Newbie with a Masterbuilt - Rib help

Discussion in 'Propane Smokers' started by sarniajeff, Apr 26, 2010.

  1. sarniajeff

    sarniajeff Newbie

    You guys ROCK!!!
    This forum just makes a guy hungry and wanna smoke.
    Ok now I need some help/suggestions/advice.
    I've seasoned the machine and now I'm ready to go.
    I've stepped out on a limb and told the wife she's gonna experience the best Ribs ever for supper tomorrow.
    I've read a bunch of the posts on this board and feel like I'm ready.
    Any last minute help would really be appreciated.
    Temps, chip choices, rubs, you name it, I'm all ears!
    I'm countin on your experience to gain BIG points!!!
    Thanx in advance
  2. njmjeep

    njmjeep Fire Starter

    get ya' some bb's, remove membrane, rub with cavenders greek seasoning or just salt, cbp, and minced garlic. 2-2-1 and baste with apple juice. Very tasty and very easy.
  3. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I usually like spare ribs myself (mo meat!!). On ribs I go for a sugar based rub basic rub would be 1 C brown sugar, 1/4 C kosher salt (less if you use table salt), 1/4 C CBP, 1/4 C garlic powder, 1 tsp cayane pepper. That is a place to start - from there you can add additional flavors like cummin, fenel, mustard powder, onion flakes, ect. If you poke around the forums you will find some great rubs.

    I usually coat the ribs with a thin coat of yellow mustard, then apply as much rub as will stick. Set them asside and get your smoker going and up to temp. Put ribs on smoker for approx. 2-3 hrs., till you see the meat pull back from the tips of the bones about 1/4". Then foil with just a little bit (1/4 or less) of apple juice (or whatever other liquid beer, soda, ect.). Put back in smoker for about 1 1/2 to 2 hrs. Remove from foil and put back on rack of smoker to firm up - and this is when you sauce them as well.

    Couple of things to remember: if you are peeking, you are not smoking! Try to open the smoker as little as possible. Taste your rub before you apply it. Nothing worse than getting a ton of rub on then finding out it's to hot, salty, sweet, ect.

    Good luck! Hope the wife loves the ribs. [​IMG]
  4. What J.R. said and just one more thing. Please Please don't put tomany wood chips in your hopper. Just a couple of chips to start an than a couple more when the TBS stops. If you put to much chips on, your going to get heavy white smoke and it's going to be bitter.
    Good luck with you Ribs and no matter what keep smoken.

  5. sarniajeff

    sarniajeff Newbie

    Thanx for takin the time to respond to my post.
    This really seems to be a great place to learn the finer art of smoking.
    To this point, all I've ever smoked was fish (Salmon, Rainbow & Lake Trout) with some great results but after reading through this site I've realized how much more can be done with these lovely devices. I've been missing out on more than I realized.
    I'll be sure to let you know how things turned out and will post pics as well.
    It sounds like, after reading other newbie attempts, it may be a good idea to make some notes on times, temps and such to help eliminate future mistakes or ensure duplicate successes.
    Thanx again for sharing your knowledge

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