My name is Scott Fitzgerald and I live in the incredible area of Southern Illinois, hundreds of miles of lakes and forests. The scenery is beyond breathtaking.
I bought a MasterBuilt Smokehouse electric smoker this week and have been making rubs today. My first smoke will be 2 racks of Spareribs, one will be with MDM’s FINGER LICKIN’ RIB RUB and the other rack will be Jeff's Naked Rib Rub. I plan on using the 321 method for my first smoke and using apple wood although I do have cherry and hickory as well. I do not plan on saucing my ribs, i'm from the old school, if I even have to put steak sauce on a steak then something is wrong. I love natural flavors and juices.
I have been doing some serious study to some ebooks and these forums and to friends and coworkers in preparation for his momentous event and cannot wait to start in the upcoming days.
I am very concerned about using too much apple for flavor as I am using wood chips and spritzing with apple juice as well. I am also very concerned about how much rub to apply to them. It seems like it is about a cup but am terrified of fouling things up by using too much.
My next project will be an 8# pork butt, then a chicken, beer can cooking style, and then an 11# turkey. I will be ambitious. I have my own rub for my pork butt which I'm pleased with through much trial and error and am also happy with my bbq sauce for my it as well but will be playing and tweaking in the future.