Over here in Sacramento, CA

[Siemens126]

Hello folks,

New to meatcraft and I'm already enjoying the forums that have given me some different perspectives on grilling and smoking. My deepest dive yet has been smoking an entire rack of ribs in my Charbroil electric smoker. Results were ok, but I know I can do better. Any tips/tricks are appreciated and reciprocated.

Joe

 

[gmc2003]

Welcome to the site, happy to have ya join up. There are numerous ways of smoking all sorts of ribs. Just read a post or two find something that tickles your fancy and ask questions. Members here are always willing to help in a friendly way.

Chris

 

[S-met]

Welcome from a Nor-Cal neighbor.

 

[SmokinAl]

Welcome to SMF!
Happy to have you join us!
Al

 

[SecondHandSmoker]

Welcome aboard.

 

[radio]

Welcome to SMF from Missouri.
The Wife and I spent 20 years in Modesto and glad to be out of that gang and crime infested place.
I'm sure you have had ribs before that you really liked, so try to duplicate those. Some folks like "sticky" ribs slathered in sauce, while many like 'em Memphis style with only dry rub so you have a good "bark" on them.
Bearcarver has some great tutorials as does SmokinAl
https://www.smokingmeatforums.com/threads/baby-back-ribs-mmmmmmmmmmm.159686/

https://www.smokingmeatforums.com/threads/perfect-ribs-every-time-this-really-works.240916/

I prefer the old reliable and proven 3-2-1 method (use the search feature on the forum) but some like to smoke them unwrapped the entire time

It takes some time to learn your smoker and get the results you really want, but hey, most of your "mistakes" are edible :-)

Good luck, and happy smoking

 

[kruizer]

Welcome to SMF from Minnesota.

 

[SmokinVOLfan]

Welcome from East TN. Radio gave you some great advice above. Good place to start is 3-2-1 for spares and 2-2-1 for baby backs. I like to take mine to 195 gives you tender ribs but not quite fall of the bone. 200+ will get you straight fall of the bone tender. If you have a hard time measuring the temp between the bones with a thermometer the ole bend test works well checking for doneness. Just pick the rack up with a pair of tongs and if it starts breaking and cracking in the middle they are good to go. Also if you are using an electric rig check out the AMNPS. Hours of clean smoke without having to reload the chips. Keep it up!

 

[noboundaries]

Welcome to SMF Siemens126! Glad you're here and smoking up the Valley with me. I'm in Roseville. I'm not an electric guy, but there are tons here so you'll perfect those ribs in no time.

Enjoy the forum!

Ray

 

[pushok2018]

Hey neighbor, welcome from not far away, SF Bay area!

 

[ofelles]

Welcome from the Delta!

 

[S-met]

So many nor-cal members making an appearance. We should have a brew&Q event. If anyone is good at organizing these kind of events... put me down for 2 kegs of home-brew and a slab of pork belly.

 

[JC in GB]

Welcome from Wisconsin.