Sauce for the Gander...

[mad kaw]

Hello from Michigan,

(Michigander, OK?)

Around here I can pretend I'm an expert, because nobody I know in the RW does any more than slap a burger or some chicken on the grill.

But I have to admit that I'm feeling my way with the help of books and the Webz. For Christmas this year, though, I got a Masterbuilt digital smoker and my success rate is way up. I've smoked more in the last month than in the last two years - and I'm lovin' it.

And for the first time, the family is, too.

I have two slabs of ribs in the refrigerator right now that are going in tomorrow morning. I've rubbed them down and plan to start them smoking about 11 tomorrow.

It seems you guys want pictures, I'll see what I can do, but once my hands get greasy, I'm reluctant to play with my phone. :)

 

[boykjo]

Welcome to SMF MK.. Were glad to have you aboard...........................

Joe

 

[chef jimmyj]

Welcome to the SMF Family...You may have seen this but a refresher can't hurt...JJ

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.

BTW...Take a look at this Recipe. It is really good and quite popular around here...

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

 

[s2k9k]

to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it! The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!

 

[smoke happens]

  Good luck with the ribs!

 

[kathrynn]

 to SMF!  We are so glad you joined us! 

Love some ribs!  Make sure you show the q-view!

If you need any help roaming around the forums...just holler.  Will be glad to help out!

Kat

 

[mad kaw]

Thanks for the welcome.

My taste for BBQ and smoking was set at a place called Fat Man's Barbecue somewhere between Tallahassee and Gainesville. The first night I found it (June 3, 1979), I was riding a 2-stroke motorcycle (smoker?) and the plugs fouled out in the middle of the woods. I pulled the plugs and set them to sit in a bit of gasoline and so wasn't going anywhere for a while. After a bit, this smell came wafting through the trees that wasn't engine related and I went looking. I was right behind this... can't call it a shack, it must have been more than 100 feet long... building with 4 huge smokers out back. Fat Man's.

Well, eating sounded better than sitting on the ground waiting for the grunge on the plugs to dissolve and I went in.

It was an unparalleled gustatory experience and I was in love.

Left Florida a few years later chasing a job and spent the next 10 years trying to duplicate the flavor. It was similar to a Carolina type BBQ, but not quite. Anyway, I've got the flavor now -- now I need to perfect my technique.

I'm trying that 3-2-1 method for the first time.

 

[oldschoolbbq]

Welcome and as for the Q-view... got any friends or kids or Wife

  Invite someone to do the photojournalism , you don't have to worry then...:)-

Have fun and as always...

 

[humdinger]

Welcome Neighbor. Invitiation to join the "MI members group" coming shortly...(unless you already have joined... ;)