• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

New guy from So Calif

garretm

Newbie
2
10
Joined Nov 19, 2013
Hello all,

My name is Garret and I'm from southern California. I thought I would go ahead an add meat smoking to my big list of hobbies even though I know nothing about smoking. Today I just built a Smokey Joe WSM and did a dry rub on a rack of baby back ribs. I used salt, brown sugar, garlic, rosemary, thyme, and dried chili pepper flaked. The ribs will probably sit in that for about two days and add a second salt, chili pepper, and brown sugar rub just before smoking. any tips or tricks you can throw my way on my first smoke will be greatly appreciated. 

Thanks,

Garret
 

kc5tpy

Master of the Pit
4,344
184
Joined May 12, 2013
Hello Garret and welcome to the fun.  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

Danny
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
25,966
4,438
Joined Jan 6, 2011
[h1]
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything  ........
[/h1][h1]  [/h1][h1]Gary[/h1]
 

seenred

Legendary Pitmaster
OTBS Member
Group Lead
9,243
561
Joined Feb 9, 2009
Hi Garrett, and welcome!  Good luck with those BB ribs!  Your rub sounds about right.  Most of us smoke ribs one of two ways:  First way is put the ribs in the smoker and leave them until they're done, with maybe a mop or spritz about once an hour.  BBs take around 5 hours or so when smoked at 225-250*.  Ribs done this way will have a nice bark on them.  Second way is to do the 2-2-1 method.  This method is for ribs that are more 'fall off the bone' tender.  2-2-1 stands for 2 hours in the smoker unwrapped, followed by 2 hours in the smoker wrapped in foil, followed by 1 last hour in the smoker unwrapped.  The 2-2-1 numbers are just a starting point...depending on your cook temps and your smoker, you may adjust some or all of those numbers with some experience and trial and error.  You can type "2-2-1" in the search bar at the top of this page and see lots of threads of cooks using this method.

Good luck!  And remember, we love to see Qview!

Red
 

Dutch

Smoking Guru
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
7,026
197
Joined Jul 7, 2005
Hi Garrett, welcome to SMF! You're on the right track doing a double rub, lots of use do that. Like like to apply the second coat of rub while I'm bringing the smoker up to temp. Looking forward to your qview.

Enjoy the Smoke!
 

themule69

Epic Pitmaster
12,898
350
Joined Oct 7, 2012
Garret


Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.

David
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.