new old timer

[ronaldjallen]

Hello....I am a newbie to this forum and a newbie to using an electric smoker.  I have been smoking for 25 years or more but have used charcoal and/or wood to smoke using a charcoal grill(s) and a or a water smoker.  Most of my experience has been with ribs.  I live in Central Virginia but am originally from Kansas City and prefer ribs with a pull.  Not that I dislike fotb ribs but just prefer those with a pull. I just purchased a Cajun Injector electric smoker and am only starting to learn how to gauge the time and smoke with my ribs.  I have done thick pork chops on it an they turned out great but I still need to learn a little more about the timing and smoke. This forum seems like a great place to learn how to work with different meats and I look forward to learning from those of you who know best.

 

[seenred]

Welcome aboard, Ronald! This is the best place I know for sharing ideas on smoking, grilling, curing, etc. There are plenty of friendly, knowledgeable folks who really enjoy helping one another. Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

Red

 

[kathrynn]

to SMF!  We are so glad you joined us! Would you mind updating your profile to show the other SMF members where you are located?  Might meet a few neighbors!

We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!

If you need any help roaming around the forums....just holler!  Happy to help out!

Kat

 

[kandl]

Welcome to SMF!

 

[gary s]

Hello and Welcome from Texas

Gary

 

[turnandburn]

welcome aboard!~ :) you came to the right place fer' sure! :)

 

[hambone1950]

:welcome1: From up north! Good to meet you. :grilling_smilie:

 

[s2k9k]

:welcome1: to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!

 

[gary s]

Try the 3-2-1 method  really talked about on another thread. Good starting point, keep an eye on them and you can tweak the time a bit with how they are cooking.  3-2-1- method   Cook open 3 hours (I cook at 225) foil and cook for another 2 hours, remove from foil and cook that last hour.

Again keep an eye on them you may need to increase or decrease the time in one or more of the steps. During the first 3 I spray/spritz pretty regular with apple juice or a mix 50/50 apple juice and apple cider vinegar. (use what ever you like) When I foil I lay down a good helping of squeeze butter, honey, a little brown sugar, seasoning and apple juice place the ribs meat side down, do the same to the back side, wrap em up put them back on the smoker for a couple hours. The liquid, juice and moisture inside the foil will really work to tenderize and moisten the ribs.

Taking them out of the foil and placing them back on the smoker will help dry them up a little and get that bark back a little firmer.

Hope this helps, lots of information and ways of doing ribs on this site. After you have cooked ribs for a while you will figure out what works for you. Getting to know your smoker is a key.

Gary