Hi Everyone - New Member Starting today 2/23/2013

[smokin-j]

Hello, thought I would introduce myself. I'm Smoking-J, brand new to smoking. Should start by saying I am not a purist. I bought a Smokin Tex 1400 which is an electric refrigerator box model. I appreciate the convenience of electric. So far I have smoked pork butt, ribs and salmon. I am smoking spare ribs today. Of the three time I have smoked the salmon came out the best. The meats were good, good flavor, but the were a little dry. They did not fall off the bone or pull apart like pulled pork should. So, I am experimenting with the spareribs today and think I haven't been cooking long enough to get that fall off the bone doneness. I am hoping I am right since this smoker was pricey and I want to master this. Any suggestions are welcomed.

 

[smokin-j]

BYW - just received a welcome email from Tulsajeff. He suggests it tell you a little about myself. I live in Dunedin Florida which is adjacent to more recognizable Clearwater Florida in the Tampa Bay Area. My wife and I have one son who is attending Florida State University right now. All three of us are diehard sports fans. Especially the Bucs, Rays, Lightning and Seminoles! We like to RV in our free time and spend as much time as possible at Fort Wilderness at Disney World. It is wonderful to be a part of this forum :)

 

[pgsmoker64]

Hi J!

 to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the 

!!!

So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

  or this...

Good Luck and Get Smokin'

Bill

 

[kathrynn]

 to SMF!  We are so glad you joined us!

If you need any help roaming around the forums...just holler.  Will be glad to help out!

Kat

 

[disco]

Welcome. I am quite new to smoking too. I had the same problem with the moisture and texture of my ribs until I started following the 3-2-1 method I found on this forum.

Rub the exterior and smoke the ribs for 3 hours at 220 F.

Wrap them in foil for 2 hours with apple juice or one of the excellent basting sauces on the site. Put it back in the smoker for 2 hours.

Remove the foil and back in for another hour. You can put sauce on the last 1/2 hour if you want.

I have been getting great texture and fall off the bone ribs.

I would note that if you are using back ribs or small spare ribs, I reduce it to 2-2-1.

If you do a search on 3-2-1 you will get many examples of more experienced members smoking projects with more detail.

 

[smokin-j]

Thanks Disco ... I have had my 4lbs of spare ribs on now for 6 hours so I may have missed my opportunity this time. BUT ... I will apply the 2-1 method for the remainder time.THANKS

 

[smokin-j]

Pictures! Here is my smoker

image.jpg

• smokin-j
• Feb 23, 2013

 

[s2k9k]

to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it! The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!

 

[jp61]