Hello from a newcomer

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richard luke

Original poster
Jun 4, 2007
Hi everyone,
I'm a new arrival to this forum. I've smoked homemade sausages in a homemade gas fired smoker, but am just learning the fine art of bbq smoking. I use a Weber style kettle smoker. It did a great job on a pork shoulder over Memorial Day weekend. That went into Brunswick Stew and pulled pork sandwiches. Thanks to Jeff and his 5 day course, the results were fantastic. That was the first time I used a water pan in a grill. Now I'm looking forward to doing babyback ribs. Any tips from you pitmasters out there?
Regards to all,
Welcome to the forum, Richard. Please feel free to share your ideas, ask questions, or simply use the great knowledge placed here by the friendly folks.

Welcome aboard,

I am fairly new here myself and have learned a ton on this site. you cannot find a better resource of knowledge and information anywhere.
Richard one tip that took my pulled pork from good to awesome was to use Flaquer's finishing sauce. You will find a link for it under the pork section (i believe it is a sticky) Try it and you will not be disappointed
Welcome Richard, check out the pork section on ribs. If you have any questions just ask, there are a lot of friendly folks here willing to help you out if you have a problem.
WELCOME RICHARD you have indeed found the motherload of smokin knowledge. im sure you will findall your answers here, these cars and kittens are the best. wildcat
Welcome to SMF Richard .... try the 3-2-1 method on those ribs, I'm sure you'll be happy!
welcome to smf richard- even if ya think yer a newbie- share what you do. we all can learn or relearn & over thinking can become common. like frank zappa said"shut up & play yer guitar"... shut up & smoke yer meat...or in cheech's case - smoke yer fatty lol ..
Hey Richard, welcome to the mightiest, smokinest site on the net! You are about to embark on an endless journey of learning, comradery and having the most fun you can ever have with your clothes on!
Welcome Richard -

Use the 3-2-1 method for ribs - but remember it's a guide the 3 might end up being 2 hours instead of 3. Don't forget to wrap the ribs for two and unwrap for the 1. Spray with apple juice every hour or so and don't forget to remove the membrane! Good Luck!
Welcome to the forum. Lots of really good info around here. Look in the ribs section and you will probably be able to fiond the answer to any questions you have. And if you can't, ask away!
may I suggest lookin in the downloads section, there are some really useful items in there.

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