Hello all, my name is Chris and I live in Pine Ridge, SC which is a little town in West Columbia and only about 15 minutes from the state capital. I am new to the world of Smoking Meat with the recent gift from parents who gave me a smoker for Christmas. The model I got was a Masterbilt Electric 40" model w/4 racks and rib rack (was a QVC exclusive). The original had to be returned because of damage to side which looked like was done by a forklift, but was able to get the new one last friday 12-30-11 which was exciting because was told it would be 1-3-12 but got it early. I was able to find the Smoking Meat web page upon just looking around for info while I was waiting on smoker to arrive and was hooked upon looking at some of the recipes and also signed up for the 5 day ecoarse and was ready to start using it before I even had it. Then Dad called me to tell it was in and I had been thinking about ordering Jeff's rub & sauce recipe so while I was still at work ordered them, printed out me a copy and I was off to pick up the smoker. Was late that night before I was able to unpack and get set-up, then early Saturday got up and ran to store got me some wood chips to break-in and season unit while I was doing some other things around house. Then late in the day ran to grocery store to pick up additional items I needed to make up the rub & sauce, mixed them up and made late that night. Was cooking some other things for our annual New Years Day dinner of collards, black eyes & hog jowl (was my first time cooking jowl as Father-in-Law who passed away Dec 7th was the one who always cooked it). But before cooking this I was giving a pork roast also so I figured would be a good test for my maiden voyage into the smoking world and good time to try out the rub/sauce too. So got up early New Years morning while rest of house was still in slumber and fired up the MES to be heating up to 225 and started getting the 4lb roast ready with mustard coating and the applied Rub then after letting it sit and get wet look put into smoker to smoked for about 5.5 hours while I was fixing other items to go with and would check every 30 to 45 minutes. The result was outstanding and everyone loved the outcome as well as the rub & sauce(which I served warm). Without the the things I was able to learn beforehand don't think I would have been able to get the awesome results and look forward to being able to try new things and recipes in the future as I am now a SMOKER-4-LIFE and my local butcher will be seeing me a lot more in the future now.
Thanks Jeff for the Great recipes for the Naked Rib Rub & Sakes Alive Sauce, used both for my first venture into the world of Smoking Meat and was able to Hit a Homerun in First plate apperance .