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New guy

post #1 of 5
Thread Starter 
Hi. My name is Jason. I live in NC (USA) I have an MES 36" with the blue tooth. I like my Amazen smoker device, but I use the chip loader some too. I love my own ribs (everyone probably does, but...) I like to adjust my wood blend and my recipes a lot. Today I cooked pork back ribs at 275 (I was nervous about not cooking them at 225, but I was in a hurry. The post was right, it rendered all the fat(all the fat melted while cooking) and the ribs turned way better. I put a rub on them and kept them uncovered 3 hours, foiled them with apple juice for an hour, then uncovered till for 2 hours (they should have been in the foil longer) I cooked them to 209 degrees. Everyone always says 180-190, but 209 was perfect. The meat held to the bone and tasted delicious. I used a blend of half apple, half hickory, and a touch of mesquite wood. My rub was 1/2 cup brown sugar, 1/4 cup paprika, 1 tablespoon salt, 1 tablespoon onion powder, 1 tablespoon garlic powder, 2 tablespoon chilli powder, 1/2 tablespoon cumin, 1/2 tablespoon black pepper, 1 teaspoon oregano, and the tiniest pinch of Cayenne (my son can't take any heat). I sauced the ribs at the end with Sweet Baby Rays brown sugar flavor. They came out amazing.
post #2 of 5

Hello and welcome Jason.

Those ribs look good enough to eat.

Changing things is the great part of this smoking thing.

If you try something and it works, cool. if it doesn't

you know what not to do the next time.

That's how we all learn, good or not so good,

please share your experience.            

Most of all have fun with it.



post #3 of 5

Welcome to SMF, Jason!


Your ribs look fantastic!



post #4 of 5
Welcome from SC, Jason.. It's really good to have you here on this great site. Your Ribs look awesome. Good luck and keep smokin', Joe
post #5 of 5

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




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