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Spare Ribs w/ jeffs rub just not right

post #1 of 17
Thread Starter 
Man I used my new Msterbuilt Electric Smoker for the second time, and like the 5 day course I covered it with mustard then the special rub I purchased , I used cherry wood to smoke it for 4 hours. It just wasn't right it was really bittter it was tender but it just wasn't right mabee I'm doing something wrong. Man they smelt mouthwatering before I put them in. They were good Just not what I expected.
post #2 of 17
I am new to this but if the meat tasted bitter it was caused by the build up of creosote on the ribs. Try using less wood next time and look at the 3-2-1 method. Used this method over the weekend and the ribs were great.
post #3 of 17
Thread Starter 

yea mabee

I put about 3 cups as soon as the one in the tray gets black I put another load on top of it. then I had a load in the holder on standby also 4 cups total I did not think I could use to much. and should I get rid of the burnt stuff in the tray
post #4 of 17
Thread Starter 


whats is the 321 method?
post #5 of 17
I haven't tried it yet but I may after the experience I had yesterday. I think it's 3 hours on the smoker, then wrap in foil and back on the smoker for 2 hours, then take off foil and back to the smoke for 1 hour. I've read of others doing a 2-2-1 as well.

post #6 of 17
this link may help also..good luck..

post #7 of 17
I found using the 3-2-1 method a good starting point. For spares and not for BB Ribs. When foiling you have to becareful you can turn ribs into mush real fast. For spares I am usually smokeing on the 250 to 275 range and when I foil its more like 3-1-1 method. To check for doneness use the tooth pick method. If it goes thru like your sticking it in butter there done if theres a little resistence then there not done. Take notes as you go and check from cook to cook to see what ya like best and you will come up with what works for you.
post #8 of 17
I used to be in the same boat as you... thinking you can't have too much smoke, and the more smoke, the better. But in reality you get better flavor with just a little bit of smoke than by overdoing it. You're looking for thin blue smoke that you almost can't see. As lots of people on here say, if you can smell the smoke that's enough. You definitely don't want white and billowing (which I was guilty of plenty of times).

I find with my MES, that about a half load (about two small handfulls) of chips goes for about an hour and then I put another half load on.

Lately I've also been putting a single briquette in and reducing the amount of chips to a single handful at a time. That seems to help keep the smoke even and prevent flare ups.
post #9 of 17
Where did u get the chips from? Was it green wood?
post #10 of 17
I did ribs last week on my new MES and I don't think I used 4 cups total with hickory and they were pretty good. Were the chips soaked? I soaked mine and only put in a hand ful every 30 minutes or so. I think 3 cups at the beginning may have been part of the problem. Did the temp spike way up for a long time?
post #11 of 17
Thread Starter 

wood chips

northwood smoke wood chips from ebay
post #12 of 17
Hausfire...........i would think you should get rid of the old blackened wood before adding fresh............at least i do
post #13 of 17
I am just starting to break in my MES also, but I don't think that you need to soak the chips or remove the ashes each time. I would heed the advice about thin blue smoke and add less chips at a time. I am actually gonna split my chunks into small enough pieces that they can fit in the MES, but still be large enough that they smoke slowly for a long time. The chips I used last time seemed to smoke out pretty quick and I am hoping that larger pieces will burn slower.

Good luck and let us know the results of whatever you choose to do.
post #14 of 17
Thread Starter 
mike what do you meen ? you put a briquette ? charcoal?
post #15 of 17
Hausfire, you need to snoop all around this forum. Look at the sides of the page. Loads of info. Good luck. Keep trying. You'll get it there.
post #16 of 17
yep, a charcoal briquette, just like the ones you'd use in a grill. I've been using the Kingsford Mesquite ones that I have laying around for my grill. I read somewhere on here about the charcoal helping get a better smoke ring, so I thought I'd try it, and it really seems to help. I usually put one in the chip loader thing and then pile a small handful of chips around it and load it in the smoker. After about an hour or so, I do the same again... 1 briquette and a small handful of chips. Repeat as often as needed.

In addition to helping with flare ups when you are adding the chips, I think it helps with regulating the temp and keeps the electric element from having to come on as often.
post #17 of 17
Mike, are you getting a smoke ring by doing this??
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