Just Learnin' in Bama

Discussion in 'Roll Call' started by labob915, Jun 8, 2008.

  1. labob915

    labob915 Fire Starter SMF Premier Member

    I just found you guys and like what I see. Y'all sound like a great group. I've had a gosm for a couple of years, but not much use because the spouse doesn't care for smoked meat. Grill all the time, but want to get better with the smoker, especially ribs.

    I'm starting a standing rib roast this morning and any advice would be appreciated.
     
  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! Glad you found us!

    Lots of info in the forums. I have never smoked a standing rib, but I would smoke it at 235-250°F smoker temp to 130°F internal meat temp, and rest it.

    What wood are you using?

    Hope this helps!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  3. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF, a great place to share good times, smokes, and laughs.
     
  4. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Glad to have you and your GOSM with us at SMF! Hope I'm not assumin' by givin' ya a big Roll Tide welcome [​IMG] !

    Lots of great people here that share tons of info. Jump in and throw those questions out there if ya got 'em!

    Welcome!
     
  5. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    Welcome aboard! I have to agree with Meowey.....rub it with spices that you like and smoke it to an internal of 130-ish. Rest for about a half-hour and enjoy!

    Simple seasoings for that are Lawry's seasoned salt, garlic powder, onion powder and black pepper. Easy on the pepper unless you really enjoy the heat.

    I like to trade out the black pepper for lemon pepper and add some sweet basil to the mix for a change of pace.

    Ask questions and you will learn lots here!

    L8r,
    Eric
     
  6. labob915

    labob915 Fire Starter SMF Premier Member

    Thanks. Obviously I have to learn to navigate around this forum first. A double posting because I didn't.[​IMG]
     
  7. labob915

    labob915 Fire Starter SMF Premier Member

    To Meowey,
    I'm using Hickory chips. I might have screwed up because I soaked them first.
     
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Welcome to SMF may I suggest signing up for Jeff's 5 Day Ecourse its full of great info and its free. You will find lots of great info and recipes here and people willing to help with questions when they come up. As for the wife not liking smoked meat you may find as your skills improve her tastes may come around [​IMG] remember you want Thin Blue Smoke kissing the meat not overpowering billowing smoke. Have fun and Happy Smoking
     
  9. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    welcome to forum labob, u will get all sorts of info and help here as well as maybe pass a thing or two on. i have a friend in dothan. and last time i visited she put on a feast. lotsa soutern recipies. incorporate those with your threads if you like and us northerners would appreciate it!!!!
    again welcome, you will enjoy it!!!
     
  10. labob915

    labob915 Fire Starter SMF Premier Member

    Thanks, Pineywoods,
    I currently have the temp at 225, but I also have billowing smoke. Suggestions on reducing the smoke?
     
  11. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    GOSM gas??
     
  12. labob915

    labob915 Fire Starter SMF Premier Member

    Yes. I just checked and after closing all the vents down to minimum opening, the smoke has calmed down and is thin and blue. As I said, just learnin', and your advice is helpful.

    BTW, I just signed up for the 5 day course. Thanks
     
  13. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Less chips you just barely want to see smoke or see none and just smell it. Apple chips are also a much milder smoke for future reference.
     
  14. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Welcome to the forum.
     
  15. From bama also,welcome. live in oxford alabama
     
  16. bamafan

    bamafan Smoking Fanatic OTBS Member

    I'm from Albertville but live in Crestview Fl now. Welcome. I'm new to the site also and it is great. Lots of great advice here. Hopefully your a ROLL Tide but if your a Tiger that's ok too.
     
  17. jerkyaddict

    jerkyaddict Meat Mopper SMF Premier Member

    labo how's that rib roast doing-or-turned out thats one of my favorites as well , and welcome to a friendly super useful forum i have not been here long but man have i learned a load , and shared a lil as well...do we get to see rib roast qview yet ? how bout now......o.k. now ? lol
     
  18. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    Welcome! Sorry I have been a bit MIA!
    maybe if you get her involved with mixing a rub..or perhaps you thowdown a full brisket smoke...with a table set with some flowers and wine..she might be more available to smoked meat than you no...be creative...smoking low and slow can take awhile .......[​IMG]
     
  19. labob915

    labob915 Fire Starter SMF Premier Member

    Hey, Jerkyaddict,
    The roast came out great. I don't know what qview is, but i 'spect I'll learn.
     
  20. labob915

    labob915 Fire Starter SMF Premier Member

    Bamafan,
    My best friend lives in Crestview and is a smoker on occasion. I visit periodically. Maybe we can share some smoked delicacies.
     

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