new guy with a bradley

[boe757]

Reinhard you finally pushed me over the edge, been lurking for some time. Have the salmon pretty much dialed in so I tried ribs with a rub today, my concern is this, I used the 3,2,1 - I was showing 160+ on the Digital in meat, 240 on the chamber thermometer, when I cut the ribs apart the meat is very moist, if this is correct - great-. If this was a roast I would say the meat is slightly undercooked, whats your thinkin?

[Gordie]

Ribs can be tough to take temp on but if they are reading the correct temp they should be good.

[reinhard1]

i agree with Gordie on telling the temp on a rib. the method you used should have done the job. a whole slab of spare ribs take longer than baby backs for example. your ribs should have been able to be pulled apart with your fingers with little effort. the moistness you describe is a good thing. the meat should be tender, and be able to bite off the bone with no effort. that's the way i like it. some like the meat to fall off the bone. it's what you like that's whats important, but the meat has to be cooked until done.

the way you describe it, sounds good to me as ribs go. however comaparing it to a roast realy is a different subject. pot roast, rib roast, top round roast, or bottom round roast all have different way's of preparation and expectations.

i hope my response is ok, the roast thing threw me off a little. anytime you have a question just ask here or PM me. good luck.

[boe757]

thanks for the quick reply, after 6 hours I was not expecting any color, it definitely did not fall off the bones, but did pull apart easily. plan on cooking a couple more, cooked this one in 4 sections so I could try sauce on one. used two thermo's to check the temp so I believe it is safe to eat, taste is pretty good, a bit bland because I used a mild rub, looks like experimenting is the answer, on the last hour, do you keep the same side up or turn them over? looks like it is going to be much more of a challenge than salmon in brine

[reinhard1]

this is usualy the way mine look when done. now i do my ribs mainly on my Charr Griller barrel type smoker/grill with the firebox on the side. lately i have been using the foil wrap for the first hour only. at that time the firebox usualy keeps the temp at around 300 and then gradualy drops to 250 for the rest of the time with me adding more hot coals usualy one time in the fire box. this way it takes me about 3 1/2 to 4 hours to get them where i want. once out of foil i start putting mop sauce on them and spraying them with apple juice. every 15 minutes i turn them over and mop and spray them. i give them about one hour of cherrywood smoke as well once out of foil. the last half hour i keep them meat side up and mop and spray them. good luck.

[Whoaru99]

Generally speaking, for ribs, when the meat is shrunk back from the ends of the bone a bit they're done or pretty darn near.

I've never bothered to temp probe ribs. More or less the meat is pulled back a bit and they're tender, or not. If not then cook a bit more.

[boe757]

thanks reinhard

looks like I got some learning ahead of me. that picture is outstanding

[reinhard1]

yesterday i make 4 racks of baby backs in a lower temp, much like you did in a smoker [but i did on my barrel gill/smoker]. took 5 hours with the temps around 225 and 250 range with only the first two hours in foil because of the lower temp using the firebox and one hour of cherrywood smoke.

was babysitting a newborn and three labs while my wife took the other 3 grandkids to the wave pool. so it was back and forth for 5 hours. i used my normal rub however on one rack after i took them out of the foil, i rubbed some dark brown sugar on it [both sides]. also used my mop sauce constantly during the last 3 hours along with spraying the apple juice. i'm a firm believer in the spraying of apple juice during the cooking process, and do it with chicken as well. good luck.

[harvey lee]

I have been using apple juice on my ribs as well as my chicken drummies, works great.

[reinhard1]

i've also been sprinkling brown sugar on the chicken and pork at times prior to spraying. used my regular rub and the small amount of brown sugar added an enhanced taste. overdoing it makes it too sweet for my taste, but a little goes a long way. i have also used a small amount of brown sugar in my mop sauce when the kids come over. one batch without and one with. good luck.