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new to the forum...already problems!

post #1 of 17
Thread Starter 

I moved to Seattle about 2 years ago and have yet to find a decent bbq place. I've been experimenting with a Char-broil smoker (hot box is on the side) and have had mixed results.

In a recent attempt, I tried to cook the ribs a bit in the oven and then threw it on the smoker. I used primarily wet hickory chips on top of charcoal.

After about 2 hours, one rack came out great. Granted there wasn't much of a smoke ring but it tasted pretty good.

I left the ribs for another 2 hours and was disappointed that they tasted very acrid/sour/smokey.

Temperature was floating at around 225 - 250.

I've got the smoker going again as we speak and have added a few dry chips on top of the charcoal. I also wrapped the ribs and pork butt with tin foil. Oh, and I'm using a dry rub on the ribs. Brined the pork butt, slathered it with apple cider vinegar mustard and then added the dry rub. Does anyone else have any other tips on making sure that I don't get it too smokey/acrid/gross? Much appreciated,

post #2 of 17
Welcome Austin to SMF, you have come the right place for questions. Have you signed up for the Free 5-day ecourse? If not you will learn alot. What kind of ribs you got? BB or SP?
post #3 of 17
Thread Starter 
Hey gobbledot,

Thanks for the warm welcome. Today it's bb ribs. Figure that I'll be able to have those ready in time for an appetizer...then it's shoulder time.

Thinking about throwing some brats in there as well as I have a bit more room.

Just read a thread about having "thin blue smoke" in hindsight, i think that's where i went wrong. my dad was tendin' to the bbq and threw a mess of chips in there and we had a ton of smoke.
post #4 of 17
Yelp it sure is and rightee can shoot you straight on how to take care of that small issue... With BB use the 2-2-1 method. 2 hours smoking foil for 2 hours and then back on the grate for the last hour to dry it up alitttle. I am no pro at ribs (yet) but I am trying myself and this is what I have learned so far. Time and many smokes is how we will learn i guess.. lol.. hope this helps some and I am sure someone will jump in and help ya more.. But TBS is the key, "you may not see it but if you smell it your smokin" per Richtee....
post #5 of 17
Hey and welcome to smf, great place with a ton of info. You may also want to check out the mods for your smoker, first the Temp. if your going by the factory gadge is off maybe 30 - 50 degrees. As for the chips you might want to try chunks and put them off to the side of the coals they will smolder and give you tbs
post #6 of 17
Ifin ya wrappin from the start, yall ain't gonna get no smoke flavor. Yer problem was too much hot smoke. Yall wan't thin an blue. Put yer chips an or chunks in a 9x9 cake pan, put aluminum foil over the top and poke bout 5 er 6 holes in it. This will hep keep yer wood from flarin up. White smoke means cresote, which will give yall that railroad tie taste. Yall usin a digital thermo er the one on the rig? The one on the rig is more in likely way off. Get yerself a couple a digitals, one fer the box temp and one fer each meat yall gonna smoke at one time. May the smoke gods smile upon yer cooker!
post #7 of 17
Thread Starter 
Actually, there were a few smokehouses in austin that wrapped their meat in tin foil. I think the key is as the other member said is that you have to at some point expose the meat directly to the smoke. Been 'bout an hour now and I'll give it another hour and unwrap the ribs. I'll keep the shoulder wrapped for a few more hours.
post #8 of 17
Welcome to the forum. You are partly right about foiling however you want to begin the smoke with the meat unfoiled to absorb the smoke in the beginning. Meat will only take it smoke up to a certain temp and if you reach that point with it foiled then remove the foil it will not take in smoke. Butts should be on the smoker till 160-165 then foiled till about 200 for pulling. Ribs on the smoker first 2 hours then foiled for 2 then unwrapped for another 1 if using baby backs and 3-2-1 for regular spare ribs
post #9 of 17
Welcome to the smf..................Glad to have you here...............
post #10 of 17
dito to Piney
post #11 of 17
Right on. Welcome.
post #12 of 17
Mmmmm I think you may have the formation of the smoke ring confused with the absorption of smoke. The formation of the smoke ring usually stops at 140 degrees which is why many like to start with the meat straight from the fridge. More time that way before it reaches 140.

Meat will take smoke as long as it is applied, regardless of temperature. Of course once it is foiled (regardless of the temp) there is no meat exposed to the smoke so no absorption which is why some finish the meat in the oven once it is foiled.
post #13 of 17
Well guess i was wrong but that is what i was told by a commercial smoker in my area but maybe he was wrong
post #14 of 17

I personally haven't ever over smoked my meat no matter how much smoke. Are you using prepackaged chips or homemade? If homemade make sure they are seasoned.

You deffinately want to smoke at first for that awesome smoke ring.
post #15 of 17
So much good advice so far. I use a similar unit, Chargriller. Keep to stack open wide is on thing I didn't see mentioned. You want the smoke to be TBS & pass over & kiss the meat, not hanging all over it & turning to creosote.

Oh ya Welcome to the SMF Familyicon_exclaim.gif

Great place to learnPDT_Armataz_01_37.gif
post #16 of 17
Welcome to the forum. There are lots of friendly folks around here with tons of knowledge and ideas. Just browse through the threads and check out anything that catches your eye. Be sure to throw your two cents in anytime you can.
post #17 of 17
Welcome to the SMF, the best is yet to be smoked!
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