So I FINALLY got in a Brinkmann Gourmet ECB that wasn't bent to H E double hockey sticks on Monday. Let me just say the temptation to skip work of the days to play with my new toy was tough. Finally made it to the end of my work week last night. This morning I woke up and was on mission. Went out and hunted down some baby back ribs and lump charcoal.
Put the ECB together...*Scratches Head* I have a lot of spare parts...oops.
Get the fire lit, and season the ribs up. I took the 5 day course and learned that mustard helps keep the rub sticking to the meat. So I coat the meat with mustard and pour on my rub.
Currently the smoker is sitting at 247 degrees, and I am close to 2 hrs into the smoke. At the 1.5 hr mark I sprayed on some Apple Juice.
Everything seems to be going too smoothly..these things dont happen for me. Wish me Luck I still have quite a bit left to cook on them
About the ribs. I went to the local butcher, each rack is a little over 3lbs. Very nice marble to the meat. Also, I did remove the skin from the bone side. I will check the meats temp here in a few.
I will try and update with Pictures later if I get a chance.
Thank you goes out to all the members on the board. I must say it was good to read posts on here for a few weeks, and take the 5 day course before getting a chance to smoke. I feel like I have a good knowledge base. Again thank you everyone.
~TINYBAUM
Put the ECB together...*Scratches Head* I have a lot of spare parts...oops.
Get the fire lit, and season the ribs up. I took the 5 day course and learned that mustard helps keep the rub sticking to the meat. So I coat the meat with mustard and pour on my rub.
Currently the smoker is sitting at 247 degrees, and I am close to 2 hrs into the smoke. At the 1.5 hr mark I sprayed on some Apple Juice.
Everything seems to be going too smoothly..these things dont happen for me. Wish me Luck I still have quite a bit left to cook on them
About the ribs. I went to the local butcher, each rack is a little over 3lbs. Very nice marble to the meat. Also, I did remove the skin from the bone side. I will check the meats temp here in a few.
I will try and update with Pictures later if I get a chance.
Thank you goes out to all the members on the board. I must say it was good to read posts on here for a few weeks, and take the 5 day course before getting a chance to smoke. I feel like I have a good knowledge base. Again thank you everyone.
~TINYBAUM