Newbie's first smoke

Discussion in 'Pork' started by st barnard, Dec 24, 2009.

  1. Hey guys, I've got my first try at a smoke going. I rubbed down two slabs of spare ribs, wrapped them in saran wrap overnight, and am smoking now. It took me forever to get the temps up to 225. The Char-griller's little charcoal basket doesn't hold much, and on top of that I only filled it half full. After adjusting both the stack, and the firebox damper, I finally just put more coals on and the temp started going up. Went to store and bought some lump coal, and not have the temps 225-250. My question, is do you guys ever turn your ribs over, or just let them cook laying the same way the whole time?
     
  2. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Some do and some don't. I have done it both ways. I think is just a matter of preference. Most of the time I don't, I just keep them meat side up and give them a nice spray of apple juice every 45-60 minutes. You know we have a saying around here, "no pics, it never happened" LOL. Take some pics of your smoke, in case you have not noticed, we like pics[​IMG]. Can't wait to see the final outcome, I'm sure they will be fantastic.
     
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Exactly what I was gonna say and also how I prefer to do my ribs.

    Everyone has their own way, but I've never had any problems and they always come out great with meat up.
     
  4. thanks for the quick replys. I have got a pre smoke pic, and will take a few more. I am not sure how to post them, but I'll figure it out (my son is here from college, I'm sure he knows :^) )
     
  5. john3198

    john3198 Smoking Fanatic

    I cook meat side up adn don't turn mine. I don't foil because I like the ribs to have some chew - that is, not falling off the bone.
     
  6. meat hunter

    meat hunter Master of the Pit SMF Premier Member

  7. I tend to roll mine (Baby Backs) and tie them up similar to a standing rib roast. This allows me to get a lot more in my smoker. I spray them about every 45 minutes with apple juice. Because they stand upright and are rolled I never have to turn them.
     
  8. that's a good idea. I'll have to keep that in mind.
     
  9. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    You know, I like that idea. Would make for a great presentation as well if you served them like that. Cool idea[​IMG]
     
  10. Here they are, rubbed and ready to smoke.



    Ahh, the thin blue smoke. Unfortunately, it wouldn't last for long, as the temps were cool, and the winds were almost gale force. Had to stay close and monitor all day long.



    Talk about falling off the bone tender, I broke up the first slab just trying to take it out of the foil!
     
  11. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    looking good, looking real good.
     
  12. Well, here is the finished product. Family all said it was good, so it was a success. Now, if I can only figure out a way to do it without being in the smoke all day! [​IMG] I think I absorbed more smoke than the ribs. lol
    Thanks guys for all the help. You all made the first smoke, and first Qview a success.
     
  13. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    They Look Great...[​IMG]
     
  14. old poi dog

    old poi dog Master of the Pit OTBS Member

    Outstanding job on both the ribs and the Q-views! [​IMG]
     
  15. oneshot

    oneshot Master of the Pit SMF Premier Member

    Excellent job on yer first rib smoke, they looked delicious!!!
    Given ya some well deserved points for the ribs and qview!!!! [​IMG]

    Boy that smoker looks clean inside. Means ya ain't smokin enough...lol [​IMG]
     
  16. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Great job on the ribs and they look fabulous and yummy too. So you say that they didn't take as much smoke as you wanted. So now maybe you should use a differant wood mesquite is a stronger smoking wood and you'll get more flavor too. But you have successfully pulled off your first smoke so[​IMG]for sure
     
  17. soafung

    soafung StickBurners

    good job. you are ahead of were i started at. POINTS![​IMG]
     
  18. treegje

    treegje Master of the Pit

    Man those look good ,good work [​IMG]
     
  19. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    Nice looking ribs. [​IMG]for a good first smoke.

    Nice smoke rings. As for being in the smoke all day three words.............. Stay Up Wind.

    Its a trade off..... if you position your smoker so the wind is blowing from the back of the smoker towards you it will not have as big a temp drop when you open it to check the meat but you will have smoke blowing over you. If you postition it so the wind is at your back as you open the door the temp will drop quicker and recovery will be longer but you will be smoke free. The trick is to have the smoker angled so the smoke isn't blowing on you but the door has some protection from the direct blast of the wind. This is where a wind break comes in handy.

    In my experience If your ribs come apart as your taking them out of the foil, they were in the foil a tad to long. If I were you I'd back off on the foil time next smoke. Still its easy to firm them up if they are too loose.

    As for flipping I see no reason for it so I don't. I cook my ribs meat side up simply because the fat will collect in the curved portion and puddle there if you cook them skinny side up. Meat side up the fat rolls off the ends of the bones into my water pan where its easy to clean up. I have a 30" MES so have to cut them in 1/2 but that is about how I'd serve them anyway.

    I agree with John3198 about not foiling at all to get a nicer tug to the finished ribs. I used to do the 3 2 1 and 2 2 1 method exclusively but now I usually smoke them at 215F with no flipping, no mopping or spritzing, and especially no peeking. 5.5 hours in an apple/cherry smoke and they are done perfectly.
    It is easier to do them that way, less messy, less work and the finished ribs finish with a nicer taste and texture with a better bark and are, in my opinion, superior than the 3-2-1 smoke , foil, smoke method.
    Your milage of course may vary.
     
  20. rickw

    rickw Master of the Pit OTBS Member

    Very nice first smoke, Qview. The ribs looked delicious, job well done.
     

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