newbie

[hammy]

Hi, I have a 6 rack digital b.s. and don't know how to use for the best results. I do have it seasoning right now with ribs in the frig. for tomorrow.....someone help a newbie out...thanks

[pensrock]

Hi newbie and welcome.

The best thing I can think of for a true newbe to do would be to go to the recipe site and read through the FAQ section. There are many helpful posts there and you should learn a lot.

Other than that I'm sure many others will welcome you and provide helpful information.

pens

[KyNola]

Hammy,
Welcome to the forum.  Ribs eh?  Here is what I do for ribs.  Day before, remove the membrane from the "bone" side of the ribs.  Use your favorite rub on the ribs, wrap in plastic wrap and into the frig for the night.  Day of smoke, remove your ribs from the frig at least an hour prior to smoking.  Preheat your smoker to 250-280 because you will lose heat when you open the door.  When ready, ribs in the smoker.  Adjust the smoker temp to smoke at 210-220 degrees.  I use 2 hours and 40 minutes of smoke.  After the smoke period, remove ribs from smoker.  Wrap each section of ribs in foil with a splash of apple juice in the package with the ribs.  Now you have a choice, they can go back in the smoker or you can put them in your house oven at 220 for about 2 hours.  After the 2 hours, if you are going to "sauce" them, open the foil packages, put your sauce on the ribs and place back in the oven or smoker for another hour, leaving the packages open.  If you are not going to sauce the ribs, simply leave the ribs in the package for a total of 3 hours.  The whole project should be around 6 hours.

Ribs should turn out very tasty and moist.  Good luck and have lots of fun!

KyNola

KyNola

[westexasmoker]

Welcome to the forum hammy!

Pens got ya going the right way, and Ky nailed the ribs for ya!  Your gonna do great with your DBS, don't second guess yourself...Smoke and smoke again!!!!!    Oh.....use mesquite...thats my job!   ;D  ;D  ;D

C

[FLBentRider]

W E L C O M E  to the Forum hammy!

The others have got you covered, you did not mention wether the ribs were baby backs or spare ribs. I leave spare ribs in the oven longer.

[hammy]

they're spare and country. I did what was suggested last night and them prepped. My smoker is on and coming to temp. right now. Ribs are warming to room temp. as well....I can't wait :D

[tbrown]

How did the ribs turn out?  I'd be happy to give you an unbiased taste opinion if you have any to bring to work with you!!

[hammy]

just took the ribs out of the smoker and the oven. I finished them in both. They're resting now. To much work to do on a work night though. don't worry I have lunch for tomorrow.

[josbocc]

Hammy,

Welcome to the forum!  KY has you pointed in the right direction, and WestTexas shouldn't be second-guessed, although I do believe that you can smoke with woods that don't end in "esquite".  I did mine about the same way as everyone else, but when they came out of the original smoke, I smothered the spareribs in bbq sauce with a little extra brown sugar, then foiled them.  Put 'em back in the Bradley when we got hungry, and let them go til the IT was right, then pulled them out and feasted.  The general consensus was that they were the best ribs that any of my dinner guests had ever had..., but then again, we're frozen brains up here in the North, and I will continue to try to improve upon my smokes with the knowledge that my new friends here have bestowed upon me.

Jeff

[hammy]

my first attempt turned out ok. But room for improvement. The smoke taste was right on. But they were not tender enough for my taste. I smoked them for 3 hours, then foiled them in the smoker for another hour to an hour and a half at about 240. Opened them sauced them for another 45 minutes. ???

[FLBentRider]

When I do spare ribs, I braise them in the oven for six hours after the smoke. This is how I do it:
http://forum.bradleysmoker.com/index.php?topic=7500.0
http://forum.bradleysmoker.com/index.php?topic=7592.0

[beefmann]

welcome to the fourm hammy

lots of good information here

Beef