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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


View Poll Results: Total Cook Time On BabyBacks at 230'
Nuke Em - Done in 10 Minutes ;-) 1 1.64%
1 - 3 Hours Finish On the Grill 11 18.03%
4 - 5 Hours Sauce Halfway Though 14 22.95%
4 - 5 Hours Sauce After 2, Foil for 1, and Uncover to Finish 20 32.79%
5 - 7 Hours Wrap for the Second Half of Cooking 6 9.84%
More than 6 Hours 2 3.28%
Other - I'm Not Sharing 7 11.48%
Voters: 61. You may not vote on this poll

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Unread 09-22-2007, 11:22 PM   #16
txschutte
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Quote:
Originally Posted by Bossmanbbq View Post
Only problem you will have with the neighbors bro is not having enough to feed the whole neighborhood
Fark em. Probably stuck up bastages anyway.
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Unread 09-23-2007, 11:02 AM   #17
MileHighSmoker
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Today my ribs should be defrosted enough to soak in a brine of liquid smoke (okay I am totally kidding) but they should actually be defrosted some so I can put a rub on them. Tomorrow is smoking day. Perhaps I will throw one of the infamous fatties on just as a shout out to the brethren!
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Unread 09-23-2007, 11:07 AM   #18
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Why can't you have a charcoal smoker? Seems if it smokes at all it would go against the homeowner thingy. Put up a big fence so they can't see your back yard...BTW...congrats on the new toy
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Unread 09-23-2007, 11:30 AM   #19
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With the title of this thread I thought we were going to see a pig in chit

Good luck with the new toy brother.
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Unread 09-23-2007, 12:05 PM   #20
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Im sure it will magically appear now! Congrats on the new toy MileHigh
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Unread 09-23-2007, 01:08 PM   #21
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Congrats on that pickup. It's a whole lot easier to set & forget than to fiddle with sticks all day. I hope your ribs turn out great!
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Unread 09-23-2007, 02:21 PM   #22
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looks nice now get to cooking.. I wonder if anybody is going to try and bust you out when they see the smoke.
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Unread 09-23-2007, 03:21 PM   #23
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Congrats, hope you got some meat going by now.
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Unread 09-23-2007, 03:47 PM   #24
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Ribs are not going on until tomorrow they were all frozen at the store when I went in yesterday. Maybe that was why they were 1/2 off. I can wait an extra day to save half on baby backs.

I think I am going to just salt and pepper them tomorrow when I pull them out of the fridge. Let them sit out for half hour or so and then let them warm up in the smoker.

I am thinking about letting them smoke for 2 hours at 230' in hickory smoke, then basting them in sauce and foiling them for an hour, then giving them an hour outside of the foil and another basting in sauce. Maybe a quick shot on a hot grill to finish them up.

Anyone have some feedback on this plan for me?

On baby backs is it better to go by temp, time or feel & bend?
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Unread 09-23-2007, 05:14 PM   #25
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Sorry to do this to ya fellas but for my 100th post I couldn't help but add a poll. I think BBQJoe is getting in my head.
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Unread 09-23-2007, 06:16 PM   #26
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I have a friend with a Bradley. He makes some killer jerky. Nice unit. Cannot wait for the results.
Oh and screw HOAS!!
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Unread 09-23-2007, 06:33 PM   #27
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We bought one about a year ago, I was disappointed in the fact that you had to cut the slab of ribs in half to get them in the cooker....but that's just me being picky.

You can get too much smoke in the meat with one of these units. I can't remember what the recomendation of puck usage was, but it is correct, I tried using my own thoughts as to how much was needed, and it was just like eating a tree. YUCK!

Check the Bradley site....They have a forum that has a guy that sells metal pucks that you use for the last 2 in the hopper so that you get the full burn time out of the wood pucks...pretty good idea!
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Unread 09-23-2007, 06:43 PM   #28
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If the Bradley is anything like my Cookshack, you really don't need to foil. The closed box keep moisture in and the food comes out great without foil. I never go my time and temp for ribs. Always by sight and feel. Look for the meat to pull back from the bones about 1/4 to 1/2 inch and the rack should bend easily. 4 - 5 hours should do it depending in the size of the ribs.
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Unread 09-23-2007, 10:28 PM   #29
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some good advise. I better read up on the reccomended amount of wood to feed. Unfortunatly my used model did not come with a user guide. I will check out their site
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Unread 09-24-2007, 09:16 AM   #30
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Today is rib day. Feels like Christmas!
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