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post #1 of 8
Thread Starter 
Just wanted to say hello to everyone. My name is Don, New member from big bear, ca. Been smoking and BBQ'ing for years, nothing impressive, just for my wife and kids. Tried many receipts online, rubs, techniques, But I would like to take that next leap and turn out some impressive product with all of ur help. I have a verticle smoker and just got a 22.5" BBQ pit.. Today Will be my first attempt at smoked ribs on this new pit with the 3, 2, 1, method.. Been on the pit for two hours so far. Thanks to everyone in advance..
post #2 of 8

Welcome to SMF!!

  Let us know how the ribs came out.

post #3 of 8
Thread Starter 
Well let's just say they did not come out as I'm used to. Meaning there was no real bark on them, when I cut them they just mushed up. And they were not as moist as I anticipated. Now mind you they were two racks of baby backs and not the St. Louis cut I would normal smoke. Perhaps I'll gives this method one more try with the correct cut..??
post #4 of 8
Thread Starter 
I would like to add that I enjoy smoking meat on a BBQ pit as appose to my vertical smoker. There's a little more technique and personal interaction with the BBQ pit. Which allows me to be more involved with which ever meat I'm smoking. However that does lead to more human error, but that's what makes it authentic.
post #5 of 8

Welcome to the group!  What temp was that pit running?  I do baby backs for 4-5 hours at 225 without wrapping.  If they were mushy and no bark, I suggest a no foil approach.  SmokinAl has a link to his perfect ribs at the bottom of his posts.  You could try that too.



post #6 of 8

Welcome to SMF, Don!


For me ribs were the hardest thing to get right.


I'm sure with some practice you will be cranking out great ribs.


You may want to take a look at my thread on perfect ribs in my signature line.



post #7 of 8

texas.gif  Good morning and welcome to the forum, from a sunny and warm  day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.




post #8 of 8
Thread Starter 
Thanks everyone for the tips and welcome. Today I am smoking two whole chickens, and ribs on Sunday..
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