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New guy from NJ-first smoke yesterday!

post #1 of 10
Thread Starter 

Hi All,


I've been pursuing this site for a few weeks and reading tons of useful information, decided to say hello since I got my feet wet yesterday.


I recently purchased a 18.5 WSM and used it for the first time yesterday. I smoked some St Louis style ribs for about 5 hours (3-1-1 using Johnny Triggs recipe) and some baby back ribs (1.5-1-1 with only rub and sauce) and they came out pretty good. Yesterday's temp in NJ was pretty warm and the smoker was between 230-245 basically all day with a few adjustments with the vents throughout. I had trouble getting it up to temp initially but I removed some water from the pan and it rose quickly! I was kind of surprised how much charcoal I burned through in those five hours. I filled the pan and used the minion method with about half a chimney of hot coals and we we off and running. The smoker got down below 225 for a few minutes but I poked the coals a bit and opened the vents all the way and it went back above 225.


Anyways, I owe my first successful smoke to you guys... as I said in the opening, I read a lot of helpful tips before I attempted my first smoke. Here is a picture of my ribs, I was pleased with my first attempt. On the left is the St Louis style and on the right is the baby back. Next time I'll take some better photos. Looking forward to some jerky and brisket soon!



post #2 of 10

Hello and Welcome to our addiction.  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  Check out Jeff’s 5 day smoking E-Course ( link below ) that will help you get started.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!




post #3 of 10

That is some fine looking food, I am new using  electric now, I miss my charcoal the smoke ring you have is great.


post #4 of 10

Hi Very nice looking ribs for a 1st timer. Warning!!! DON"T say jerky & brisket in the same sentence:icon_lol:.


post #5 of 10
Thread Starter 
Haha! I'll try my best to make them on separate days.
post #6 of 10

You said they were Pretty Good. What was not right? Your temp was good but looks like they could be more tender with some more time in the smoker...JJ

post #7 of 10
Thread Starter 
Well as far as the tenderness, I felt they were pretty spot on... based on what I've read at least. They weren't quite fall off the bone, but required a small pull of the bone.

I should have said they were delicious because I can't think of anything I wish was different. Although, I do look forward to trying to make a better slab of ribs in the future!
post #8 of 10

Welcome to the forum, this is one great site for help and great recipes. I have enjoyed it over the last two years and I have gotten much help when needed. Don't be afraid to ask.



post #9 of 10

That is the way I like Ribs. You may like this recipe...



Foiling Juice / Sweet Pulled Pork Finishing Sauce


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



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


Simmer until a 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.


For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, Butter optional.


Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while  the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.


I was AMAZED...No additional sauce needed. ENJOY...JJ

post #10 of 10

Great looking ribs, and welcome to the site


Gary S

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