs are just about to go in the smoker to be ready for supper!

More to come...

Mark (in Ottawa)

[Mark in Ottawa]

Well, with 20km/h winds, the Bradley's was having a bit of a hard time keeping temperature up - it got down to 204f. So I figured a wind baffle was in order...something quick, easy, and easily moveable to accound for wind change... so without further ado - my make-shift wind baffle.



Seems to be working (hard to see, but it's now at 212 after only a few minutes)



Mark (in Ottawa)

[Mark in Ottawa]

...and we're just shy of the 2 hour mark.

So the wind baffle seems to be working just fine - temp was 221f just now.

Rotated the racks and took a quick pic. Looks like it's coming along just fine.



Another hour in the smoke and then comes the foil with a splash of apple juice and back in the smoker for another 2 hours.

More to come...

Mark (in Ottawa)

[squirtthecat]

WHOA - that smoker is too clean!

Yeah, keep the wind away..   Looks like that is doing the trick.

[Mark in Ottawa]

Thanks - this is only the second ever smoke in the BDS...first was just a 50 minute cold smoke of a few rib steaks.

I'm determined to get it dirtier  ;) ;)

Mark (in Ottawa)

[Tenpoint5]

While it is clean it isn't shiny. Looking like some good eats coming your way real soon. You need to do a couple of Butts in there that will get her some color in there.

[Mark in Ottawa]

Tenpoint5 - I absolutely intend to smoke a butt sometime soon - pulled pork is a fav around here!

So, we're on to the 2 in the "3-2-1" method. I gave the ribs a splash of apple juice and wrapped the ribs in aluminum foil. Back in the smoker for 2 hours at 220 but this time with the smoke off. It smells so good already. I can't wait!

So, for the sake of thoroughness, and not necessarily drama or interest, here are the ribs in their foil packets back in the smoker.



And given all this hard work, I think this is well and truly in order...



Thanks for reading - more to come.

Mark (in Ottawa)

[OU812]

Thats gonna be soooo gooood

Cant wait till its time to dig in and get messy


BUSCH thats my chaser,,,,,,,Im a whiskey kinda guy  ;D

[Mark in Ottawa]

So out of the foil, lathered in Sweet Baby Ray's BBQ sauce (I can't get Cattleman's or Stubb). Back in the Bradley's for another hour.

It smelled SOOOOOOOOO good. Can't wait!



Mark (in Ottawa)

[Smoker John]

Mark that is looking great so far, that smoker won't be that shiny for long

[mikecorn.1]

Nice!!  You could have taken the pic off the boxes blocking the wind at my house, I do the same thing :)


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[Mark in Ottawa]

So...those were easily THE BEST RIBS WE'VE EVER HAD.

I had a buddy of mine came over because my wife doesn't really love ribs, so I figured I'd share with him. Well, my wife had a half-rack (which speaks volumes!), and my buddy and I both had full racks. They were fall-off-the-bone wonderful. Neither of us could think of a time when we've had ribs anywhere near that good.

I just want to thank the people of this forum so much - without which this would have been a huge struggle and wouldn't been nearly as much fun or without frustration.

So here's the finish product.



Thanks again! I hope you've enjoyed my photo journal of the day.

Mark (in Ottawa)

[mikecorn.1]

You need to use that thing some more. It's a bit shiny. ;) ;D. Ribs look awesome. My favorite thing to make.


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