rookie smoker looking for advice

Discussion in 'Pork' started by yoyohomieg5432, Jun 12, 2011.

  1. Hi everyone

    I recently got a smoker and have been trying to teach myself how to smoke ribs.  I have a masterbuilt 7 in 1 smoker i believe it was called and cost around $150.  I have smoked ribs twice now but both times I wasn't completely satisfied.  Both times they seemed drier than I would like and I don't know why they are dry or what I can do to prevent this.  I'm going to list out what I did and hopefully someone can point it out:

    1) I marinated them overnight (at least 12 hours)

    2) About an hour before smoking i put a rub on it and let it sit at room temp

    3) At this time i also began so soak my mesquite chips

    4)My smoker has a "flame disk bowl" that i put the chips in and also a water bowl that i put water on

    5) I got the smoker going and put the ribs on.

    6) The ribs were on the smoker for 4 hours and I kept it very close to 200 degrees the whole time.  Everywhere I've read this seemed to be the recommended temp and time.

    7) At about 3 hours i began to brush the sauce onto the ribs

    Should I try less time on the smoker?  Or bringing the temp even lower than 200? 

    I've never seen someone else smoke ribs before but I don't actually see too much smoke coming from the smoker is this normal or am i doing something wrong?  It seems that I get a decent amount of smoke for the first hour or 2 maybe but then the smoking just kind of stops and I don't know why.  Any advice on this as well?

    Thanks
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Use the 3-2-1 method for spares or 2-2-1 for BB's. They will come out perfect.
     
  3. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Lot's of great threads for making ribs, but never saw these instructions before.

    Try This:

    Rub on the night before and wrap in plastic wrap.  Place in fridge

    Use the 3-2-1 method as Al suggested

    Use Hickory, Apple, Maple or Pecan chips - Mesquite may be a little strong for ribs

    I prefer to finish mine on the grill for a few minutes, rather than the last hour unfoiled in the smoker.

    Start with the 3-2-1 method

    Todd
     
  4. retread

    retread Meat Mopper

    As many other similar threads repeat, DO NOT TRUST THE THERMOMETER WHICH CAME WITH THE SMOKER!!! I ready like my Maverick Ready Check 732.
     
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    Great advice from all the above  [​IMG]
    I'm no expert but, I think this may be where your problem begins.

    The 3-2-1 is the way I do it, Plus the temp needs to be 250º Just my 2¢, Hope this helps
     
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Welcome..

    This site has tons of info.

    I would suggest you spend some time reading all the different forums and the

    WIKIs.

    Then use the handy dandy search tool for specific interests!!

    Take the awesome free E-Course!!!

    Have a great day!!!

    Craig
    http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
    http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
    http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-

    soflaquer
    http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
    http://www.educationbug.org/a/marinate-vs--marinade.html
     
  7. Hey everyone thanks for all the responses.

    I haven't had a chance to check out the links yet but can anyone tell me where i can read about the 3-2-1 method?

    Why put them in for 250?  I thought for smoking we wanted a lower temperature?

    Someone said don't trust the thermometer given with the smoker.  Any recommendations for a good (but someone cheap) thermometer i can get?

    Thanks
     
  8. You can find some good cheap therms at walmart, just be sure to check them once and a while.  I have a cheap dial i installed in my smoker and a cheap wireless both from walmart.  My dial reads anywhere from 5 to ten degrees less then my digital.  The 3-2-1 method is a great method but for BB ribs it needs to be a 2-2-1 or a modified one.  Some days mine is like a 2-2-1 and some are like1.5-1-1.  Depends on the smoker, weather, and you as a person and what you want.  You will find your groove.
     

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