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post #1 of 16
Thread Starter 
Hi, my name is Jim and I live in Stoughton, Wisconsin. Years ago I fished Lake Michigan a lot and won a Little Chief. I smoked a lot of Salmon back then, but when I pulled the old Chief out a few weeks ago, it popped circut breakers.

I picked up a Masterbuilt electric at Cabelas a couple of weeks ago and got 5 nice brown trout Wednesday and Thursday. Smoked them yesterday and they came out great.

I got Jeff's rib rub recipe and just finished mixing the ingredients. Tomorrow comes the 3-2-1 test. I see there are a lot of tips on this forum and appreciate any help, tips, recipes etc.

Anyone have any experience with whitetail ribs?
post #2 of 16
First off welcome Jim to SMF. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction
post #3 of 16
First of all, welcome aboard Jimbo.
I don't have a lot of experience with venison, would just mention that it'll probably be much leaner than pork or beef ribs.
As you know, we go low and slow to break down the fat and make things tasty.
I think I would choose the 2-2-1 method, and make sure I spritzed them good to keep them moist without the benefit of the additonal fat melting.

Let us know how you make out!

Good luck and good smoking.
post #4 of 16
Welcome to smf and as for venison ribs I would think a quick smoke and maybe a quick finish on a grill would do it. there isn't a lot of meat on those ribs and fat either. good luck and would like to see some pics if you do it.
post #5 of 16
Welcome to the site from one Jim to another.
post #6 of 16
Welcome to SMF Jim.

If your whitetail rib question is not answered in Roll Call feel free to start a thread-someone on forum has probably smoked them
post #7 of 16
Welcome to SMF, Jim. Glad you joined us.
post #8 of 16
Welcome to the SMF, and congrats on your new MES. Jeff's rub is a very good base rub, and remember that the 3-2-1 method is a general method. As time goes on, you may change it to your likings. Good luck my friend.
post #9 of 16
Thread Starter 


Thanks all for the welcome.
post #10 of 16
Welcome to the forum, Jim. When using Jeff's rub, I substitute turbinado for the brown sugar. The brown sugar tends to burn quicker than the turbinado.
post #11 of 16
When I lived in Iowa, I never thought of using anything on Venison, but now that I live in Colorado, the deer out here feed on the sage. Italian dressing usually helps tame the sage taste, maybe there something like that you could use to dress the ribs to help them from drying out too fast?
post #12 of 16

Welcome, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

For Those of you New to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.
Click Here it's "FREE"... 5 Day eCourse

Everyone here enjoys seeing the Qview so be sure to post plenty of pics...

Large ones that us old people with bad eyes can see.

When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...

How to post Qview to Forum:

For Step By Step Instructions On Posting Qview Check Out This Tutorial

post #13 of 16
Welcome to the SMF Jim,We are glad to have you onboard
post #14 of 16
Welcome to the SMF. Enjoy your stay.
post #15 of 16
Welcome aboard Jim! Glad you found us.
post #16 of 16
Welcome to the SMF.
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