1. Begin with the dry rub of your choice. I use A1 Mesquite Dry Rub.
[/vc_column_text][/vc_column][vc_column width="1/3"][vc_column_text]2. Set your Bradley Smoker on low (200) and use Mesquite smoker chips. Smoke to 160 degrees.
3. When temp is reached, take out the ribs and slather on the BBQ sauce. Wrap them in foil and put back them into the smoker. Smoke to 190-200 degrees.
I always keep extra BBQ sauce out because my family and friends are BBQ fiends. They like to put extra sauce on the side. My choices for rub and BBQ sauce are Sweet Baby Rays BBQ and A1 Mesquite Dry Rub.
[/vc_column_text][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_empty_space][vc_empty_space][vc_column_text]Here are links to the equipment and supplies I use.[/vc_column_text][vc_empty_space][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/2"][vc_column_text]
