Giddyup Smokers!

meridianman

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Jul 2, 2013

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Greenville, SC

• Jul 2, 2013

• #1

Howdy...

My name's Jeremy. I currently live in Meridian, Idaho. (High Desert). Jesus led us here from California 5 years ago to help start a church , then he led us to South Thailand where we started another church , now he's got us back in Meridian to help again with the original church. I have a web/marketing company also  and while I was in Thailand, God gave me lots of grace . My wife got me a 
[h3]Smoke Hollow Charcoal/Gas Grill 
Model 1800CGS[/h3]
for my 30th Birthday. Been lurking this forum for a few weeks. Following the advice here I smoked a Pork Loin last week... Best BBQ I've ever eaten! Planning on smoking some Baby Back Ribs and Bacon Wrapped Shrimp for the 4th. Greatful for any insight and direction. And thanks to all of ya'll who have put together this forum!

 

Last edited by a moderator: Jul 2, 2013

s2k9k

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SEUSA

• Jul 2, 2013

• #2

Hi Jeremy! :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 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!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

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!

You need to take a real close read of our Terms of Service!
http://www.smokingmeatforums.com/a/terms-of-service

 

bdskelly

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Feb 3, 2013

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DFW North Texas

• Jul 2, 2013

• #3

Welcome Jeremy.  Glad you joined. Beautiful part of the country you're in.  You'll get all the help you need right here. The members of this forum love to help. Brian

 

meridianman

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Jul 2, 2013

53

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Greenville, SC

• Jul 2, 2013

• #4

Thanks friends!

 

seenred

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N.E. Oklahoma

• Jul 2, 2013

• #5

Welcome to the forums, Jeremy!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!

Red

 

Last edited: Jul 2, 2013

meridianman

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Jul 2, 2013

53

11

Greenville, SC

• Jul 2, 2013

• #6

I do have one quick question. I've been reading about Smoking Baby Backs and some people prefer to put Mustard on prior to the rub, rather than just rub. What are the advantages of this?

 

seenred

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• Jul 2, 2013

• #7

MeridianMan said:

I do have one quick question. I've been reading about Smoking Baby Backs and some people prefer to put Mustard on prior to the rub, rather than just rub. What are the advantages of this?

Click to expand...

The mustard is simply a binder...something for your rub to stick to and adds no noticeable taste to the final smoked product.  Many people swear by it, I've found I don't really need it.  If you apply your rub to the naked ribs, then let it set for 10 or 20 minutes, the ribs will "sweat" enough moisture to adhere the rub nicely.  

Red

 

meridianman

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Jul 2, 2013

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Greenville, SC

• Jul 3, 2013

• #8

Awesome, thank you. So typically you will not use it and you don't let the rub soak in for more than 30min. Got it. Going to try it in a couple days!

 

Bearcarver

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Macungie, PA

• Jul 3, 2013

• #9

MeridianMan said:

Awesome, thank you. So typically you will not use it and you don't let the rub soak in for more than 30min. Got it. Going to try it in a couple days!

Click to expand...

Welcome MeridianMan!! !!!

I don't think Red meant don't let the rub on the meat more than 30 minutes.

I think he meant, if you don't use Mustard first, let the Rub sit on the meat for at least 10 to 20 minutes, so the Rub will melt into the meat.

I use Yellow Mustard first on Pork, and Worcestershire (Thick) first on Beef to help the Rub stick, however Red's way is good too.

I usually put the Rub on the day before the smoke, but 2 or 3 hours is good too.

Bear

 

kathrynn

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Jun 13, 2012

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Madison, AL

• Jul 3, 2013

• #10

to SMF!  We are so glad you joined us!

If you didn't read the Terms of Service notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. Rule #11......"Off Site Links are not allowed here at SMF" is something new. There are other simple guidelines for all of us to remember as we interact here.

If you need any help roaming around the forums....just holler!  Happy to help out!

Kat

 

meridianman

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Jul 2, 2013

53

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Greenville, SC

• Jul 3, 2013

• #11

Thanks Kathryn... My apologies!

Bearcarver said:

Welcome MeridianMan!! !!!

I don't think Red meant don't let the rub on the meat more than 30 minutes.

I think he meant, if you don't use Mustard first, let the Rub sit on the meat for at least 10 to 20 minutes, so the Rub will melt into the meat.

I use Yellow Mustard first on Pork, and Worcestershire (Thick) first on Beef to help the Rub stick, however Red's way is good too.

I usually put the Rub on the day before the smoke, but 2 or 3 hours is good too.

Bear

Click to expand...

So since I have the time put it on tonight then right? I'm going to start smoking about 7am using the 2-2-1 method. Thanks again!

 

Bearcarver

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• Jul 3, 2013

• #12

MeridianMan said:

Thanks Kathryn... My apologies!

So since I have the time put it on tonight then right? I'm going to start smoking about 7am using the 2-2-1 method. Thanks again!

Click to expand...

That sounds good to me---Then you'll be ready to go in the morning.

Some people put more rub on before putting it in the smoker too. I did that once, and it ended up too spicy for us.

Bear

 

seenred

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N.E. Oklahoma

• Jul 3, 2013

• #13

Bearcarver said:

Welcome MeridianMan!! !!!

I don't think Red meant don't let the rub on the meat more than 30 minutes.

I think he meant, if you don't use Mustard first, let the Rub sit on the meat for at least 10 to 20 minutes, so the Rub will melt into the meat.

I use Yellow Mustard first on Pork, and Worcestershire (Thick) first on Beef to help the Rub stick, however Red's way is good too.

I usually put the Rub on the day before the smoke, but 2 or 3 hours is good too.

Bear

Click to expand...

Bearcarver said:

That sounds good to me---Then you'll be ready to go in the morning.

Some people put more rub on before putting it in the smoker too. I did that once, and it ended up too spicy for us.

Bear

Click to expand...

Red

 

meridianman

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Jul 2, 2013

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Greenville, SC

• Jul 3, 2013

• #14

Thanks guys! I'll let you know how they turn out!