Hey everyone my name is Mark. I just got my 1st smoker(Brinkman Trailmaster LE, offset ) for my 30th birthday last week. Already I have seasoned the grill, and made a couple mods with help from everyone on this forum. I made a charcoal basket ,a deflector, a dryer vent for the stack and I am currently working on installing some temp gauges near cooking grate level. Im planning on having my family over for Fathers day and make a couple racks of baby backs. I am planning on trying the 2-2-1 method, what do you think? Also I was wondering if when foiling them should I add anything else except maybe some juice. I have seen guys like Trigg add parkay,honey,brown sugar. Even though I dont like very sweet ribs but what are your thoughts? Thank you.
My 1st smoker
- Thread starter bigboi
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
gary morris
Meat Mopper
Hi Mark and welcome, I've just joined and am new to smoking, so I'm afraid I'm not much good at giving advice, someone will be on, no doubt who can help. Have fun. :)
Gary
Gary
Welcome to the forums, Mark! Glad you've joined us. You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food! There are lots of friendly and knowledgeable folks here who really enjoy helping one another. Good luck with that build project, and just ask any time you need help and you'll get plenty!
Most folks will put some kind of liquid in there when they foil the ribs. Sometimes I keep it as simple as a splash of apple juice. The Trigg method is very popular, I use it sometimes myself. It's mostly about personal taste and preference. My new favorite foiling sauce is ChefJimmyJ's foiling juice, which you can see in this thread:
http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj
Also remember that any recipe can be tailored or altered to your own tastes. Best advice is to try a few different foiling techniques and determine for yourself which you and your family prefer.
Good luck, and be sure to show and tell!
Red
Most folks will put some kind of liquid in there when they foil the ribs. Sometimes I keep it as simple as a splash of apple juice. The Trigg method is very popular, I use it sometimes myself. It's mostly about personal taste and preference. My new favorite foiling sauce is ChefJimmyJ's foiling juice, which you can see in this thread:
http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj
Also remember that any recipe can be tailored or altered to your own tastes. Best advice is to try a few different foiling techniques and determine for yourself which you and your family prefer.
Good luck, and be sure to show and tell!
Red
Jeff offers a free 5 day E-Course. It's packed with great information to use...no matter what your experience level might be! http://www.smoking-meat.com/smoking-basics-ecourse
If you didn't read the "Terms of Service" notes.....please do. There are a few things that everyone should know about those pesky little rules before plunging into the forums. Off site links are not allowed here at SMF. http://www.smokingmeatforums.com/a/terms-of-service
If you need any help roaming around the forums....just holler! Happy to help out!
Kat
Hello Mark,I just did Ribs last weekend using the 3-2-1 method and they came out fantastic. Like Kat, I prefer dry ribs so I did not add anything to the ribs when I foiled them. Good luck with you ribs!Check this link if you care to see how mine came outhttp://www.smokingmeatforums.com/t/142803/first-try-st-louis-style-ribs#post_999127
![GALLERY]](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
So these were my first ribs. I think they came out very good and more importantly my family loved it. I did a 2 - 1-1/2 - 1 ,with a 50/50 mix of apple and pecan wood, and they were tender but not fall of the bone mushy. Next I want to do a pork butt.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 63
- Blowing Smoke Around the Smoker.
-
Questions for RecTeq owners
- Started by schlotz
- Replies: 57
- Blowing Smoke Around the Smoker.
-
Lost my dad yesterday
- Started by normanaj
- Replies: 33
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 30
- Sausage
