New Texas smoker.

[droski325]

Todays gonna be my first attempt to smoking ribs. So I'm new to it all. Names johnny medrano 20 yrs old and just starting to enjoy cooking outside. Looking to learning a bunch of new tricks.

 

[themule69]

Johnny

So today you will be smoking some ribs

 . Will you be using the 3 2 1 method? What will you be smoking them in? What did you do to them before you smoked them? We would all like to know all about your smoke. So remember you have to do a Qview or the smoking Gods may come to your house and

!  We want to see you

.

Happy smoken.

David

 

[kc5tpy]

Hello Johnny and welcome to the fun.  We are a nosey bunch and we like pictures and details.  That's how we all learn.  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.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  The trial and error method works well.  We will try to help you keep the errors to a minimum.  Have fun.  Good luck.  Keep Smokin!

Danny

 

[veryolddog]

hello Johnny,

I am 70 years old and I enjoy smoking as well. Welcome from New Braunfels, Texas.

Ed

 

[kathrynn]

to SMF!  We are so glad you joined us! Would you mind updating your profile to show the other SMF member where you are located?

Jeff offers a free 5 day E-Course.  It's packed with great information to use...no matter what your experience level might be!  http://www.smoking-meat.com/smoking-basics-ecourse

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. Off site links are not allowed here at SMF.  http://www.smokingmeatforums.com/a/terms-of-service

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

Kat

 

[droski325]

Attempting the 3-2-1 and I really don't know what kind of smoker it is. My grandfather had left it to me when he passed. Before I tossed it in I used some mustard and tossed some store bought rib rub I had here at the house. Silly question but what's a Qview??

 

[themule69]

Attempting the 3-2-1 and I really don't know what kind of smoker it is. My grandfather had left it to me when he passed. Before I tossed it in I used some mustard and tossed some store bought rib rub I had here at the house. Silly question but what's a Qview??

A Qview is where you post pictures of your smoke and tell everyone how and what you did. We are all Junkies. we live for our next fix. Smokeing is out high.

The search bar at the top of every page is your friend.

Happy smoken

David.

 

[droski325]

Will take some pics when its time to foil and end result

 

[themule69]

Well i will grab a

 and wait for the Qview.

Happy smoken.

David

 

[seenred]

Welcome to the forums, Johnny!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!

Red

 

[droski325]

Before the foil.

IMAG0048.jpg

• droski325
• Jun 23, 2013

IMAG0049.jpg

• droski325
• Jun 23, 2013

IMAG0050.jpg

• droski325
• Jun 23, 2013

sadness. I'm guessing it was too much heat the made them dry.

 

[bdskelly]

I'd say it wasn't a bad first attempt Johnny. Dont give up!  All the help you need is right here in the forum.  As time goes by you'll learn how to regulate that temperature. 

 

[droski325]

Already got another rack waiting or attempt 2. Im thinking less time would help with the higher heat.

 

[themule69]

Remember what you did. sometimes it is nice to wright it down. Then adjust from their. Time and temp will= great ribs every time.

Happy smoken.

David

 

[droski325]

Temp was steady at 250. Couldn't really get it lower no matter what I did. Im thinking maybe an 1h or even 1 1/2h would be best.

 

[backwoods bbq]

250 is fine nothing wrong with that temp

 

[droski325]

Then what else could have caused them to be dry? Time?

 

[backwoods bbq]

Looks like they got to close to the flame maybe. Also they need to be trimmed up more, you may have had a high temp spike and no known it (common in smaller smokers) you may also want to place foil underneath your ribs to protect more from hear spikes, keep juices surrounding meat and also "tent" your meat loosely wrap foil around meat where smoke still penetrates but keeps it moist nothing wrong with foiling early either it also looks like a bad cut from the store. I look for a lot of fat in my ribs as I run 275-300 if not I will go 250 every time. Also, ribs you should check for moistness as they cook to determine when to foil (not just at 160) you may have not smoked them long enough if the muscle didn't start to break down. Did you foil after they came off for 30 to an hour or did they sit out there could be countless reasons.

 

[bdskelly]

Good Point Johnny. I looks like your temp was correct at 250. You said this was an older smoker. How's the thermometer. Have you tested it for accuracy? Those things can be WAY off
Those style ribs should be smoked at 250 for 3 hours. Wraped in foil and back on the grate at 250 for 2 hours and then take them out of the foils put back on the grate 250 for 1 hour

 

[droski325]

I did foil them for almost 2 hrs.
Have not tested the thermometer. I
do need to pick up one of those to check the temp on the surface. Also I'm sure they were too close to the heat as well. Got my 2nd attempt almost done pretty soon. These seem to be coming out better then the first.