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New guy from So Calif

Discussion in 'Roll Call' started by garretm, Nov 19, 2013.

  1. garretm

    garretm Newbie

    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. 


  2. 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!

  3. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    [​IMG]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  ........



  4. seenred

    seenred Legendary Pitmaster Group Lead OTBS Member

    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!

  5. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    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!
  6. Garret[​IMG]

    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.

  7. garretm

    garretm Newbie

    My fist smoke so far is going great. It smells amazing. Here is some QView for you of the very start.