Recent content by daveoxforduk

thanks alot for the response guys. i'm going to go with butter and honey. will post a pic of the result. thanks guys

Hi guys, Currently smoking two st louis cuts in the Bradley smoker. I dont have any apple cider vinegar or apple juice to spritz before i wrap the ribs for the 2 hours wrapped part. Can anyone recommend an alternative? I've got some white wine vinegar in teh cupboard. i was thinking maybe a...

Hi everyone, I went to my local butcher today to get some ribs for tomorrow. The only ribs they had in stock were "Cross cut pork ribs". I asked him whether they were baby back or spare, and he struggled with an answer...he said they were basically spare ribs with the fat taken off..? they dont...

They are! They're from tesco surprisingly. 4 for £1

Everything was ridiculous. Better than some restaurants I've been too. Seriously. Also, a little bit of a smoke ring as you can see, which I wasn't expecting on an electric smoker. Really pleased overall

Ribs and belly are off. The first picture shows a rack that were at the top. You can see some nice pullback on the bone. Again, the Mac et 732 should help with a more consistent temperature. The other ribs are slightly tougher than I'd like. Hoping the pulled pork which is at the bottom of the...

pork has been in 4 hours ribs and pork loin have been in 2 hours...they're not particularly tender at the moment, but i've now foiled everying and they'll be in for 2.5 hours now, around 220. I've put apple juice in the foil to help them steam. another update going about 5pm, before the...

Ribs and belly ready to go on at 12 Got it all on to two racks.

Morning all, Today is my first weekend with my new bradley 4 rack. I put up some pictures the other day when i dry rubbed them before putting them in the fridge, but i thought i'd create a new thread and update throughout the day. Today im smoking 3 racks of ribs, a small pork shoulder (3.50...

I was planning on doing this Shoulder on at 10am Pork loin and ribs on at 12pm using the 2.5 - 2.5 - 1 method for both The shoulder is really small, £3.50 from tesco. So I think 8 hours should be more than enough, and plan on wrapping in foil after first 4 hours. Thoughts?

· 1/4 cup Paprika · 1/8 cup Fresh Ground Black Pepper · 1.5 tablespoons Garlic Powder · 1.5 tablespoons Onion Powder · 1 tablespoon mile chili powder · 1/4 cup sea salt (ground) · 1/4 cup light Brown sugar

Yeah, I'm giving them until Saturday. Do you think that's too long? I'm doing then tonight as I'm busy all day tomorrow. Very new to smoking, so not entirely sure on how long you're supposed to marinade certain things. If there is a general rule at all?

3 half racks of ribs, small pork shoulder and a belly pork loin. All rubbed in a home made rub, which is super tasty. Ready to smoke in my Bradley 4 rack digital on satu Day.

Maverick 732 purchased from Amazon! Thank's guys.