Bart in Omaha - the heart of Beef Country

[bugahabart]

Hey!  Midwest guy here.  Relatively new to smoking.  Ready to upgrade/customize already.  Been smoking a couple of years on my Chargriller - LOVE IT!!!!!!!  Still have not branched out far from Chicken and Pork Ribs, though.  A) - a bit scared and 2) not ready financially to attack a lot of different cuts, but do what I can when I can.  For instance, I've got 3 racks of ribs ready to go, firing up the Chargriller (dubbed Grill-Zilla) tomorrow morning, Jan 1st - at 4 AM - expected temperature is 11 degrees at the start!!!  Gotta have me some ribs for the football game.

 

[s2k9k]

Hi Bart! 

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!

If you have any questions about the forums or need any help navigating around don’t hesitate to ask or send me a PM, I am more than happy to help out!

What time does the game start? What kind or ribs? Spares will only take 6 hours and Baby Backs 5. The 3-2-1 method is a very popular way to smoke ribs!

 

[so ms smoker]

  Welcome ! Glad you found us. After a little reading here, you will be ready to try new things. And if you have questions, we will be happy to help! Good smoking!

  Mike

 

[bugahabart]

Thanks, guys.  I've found I like using Spare Ribs - but trim them down myself.  I take the skirt and rib tip area and smoke that at the same time on the upper rack in the smoker.  I give it a double rub (my own recipe which not only do I love, but my friends swear by it as well).  I'll usually add another layer of rub right before throwing these on - plus I put one or 2 smaller pieces closer to the heat.  They're usually done pretty quickly and I've got some light snacking while I smoke!  Once they've been on about 2 to 2 1/2 hours, I take them off and cool them down.  Once cool, I pull as much of the meat off by hand - it's not a lot of meat, but it's got good smoke and great flavor.  Once I have it pulled off, I run it through the 'old school' hand grinder that I found at a garage sale.  It's the ones that look all medieval with the big auger inside!!!!!  Once ground, into a crock pot to simmer down some more and it's great for sandwiches!!!!  I usually do use the 2-2-1 method on these.  I figure up at 4 to stoke up the fire, and have the ribs on by 4:30-5:00 ish.  Should be done in time to make it to the 12:00 kick-off.  GO BIG RED!!!!!

 

[doctord1955]

welcome fellow Husker! Also in Omaha

 

[bugahabart]

Thanks, Doc.  Where do you work?  Saw in your profile you grew up in the 'Meat Processing Industry'.  Where, might I ask?  Also, are you still in and do you have any 'meat monger' connections left in this town.  Still looking for the perfect place to go shopping for the right cuts.

 

[doctord1955]

I work maint. on rentals house.  Filley Ne is where i grew up!  Working on a place in south O for meat.  Right know between Bagnsave an fareway!  You?