New Fella From NC

Discussion in 'Roll Call' started by backwoods2145, Jun 25, 2016.

  1. backwoods2145

    backwoods2145 Newbie

    Hey guys, 

    I've been reading this forum for around 2 years. I started smoking about 2 years ago so I'm still a newbie. I figured I'd better join because I am doing my first "big" cook for the 4th of July for some family members. I am from Mocksville, NC. I look forward to learning a ton from y'all. 
     
  2. mike5051

    mike5051 Master of the Pit SMF Premier Member

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    Glad you joined us.  What are you smoking for the 4th?

    Mike
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

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    Glad to have you aboard!

    Al
     
  4. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. It's good to have you here on this great site.
     
  5. backwoods2145

    backwoods2145 Newbie

    I'm planning to do several racks of ribs and several butts. I've got a good recipe for the butts that I've been using for a while now. I've tried a few recipes for dry and wet ribs and I just can't seem to get them the way I want to. They are very "ham" tasting. I'm searching for a new recipe now. 
     
  6. bauchjw

    bauchjw Master of the Pit

    Welcome! Hammy? I recommend just going with a basic sugar based rub, smoke to 202 internal temp, let it rest for about 30 min to an hour and pull. Then hit it with finishing sauce. There are some great finishing sauce recipes here (search finishing sauce in upper right). Finishing sauces make a huge difference (IMO).

    I also recommend doing the butts a few days out and just reheating day of feeding. Reduces stress!

    Here is a finishing sauce I like:
    http://www.smokingmeatforums.com/t/122319/jjs-finishing-sauce-awesome

    Let us know how it turns out!
     
    Last edited: Jun 26, 2016
  7. joe black

    joe black Master of the Pit OTBS Member

    For good baby back ribs, I trim any excess or hard fat and any hanging meat, then pull the membrane fron the bone side. Slather both sides of the rack with plain mustard and sprinkle with Jeff's rub. Put on the smoker, naked for about 3 hours @ 250-275*. After 3 hours, check for a bend. If you have a decent bend and some pull back on the bones, they are mostly done. I then sauce/ glaze mine with 2 parte Jeff's sauce, 2 parts honey and 1 part apple juice. Heat this in a pan to a good spreadable consistency. Do this twice for 15 minutes. Take the ribs off and let them rest on the counter for about 30 minutes or as long as you can stand it, then slice and serve.

    The recipes for Jeff's sauce and rub are available for sale here. The recipes are ver user friendly and can be tweaked to your personal taste. More or less heat and more or less sweet. The proceeds from the sale are used to support and maintain this great site.

    Good luck and good smokin', Joe
     
  8. joe black

    joe black Master of the Pit OTBS Member

    I forgot....great baby back loin ribs are available at Costco. They are very meaty as they have some of the loin meat still attached. They are packed 3 to a Cryovac and already have the membrane removed. Give 'em a try.
     
  9. jcrevz

    jcrevz Fire Starter

    right down the street - im in cleveland nc. not on here as much as i should be, but theres a couple threads i started using my old country wrangler. got my eyes on this nice trailer tho...............[​IMG]
     
  10. backwoods2145

    backwoods2145 Newbie

    Originally from Salisbury and have many a friend in Cleveland. Truthfully, I'm right on the south yadkin just across the rowan line. So we may be closer than you think. 
     
  11. [​IMG]   Good morning and welcome to the forum, from another hot day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

    Gary
     

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