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Little help please

post #1 of 12
Thread Starter 

OK I am sorry for this rookie question...but I need to know.  I have a char broil with vent on side and the smoke stack on opposite side. My question...what side gets charcol and which side gets ribs?  Does it matter? Why?  Thanks

 

post #2 of 12

I'm not familiar with your grill, but I'm assuming it is a grill, not a smoker with a side firebox. If that's the case I would put the charcoal on the vent side & the ribs by the stack. You don't want the ribs directly over the charcoal. They need to cook with indirect heat.

post #3 of 12

What Al said.

post #4 of 12
Thread Starter 

Thanks guys...first smokin contest saturday with a group of friends.  They keep talkin sh!?..going to try and get alittle beginner luck and kick there a$$. thanks for the help

post #5 of 12

Can you send in a picture of your grill and maybe someone could offer a little more help?!

 

How's your recipe for the ribs?  What method are you going to use?

 

Let's help you win this thing!

post #6 of 12
Thread Starter 

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post #7 of 12
Thread Starter 

Well I tried to post a picture but due to me being a newbie it is being held up. Sorry.  Going with the basic indirect method. I think! And as far as my sauce, with the help of some research and people like you folks I think I am good there. Although...I have decided no rub. Is this right or wrong?  My wife says I need one. Let me guess...shes right AGAIN.  thanks andrew

post #8 of 12
Thread Starter 

037.jpg

post #9 of 12
Quote:
Originally Posted by captain View Post

Well I tried to post a picture but due to me being a newbie it is being held up. Sorry.  Going with the basic indirect method. I think! And as far as my sauce, with the help of some research and people like you folks I think I am good there. Although...I have decided no rub. Is this right or wrong?  My wife says I need one. Let me guess...shes right AGAIN.  thanks andrew


You didn't say whether you were smoking baby backs or spares. First I would use a rub. Coat the ribs with plain yellow mustard to hold the rub on, it will not affect the flavor. Then I suggest using Jeff's rub recipe or just use the search feature & find a rub that appeals to you. Then smoke the ribs using the 3-2-1 method if they are spares or 2-2-1 if they are baby backs. You are going to want to keep the smoker at around 225 degrees. You should get a digital therm. that has a probe wire so you can monitor the temp on the grate next to the ribs. The 3-2-1 method is simply smoke the ribs for 3 hours, then wrap them in foil with some liquid ( we use about 1/4 cu dark beer ), then back on the smoker for 2 hours, Then take out of the foil & on the smoker for the last hour. You can sauce them the last 1/2 hour. Hope this helps & you win.

 

post #10 of 12

I think Al has got you covered.

post #11 of 12

Your in good hands. icon14.gif

post #12 of 12

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