Ingredients:

• 8-10 lb 4-bone prime rib roast
• 3 Tablespoon Dijon mustard
• 2 Tablespoon Worcestershire sauce
• 2 Teaspoon dried rosemary
• 2 Teaspoon dried thyme
• 4 Clove garlic, mashed to a paste
• Coarse salt and freshly ground black pepper

Directions:

1. Trim the fat cap of your roast if it’s more than 1/4 inch thick. Tie the roast between the bones with butcher’s twine.
2. In a small bowl, mix the mustard, Worcestershire sauce, rosemary, thyme and garlic.
3. Apply the mixture to the meat and season it generously with salt and pepper. Let it sit uncovered in the refrigerator for 8 hours.
4. Preheat your smoker to 250°F (121°C) Place the prime rib inside the smoker and smoke it for about 4 hours or until the internal temperature reaches 125°F (52°C) for rare or 135°F (57°C) for medium-rare. Use hickory bisquettes for this recipe.
5. Remove the meat from the smoker and loosely tent the it with foil. Let it rest for 30 minutes.
6. Use a sharp knife to carve the meat. Serve with horseradish, if desired.

The post How To Make Hickory Smoked Prime Rib appeared first on Bradley Smokers North America.

Video Link: https://www.youtube.com/watch?v=EM_0ZLFlPCE&ab_channel=BradleySmoker

Ingredients: 

9 bone spare rib 

The homemade rub of your choice

Directions for Recipe:

Directions to the recipe: 1. Using a paper towel, pull down the membrane of your ribs and sprinkle mustard on the rib. 

2. Using your seasoning and sprinkle it all over the rib, flip your rib over and do the same thing. 

3. Let your rib with seasoning sit for 15 minutes. 

4. Preheat your smoker and let it run at 250 F (121 C), add 5-6 bisquettes to the smoker, put the smoke time for 3 hours and proceed to put the rib into the smoker.  

5. After 1 hour, check your ribs again, if it is still dry spritz it with an apple cider and water mix, and spin the rack around and spritz water again. 

6. After 2-3 hours, check your rib to make sure it has a dark bark to make sure it’s done. If it does, bring the ribs out of your smoker. 

7. Cut into your ribs, and enjoy! 

Recipe by: Gerardo- Grod Grills 

The post How to make Smoked No Wrap Ribs appeared first on Bradley Smokers North America.

Video Link: https://www.youtube.com/watch?v=TnZXcGkf5sM&ab_channel=BradleySmoker

Ingredients:

Pork ribs

Mustard

Brown sugar, garlic, pepper, salt, and paprika mix

Tailgaters party rub

For seasoning:

Brown sugar

Butter

Honey

Brown sugar, garlic, pepper, salt and paprika mix

Rib glaze and barbecue sauce 

Directions to recipe:

1. Using a paper towel, pull down the membrane of your ribs and sprinkle mustard on the rib. 

2. Using your seasoning and sprinkle it all over the rib, flip your rib over and do the same thing. 

3. Let your rib with seasoning sit for 15 minutes. 

4. Preheat your smoker and let it run at 250 F (121 C), add 5-6 bisquettes to the smoker, put the smoke time for 3 hours and proceed to put the rib into the smoker.  

5. After 1 hour, check your ribs again, if it is still dry spritz it with water and spin the rack around and spritz water again. 

6. After 3 hours, bring the ribs out and sprinkle brown sugar on an aluminum foil, put pads of unsalted butter on the brown sugar, drizzle honey on top of the brown sugar and butter, add the same seasoning rub you used, put the rib bone-side up and double wrap the rib in aluminum foil. 

7. Put the rib with aluminum back on the rack and smoke it for another 2 hours. 

8. After two hours, take your ribs out and sauce them with a rib glaze and BBQ sauce. 

9. Put your rib into the smoker for another hour, once it’s done, take it out and enjoy! 

Recipe by: Gerardo- Grod Grills 

The post How to Smoke 3-2-1 Ribs appeared first on Bradley Smokers North America.

Video Link: https://www.youtube.com/watch?v=K_QZocQDnOs&ab_channel=BradleySmoker

Ingredients:

2 Back ribs

Aluminum foil

BBQ sauce 

For the rub

1/3 kosher salt

1/3 coarse black pepper

1/3 paprika

Directions to the recipe: 1. Go to the narrow end of the ribs, grab the membrane with a paper towel and pull it out. 

2. Sprinkle a lot of your rub on both back ribs, make sure to massage the rub into your back ribs. 

3. Put your ribs on a rack and place them in the smoker. Put the cook temperature time to 225 F (107 C), cook time for 7 hours, smoke time for 3 hours, and add 9 hickory bisquettes. 

4. While the ribs are smoking, bring out two layers of aluminum foil for the ribs (2 aluminum foils per rib). 

5. Once the ribs are done smoking for 1 hour bring them out while the smoker is still running. Put the ribs in the double aluminum foil and put them in the smoker to smoke for another 1 hour. 

6. Once it has smoked for another 1 hour, bring them out, remove the ribs from the aluminum foil and add your bbq sauce. 

7. Carefully bring out your BBQ ribs and place them on the rack and smoke and cook them for another 1 hour. 

8. Take your ribs out of the rack and place them onto a plate and enjoy!

Recipe by: Smokin’ with Joe- Video

The post 3-2-1 Ribs How to – How to Cook BBQ Pork Back Ribs appeared first on Bradley Smokers North America.

Seasoning:

1 cup turbinado sugar

1 tbsp smoked paprika

2 tbsp coarse salt

1 tbsp black pepper

1 tsp ground turmeric

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Prep time: 10 minutes  Yield: Serves 4 or more

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