First try at ribs. Smokin It 3

Discussion in 'Pork' started by litterbug, Dec 21, 2015.

  1. litterbug

    litterbug Smoke Blower

    Like the title says; This is my first try at ribs and also first smoke (besides seasoning) for my new Smokin It #3.

    Just purchased a slab of spare ribs from Sam's club and thought I would give them a try. As you can see I didn't bother trimming them down. The wife has a nice Cajun seasoning that she likes and wanted to try it, so that is all it is rubbed with. I did remove most of the membrane from the bone side that I was able to get off.

    I also put a little kosher salt in some coffee filters on the top rack. From what I have heard, it is a "have to try" and I have the room. If it turns out like I hear I will be doing more.

     
  2. litterbug

    litterbug Smoke Blower

    Oh yeah I almost forgot. I have the smoker set at 225* and I am using 2 oz. Of hickory. Any advice is appreciated.
    Put in the smoker at 1:00
     
    Last edited: Dec 21, 2015
  3. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks like you're off to a good start.  225 is a good temp to run the spares at.  Do you plan to foil at all, or just let them run?  Either will be fine, just watch for the bone pull and check them now and then.  At 225, you can count on it taking 4-6 hours.

    As for the salt, you'll like it, but it may need more smoke than it'll get during the rib cook.  After the ribs are done, run the salt for another 4-6 hours at least with some smoke.  You'll be glad you did!
     
  4. litterbug

    litterbug Smoke Blower

    I plan on just letting them go. No foil.
     
  5. igor k

    igor k Newbie

    Hello, could you please explain the purpose of:

    a. putting salt into the smoker during cooking (attracts heat?)

    b. letting "run the salt for another 4-6 hours at least with some smoke"

    Thank you.
     
  6. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Smoked salt.  It's great stuff to use in soups, salads, rubs, etc...

    The extended run in smoke for the salt is so that it picks up a LOT of the smoke for flavor later when used.
     
  7. litterbug

    litterbug Smoke Blower

    I didn't listen to the advise of leaving the salt in for more smoke. The reason I didn't is because I just had to find out for myself to see how much smoke the salt took. It wasn't that I was being discourteous, this was just my first time smoking salt and I just wanted a point of reference. The salt seemed to take a little smoke but it could definitely use more. From now on whenever I smoke some, it will be receiving MORE smoke. Again thanks for the advise Cranky..
     
  8. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Experimentation, to me, is a big part of this madness we call a hobby.  You did right in checking to see how it was and where the smoke level was.  The great thing about it is that you can put that same salt back into the pit and let it run longer for more smoke.
     
  9. igor k

    igor k Newbie

    Thank you for clarification!
     

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