Well my newest obsession started on Thursday with the purchase of an el`cheapo Master Forge gasser from Lowes. I'll spend a few more bucks when I get the ins and outs of smoking figured out. But @ almost 40 years old it's time for me to take charge of the back yard cooking chores. My brothers have done most of the grilling throughout the years so I figured I could 1 up them by learning to smoke.
I seasoned the smoker and tried my first smoke the same day I got it. I put in a rack of baby back ribs cut into 2 sections. 1 section I left naked to see what hickory smoke would do to plain ribs. The other section I put some store bought rub on to see what difference it would make. Not knowing any better I used the 3-2-1 method. The 3 hour initial smoke might have been a tad to long for this type of ribs. I'll learn more as I go.
When I place the ribs in the foil I used a splash of apple wine to add some liquid to the foil pack.
The ribs came out very good all things considered. I actually liked the ones with no rub on them better than the seasoned ones. The hickory flavor was excellent to say the least. I just need to work on tenderness.
I do have a few questions......What should I do when the ribs have a thick end and an end with less meat? The thinner end actually came out the most tender. Should I place the thicker cut on a lower rack? The thicker end was great tasting but not as tender.
It seems I've found the right place for some good info. I look forward to picking the brains of a more seasoned bunch!
I seasoned the smoker and tried my first smoke the same day I got it. I put in a rack of baby back ribs cut into 2 sections. 1 section I left naked to see what hickory smoke would do to plain ribs. The other section I put some store bought rub on to see what difference it would make. Not knowing any better I used the 3-2-1 method. The 3 hour initial smoke might have been a tad to long for this type of ribs. I'll learn more as I go.
When I place the ribs in the foil I used a splash of apple wine to add some liquid to the foil pack.
The ribs came out very good all things considered. I actually liked the ones with no rub on them better than the seasoned ones. The hickory flavor was excellent to say the least. I just need to work on tenderness.
I do have a few questions......What should I do when the ribs have a thick end and an end with less meat? The thinner end actually came out the most tender. Should I place the thicker cut on a lower rack? The thicker end was great tasting but not as tender.
It seems I've found the right place for some good info. I look forward to picking the brains of a more seasoned bunch!
