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  #31  
Old 03-31-2015, 09:14 PM
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Put it on the wood stove
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  #32  
Old 04-01-2015, 01:34 AM
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That's pure pork porn.
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  #33  
Old 04-01-2015, 11:12 AM
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That looks fantastic, I find it crazy you can't get your smoker up to temp. I haven't had an issue with mine at all. Have you thought about calling Bradley directly since they are only located in Richmond?
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  #34  
Old 04-01-2015, 12:32 PM
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with my little chief I smoked a full rack of ribs for 10 hours and then threw them in the oven for a little bit to bring them to proper temp, they still turned out fuckin awesome, but had to use oven as well, if u can, take the hot plate out of the bottom and get another one that goes higher temp and is adjustable, then u can cook hotter,
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  #35  
Old 04-01-2015, 01:15 PM
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you need to be at about 225 for 6-8hours minium with those ribs.

alternatively, you do this.

Smoke them. Pull them out and give them a quick blackening on the grill. Throw them back on and slow cook for a few more hours. This is how i do RIBS.
Smoke em, burn them. Slow cook them. Sauce them.
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Salty as usual
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  #36  
Old 04-01-2015, 07:50 PM
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yea they call it lownand sliw for a reason. 8.5 is t too to bad for those ribs.
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  #37  
Old 04-01-2015, 11:07 PM
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I had the same problem with my digital Bradley getting up to temp what the problem on mine was the element plug if it was not pushed fully in and had a perfect connection then it never got up to heat. I know make sure the plug is inserted correctly and it shoots up to the set temp every time.
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  #38  
Old 04-01-2015, 11:14 PM
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Yeah I read that online and made sure it was plugged in. It's also on its own outlet with nothing else running inline.

I think the answer is a 2nd element
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  #39  
Old 04-02-2015, 02:23 PM
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Have you played with the vents at all? venting makes a HUGE difference in temp.

If you dont want it anymore, ill buy it from ya

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  #40  
Old 04-03-2015, 10:50 AM
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How'd they taste ?
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  #41  
Old 08-22-2015, 06:59 PM
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Hmmmmmm ribs 😊
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  #42  
Old 08-23-2015, 10:01 PM
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I've used my Bradley six rack for the 3-2-1 ribs. I've tried pork twice, beef, and lamb ribs. I use the two lowermost racks. The highest ones are a lot cooler, I never put an oven thermometer at the top, but it's a lot cooler than down by the element. The pucks seem to get the job done quicker than if not using them. I noticed this while doing salmon. And I rotate the racks to even it out.

I also do pepperoni, jerky, and 3" summer sausage.
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  #43  
Old 09-02-2015, 07:57 PM
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I had a Bradley couldn't stand it turfed it and built my own way better.
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  #44  
Old 09-02-2015, 10:03 PM
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I like ribs
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  #45  
Old 09-07-2015, 12:23 AM
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Quote:
Originally Posted by Apathy View Post
you need to be at about 225 for 6-8hours minium with those ribs.

alternatively, you do this.

Smoke them. Pull them out and give them a quick blackening on the grill. Throw them back on and slow cook for a few more hours. This is how i do RIBS.
Smoke em, burn them. Slow cook them. Sauce them.
That's way too long if you can keep the temp at 225 the 2-2-1 will give good results when doing beef ribs then I go 3-2-1. I wrap mine in apple cider and apple cider vinegar.
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