First let me begin by saying that making ribs is like combing your hair. EVERYBODY does it different!! This pictorial is of how I make ribs in the Bradley Smoker. It is meant to be a guideline for you to follow and make adjustments when and where you deem necessary in order to make your ribs “YOURS”.
Guide To Making Ribs (I am using Pork Spare ribs in this pictorial)
- First remove ribs from package, drain and pat dry with paper towels.
- Next you will want to remove the membrane on the backside of the ribs. This can be done by sliding the handle of a spoon under the membrane to loosen it up and get it started.
- Once you have the membrane started. Grab a hold of it and pull firmly and gently. Until you have the membrane removed. If it breaks just start again until you have it removed.
If you are not wearing rubber gloves; using a paper towel helps to provide better grip.
- Now that you have the membrane removed it is time to apply your rub. Apply your rub to both sides of the ribs. I personally like a heavy even coating.
- Cover your ribs with plastic wrap and place in the fridge to marinate either overnight or for 3-4 hours.
- After the ribs have marinated bring them up to room temperature. This will help lessen the temperature drop when you put them in the Bradley, and speed up the heat recovery from the loss of heat when you opened the door to put the ribs in.
- Once your Bradley has come up to temperature and the smoke has started to roll, put the ribs in the smoker. I like to smoke them at 225°F. I apply 3 hours of Hickory; you can use the flavour of your choice.
- After 3 hours of smoke; shut off Smoke Generator. Wrap your ribs in foil with a splash of Apple Juice; “My Favorite” is Apple Raspberry.
- Return the rib packets to the smoker for 1 or 2 hours (1 Baby Backs, 2 Spares). After the ribs have spent their time in the foil wrap. Remove them from the smoker and remove from the foil. Your ribs are just about done. Might even look done, but there is one more step. You have to sauce them.
- After putting the sauce on the ribs place them back in the Bradley for 1 hour. The ribs will stiffen back up and the sauce will set. The meat should tell you when it is ready. The meat will pull back from the bone, as you can see in the picture. The bigger half of the slab didn’t pull back because it sprung a leak while in the foil.
- Your ribs are now ready to cut up and enjoy!!
While your ribs are coming to room temperature preheat your smoker and generator. It is helpful to preheat 25°F to 50°F higher then you plan to smoke/cook at. Doing this also helps with heat recovery. Once ribs are loaded adjust your heat to the actual temperature you will smoke/cook at.
Are they good?
A plate for the one at Baseball Practice, BBQ Ribs, Whistle Berries and Tater Tots.
Hopefully this little pictorial will help you make
“The Best Ribs Ever Dad!!! Or Mom”