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New to smoking from England United kingdom

post #1 of 18
Thread Starter 
Hi all I have just bought a Bradley original smoker and yes us English folk love smoked ribs too , I have tried two smokes so far on ribs and they have both come out a little tough and can not seem to get the baby backs to pull from the bone, can you wrap the ribs in tin foil and leave them in these Bradley smokers
post #2 of 18

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Yes, you sure can wrap them and set them back in the Bradley.  The best guideline for fall-off-the-bone-tender BBR's is the 2-2-1 method: 2 hours in smoke at 225-250*, 2 hours in foil at the same cook temps, then 1 hour back in the smoker unwrapped at the same cook temps.  Your patience will be rewarded, and they will fall off the bone!

post #3 of 18
Thread Starter 
Hey thanks for the reply , going to try again this weekend need a rib rub recipe as I was given a rub from a guy called Steve in Texas. We have a American girl in our office in London and she brought back the rub for me to try out , the rub was fantastic but like I said the top rack of ribs were bit tough but tasty , the bottom rack were slightly better,, The problem I have encountered is keeping the temp at 225 when the whole smoker is loaded, I had 4 racks ribs smoked for 5 hrs and sprayed them every hour with apple juice , And a 4lb Brisket which I left in there for 7 hours and was tough as old boots, is it best just to smoke one type of meet in these models.
post #4 of 18
Quote:
Originally Posted by adiochiro3 View Post

welcome1.gif

Yes, you sure can wrap them and set them back in the Bradley.  The best guideline for fall-off-the-bone-tender BBR's is the 2-2-1 method: 2 hours in smoke at 225-250*, 2 hours in foil at the same cook temps, then 1 hour back in the smoker unwrapped at the same cook temps.  Your patience will be rewarded, and they will fall off the bone!



X2, Plus add some AJ when you foil.

 

post #5 of 18

Welcome to SMF - glad to have you here with us - the issue with the brisket is you should cook it to 165 then foil and take to 195 for slicing or 205 for pulling. Briskets and Butts are notorious for stalling and can sit at the same temp for 30 min to a couple of hours so temp is the way to go 

post #6 of 18

welcome1.gif   Glad to have you with us!

 

Would you please update your profile info to include your location. Thanks!

post #7 of 18

The guys are giving you some good advice

 

this Wiki  has some pics to help you understand

 

http://www.smokingmeatforums.com/a/smoking-ribs

 

Welcome to the forum

post #8 of 18

Welcome !!!!

post #9 of 18

welcome1.gif to SMF.

post #10 of 18

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First off welcome to SMF. You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or yu can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.

 

Welcome To Your New Addiction

post #11 of 18

Welcome and Happy Smoking!

post #12 of 18

welcome1.gif You'll be making great ribs and briskets in no time. The folks here know their stuff.

post #13 of 18

welcome1.gif to SMF. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you take  the 5 day e-course on smoking its chuck full of great info.Smoking Basics 5-Day eCourse

 

The others got ya covered on how to get ribs nice and tender. Just be sure ya put a bit of liquid in the foil.

post #14 of 18

Welcome aboard!

 

2-2-1 for baby backs.  3-2-1 for spare ribs.  Then you can modify to your taste from there.

 

Good luck and good smoking.

post #15 of 18

welcome1.gif

post #16 of 18

Welcome to the SMF Family...You didn't mention the temp you took the Brisket to...You want 88*C for slicing and 96*C IT if you want to pull it. You may like this for your ribs...JJ

 

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

post #17 of 18

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post #18 of 18

Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

 

You are going to fit in just fine.

 

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