Completed my first smoke tonight

Discussion in 'Roll Call' started by cavalry99, Dec 28, 2011.

  1. Been reading the forums for a couple of months now, especially the recipes at smoking-meat.com.    Received a new electric ECB for Christmas from the wonderful wife (my patience and the demands of a 3 year old and a 1 year old do now allow for charcoal).  [​IMG]

    Cured it on Wednesday night, and then proceeded to do my first smoke today.  Started out using some pork ribs with a simple coating of yellow mustard and a store bought rub (LaRue Dillo Dust).  Forgot to cut the skirt steak off.  Did six hours at roughly 250 degress (had a hard time controlling temp with no thermostat and no vents/door) with the outside temperature at roughly 30 degrees all day.  First results had it's highs and lows.  The highs were that they had great taste, very smoky.  The bones fell out of the meat when you tried to pick them up.  The lows were the outside was kind of tough (cook to long or because I forgot to cut skirt steak off?)

    Beef ribs have already been prepared and we do round two tomorrow using the 3-2-1 method.  Cannot wait!

    Anyway, just checking in and saying hello!!
     
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Welcome Cavalry99!  Sounds great on your first smoke, glad you enjoyed them!  

    Thank you for finding your way to our Roll Call thread and introducing yourself!  Please show us your smoker and accessories, etc. so we can greet you properly and help you make this your obsession, lol?!  Please ask anything you'd like, plenty of good folks on here rariin' to help you and please post LOTS of pics of your smokes so we can drool...!  Thank you for joining us!
     
    Last edited: Dec 28, 2011
  3. big andy a

    big andy a Smoking Fanatic

    Welcome to SMF [​IMG]

    As you probably already know it's a great place to get your smoking education.

    Curt.
     
  4. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    First off.. let me welcome you to SMF... glad you found us... uummm I see you say your doing the beef ribs the 3-2-1 method... did you do the pork ribs that way or just straight 6 hours with no foil ?... yea, i would have to say over cooked at that temp without foiling... we'll see what the pros say when they chime in
     
  5. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Welcome aboard!                        [​IMG]

    [​IMG]

    Glad to have you with us.
     
  6. Yep, did the pork ribs 6 hours with no foil.  They were awesome, wife devoured nearly all of them.  Just a little "rubbery" on the outside, especially on the side that had the skirt steak.  I was scared of not cooking them enough for some reason.  I was beginning to question myself when I looked at them at 4 to 4.5 hours in and the first throught that came to my mind was "these are done".

    I have two sets of beef ribs in the fridge, with the first set ready to go in the morning.  I realize this will be a little bit of a trial and error process.

    I believe you all call this a Q-view?  :}

    [​IMG]
     
  7. smokinal

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

    [​IMG]    Glad to have you with us!

    The ribs look good from here!
     
  8. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Yes I think you overcooked the ribs.   We do 3 2 1  on ribs and maybe 2 2 1 on baby backs,   even those numbers are bit much.   Wrapping helps with the moisture in the ribs and helps prevent the outside from getting over cooked.  You might try the 3 2 1 for your  Beef ribs but keep an eye on them.  Cooking time depends on how much fat they have.  You want to wrap when the ribs start drying out,  then unfoil when the ribs are about done.  The final hour on the smoker is just to firm them up and tighten up any sauce you cover them with.  Remember to foil with moisture!

    Welcome to the forum,  looking forward to  Qview of the Dinobones!
     
  9. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Welcome..

    This site has tons of info.

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

    Ask questions and 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
     
          Make bacon the easy way!!

    http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451

    http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
     
  10. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG]
     
  11. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

    You are going to fit in just fine.
     
  12. frosty

    frosty Master of the Pit

    Welcome!  As you can already see, lots of helpful people from all over the world to help you.

    Good luck!
     
  13. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  to SMF. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you take  the 5 day e-course on smoking its chuck full of great info.Smoking Basics 5-Day eCourse

    Nice Q-view there
     

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