First-time smoke tomorrow

Discussion in 'Roll Call' started by smoking bear, Jan 6, 2012.

  1. Hello all,

    I've been a home cook for a while, but after moving to Memphis earlier this year I figured I need to fit in with the locals and learn how to smoke meats. Tomorrow will be my first run — doing a couple racks of baby back ribs (in a Masterbuilt 30" that I pre-seasoned today). From what I've read so far, it appears the 2-2-1 is the best approach. Beyond that, any of you vets are welcome to throw in your advice.

    A bit about me ... as I said, I'm now living in Memphis. I'mm a native Texan but lived the past two years in Belgium, a place where everyone thinks "BBQ" means cooking meat on an open grill. I forgave them because they make such great beer.

    Anyway, I look forward to reading through the forums and picking up tips and methods from all you professionals.


  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hello Jake and [​IMG]to SMF - 

    Just use your favorite rub on them tonight and plastic wrap and put them in the fridge. Tomorrow unwrap and hit them with a little more rub.  When you foil at the 2 mark have some kind of liquid to add to the foil - lots of folks use apple juice and rum - others use some honey and brown sugar. 

    Check them at the 1.5 mark to see how they are doing and if they are getting done take them out of the foil and finish in the smoker for another hour 

    Good luck and don't forget the qview 

    Also -would you please update your profile with your location 
    Last edited: Jan 6, 2012
  3. Thanks for the tips, Scarbelly. I did a few updates on my profile.

    What exactly is Qview? Pictures of the product from start to finish?
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    You nailed it. We love seeing what you do and how it came out 

    Thanks for updating 
  5. fpnmf

    fpnmf Smoking Guru OTBS Member


    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!!!


          Make bacon the easy way!!
  6. 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
  7. smokinal

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

    Welcome Jake, glad to have you with us!
  8. 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.
  9. africanmeat

    africanmeat Master of the Pit OTBS Member

  10. Well, a new smoker addict has been born. Following advice found all on this forum, my first-time ribs came out great. I really didn't think they'd be as good as they were, so first off, thanks for all the help.

    On to the Qview ...

    First off, the pictures aren't so good because I used my phone. Couldn't find my digital camera and I was more worried about the meat than the photos anyway. Here is one of the three racks with a homemade rub the night before smoking:


    This is after two hours of smoking, before foiling and adding apple juice. You'll notice I cut the racks in half — that was done prior to smoking so that all of them would fit in the smoker.


    And below is the final product, smoked with the 2-2-1 method. I served the ribs with a craft beer from Kansas City called Bourbon Barrel Quad, or BBQ (not sure why the photo is upside down):


    And one more shot (also upside down for some reason): the ribs with some homemade mac & cheese. It was good eatin! Thanks again for the help everyone, and I look forward to reading and learning more from this site and its members.


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