Got my first smoker for my birthday

[shsdawgs]

Just recieved a new smoker, brinkman from home depot, for my birthday.Have already added  my home made heat deflector. (Heavy duty aluminum foil)  Have used it several times and I am getting better each time.  Recently tried ribs for the first time.  I need to work on my spice rubs for the ribs.  Any help there would be appreciated.

 

[rbranstner]

If you post your recipe I'm sure you could get a few suggestions on things to tweak.

 

[rp ribking]

Happy B-day and

 

[big twig]

First off, Welcome to the SMF! Lots of great people here with tons of experience. You should sign up for Jeff's 5 Day smoking course, even if your a pro you might learn something. http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse

He also sells a rub and BBQ sauce recipe that everyone raves about. You can also type in the search bar and you will find several ideas for ribs along with other things. Here are a couple to get you started.

http://www.smokingmeatforums.com/forum/thread/92958/rib-rubs

http://www.smokingmeatforums.com/fo...-create-space-in-my-18-wsm-with-lots-of-qview

 

[chef willie]

welcome....congrats on the b'day gift....ditto on the above posts...plus, you not only get the recipes it helps support the site.

 

[beer-b-q]

Welcome to SMF, Glad to have you with us.
 

This is the place to learn, lots of good info and helpful friendly Members.
 

For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

Click Here it's "FREE" ... 5 Day eCourseE



Also for those of you new to smoking,  Get a good Probe Thermometer as we smoke by Temperature NOT TIME.



A good choice for a remote dual probe thermometer is the Maverick ET-732

 

[SmokinAl]

Welcome to SMF, & congrats on the new smoker!

 

[meateater]

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

 

[michael ark]

Don,t know were you are so i don't know what style ribs you like  dry rub, mustard ,tomato base ,vinegar base.Each have a region.Try to serve mustard in Memphis you may get shot .Some people like what they grew up on a whole lot.At times i think they outlawed duels to keep rivals BAR BQ makers from shooting each other .

 Hell now a days example Memphis in may$110,000 in prizes.Big money  for one single cook.Think it was $700 for back yard entry and thousands for competition entry.Good luck .

 

 

[Fife]

And welcome