I bought a MasterBuilt Smokehouse electric smoker this week and have been making rubs today. My first smoke will be 2 huge racks of Spareribs, one will be with 'MDM’s FINGER LICKIN’ RIB RUB' and the other rack will be 'Jeff's Naked Rib Rub' both using the mustard starter.. 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. It seems to me as if optimum temp is around 225??
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 truly nervous about this first venture.
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 mostly concerned about how much rub to apply to them. It seems like it is about a cup each total, but am terrified of fouling things up by using too much.
Please and Thank You so much to anyone in advance, I will begin posting pictures as soon as I start figuring out the menus in the forums. And will also shorten my posts as well!!!