newbie needs some help

Discussion in 'Pork' started by ktotheb, Oct 2, 2008.

  1. ktotheb

    ktotheb Fire Starter

    DO i put water in the pan? How much. I did remove the membrane. I have the mustard and my rub on them. Let me know how much you know and any tips are GREATLEY appreciated. As always thank you. Yes it is the 40" MES digital. Any other tips will be awesome. Thanks
     
  2. carnuba

    carnuba Smoke Blower

    fill it a couple inches from the top

    what ya cookin?
     
  3. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    I'm guessing ribs. Yup what carnuba said.

    On edit: If its an MES fill about 3/4 full. Couple inches from top on an MES waterpan would mean empty, it's only a couple inches deep.
     
  4. carnuba

    carnuba Smoke Blower

    duhhhhhhhh i've got to wake up

    the "i removed the membrain" part totally
    escaped my brain
     
  5. krusher

    krusher Smoking Fanatic OTBS Member

    if you have a gosm or similar just fill it to the top, it will keep you from opening the door as much because as the water evaporates your heat will start to rise. Once you fill it back up your temps will level out.
     
  6. ktotheb

    ktotheb Fire Starter

    Sorry ya'll I'm doing spare ribs. Should I put some apple juice in the water pan with the water or just water? You guys are QUICK. Thanks again
     
  7. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Just water
     
  8. krusher

    krusher Smoking Fanatic OTBS Member

    I just use water, save your apple juice for spraying on the ribs every hour and for putting in the foil.
     
  9. ktotheb

    ktotheb Fire Starter

    Am I correct in saying the 3-2-1- method will be falling off the bone and the 2-2-1 method will have some pull? I forgot to ask when do I put the little pieces in. They were on the bottom of the package? Don't want them to tought momma will be upset. Thanks
     
  10. ktotheb

    ktotheb Fire Starter

    Thanks Crusher. I see you have done some ribs huh? Do I foil after the 3 in the 3-2-1- then foil for the 2 with the apple juice/cider vinegar mix the put them back on the rack for the 1? Also when do I put the little pieces of rib in that were unerneath the ribs in the package? I would like them done at the same time. Thanks
     
  11. fatback joe

    fatback joe Master of the Pit OTBS Member

    Shorten the "2" part if you don't want them to fall off the bone.......try maybe a 3, 1 1/2, 1/2 depending on your temps. Best bet is during the foil part to open it up and check them after an hour.......don't worry if they go a bit to soft that last part out of the foil will firm them back up.
     
  12. ktotheb

    ktotheb Fire Starter

    [​IMG] My MES is set at 230 I am using hickor chips. I have the thermometer just set in the smoker I forgot to stick it the ribs(oops that's a newbie for ya) and I am looking for fall of the bone when done. I think I just add chips when the TBS stops correct? I have read alot but now that I'm doing it I'm having a brain fart. Also spritz every hal hour or every hour? Thanks guys
     
  13. ktotheb

    ktotheb Fire Starter

    I still am not sure when to put the little pieces of rib that were in the package in so they will be done when the ribs are done????
     
  14. fatback joe

    fatback joe Master of the Pit OTBS Member

    230 is great.

    Don't worry about taking the temp of the ribs......it isn't needed. How often you add chips will depend on how smoky you like things.

    If you want fall off the bone, keep the full 2 hours in the smoker.......at the end of 2 hours, if they don't fall off, try another 30 minutes.......just don't turn them to rib soup. [​IMG]

    I am not a spritzer really. I might do it if I need to open the door for something, but otherwise I don't bother.

    Good luck......if you hold 230 and do 3-2-1 you will be just fine.
     
  15. fatback joe

    fatback joe Master of the Pit OTBS Member

    Can't help you there........I don't know what little pieces you are talking about.........I always just have ribs in mine. [​IMG]
     
  16. ktotheb

    ktotheb Fire Starter

    First time I have seen these to. I'll just pput them in after they have been in for an hour. Thanks again.
     
  17. 1894

    1894 Smoking Fanatic SMF Premier Member

    Sounds like your lil' pieces are the trimmings from the ribs. Less than 1/4" thick strips ?
    If so , check for a membrane on them as well and toss them in for the last couple of hours. check after 1 1/2 hour and mayby you and Momma can have a snack while the ribs finish up [​IMG]
     
  18. krusher

    krusher Smoking Fanatic OTBS Member

    I'm with ya on the fall off the bone. What I do is 3 hours in the smoker, take them out and foil them for 2 1/2 hours with apple juice in the foil with them and maybe 15-20 minutes back on the smoker. Did you trim them st. louis style? If not I would go 3- 3.5.-.5. I love it when you can just lift out the bone and just have delicious meat.

    hope this helps
     
  19. ktotheb

    ktotheb Fire Starter

    I'm with ya crusher, I like the meat falling off the bone. I did not remove the membrane form the "little pieces" I hope that does not mess them up. My spray bottle broke so I don't know if I'll mop them or just put the apple juice/cider vinegar in the foil. Thanks guys ya'll are AWESOME!!!!! I cannot find the damn camera but still looking. No I did not trim them at all.
     
  20. krusher

    krusher Smoking Fanatic OTBS Member

    if you did'nt trim the I would definately go longer in the foil
     

Share This Page