Little help please

Discussion in 'Charcoal Smokers' started by captain, Jul 15, 2011.

  1. captain

    captain Newbie

    OK I am sorry for this rookie question...but I need to know.  I have a char broil with vent on side and the smoke stack on opposite side. My question...what side gets charcol and which side gets ribs?  Does it matter? Why?  Thanks
     
  2. smokinal

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

    I'm not familiar with your grill, but I'm assuming it is a grill, not a smoker with a side firebox. If that's the case I would put the charcoal on the vent side & the ribs by the stack. You don't want the ribs directly over the charcoal. They need to cook with indirect heat.
     
  3. michael ark

    michael ark Master of the Pit

    What Al said.
     
  4. captain

    captain Newbie

    Thanks guys...first smokin contest saturday with a group of friends.  They keep talkin sh!?..going to try and get alittle beginner luck and kick there a$$. thanks for the help
     
  5. meatinc

    meatinc Smoke Blower

    Can you send in a picture of your grill and maybe someone could offer a little more help?!

    How's your recipe for the ribs?  What method are you going to use?

    Let's help you win this thing!
     
  6. captain

    captain Newbie

    [​IMG]
     
  7. captain

    captain Newbie

    Well I tried to post a picture but due to me being a newbie it is being held up. Sorry.  Going with the basic indirect method. I think! And as far as my sauce, with the help of some research and people like you folks I think I am good there. Although...I have decided no rub. Is this right or wrong?  My wife says I need one. Let me guess...shes right AGAIN.  thanks andrew
     
  8. captain

    captain Newbie

    [​IMG]
     
  9. smokinal

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

    You didn't say whether you were smoking baby backs or spares. First I would use a rub. Coat the ribs with plain yellow mustard to hold the rub on, it will not affect the flavor. Then I suggest using Jeff's rub recipe or just use the search feature & find a rub that appeals to you. Then smoke the ribs using the 3-2-1 method if they are spares or 2-2-1 if they are baby backs. You are going to want to keep the smoker at around 225 degrees. You should get a digital therm. that has a probe wire so you can monitor the temp on the grate next to the ribs. The 3-2-1 method is simply smoke the ribs for 3 hours, then wrap them in foil with some liquid ( we use about 1/4 cu dark beer ), then back on the smoker for 2 hours, Then take out of the foil & on the smoker for the last hour. You can sauce them the last 1/2 hour. Hope this helps & you win.
     
  10. I think Al has got you covered.
     
  11. meateater

    meateater Smoking Guru SMF Premier Member

    Your in good hands. [​IMG]
     
  12. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    [​IMG]
     

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