Thanks for the kudos. I have been mopping them with a mixture of mustard and cider vinegar in between the 2-2-1 but not after the last hour. I think it makes them just a little more juicy
hey, I haven't had anything but perfect ribs every time I have tried. You need to try this Char Crust rub. I used this doing the 221 and everyone that eats it is totally hooked. Yes they did look burnt, but they arent. They are the best fall apart ribs I have ever had. Everyone, I have cooked for always ask me to make these ribs.Thank you so much.
so you dont spray them down every 30 minutes while they are on the smoker? do the ribs come out moist?also how do you smoke them so they fall offthe bone> thanks
No I don't spray them at all except the last couple of times I whipped up a mop with cider vinegar and mustard. When I put the foil on and take it off I mopped them. My wife thought the outside was a little more tender and she liked the added flavor. The inside meat is tendor the outside semi crunchy. They fall off the bone and come out so moist because of the 2 hours in the foil, you can do those two hours in the oven if you prefer. The last hour tightens back up the outside.
Nice video. Thanks for putting it together so well. I just smoked for the first time in my bradley yesterday and did baby backs too. They turned out so well that its going to be hard for me to try a 221 or 321 method. I used a memphis rub too, but didn't use any foil but instead spritzed with apple juice every hour. The fat had completely broke down. Nice tender crust and juicy meat. These smokers are great!
I love the Bradley mine is used and abused and keeps on smoking. I have a wood smoker I really like but it just isn't practical in my neighborhood. I tried basting the ribs but thought it was too messy and didn't like opening the smoker. Then when I got a taste of crunchy rub with juicy meat I was hooked. If you like Salmon it takes 45 minutes and so moist it is mind blowing.
Is 225 the cooking temp if you are also doing several racks at the same time, You did an awesome job!!! also do you think the electric smoker is more efficient then the propane
250 and rotate them through the cooking process. The top will still take a little longer. I prefer my wood smoker it is more rewarding and the smoke ring is nice. The lazy q is much easier and really good for fish etc. many models even Bradley have a version with a digital temp control. I like the Bradley big time. Thanks for the compliment. I will put up pork butt someday but the 14 hours cooking time is exhausting.
Thanks for the kudos. I have been mopping them with a mixture of mustard and cider vinegar in between the 2-2-1 but not after the last hour. I think it makes them just a little more juicy
NorthLV 5 months ago
hey, I haven't had anything but perfect ribs every time I have tried. You need to try this Char Crust rub. I used this doing the 221 and everyone that eats it is totally hooked. Yes they did look burnt, but they arent. They are the best fall apart ribs I have ever had. Everyone, I have cooked for always ask me to make these ribs.Thank you so much.
MrTennislady 5 months ago
They look burnt
flguy2 5 months ago
THANK YOU, from the Pearson Clan.I use your 221 method on other recipes too. Works Great!!!!!
shinyshinx76 7 months ago
so you dont spray them down every 30 minutes while they are on the smoker? do the ribs come out moist?also how do you smoke them so they fall offthe bone> thanks
9secondsflat 7 months ago
No I don't spray them at all except the last couple of times I whipped up a mop with cider vinegar and mustard. When I put the foil on and take it off I mopped them. My wife thought the outside was a little more tender and she liked the added flavor. The inside meat is tendor the outside semi crunchy. They fall off the bone and come out so moist because of the 2 hours in the foil, you can do those two hours in the oven if you prefer. The last hour tightens back up the outside.
NorthLV 7 months ago
Nice video. Thanks for putting it together so well. I just smoked for the first time in my bradley yesterday and did baby backs too. They turned out so well that its going to be hard for me to try a 221 or 321 method. I used a memphis rub too, but didn't use any foil but instead spritzed with apple juice every hour. The fat had completely broke down. Nice tender crust and juicy meat. These smokers are great!
dizump 1 year ago
I love the Bradley mine is used and abused and keeps on smoking. I have a wood smoker I really like but it just isn't practical in my neighborhood. I tried basting the ribs but thought it was too messy and didn't like opening the smoker. Then when I got a taste of crunchy rub with juicy meat I was hooked. If you like Salmon it takes 45 minutes and so moist it is mind blowing.
NorthLV 1 year ago
Is 225 the cooking temp if you are also doing several racks at the same time, You did an awesome job!!! also do you think the electric smoker is more efficient then the propane
Thanks Ed
gateway641 1 year ago
250 and rotate them through the cooking process. The top will still take a little longer. I prefer my wood smoker it is more rewarding and the smoke ring is nice. The lazy q is much easier and really good for fish etc. many models even Bradley have a version with a digital temp control. I like the Bradley big time. Thanks for the compliment. I will put up pork butt someday but the 14 hours cooking time is exhausting.
NorthLV 1 year ago