How to Smoke Ribs in the Bradley Smoker

Рет қаралды 38,822

5 жыл бұрын

Was hungry for some BBQ so decided to smoke up some baby back ribs in the Bradley Smoker. Here is my step by step process for smoking ribs in the Bradley.

Пікірлер: 60

@chadhafemann9071 3 жыл бұрын

I’m going to try ribs this weekend for the first time love you Chanel can’t wait to to try the ribs god bless you and your family

@RoughRidersTV 3 жыл бұрын

Thanks. Good luck. Ribs are pretty easy to do.

@tp1973 4 жыл бұрын

Thank you for all the tips, they are very helpful :)

@RoughRidersTV 4 жыл бұрын

Glad it was helpful! Thanks for stopping by.

@Windyhillfarm71 4 жыл бұрын

You do some awesome videos on this smoker, keep them coming.

@RoughRidersTV 4 жыл бұрын

Thanks so much. Glad you enjoy them. I am working to get Keith back out for another video. Thinking maybe a pulled pork or a prime rib.

@Chris-zi9bb 4 жыл бұрын

@@RoughRidersTV During to 2 & 1 portions, do you run smoke pucks? Or your just heat cooking at that point??

@Nick-sz6xb 3 жыл бұрын

I like how unscripted and natural your videos are. Just bought my Bradley, can't wait to use it this weekend ! Keep up the cool videos man.

@RoughRidersTV 3 жыл бұрын

Thanks. Yep, everything is shoot from the hip which can create some stammers from time to time. Thanks for dropping by. Just replaced the seal and trim on the Bradley so I can start smoking more stuff. Wife really like's smoked almonds so probably do a video on that soon. Just did a trip tip over the weekend and it came out great so probably do that one again soon and video it as well. Stay Tuned.

@jd093055 4 жыл бұрын

Thanks - Very helpful.

@RoughRidersTV 4 жыл бұрын

Thanks for stopping, glad it helped.

@CBTalon97 4 жыл бұрын

Have you tried flipping them upside down for the 2 hours in the foil? You can add some moisture or sauces during the time as well. Once you're done then flip them around for the final hour, apply whatever sauce you want to the top to finish them off for that hour.

@RoughRidersTV 4 жыл бұрын

Haven't tried that but will on the next round.

@kayemaxfield6271 5 жыл бұрын

When you freeze your ribs do you vacuum seal them? I like your idea of a larger water pan in the bottom to catch the spent pucks.

@RoughRidersTV 5 жыл бұрын

Not at the moment. I don't have a vacuum sealer yet. However, we do get most of the air out by hand and it works pretty good.

@stevang4720 5 жыл бұрын

Just purchased a Bradley yesterday! Not a digital one but bought a thermopro meat thermometer. This will be the first thing I try! Also what is your favorite flavor bisquette to use? I've heard oak is more subtle than a few others that become overpowering.

@RoughRidersTV 5 жыл бұрын

Not sure I have a favorite for smoking. Hickory is nice but cherry is nice as well. I just ordered Oak and Apple to try. It would be great to do a side by side test of different woods to see how it changes the flavor. Be sure to check out the brisket video as well. My pitmaster buddy taught me how to do it in the bradley and it came out amazing and I got it all on video.

@stevang4720 5 жыл бұрын

Just watched it last night and subscribed to your channel! Thanks for the reply...I'll be using this method with oak pucks this weekend!

@Pws78625 5 жыл бұрын

When you wrap, add a brushing of apple sauce, stop smoke for these two hours But leave the smoke heater on, add smoke for the last hour after you take to ribs out of the foil

@RoughRidersTV 5 жыл бұрын

Interesting. I have mopped with Apple Juice before but the applesauce things sounds easier and less messy. Thanks for sharing.

@ScottysBackYardBBQ 3 жыл бұрын

Did you close the top vent?. My Bradley runs about 50 degrees colder in 35 degree weather. Wind kills it.

@RoughRidersTV 3 жыл бұрын

I think it was about 1/2 open. I've never had a problem in cold weather until just a few weeks ago. It was about 8 degrees outside and the Bradley kept tripping the GFI trying to keep up with the cold. I just gave it to my son in law since he has been wanting a smoker and got myself a new Rec Teq. It's a pellet grill, so far it is working well but we will see how it holds up.

@deananderson7877 Жыл бұрын

- I first take the fat membrane on the bone side first so the season and smoke penetrate - I seasoned with Montreal chicken spice as it’s a little sweeter - put in zip lock bag in the fridge overnight to let the salt/spice to penetrate - smoker at 220 bone side down for 3 hrs. Then increase temp to 260 for the last hr. I only add smoke for the first 2 hrs - the last hr I try to dry as much moisture off the ribs so the bbq sauce I add at this time will stick to get a good crust. - smoke with a fruit wood. I’m not a fan of hickory or other hard woods on pork or chicken.

@billingridgreen3749 2 жыл бұрын

I just picked up my Bradley smoker, cant wait to try ribs. So when did you add your bbq sauce, on the last hour?

@RoughRidersTV 2 жыл бұрын

Ribs are really about personal preference. I personally don't put sauce on them because I prefer bark and also, I don't want to make the ribs messy while I am trying to cut them up. Instead, I put sauce in a small bowl and put it on the ribs as I am eating. I have a few different sauces from spicy to sweet so I let each person use the sauce they prefer.

@MrSamyboy40 3 жыл бұрын

In the summer what is the perfect temp for the 3-2-1 ? Im new with a smoker ! I never do that ! Can you help me please for the best 321. Thank you and have a good one

@RoughRidersTV 3 жыл бұрын

If your smoker holds temps regardless of weather, then ambient outside temps should not really affect your cook. It may change how fast your smoker comes up to temp but the smoker temp is always going to be higher than ambient temps. I smoke at 220 (actually doing ribs right now) and my smokers tend to hold temps very well. If your smoker has wild temp swings based upon the weather, then you might need to manually adjust temps to try to keep the cook chamber at or around that 220 temp.

@jacobelder6806 4 жыл бұрын

I'm in Canada about a hour from Toronto. Upgrade your heat element man. I installed a 900 watt strip finned element. I can cook in -20.

@RoughRidersTV 4 жыл бұрын

So far, I have not had any issues no matter how cold outside. But I know a lot of people like to do the element upgrade.

@jacobelder6806 4 жыл бұрын

@@RoughRidersTV your turning your pit to 240 to never get to that temp. if you had my element you turn it to the temp you want and it does it. not over shooting to have element run forever non stop i guess would be my reasoning. Also at the 7 minute mark of this video I can see smoke coming out the hole where your smoke generator is inside. that means no air flow as no smoke should come out there so you have the top smoke control shut right off?

@RoughRidersTV 4 жыл бұрын

@@jacobelder6806 I started at 240 to get the heat up but I had to keep backing it down because it was too hot. It was pretty cold out so I thought I might need a little extra temp but turns out I didn't need it at all.

@robr9551 4 жыл бұрын

Hey Jacob, was upgrading to the 900 watt element difficult? Any drawbacks?

@jacobelder6806 4 жыл бұрын

So far all good. There are videos of how to do. Need to take back off smoker and put bolts in from behind so that the new element is locked in place and can’t move around. Worth it for me I can smoke middle winter doesn’t matter the temperature.

@DenKihl 4 жыл бұрын

When wrapping with foil ALWAYS cook with the shiny side facing your meat. It reflects the heat back into your meat NOT away from it. This is not a comment to take away from this video...I like the video.

@RoughRidersTV 4 жыл бұрын

Great point. Thanks for sharing.

@badcompanyCDN 5 жыл бұрын

So 4 hours of smoking and 2 in the foil without. Is that a lot of smoke time? I mean over smoked?

@RoughRidersTV 5 жыл бұрын

I typically smoke for 3 hours, then wrap for either 1 or 2 then cook for 1 more to crisp up the bark. More often than not I'm doing a 5 hour cook and not 6. 6 is usually when it is really cold outside like this last time. That last hour is without smoke. By then the meat has absorbed all the smoke it is going to get so it would be a waste to smoke more.

@fermentedcabbage2727 3 жыл бұрын

What internal temperature do you try to get your ribs to?

@RoughRidersTV 3 жыл бұрын

I do it more based upon time and cook temp. With ribs, there is no real thick part to get a probe into. If you were doing based upon temp, it would be around 185.

@joekapala3 4 жыл бұрын

You mentioned your rub... Can you post or send me what exactly is in your rub... Thanks

@RoughRidersTV 4 жыл бұрын

We used a rub from a chain restaurant in California called Armadillo Willy's. It's a pretty good rub. Shiner Smokehouse has their own branded rub as well, bit more spice to it than the AW. We have also started working on our own mix of stuff. It's a mix of Brown Sugar, Paprika, Chili Powder, Garlic and a couple other things. Don't have it all in front of me right now. Trying to find the right balance between sweet and spicy for the rub that delivers a good bark.

@tp1973 4 жыл бұрын

Bradley states not to use foil...it may cause damage to your smoker.

@RoughRidersTV 4 жыл бұрын

Hmm, didn't see that but been doing it for 4 years without an issue.

@quakerdaddy5237 3 жыл бұрын

Do you smoke for the last hour ?

@RoughRidersTV 3 жыл бұрын

In the video, I did the 3, 2, 1 method (smoke for 3 hours, wrap for 2 without smoke and then unwrap and cook for 1 final hour no smoke. However, when doing baby back ribs, I actually prefer just doing a 5 straight through where I smoke for 3 hours and cook for 2 more without smoke.

@quakerdaddy5237 3 жыл бұрын

@@RoughRidersTV oh wow thanks! So no need to wrap for one. interesting

@RoughRidersTV 3 жыл бұрын

@@quakerdaddy5237 correct, unwrap for that last hour when doing 3, 2, 1. It helps put the bark on the ribs. When I do 5 straight, I don't wrap at all. Just a straight 5 hour shot, smoke for 3 then let cook 2 more without smoke.

@quakerdaddy5237 3 жыл бұрын

@@RoughRidersTV Right on. Thanks so much for all the help. Ribs are in the smoker as we speak!

@RoughRidersTV 3 жыл бұрын

@@quakerdaddy5237 No problem. Enjoy the ribs. Let me know how they turn out.

@stDrift-pt9dv 4 жыл бұрын

I read in the instructions your not supposed to put tin foil in the smoker. Can this be ignored? You never had a problem?

@RoughRidersTV 4 жыл бұрын

It should not be an issue. The foil helps trap moisture in the meat. I have never had a problem doing ribs this way.

@stephencasey3533 2 жыл бұрын

I just got a bradly & have been watching a couple of your videos, thank you. I think the problem with the foil was not to cover the grates because it could hinder circulation of the heat