Question on 1st Smoke Ever - what type of meat????

[coachscottie]

Hey Gang,

I am here looking for advice!  I just got on this Forum and bought my smoker earlier this week (18.5 WSM).  I am going to do my first smoke ever this weekend.  I have been doing a bunch of reading/research, and quite honestly I am just as confused as I started.

I have read several places that I should start with a chicken, as they are cheap and relatively "easy" to smoke, and they aren't a long smoke.  Other places say to start with a pork butt or something as it is a relatively forgiving meat. 

Lets all be honest though, you don't get a smoker because you want to do Chicken! 

I want some Ribs!  Besides the fact I may ruin them - is there any good reason I shouldn't go all in and try some ribs?  I will probably give it a go with the 3-2-1 method, as that seems to be a bit more forgiving.  Any advise you all have would be appreciated.  I also posted this on the Washington Smokers Group forum for additional thoughts, thanks all!

 

[fpnmf]

3-2-1 means spares...

http://www.smokingmeatforums.com/newsearch?search=spare+ribs

2-2-1 means baby backs..

http://www.smokingmeatforums.com/newsearch?search=baby+backs

http://www.smokingmeatforums.com/t/135116/how-i-start-and-use-my-wsm

Post pictures..

  Craig

 

[s2k9k]

I don't think you will go wrong with ribs and if you follow the 3-2-1 / 2-2-1 method I don't think you will ruin them. You might have to tweak the times in the future to get them just perfect for you but that's the fun of it!

If you haven't seasoned your WSM yet, that is a good time to get to know it a little as far as temp control and how much charcoal and wood to use and how much smoke you'll get.
And remember, we're always here to help you along!

 

[hambone1950]

Brother , if ya want ribs , cook ribs! I usually think of pulled pork as the true entry level BBQ item , but ribs are very doable also. Just follow those directions and check on them when they come out of the foil. To me , that last hour is your best chance of over cooking the ribs. Other than that , I think you're good to go!

You are getting good advice here on this forum....great bunch of cooks on here.

good luck , man ....and post some pitchas!

 

[fpnmf]

I don't think you will go wrong with ribs and if you follow the 3-2-1 / 2-2-1 method I don't think you will ruin them. You might have to tweak the times in the future to get them just perfect for you but that's the fun of it!

If you haven't seasoned your WSM yet,   that is a good time to get to know it a little as far as temp control and how much charcoal and wood to use and how much smoke you'll get. And remember, we're always here to help you along!

No need to season the WSM...

http://www.smokingmeatforums.com/t/137557/should-i-season-my-brand-new-weber-smokey-mountain-cooker

  Craig

 

[chef jimmyj]

A full rack of Spare Ribs will take about 6 hours at 225*F...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees for best results...
The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood such as hickory, mesquite, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them up add some Apple Juice or Foiling Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and Flavor/Tenderize it.
The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful...JJ

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

Try the Foiling Juice and here is a Rub you may like...

Try this... It is Mild and compliments different style sauces well...If you want spicier increase Blk Pepper to 1T and add 1T Wht Pepper and 1T Mustard powder. The Foiling Juice, at the bottom, makes a Rib Glaze at the end. You can add 1/2C Ketchup and 1T Mustard to make a more traditional BBQ Sauce....Anything else, just ask...JJ

Mild Bubba Q Rub

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

 

[seenred]

Everyone has already given you great advice.  I say go for ribs if that's what you want!  Its hard to beat good ribs, and if you follow the steps laid out in the 3-2-1 method (for spares) you should get good results.  Good Luck!  And be sure to post some q-view and tell how it went.

 

[bruno994]

Other than undercooking and leaving the ribs tough as hell, you really can't screw up ribs.  You can get them a bit overdoen and fall off the bone, but they are still good, just may not stay on the bone.  I prefer to cook everything at 250, but 225 will work just fine as well.  I say get you some ribs, cook 'em with the 3-2-1 method and enjoy your first smoke...welcome to your newest addiction! 

 

[jrod62]

You should keep a log of your cooks, here one you can download.
http://www.smokingmeatforums.com/attachments/3
I still go back and read them

 

[s2k9k]

No need to season the WSM...

http://www.smokingmeatforums.com/t/137557/should-i-season-my-brand-new-weber-smokey-mountain-cooker

  Craig

I did not know this, Thank You! I stand corrected.

 

[bbqbrett]

You should do what you want for the first smoke.

Regardless of what you cook it will be the first time.  If you start with ribs, it will be the first time you do ribs.  If your second smoke is chicken, even though you have smoked before, it will still be your first time doing chicken.  After a few smokes you will probably not worry about what you are making even if you have not made it before.  You will be too busy having fun doing it.

 

[pgsmoker64]

I see I'm late on this so I'm not going to tell you how to do anything - just offer you my opinion!

RIBS RIBS RIBS!!!!!

Go for it and if you have questions or concerns just ask!

Here is my (well Trevor's) latest rib smoke.  My 13 year old took over the Pit Master's duties for this one - turned out great and we had a lot of fun!

http://www.smokingmeatforums.com/t/137333/pgsmoker-style-loin-backs-updated

Good luck,

Bill

 

[rabbithutch]

Go for the ribs! You seem to be well versed on the 3-2-1 method but those times don't mean much if you aren't controlling the smoker temp; so don't rely solely on timing the smoke.

Have you got Jeff's rub and sauce recipes yet? If not, go get 'em and make up a batch of each. I think my first smoke was ribs. They are pretty forgiving, too, and don't take nearly as long as butts or briskets.

Take pics and let us know how you get along.

 

[bear55]

Just follow the advice and get to smokin.
RIBS RIBS RIBS.... Love me some RIBS...

 

[capntrip]

Go for the ribs!!

 

[smokeusum]

As a totally new smoker in an area known for its BBQ - eastern Carolina - chicken will beat the crap outta you and ribs are a serious art... Nothing is more forgiving when learning to smoke than a butt...

 

[coachscottie]

Thanks for all the comments and advice folks.  I will follow up with pictures when I get them downloaded from my camera.  I went ahead with spare ribs on the 3-2-1 method.  Did 4 racks, with 2 different rubs for grins and giggles - a homemade rub and a storebought (Don't yell at me, wanted to see the difference).  The homemade rub was A LOT better.  I should have done one on each level, but did the 2 homemade rubbed racks on the top grate, and the other 2 on the bottom.  All in all, pretty happy with my first attempt.  I could care less how they looked, so didn't trim anything besides taking the membrane off.  

Some issues I had.

- I did the minion method, but it seemed to take an inordinate amount of time for the heavy/dense white smoke to move to a lighter/blue smoke.

- The racks on the second grill did not turn out as well - both from a taste and texture standpoint.  Taste I can appoint to the crappy rub - but the texture wasn't anywhere near as good.

- I need to fine toon my temperature control.  Fiddling with the vents on the bottom didn't seem to make much difference in temp (I would move the vent and then wait 15 mintues or so, and had very little movement.)  The built in temp gauge was reading about 225 and I wanted to goose it a touch, and had trouble - so opened the access door to feed it more oxygen and it went up.

Will be back with photos as soon as I can.