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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.
Can anyone recommend a digital, reliable thermometer which i can clip to a shelf AND have a probe in the meat? ideally less than £40 really. i've heard the brand Maverick thrown about a lot? I'm looking for accuracy and reliability, with a way of actually clipping it to the shelf.
i want a nice...
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