- Jun 12, 2008
- 8
- 10
Hey all- Finally got to use new GOSM smoker(small one- I now know should've got the big one!- but only small one available at WW)
Set up GOSM after making a platform to set it on- seasoned and was ready to go.
Spares from Costco were rubbed with a recipe from al roker's rub, then refrigerated for a bit and then trimmed st louis style and placed in smoker. Hot day and had no real problem keeping temp at 225- 250 degrees because although it ran a little hot, I had to check therm placed inside every once in awhile which lowered temp when door was opened.
I used the 3-2-1 method that I learned from this great forum and had a few G&T's while listening to Kenny Chesney on outdoor speakers!
I spritzed with combo apple jiuce/rum every so often and then fished last hour with a finishing sauce from another forum using some BBQ sauce, bourbon and brown sugar- gave it a nice glaze.
Oh- used the cut down coffee can for a chip box and used hickory chunks form Bass Pro and some lump charcoal(not much) Actually had some very nice TBS and was proud of that!
Finally did some of the GREAT wicked beans that you all have endorsed and they were outstanding!!
So - the ribs were excellent! and we loved the smokey flavor and outside "bark" with inside flavor- kids would have liked a bit more "sauce" on the ribs as they are used to "famous daves's" but these were the bext tasting ribs I think they have had!
Thanks for all the info I have learned here!- I have put the time in to see how the masters here have done it and next will be doing chicken, pulled pork and keep you posted!
Here is set up
Set up GOSM after making a platform to set it on- seasoned and was ready to go.
Spares from Costco were rubbed with a recipe from al roker's rub, then refrigerated for a bit and then trimmed st louis style and placed in smoker. Hot day and had no real problem keeping temp at 225- 250 degrees because although it ran a little hot, I had to check therm placed inside every once in awhile which lowered temp when door was opened.
I used the 3-2-1 method that I learned from this great forum and had a few G&T's while listening to Kenny Chesney on outdoor speakers!
I spritzed with combo apple jiuce/rum every so often and then fished last hour with a finishing sauce from another forum using some BBQ sauce, bourbon and brown sugar- gave it a nice glaze.
Oh- used the cut down coffee can for a chip box and used hickory chunks form Bass Pro and some lump charcoal(not much) Actually had some very nice TBS and was proud of that!
Finally did some of the GREAT wicked beans that you all have endorsed and they were outstanding!!
So - the ribs were excellent! and we loved the smokey flavor and outside "bark" with inside flavor- kids would have liked a bit more "sauce" on the ribs as they are used to "famous daves's" but these were the bext tasting ribs I think they have had!
Thanks for all the info I have learned here!- I have put the time in to see how the masters here have done it and next will be doing chicken, pulled pork and keep you posted!
Here is set up
