- 19 Posts. Joined 7/2013
- Location: wilmington delaware
- Points: 11
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to SMF! We are so glad you joined us! Happy July 4th!
Here is a great tool you should sign up for and it's packed full of great information, Jeff's Free 5 day E-Course. This can be useful no matter what your experience level might be!
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 here in SMF....just give me a shout. Happy to help any time!
Hi!!! If you are doing baby backs you want to do those 2-2-1. If you use 3-2-1 you'll overcook them.
Good luck, and...
to the SMF, the best BBQ site on the web. Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.
One thing you need to know about us is that we like to see pictures of your creations and your gear. We call it Q-View and its basically the !!!
So, don't just talk about your food, show it! Otherwise you may get a gentle reminder, like this...
Good Luck and Get Smokin'
Welcome to the forums, Matt! 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!
Those ribs are looking good!
Ribs look good. Get yourself a good probe thermometer so you can monitor your smoker temp and know exactly what it is doing. Also, if you get one with a meat probe you can monitor your meat temps (on larger cuts, not much good on ribs) to get a better idea of when it's getting close to done. Those Brinkmanns will get the job done but require a little babysitting. The electrics are better than the charcoal versions, but still are pretty much one trick ponies. The temp is what it is, and you have to adjust everything else around it.
Don't get hung up on 225˚. A lot of folks (myself included) run at much higher temps and get the results they want in a lot less time. Just be patient and learn your smoker. The best thing about BBQ is while you're learning, even your mistakes usually taste pretty good!