First Rack of Smoked Ribs.....Live from Wisconsin

Discussion in 'Roll Call' started by smokinnwi, May 21, 2009.

  1. smokinnwi

    smokinnwi Newbie

    Hi, my name is Jason, I'm 30 yrs old and have been grilling meat since I was 15. I know how to grill up some terrific meat.....however, I've never smoked before. I was given a Brinkmann Cimmaron last year as a gift, and have yet to use it. Well.....the time has come and I'm looking for some advice. First, I'm going to grill some ribs over the holiday weekend and am looking for advice for temperature, rubs and cooking time. In the past I've always basted with sauces, since I lacked a good rub. So anyone with a great rub recipe, please help me out....also, what kind of wood should I use to attain the perfect flavor that isn't too smoky, but yet still has that smoked meat attribute.
  2. jdt

    jdt Smoking Fanatic SMF Premier Member

    welcome, lots of rub recipes floating around here, look into the pork section and you'll find out all the variations of rib cooking styles, the arguments of foiling and not foiling and so on. That cimarron is a nice little cooker. I would use apple or pear wood if you are looking for a very light smoke flavor.
  3. trapper

    trapper Smoke Blower

    Look on the left side of the page under "How to articles by Jeff." Read the one titled "3-2-1 Rib Method." I am not saying it is the only way or even the best way but it is a great place to start and will turn out some great ribs. I would also suggest buying spare ribs and trimming them to St.Louis style ribs. Other more experienced folks will chime in hopefully!
  4. tld

    tld Smoke Blower

    Welcome, I would recommend taking the 5day e-course. Find the tab on the left. It has a lot of info. Apple is wood of choice when people want just a touch of smoke. It has a real mild taste. There is a lot of rub recipes here,look under rubs and sauces.
  5. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    Tip: In the 3-2-1 method found on the left hand side of this page.
    During the first 3 hour period at the start of the method, instead of using time as your guide check when the ribs start to pull back from the ends of the bones about 1/4 of an inch. Thats when they are ready to foil. Baby backs will cook faster than some of the other larger cuts of ribs and may only require 2-2-1 instead of 3-2-1.
    You will get quite good judging this after doing ribs a few times.

    A lot of us just do a straight smoke for 5-6 hours without the foil part. Again you get so that you can tell just by looking when they are done to perfection. The foil method is quite forgiving.

    As for rubs you cannot go wrong with Jeff's rub recipe In my opinion.

    By buying spices in bulk and mixing up your own rub you can get about a gallon of rub for about what 4 oz of store bought rub will cost you, a huge saving.

    By the way Welcome to the SMF , glad to have you here.
  6. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    Yep, I agree.
  7. old poi dog

    old poi dog Master of the Pit OTBS Member

    Aloha.....Welcome Aboard..You'll find a lot of supportive people here. You've already got some solid tips. Have fun and share some Q views when you can.
  8. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum Jason! Glad to have you here. :)
  9. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum. Glad to have you aboard.
  10. billbo

    billbo Master of the Pit OTBS Member

    Looks like others have addressed your questions. Welcome to SMF!
  11. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    Welcome! Tons and tons of great info here, and just as many nice folks.

  12. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF. Glad you joined us.
  13. jjrokkett

    jjrokkett Meat Mopper

    Welcome and good luck on all the future smokes!
  14. rondiaz

    rondiaz Fire Starter

    When I first got my charcoal smoker given to me last year it was before I discovered this forum. I used a spin on a rub I found on

    I did no 3-2-1 methods or anything else. Just smoked them to temp. Everyone around me said they were the best ribs they had ever had, and have made them the same on several occasions now and still the same reactions. At some point I might try the 3-2-1 method, to see if I get more juicy flavorful ribs or something, but frankly they taste so good and have been recieved so well I haven't bothered yet. It was quite a sight to see my on my first smoke that nice delicious smoke ring. Have fun, you're gonna love this hobby, we'll your taste buds will anyways, and since you're from Wisconsin like me I know that some cold beer will get you through any long smoke.

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