Butterflies!

[bulldawg66]

Okay, I am planning on going to the market today to get a slab of ribs and probably a chicken.  I plan on attempting my FIRST EVER smoking on Saturday or Sunday.  Why the heck do I have butterflies?  I just know I am going to burn the thing to a crisp or have bloody raw meat to chew on.  My expectations are VERY low but my anticipation is pretty high.

After reading the boards, here is what I understand...please let me know if I am missing something...

Ribs

I will buy 2 slabs or cut 1 slab into two piecs.  I plan on buying two rubs from the store assuming I can find them and trying one on each.

I just sprinkle the rub on the meat, both sides, and let it sit in the fridge for 18-24 hours

The ribs will probably take 3-4 hours at 225.  I have no idea when to take them out so I guess it will be at 4 hours.  Any hints?

Chicken

I plan on also trying a chicken just in case my ribs dont turn out.

I can put a chicken rub on the same way I do the ribs.

I plan on putting my Maverick probe deep into the chicken until the temp hits 225.  (4-6 hours at 225?)

Smoker

Set smoker to 225ish range

Soak 4 oz of wood chips for about 30 mins

Put a container of water/apple juice/or beer on the bottom shelf.

Turn it on...and cross my fingers??

Sounds too easy...what am I missing?  (And dont tell me a charcoal smoker :-) )

Yes, I have the pizza delivery person on speed dial just in case!!!

I don't think I will be brave enough to publish my first pictures...

JJ

 

[scarbelly]

OK so first of all - take a big deep breath. Exhale and repeat until your blood pressure goes back to normal - 

Your plan needs some adjusting so here we go.

Ribs 

Baby Back Ribs -- Temp 225-250 for 2 hours. At the end of 2 hours foil the ribs with some apple juice or other liquid and put back in for 2 hours in the foil. At the end of the second hour remove from the foil and put back in the smoker for another hour. If you plan to sauce this is the time. No temp necessary

Spare Ribs - repeat the same process except go 3 hours on the first step and the rest is the same.

Chicken - 

Put the chicken below the ribs not above

If you have time you should try to brine the chicken - Here is one of the best brines I have used

Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed

[color= rgb(24, 24, 24)]You can brine for 12 hours or so - it helps keep moisture in the chicken. You can plan on the chicken taking about 3 hours +/- to get to 165 in the breast or 175 in the thigh. I would leave the probe out of the chicken for the first hour.  If you have an instant read thermometer, use it to check both areas before you take it out. The skin is going to be soft at these temps. You can fix this by sticking the bird under the broiler for a couple of minutes to firm it up or on the grill.[/color]

[color= rgb(24, 24, 24)]Wood chips - I don't like to soak, some guys do, it is just a personal preference. Water or liquid - only if your smoker calls for it. Otherwise leave it out [/color]

[color= rgb(24, 24, 24)]I think this covers most of your concerns. I am sure someone will be along to add anything I left out. [/color]

[color= rgb(24, 24, 24)]Good luck and good smoking - Keep breathing  [/color]

 

[johnnie walker]

JJ, like Scarbelly said take a deep breath and exhale. This isn't rocket science after all.

 Just follow what Scarbelly said and things will turn out just fine. Go ahead and take some pictures so you can show us how good it turned out when it's all done. You'll do just fine. We all started at the same place. 

Almost forgot,

 to SMF.  

 

[sam3]

Great info Scarbelly. I printed it out myself for future reference when I make ribs. Thank you!

 

[sam3]

Double post. Sorry.

 

[graystratcat]

Welcome to the forum, JJ!  This site has a bunch of great folks that know A LOT about smoking that will help you out in a flash with your questions!

Whole bunch of fellow smokers here… you'll have plenty of company!

Scar has you covered for sure.  The only thing I would add is to keep this in mind.... smoking is supposed to BE FUN! 

So enjoy it... don't sweat it... smoking is relaxing and a great way to spend some time....and.... it all usually turns out in the end.

There will be a bunch of us on-line Saturday and Sunday so don't hesitate to post if you have more questions or run into a jam....

Welcome to the fray and your new addiction!

-Salt

 

[boardpuller]

Hi, Remember Thin blue Smoke you don't want to much heavy smoke that can ruin it. Its a learning process a light smoke is better than to much. don't ask me how I know good smokeing

 

[bulldawg66]

Thanks for the info!  Like I needed another hobby...but I sure like eating ribs, chicken, etc.  I will hit you guys up later on rubs, etc. but for now I hope I can just find a rub or two in the store.  Keep the advice coming! 

 

[jirodriguez]

Thanks for the info!  Like I needed another hobby...but I sure like eating ribs, chicken, etc.  I will hit you guys up later on rubs, etc. but for now I hope I can just find a rub or two in the store.  Keep the advice coming! 

Super simple rub that will work good for ribs and chicken:

1 C brown sugar

2-3 Tbs. kosher salt

2-3 Tbs. freash cracked pepper

1/4 C granulated garlic

1/4 C paprika

Mix it well and work any clumps out with your fingers, and you are good to go!

 

[SmokinAl]

Good luck & don't forget to take some photo's!

 

[mballi3011]

Now Gary has set you right and like someone else said print and keep that recipe for the brine.It is the best and is used by almost every member here for brining poultry of every kind. Now that a good deep breathe and beleive me you will do find. Then oif you have questions just ask us. That is what we are here for. Then with members all over the world you can ask a question and someone will be up and online.

 

[bmudd14474]

First off take a deep breath. Second it sounds like you have good advise from the ones who have commented already. Third if you have a problem come to the forum and jump into Chat to see if anyone is there to help. If not put a thread up quick and I know we will be able to help you out.

Good luck and dont forget the q-view.