Discussion in 'Roll Call' started by jjc, May 7, 2008.

  1. jjc

    jjc Newbie

    Hi guys,
    Great to get on board, I've been eating good BBQ for years and traveled the US tasteing what each city had to offer but have not done much smokin of my own.
    A couple years back I bought a Grand Cafe gas smoker from Costco and installed it next to my built in BBQ. Converted it to natural gas and have cooked alot of pork shoulder (love pulled pork) but have not had a lot of luck with ribs.
    If anyone has a Grand Cafe I could use some advice on ribs ect...
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum JJC. [​IMG]
    I'm not familiar with the Grand Cafe smoker, but I bet someone here can answer your questions.
  3. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    Welcome to the SMF! For some lip smackin ribs I would suggest taking Jeff's 5-day ecourse and purchase the rub and sauce recipe. Then do a search here on 3-2-1 and read up on the process, fire up your smoker to 225* and you will be well on your way to rib nirvana.
  4. desertlites

    desertlites Master of the Pit OTBS Member

    welcome to SMF,glad to have ya.
  5. Welcome to SMF. DOing the ribs shouldn't be a problem as long as you can keep the temp low. Haven't used natural gas, but I can't see that its much different. Check the 3-2-1 topic Jeff posted, and you should be okay.
  6. kookie

    kookie Master of the Pit OTBS Member

    Welcome aboard................Lots of great info here.................
  7. funh2o

    funh2o Meat Mopper

    Welcome to the smf. Lots of nice people and loads of good information

    Happy Smokin

  8. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Welcome. Happy smokes.
  9. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    Welcome to the SMF!!
  10. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Another welcome to the forum family! Definitely check out the 3-2-1 method. I always thought I could grill a decent rack of ribs, but I was shown the way of low and slow, and there is simply no comparison!

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