A Newbie in Indiana

[peaky85]

I found this site early this morning as I was preparing to fire up my new smoker. I tried adjusting, mid stream, to some of the methods I read about. I cooked a slab of Baby Back's on my Brinkman Smoke -N - Grill. I was really pleased with the smoke and flavor of the ribs upon completion, however, they were not fall off the bone tender. I have no idea of the cooking temperature as many of you already know the thermometer is a joke. I did use the 2-2-1 method w/Apple chips. The texture was not totally bad, they had a slight tug coming off the bone, and you could easily bite through. I just prefer a much more tender rib "fall off the bone" tender, is my preference. Any tips will be greatly appreciated, and I will continue to read and learn in the mean time. I have already seen some valuable "Mod Tips" listed.

Thnx in advance, Doug

 

[s2k9k]

Hi Doug! 

to SMF!!! We're happy you found us! You've come to the right place, we have over 40,000 members and over 800,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast!

Would you do us a favor and update your profile to include your location, Thanks!

You might want to check out Jeff's Free 5 day E-course it will teach you all the basics and a whole lot more!

Did you add any liquid when you foiled them? That will help tenderize them and the longer you leave them in the foil the more tender they will get. You could try something like 2-2.5-.5 next time and be sure to add some liquid like apple juice or something. A lot of people are using Johnny Triggs method http://www.smokingmeatforums.com/t/124330/johnny-trigg-and-myron-mixon-recipes-updated

 

[scarbelly]

Hello Doug and 

 to SMF - glad to have you here

 

[peaky85]

Did you add any liquid when you foiled them? That will help tenderize them and the longer you leave them in the foil the more tender they will get. You could try something like 2-2.5-.5 next time and be sure to add some liquid like apple juice or something. A lot of people are using Johnny Triggs method http://www.smokingmeatforums.com/t/124330/johnny-trigg-and-myron-mixon-recipes-updated

I soaked in Apple juice overnight and added juice in the foil. My internal meat temp was 176 when I removed them from the foil and placed them back in the smoker. I will try and extend the foil time in the future, as I may have cut that time short. Thanks fot the welcome's and the link.

P.S. Which forum thread is best for these types of questions?

 

[s2k9k]

I soaked in Apple juice overnight and added juice in the foil. My internal meat temp was 176 when I removed them from the foil and placed them back in the smoker. I will try and extend the foil time in the future, as I may have cut that time short. Thanks fot the welcome's and the link.

P.S. Which forum thread is best for these types of questions?

Which ever one best fits the topic. For example, your question was about Baby Back Ribs which are pork so it would go in the "Pork" forum, if you had a question about a charcoal smoker it would go in the "Charcoal Smoker" forum, and so on.

 

[gotarace]

Hi Doug and Welcome to SMF. Check out the threads in the thermometer section and get some ideas on a good therm for your smoker. Many of us here use the Maverick et-732 dual probe and get excellent results with it. A-Maze-N Smokers  offer a great price on these thermometers and is a site sponsor here. Looking forward to your Q-views and seeing you around the site....Len

 

[jrod62]

Welcome to SMF

 

[smokinhusker]

Hello and welcome to SMF!