I don't iknow what took me so long ......

Discussion in 'Roll Call' started by belchfire, Dec 29, 2015.

  1. to register.  I've been cooking as long as I've been driving and I'm probably not as good a driver as I am a cook.  Most likely because I don't lay awake at night dreaming about driving.

    I've worn out two electric Brinkmann smoke'n'grills and I've cooked scads of butts in a brick smoker that's nearly as old as I am.  I also have a propane tank smoker on a trailer, but it's gas fired, so it really isn't as good as the brick setup.  Plus, I have an Orion, but I don't consider it a smoker so much as a cooker.

    If you guys could teach me one thing by request, it would be ribs.  It's easy to spend over 10 hours on butt but ribs always kill my patience; I'm sure I'm just cooking too fast.  I'm going for tender with a smoke ring and some bark, but my ribs are always tougher than I'd like them to be.  But even tough ribs are tasty.  [​IMG]

    Howdy guys, I'm BelchFire and I hail from South Georgia. 
     
  2. lamar

    lamar Smoking Fanatic SMF Premier Member

    I was going to ask the same........what took you so long? Don't forget the qview.

    Welcome aboard.

    Lamar
     
  3. [​IMG]   Good evening and welcome to the forum, from a cold and dreary day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

    Gary
     
  4. [​IMG]   Good evening and welcome to the forum, from a cold and dreary day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

    Gary
     
  5. Thank you for the warm welcome, Lamar and Gary. I look forward to learning something new every day and smoking (meat) is something I can always appreciate improving upon.  Now would somebody clue me into the "must read" section?  There's just such a huge plethora of information until I'm intimidated on where to start.  Thanks guys!
     
  6. lamar

    lamar Smoking Fanatic SMF Premier Member

    Bump for some of the rib pros to help this member.
     
  7. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    First off, welcome... glad ya joined us !

    As far as the ribs, could you tell us how you do ribs from start to finish being as descriptive as possible... Knowing your process will likely help us help you more !
     
  8. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Welcome Belchfire!  Glad you joined us.

     I'm no pro, but my last rib smokes have been amazing.  I will be doing ribs tomorrow and will post some Qview with commentary.  Two racks of baby backs, Jeff's rub, WSM between 225 and 250, put em on for 5 hours before even opening the lid.  At 5 hours start checking for tenderness by lifting one end of the rack with tongs.  If it is flexible and bends, they are done.  If they still have resistance to bending, keep cooking.  It may take another hour or so.  You may add sauce and/or wrap them at this time, I don't.

    Mike
     

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