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Newbie to Smokin'

post #1 of 5
Thread Starter 

Hello All! icon_smile.gif Name is Justin from the River Valley in Arkansas a36.gif (WPS) & recently purchased a CG Duo w/ SFB. I'm in the process of doing some mods. I've already seasoned it & attempted to do some pork ribs & a whole chicken. The chicken turned out to be real good & moist but the ribs were dry & tough. I didn't do the 3-2-1 method or anything, that may have helped. ?? I used some lump coal with some mesquite & apple on top. Flavor of meat was good. Had smoke escaping everywhere. Need to play with it some more to get it all down. I look forward to hearing more from all of you & enjoy reading all of the enjoy on the site.


Any ideas for pork ribs & brisket to come out a little more tender & juicy?



post #2 of 5

Hi JC ,

I am a newbie to smoking as well, did my first trial run last Saturday, a full rack of spare ribs.

I can say, after much reading I did use the 3-2-1 method, and also squirted them down with apple juice every hour.

I was very pleased, wife and I loved how they turned out.

I am sure experienced folks will be along that can really help you out.

post #3 of 5
Hi Justin! welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
post #4 of 5

welcome1.gifto SMF!  We are so glad you joined us!


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. Rule #11......"Off Site Links are not allowed here at SMF" is something new. There are other simple guidelines for all of us to remember as we interact here.


If you need any help roaming around the forums....just holler!  Happy to help out!



post #5 of 5

Welcome to the forums, Justin!  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.  Just ask any time you need help and you'll get plenty!


Foil wrapping ribs (3-2-1 or 2-2-1) and briskets during a portion of the cook is a widely used way to keep moisture in and make very tender results.



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