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BADSS from Northern Alberta Canada

post #1 of 16
Thread Starter 
Hi Everyone,
I am new to the site and am pretty excited about whats happening here. I was actually given the thread from a couple of nice people over at forum. Floridacamper also intriged me with pics of his ribs that looked just tantalizing and mouthwatering. I purchased a Smokey Mountian propane smoker and will be firing it up tomorow for the maiden voyage into cooking up what I am hoping will be great baby back ribs. I come from a town called Slave Lake , which is about 2.5 hours North west of our capital Edmonton (home of the OIlers). I live 5 minutes from one of the largest lakes in the province that hosts walleye, Northern Pike, whitefish, ling cod and other species in abundance. Hunting is basically off the doorstep with Bear, moose, elk and as many deer as I have ever seen. Local body shops can hardly keep up. A couple of friends also have Bison farms so I can hardly wait to get my hands on some dinosaur bones and give them a whirl. I haven't even fired my smoker up and here I am sounding like a veteren ! LOL. I purchased Jeff's rub and sauce recipes and was wondering if I could apply the rub tonight and rewrap and place back in the fridge or if I should wait until just prior to me smoking? I was also wondering if I could use the sauce inconjunction with the rub in the last hour as I am going to use the 321 method? Any suggestions would surely be apprciated. What about a little splash of apple juice in the foil or am I getting too carried away here? As far as my handle...I am into hot rods and I had a 68 Camaro SS that was bad and I was bad evertime I got ito it ...hence the name BADSS. That ones gone and am now running a 69 Barracuda as well as a 69 Beaumont (Canadian Chevelle) Thanks everyone for allowing me into your forum and am really looking forward to my new found hobby! Cheers from BADSS.
post #2 of 16
welcome to smf. i too love '68 '69 camaros- i live about 30 mins from the corvette factory & test course. anyway- 1st bit of advice-spray some spray oil or rub some kinda fatty hide in that smoker fire that smoker up (let the fumes dissipate first) & season it in between 300-400 for a couple hours then bring the temp back down or let set overnight before throwing the meat in.-it'll be much better seasoned in.
fat hide(not fatty) as in bear,bacon,pork,brisket fat.
post #3 of 16
silly question. would bacon grease work or are you talkin bout usein a small piece of meat? whats the best way?
post #4 of 16
Welcome to the SMF Familyicon_exclaim.gif

I'm with gypsea on seasoning that smoker before you throw the meat on there.

You may also want to check out Jeff's 5-day ecoursePDT_Armataz_01_34.gif lots of good info there.
post #5 of 16
Thread Starter 
Awsome friends... Just finished making Jeffs rub and the sauce. Pre-seseasoning the smoker as you have stated will be done....I really don't want to crash and burn first time out. I bought two ditital meat probes as well as a timer and am going to make a bracket which would be a great time to season this sucker. I can hardley wait !!! My son and I made up a batch of Jeff's rub as well as the sauce and we are are on the right page far !!! Thanks guys and I'll be sure to take some pics. Cheers!!!! Its now snowing !!! Yee Haw!
post #6 of 16
Im doing a butt with jeffs rub for first time as we speak. these people are great welcome to the smf.
post #7 of 16
Welcome aboard badss glad to have you with us.
post #8 of 16
Welcome to SMF! Sheesh, snow alredy, eh.... man. Looking at 85 AGAIN here today. Well, guess that's one reason Edmonton has the best ice in the NHL.
Sounds like yer on yer way...smoker sesoned,ribs rubbed... you DID get to the beer store, right? heh...
post #9 of 16
Welcome to SMF! Glad you found us!

Take care, have fun, and do good!


post #10 of 16
PDT_Armataz_01_34.gif Welcome to the SMF PDT_Armataz_01_34.gif
post #11 of 16
Welcome aboard BadSS, glad to have you!

You may want to do those baby backs using more of a 2-2-1 method... the 3-2-1 is more for full spare ribs. Remember, this is not an exact science, it is more of a guideline. When you see the meat starting to pull back from the bone ends about 1/4", then foil them, adding apple juice or whatever you like. I use a mix of Old Grandad and apple juice...

Hope this helps! PDT_Armataz_01_34.gif
post #12 of 16
Welcome to the SMF, your brought back some memories with your user name.
When I came home from Nam in Oct 68 I bought a brand new 69 Z-28. Boy do I wish I still had iticon_cry.gif
post #13 of 16
Welcome to SMF,from another fellow canuck ,you're in a great place here PDT_Armataz_01_34.gif
post #14 of 16
Welcome to SMF from yet another Canadian in Ontario!
post #15 of 16
Hi badss!...Welcome to the SMF!...PDT_Armataz_01_34.gif...Glad to have you Aboard!...You're gonna like it here!...
post #16 of 16
Welcome Baddss -

Gota lots of fine Canadians here and a pleasure to vae another!

Speaking of which .... Did I tell you our brothers and sisters from Canada were kicking Butt last week at the BBQ contest?
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