used smoker, 1st time smoking spare ribs.......help

[heartlandnewbie]

Hi guys, I couldnt be happier! I just acquired a used brinkman smoker off of craigslist for 20 bucks!, its even coming with some wood! Im going to try my hand at smoking some spareribs using the balsamic/cherry wet rub i read on forluvofsmoke's qview for christmas eve dinner. I have only "smoked" a brisket on a cheap o barrel charcoal grille (no firebox) so technically, this is my first true smoke job. I am currently signed up for the 5 day ecourse, and watch all the bbq shows i can to pick up tips and techniques but i feel a little overwhelmed with all the information. i guess my questions are:

1) how to start and maintain the heat....its supposed to be in the 30's in my part of the country

2) what time should i start the smoker...i want the ribs to be done in the 2-3 oclock range, so i can cooler them until we have to be there (around 4pm)

3) i thought about using a water pan filled with ole smokey apple pie moonshine to help with moisture, will this go ok with the cherry and balsamic vinegar in the rub and if i use a pan, should i still "mop" with a spray bottle and the shine? 

I know these questions have probably been asked numerous times before but i need all the help i can get, I know practice is needed and i dont expect these to be competition quality ribs but i hope they will be at least tasty. Any other things i need to keep in mind will be helpful also. Please and thank you!

 

[anylizer]

Newb.... welcome! Here's my .02 I'm sure others will be along to help. First, search out ribs, & 3-2-1 method on here... it works great! On the shine in the water pan, I would think that being "alcohol" it would evaporate rather quickly. water & apple juice might be a better option!

 

[heartlandnewbie]

thats what i was thinking as far as the water pan, what about the mop?

 

[jarjarchef]

The 3-2-1 method is the way to go for spares or St.Luis ribs.....

I would say no water in the pan.
No spritz or mop....if your lookin you ain't cookin........it also adds time to your cook.....

Be careful with a cherry and balsamic rub. They both contain a lot of sugar.

I am attaching a link to my rub, it also has links to a few cooks including ribs... I can't link more than one at time on my iPad......grrrrr

 

[mdboatbum]

 First off, which Brinkmann? If it's the barrel type, AKA ECB, then it's simple. If it's the offset, I can't really offer firsthand knowledge, but the principle applies just the same.

Use whatever rub you want. Trim or don't trim, doesn't REALLY matter, except if you trim to St. Louis style you'll get less of that "fatty" flavor in the end.

Start the smoker around 10am. Water pan empty and foiled. you can fill with water if you really want, but you won't get temps much above 230˚ Don't use moonshine, as it'll atomize and might send your little smoker to the moon.

**The rest of the advice os for the barrel type ECB

Get a replacement charcoal grate for a smokey Joe at the hardware, or any grate that'll fit in the bottom of the coal pan. Make 4 slightly larger than golfball sized balls of aluminum foil, set them in the bottom of the coal pan and set the new grate on top of that. There, we've just solved the problem of the coals being choked by ash.

Use Kingsford blue bag if your water pan is dry, lump if it's full of water. The lump will burn hotter and almost overcome the evaporative cooling effect of 3 quarts of water.

Put one layer of charcoal (either kind) on the grate in the bottom of your coal pan. Pack it in tightly, as you're setting up an air barrier. On top of that, put 3 or 4 chunks of smoke wood.

Fire off enough charcoal to fill the pan the rest of the way in your chimney, then dump that on top. Now you'll have less of a chance of your smoke wood igniting into flames, since it's in the middle of the pile and won't be getting a lot of air.

You're shooting for 275˚. About 15 minutes after you dump the lit coals in, put your ribs on. Then don't open the smoker for another 3 and a half hours. At this point, you're checking for color and "weep". From here on in, check every 15 minutes for the weep. It'll look like foamy liquid sitting in pools on top of your ribs. When you see this, baste with sauce of you want. If you baste, leave them on for another 15 minutes. If you don't, pull 'em off and foil them. Put them in an empty cooler for about an hour or 2.

 

[oldschoolbbq]

Newbie ,

I haven't had a chance to say Welcome to the Bunch

. You are sure to enjoy our forum.

It looks as if the guys have you going in the right direction , however , don't get in a hurry - "take a big ole dose of "PATIENCE" , and have fun .

Oh , and ....

 

[heartlandnewbie]

I appreciate all the good advice....thanks for the warm welcome too...i think i wil try the 3-2-1 method and start the ribs about 830 9 that morning....im going to research this method...So i put them on after i bring the cooker up to temp ( i will be getting an oven therm btw),is there any thing i really need to watch for during the smoking process? How often should i need to add coals? I know every smoker is different but whats average for an brinkman horizontal offset smoker? keep the good advice coming!