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New Member Here. Need Info...

post #1 of 7
Thread Starter 

I just purchased a new 30" Masterbuilt Smokehouse with the glass window (didn't really need that) and the remote. I'm hoping it will be a reliable product. I have never smoked anything before, so this is all going to be very new to me. I have a few questions for you more experienced smokers out there if you can help a newbie out.

 

1. What kind of wood is the best to use for baby back ribs or pork chops?

2. I've seen other posters mention apple juice. What's that all about?

 

My all-time favorite BBQ sauce is KC Masterpiece. I know that most smokers use a "rub" and then add the sauce later, I think. I'm not really certain how all that works. If anyone has a recipe for a rub that isn't overly spicy, I would like to hear about it. Also, any insight on when to apply the BBQ sauce on ribs.

 

I'm sure I'll have many more questions as I get into this, but feel free to add any helpful info you've learned. Or how to prevent any common newbie mistakes.

 

Thanks. I'm glad I found this forum.

post #2 of 7

Ok, there is no perfect smoke, there is only the smoke you like best. Most folks will tell you that there are hard and soft smokes, or sweet smokes. I found that you can also regulate the amount used to obtain the finished results you personally like.

 

When Starting out, I always recommend local. I don't know where you live but I am sure you have hard wood trees. I like Pecan, why? Because I have Pecan trees back behind the barn. If this is your first smoke, wherever you got the smoker will have wood chips, as will usually any hardware or home improvment store, and some large grocery stores. Instead of looking all over for a specific wood, see what they have and then make a choice, then try another next time. Smoking is about experimentation. Start easy and build upon your results. starting with a brine, a rub, a smoke, is way to much. Its like trying to learn golf all at once. You learn small bits about each individual part of the whole game.

 

If you are going to do ribs, I would advise you to use the search engine and see about doing the 3 2 1 method in a MES 30. I use an MES 30 and with 3 2 1 you'll be happy with your first attempt. Then continue your research with the search engine and see what else there is to try.

 

My Smoke may not impress you. You have to build your own way that you find most appealing to you. I will make a suggestion. Take notes. The test will be later when you taste your smoke. It allows you to keep track of what you did, what you liked, what you didn't like, and what tweaks you wish to try on the next one.

 

I didn't mean to write a book, But the search engine is your friend, then ask about anything you don't understand, or would just like more info on.

 

Oh and there are loads of really smart folks here to help. But they will probably ask you to sign in and read the rules and build a simple profile before anything else. It makes the help easier when its not so general.

 

Good luck, smoking is fun, tastee, and you'll be addicted to it like the rest of us.

 

BTW look at the booklet, and if I rememnber right they recommend a burn in smoke to cure the unit as well as ensure it properly functioning prior to getting into that first food. This will help answer alot of your questions and make explaining answers a lot easier also.

post #3 of 7

Hello.G&C . Hope you enjoy your visit here and decide to call this home for all your BBQ needs and info.

 

I , at present, don't have a MB Smoker, however am researching them for future reference. There are a lot of good reviews and seems more than negative reviews.

 

As for Wood , I prefer a nice Fruit wood like Cherry or Apple ,however most any wood will do, it's just a matter of personal choice after experimenting.

 

The Apple Juice is used in wrapping your Meat in Foil and adding the juice for moisture as it Braises in the package. I don't wrap while Smoking my BBQ , I like a lot of Bark and Smoke...preference.

This is usually connected with the 3-2-1 or 2-2-1- method for Ribs and after large muscle meats(Butt and Brisket for example)reaches a temp. of appox. 165*F ; this aids in hurrying  of the "stall"...all this will be explained in time as you learn. First , though , I suggest cooking a few Chickens ( in different ways ) , to practice the operation of your new Toy.

 

We hope you have fun and as always . . .

post #4 of 7

Welcome to the SMF Family. I have a MES and have had great success with Ribs. Here are some simple instructions and and Recipes to get you off and running. Anything else send a PM..JJ

 

A full rack of Spare Ribs will take about 6 hours at 225*F...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees for best results...
The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood such as hickory, mesquite, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them up add some Foiling Juice or Apple Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and the juice to braise the meat which Flavors/Tenderizes it.
The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful...

 

Mild Bubba Q Rub

 

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

 

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

 

 

 

Foiling Juice

 

For each Rack of Ribs Combine:

 

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

 

Optional:

2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style.

 

Simmer 5-10 minutes until syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

 

KC Bubba Q Juice

 

2C Ketchup

1/2C Brown Mustard (Gulden's)

1/4C Apple Cider Vinegar

1/2C Molasses

2C Dark Brn Sugar

1T Tomato Paste

1T Mild Rub

1-2tsp Liquid Smoke

1tsp Worcestershire Sauce

 

Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to thicken slightly.

Use or pour into a sterile jar and refrigerate for up to 4 weeks. Better than Masterpiece and no Preservatives.

Makes 3 1/2 Cups.

 

 

 

 

post #5 of 7
Thread Starter 

HOLY MOLEY, CHEF JIMMYJ - 

 

What a great deal of information! Thank you so much for taking your time to type all that out.

I think that foiling juice sounds like a great option, but do I use the whole amount for each rack of baby back ribs? That sounds like a lot of juice inside that foil.

And, just out of curiosity, how do you handle these ribs when you take them out of the smoker? Aren't they pretty warm? I'm thinking oven mitt? Correct me if that's not a good idea.

 

We're having a family BBQ next month, and I was thinking about doing ribs and chicken leg quarters and maybe a brisket, but I think I might just do ribs to begin with until I know what I'm doing.

I've also read somewhere that people use those cheap aluminum trays that you can get at The Dollar Store. They supposedly prevent a lot of clean up from drips. Have you ever used anything like that? Would that effect the smoking process negatively?

 

Thanks again for all the great info. I'm going to copy and paste your info into a Word doc so I can print it out for future reference.

 

Magnum

post #6 of 7
Quote:
Originally Posted by Gunz and Carz View Post

HOLY MOLEY, CHEF JIMMYJ - 

 

What a great deal of information! Thank you so much for taking your time to type all that out. No problem. We are here to help.

I think that foiling juice sounds like a great option, but do I use the whole amount for each rack of baby back ribs? You can get away with one batch for two racks if you don't reduce it too much. That sounds like a lot of juice inside that foil. I put whatever I think is good, 1/4 to 1/2 Cup, then hold the rest until the end when it all gets reduced to a Glaze to baste the ribs the last hour.

And, just out of curiosity, how do you handle these ribs when you take them out of the smoker? Usually just Tongs onto a Cookie Sheet. The kids will use Gloves but my mitts are too big. Plus years of handling hot pans and plates in Restaurants desensitizes your hand to heat. Anything under 200*F just feels warm. Aren't they pretty warm? I'm thinking oven mitt? You can use Oven Mitts but they will get greasy and sticky. There are vinyl or rubber coated gloves from Butterball at Lowes or Home Depot that are cheap and are for this purpose. Correct me if that's not a good idea.

 

We're having a family BBQ next month, and I was thinking about doing ribs and chicken leg quarters and maybe a brisket, but I think I might just do ribs to begin with until I know what I'm doing.

I've also read somewhere that people use those cheap aluminum trays that you can get at The Dollar Store. They supposedly prevent a lot of clean up from drips. Have you ever used anything like that? Would that effect the smoking process negatively? I use them as Drip pans. I place the meat on a rack above, to get plenty of smoke, then move the meat into the pan to transport or for Butts and Briskets, I even Foil in that same pan. Full racks of Ribs won't fit.

 

Thanks again for all the great info. I'm going to copy and paste your info into a Word doc so I can print it out for future reference. Anything else just ask or send me a PM...JJ

 

Magnum

post #7 of 7

I would say JJ has all your rib needs covered.

Happy smoken.

David

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