It's 3-1-done. It may not be possible to do this in a Bradley other than the P10. I use this method with my charcoal cookers. In a modified Bradley, you may be able to cook at 250°, and adjust the times. This method is for bite off the bone spare ribs.
Step 1 - At 275°F cabinet temperature you smoke/roast your ribs for 3 hours naked. The smoke is being applied and the bark should set. At the end of 3 hours check your ribs. If the ribs are very flexible, lower your cabinet temperature to 225°F - 250°F. If they are still stiff stay at 275°F. I'm able to get fairly meaty spare ribs, so I've never had to adjust my cabinet temperature.
Step 2 - At the end of 3 hours, wrap your ribs. I use foil. I use
Johnny Triggg's Method; steps 12 - 24 in the recipe listed. Make sure the foil doesn't tear, or you will loose a lot of juices that are produced during this period of the cook, and make a mess in your smoker. To be safe you can double foil. There are two theories of wrapping, one is to foil very tightly - this will prevent steam from building up inside the foil. The other theory is the foil loosely - this allows the steam to escape, and not build up. At this time I wrap tightly. After they are wrapped, cook for an additional hour. NOTE: You can use soft butter or margarine instead of a squeezable margarine. Instead of apple juice, you can use a couple of table spoons of either honey, maple syrup or agave syrup. The mixing and spreading of the ingredients on the foil can be skipped, if you spread all the ingredients evenly on the foil for the length of the ribs.
Step 3 - After 1 hour wrapped, remove from the smoker. Unwrap the ribs. You should notice that a few bones are now expose on the backside of the ribs. If not wrap them back up and place in the smoker for about another 30 minutes. At this time I also use a bamboo skewer. When the skewer slides in and out with a little resistance, they are bite off the bone done. If you like them fall off the bone, put them back in the smoker. Once the ribs are at the desired doness, remove them from the foil. Be careful when removing the foil. Steam will escape, and there is a lot of hot liquid. Baste the bone side with some warm sauce or glaze. Flip them over and baste the meat side. Then sprinkle about a tablespoon of rub over the meat side. Cover loosely with foil, and let rest for 30 minutes. Alternately, you can turn the smoker down to 250°F, and put them back into the smoker to set the sauce. I find letting them just rest works well. To make a glaze; if you have a thick sauce like Kraft, Sweet Baby Rays or Bulls Eye; use 2 parts sauce to 1 part apple juice (or other liquid).
One other tip. For Step 2, instead of brown sugar, if you can find it; use Domino's Granulated Brown Sugar. It make that step easier, and faster.
