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first crack at smoking

post #1 of 11
Thread Starter 




Ok so first off, hi everyone I'm grebs.  first time smoker, long time eater.  I love bbq and ive  been wanting to try my hand at smoking. I cant even say I have much exp in grilling as I don't do it a whole lot but that's about to change..

after a few weeks of research I pulled the trigger on a gmg db. it was between the bd and a rec tec. deciding factor was I could take the db home and the rec tec I would have had to order After saving a few more pennies.

I seasoned the db and today I tried my hand at a cpl racks of baby backs.  The gmg was everything it claimed to be. the ribs turned out great. smoke ring and all. keep in mind not only was this the first time smoking, but also cooking ribs.

I used louisiana grills competition blend pellets, three lil pigs rub. cherry flavored..   pulled the silver skin. rubbed on some yellow mustard and threw on the rub the night before. wrapped them in seran wrap and into the fridge. not sure if doing this over night is a bad thing or not.

anyways I tried the 321 method and it turned out great. smoke them about 5 and a half hours but I think the 2 hours in tin foil was almost too much. .but still fall off the bone good. sweet baby rays honey bbq was the choice for this smoke just because its really the only one my family uses. I did like using apple juice for the moisture. great taste.


I need a better knife, have much to learn, and its freaking awesome

post #2 of 11

Hello and Welcome to our addiction.  Glad it all turned out great for you.  Can only get better from here.  Keep Smokin!


post #3 of 11

Welcome to the BBQ family.  As previously stated, don't be surprised if this becomes your new addiction.  Also, don't be surprised if your popularity rises with your friends as your bbq skills increase. Looks like you did a great job straight out of the gates.

post #4 of 11



Glad to have you with us!



post #5 of 11

G, good looking ribs!

post #6 of 11
Dam fine ribs, grebs! Think of us as your support group for the addiction. You're already trying to decide what to make next, aren't you? 😁


post #7 of 11
Thread Starter 
More ribs and a brisket coming this weekend. Starting the brisket sunday night and the ribs shall follow.
Today i grilled up some chicken breasts that was fantastic. No pics just because they got cut up thin before i got home and they made me sad to look at. But the taste was wonderful . Three lil pigs clucking awesome was a delight
post #8 of 11

great smoke and welcome to the community


I saw that you feel 2 hours in foil was too long, and I experienced the same exact thing.....I myself, prefer ribs to have that bite through texture, where it has a nice pull from the bone. If the bone falls right out I count is as a failure on my part (but that is MY opinion for what I go for)


What's great about cooking though, is next time I cut that time by about 45 minutes, and they came out A LOT better for my desire of "bite through" ribs. 


Overall, don't hesitate to buy a 2 dollar notebook and keep detailed notes & findings for each cook, so if you don't get what you're looking for from one cook, you can try to adjust it on the future one.  I like to jot down, temp ranges (by the hour), meat ranges (by the hour), weight of meat, type of meat, quantity of pieces, even what kind of wood and/or charcoal you used and how much of that.  


Great Q Is All in The Minor Details, old rub, not enough/too much sauce, not enough smoke, anything can be a factor in making the perfect or not so perfect Q.


Again, welcome to the community and enjoy your new addiction........I mean "hobby"


post #9 of 11

Are you just messing with us ??   Those ribs are Beautiful.  Don't look like no rookie ribs to me


Great Job



post #10 of 11
Originally Posted by gary s View Post

Are you just messing with us ??   Those ribs are Beautiful.  Don't look like no rookie ribs to me


Great Job



lol right???? I know my first rack sucked somethin hard --- family said they were great, but I knew they were holding back.

post #11 of 11
Tasty looking ribs,looking forward to that brisket!
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