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Bradley Smoker Bisquettes
Meat smoking - Help...?
I have started cooking with a smoker, the wife bought me the bradley smoker for Christmas. It seems to work well, however I have had a difficult time achieving great results. I am still learning, mostly experimenting with Ribs.
Is it completely normal for ribs to come out of the smoker looking black or am I indeed doing something wrong there.
I start by marinating the ribs over night, then applying a dry rub and then put them in the smoker at 200 deg for 4 hours with hickory or oak bisquettes. The ribs come out cooked, but have a black coating or crust on them.
Thanks
I do not have the Bradley. I have several sfb smokers(side fire box)
if you click onto the forums below you will get tons of help there there are several bradley owners and tons of help start by telling everyone about yourself in roll call and ask all the questions you have they will be answered.
Ribs should be smoked a total of 6 hours cooking time with smoke for 1 to 2 hours of the total 6 hours. foods in a smoker do come out quite dark that is caled a bark. I use dry rub on all the meat I smoke except for fish and a stuffed sausage meatloaf nicknamed a "fatty" I hope to see you there. its a great place to learn food smoking!
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