New member from Texas

txbrewer

Newbie

Original poster

Jun 5, 2008

9

10

• Jun 6, 2008

• #1

Hello everyone, I am from North Texas (Between Dallas and Oklahoma) and am semi-newbie status. I have been smoking pork shoulders in my offset Charbroil for about a year (done about 5) and really enjoy it.

I am wanting to expand my smoking skills and start trying Brisket, chicken and Ribs (doing two racks this weekend).

I have never done ribs before so I plan on doing some research on here first, I picked up a couple racks of what they called extra meaty pork loin ribs.

They also had spare ribs that were larger and look like there was more meat, which is the best cut of ribs for smoking?

I have also read several posts about the 3-2-1 and 2-2-1 at 225 what is the advantage of one over the other and do you usually apply smoke only in the last hour to get that smokey flavor or in the first three (or part of the first two or three) as well?

Thanks again and I will post some pics this weekend.

 

coyote

Master of the Pit

Feb 17, 2008

1,019

14

• Jun 6, 2008

• #2

welcome to de club...you have come to the right place. these folks are helpful. to say the least. good luck on your futre smokes..every one seems to love Q-views..so if you have a camera show your stuff.make sure your cutting knife is in the pics..

 

lcruzen

Master of the Pit

OTBS Member

Apr 16, 2007

1,023

10

Hell, Michigan

• Jun 6, 2008

• #3

It is debatable which is the best rib to smoke but both are good. But which ever you decide to go with remember to peel the membrane off the back before applying the rub/seasoning. If you do go with spares then you might want to consider trimming down to St Louis style. The rest you seem to have a pretty good handle on.

 

txbrewer

Newbie

Original poster

Thread starter

Jun 5, 2008

9

10

• Jun 6, 2008

• #4

St Louis style is in blocks of 4-6 bone segments right? Is this for a more even cook and less tough meat?

Unfortunatley I only have one good knife that I love anyone have a recommendation for some good (not breaking the bank) knives? I am not going to be on Top Chef anytime soon so no need to take go nuts on the knives but I will pay a fair price for a good quality knife that can hold an edge.

 

travcoman45

Master of the Pit

OTBS Member

Jan 19, 2008

4,118

34

A Holler in North Iowa

• Jun 6, 2008

• #5

Welcome aboard, glad ta have ya!

Knives, yall got some second hand stores round ya? See ifin ya can find ya some green river knives, ain't easy but they are very good. Next choice is Chicago Cutlery. They be a pretty fair knife at a decent price. Get ya a stone ta sharpen em up on, keep um sharp always, no cuttin on hard surfaces, use either a wood cuttin board er one them platic ones. Can always tell when momma's been cuttin on the plates again, knives er all dull.

Good luck with yer smokin, besure ta ask ifin ya needs some hep. Plenty a folks round here willin ta share info with ya.

 

jtribout

Meat Mopper

May 31, 2008

153

10

Ohio

• Jun 6, 2008

• #6

Hey Tx,

Great to have ya on board. Nice setup.

We have some great post on Ribs in the "Pork" forum. If you don't find what your looking for the create a new thread.

If you have questions about finding forums or getting around the site just ask.

Good luck and WELCOME

 

txbrewer

Newbie

Original poster

Thread starter

Jun 5, 2008

9

10

• Jun 6, 2008

• #7

Thx for the link that video will be very helpfull, I am dying here at work I want to get this started, might stop at the store on the way home and grab a set of spare ribs and do a set of those too and see how the difference is.

Since you are in the Dallas area as well are there any bbq competitions in the area that you know of? I would like to see some of the setups they use and of course sample some of the pro's work.

 

gooose53

Smoking Fanatic

SMF Premier Member

Aug 17, 2007

976

11

• Jun 6, 2008

• #8

Welcome to the SMF!! About the 3-2-1 or 2-2-1 method. Try them both and see which works best for you. If my ribs seem not to be tendering up I'll keep with the 3-2-1 and if they seem to tender up pretty quick I'll switch over to 2-2-1 or some veriation. Use smoke at least until the meat is over 140 degrees and then you will get folks who say smoke'um the whole time. Do what works for you! Sometimes I will flip back on forth depending on my mood.....which changes with the heat here. Good luck and make sure you include some q vue of your next smoke.

 

fatback joe

Master of the Pit

OTBS Member

Jun 13, 2007

2,763

14

Hampden, MA

• Jun 6, 2008

• #9

Welcome to the forum.

 

meowey

Master of the Pit

OTBS Member

SMF Premier Member

Jul 16, 2006

3,270

63

Northern NY (Adirondacks)

• Jun 6, 2008

• #10

Welcome to SMF! Enjoy the forums!

Take care, have fun, and do good!

Regards,

Meowey

 

cinnamonkc

Smoking Fanatic

OTBS Member

Mar 7, 2008

803

52

New Hampshire

• Jun 6, 2008

• #11

Welcome! We've got a great group and plenty of advice!
Regards,
KC

 

sumosmoke

Master of the Pit

OTBS Member

SMF Premier Member

Dec 29, 2007

3,431

91

New Smyrna Beach, FL

• Jun 6, 2008

• #12

Glad you've joined us at SMF, you'll be smoking those briskets soon enough with the advice this place has to offer!

Look forward to your future posts and qvue!

 

bhille42

Meat Mopper

Apr 2, 2008

185

10

Kansas City

• Jun 6, 2008

• #13

Welcome, You'll be churning out all kinds of great BBQ before you know it!

 

coyote

Master of the Pit

Feb 17, 2008

1,019

14

• Jun 6, 2008

• #14

this might help if you have not seen it yet..

3-2-1 , 2-2-1 , 2-1-1
We get a lot of new folks asking about the 3-2-1 , 2-2-1 or 2-1-1 method for smoking ribs. Smoker temperatures are normally in the neighborhood of 225* for this method.

The first number is how long the ribs are in the smoker unwrapped. (Trimmings are on the top shelf)

The second number is how long the ribs are wrapped in fiol in the smoker.

And the last number is how long the ribs are in the smoker unwrapped again.

By the way, these ribs were sprayed with apple juice once and hour during the first phase and smoked last weekend using apple wood, cherry wood and dried pineapple rinds . Then more pineapple rind was used for smoke and they were glazed with Habanero Pineapple Texas Pepper Jelly during the final phase.

Mmmmmmmm.

found this and thought it might be helpful. but here we go again..that number represents the dredded T*** I would guess hour, as minute would make no sence attoll..but there are some great ideas in this rib smoke.