Slow cooked, fall-off-the-bone back ribs

I have the 4 rack digital model of the Bradley Smoker. I had a problem with the heating element not working (the element cover was originally installed upside down. I assumed that was the normal way it worked), so I called them up and within days I had a replacement.

Works great. The limitation on the digital model is that you can only run the element for 9H 40Min. It just takes some planning to do a full pork shoulder. But you can stack the wood pucks high enough to do any amount of smoking on it.

Ribs, pork shoulder, hamburgers (finish on the grill), and smoked salmon, yumm!

I agree about the ‘fall off the bone’ part. I love me some bbq ribs, but I’m not fond of them falling right off the bone. I want to gnaw them off the bone. Tender, juicy, but still on the bone, for me please!

My secret? After smoking, let them sit for an hour after you turn the gas off. They stay much moister that way.

Gas? :eek:

(Sorry, couldn’t resist).