Newby in Texas, First smoke last night

Discussion in 'Roll Call' started by cobber1, Jan 31, 2010.

  1. cobber1

    cobber1 Newbie

    I need help right off the bat. Just purchased a Masterbuilt Digital for my entry into smoking. Purchased some high quality meaty pork spare ribs. Covered in mustard and store bought rub. I'll make my own going forward. Smoker on 225, no water in pan, water soaked chips. Although it didn't seem to smoke consistantly, I think it smoked enough. Mopped with apple juice every hour. Total time in smoker was nearly 4 hours. Ribs were tough and difficult to get off the bone. In my opinion, the rub hurt the flavor and I can rectify that but the toughness I'm not sure about. Will be doing a pork butt and chicken next weekend and hope it goes better. Anything jump off the page as to what I should have done differently? Also, any idea how often to add wood and is wet or dry wood and water pan best?
    Thanks for your help and glad to be a new member.
  2. fire it up

    fire it up Smoking Guru OTBS Member

    You should probably have had water in the pan and the ribs definitely needed longer time, more like 6 hours total cook time. Also was the flavor of the ribs bitter or give you a slight burning sensation on the tip of your tongue?
    Sorry to hear about the firstly bad experience, hopefully your next will be a success.
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    Next time you do your ribs try the 3-2-1 method or 2-2-1 if you are doing baby backs. 3 hours bare on the smoker, then foil the ribs and put on the smoker for 2 hours and add some mop into the foil, then remove from the foil and put back on the smoker for an additional hour. If you are going to glaze on a BBQ sauce add that on that last half hour or so. This will give you nice juicy moist ribs. If you like fall off the bone meat then just modify the time and leave in the foil for longer. Check out the 3-2-1 method on the SMF main page.
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Welcome to SMF glad you joined us. Congrats on the new smoker. I'll go with these two fill the water pan and check out the 3-2-1 method for spares or 2-2-1 for baby backs. After you do a couple racks then you can start playing with the numbers to suit your tastes more
  5. denver dave

    denver dave Smoking Fanatic SMF Premier Member

    Welcome to the forum. All of us have had bad expierences with smoking. The key is move on and try again. I am sure you will be more than pleased with your results after some practice.
    Keep on smokin!!
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member


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  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    Welcome to SMF - glad to see you here. Be sure to post up some pics of your smokes
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    First off Welcome to SMF there Cobbler. You love it here cause there are alot of good folks here that would just love to help with your smokes. Now if I were you I would use the 3-2-1 method like evryone is saying But I use a 3-1 1/2 - 45 for my spares and they hve alittle \bit of a pull and tastse great and tender too.
  9. meateater

    meateater Smoking Guru SMF Premier Member

    Get yourself a thermometer even if its a analog dial one to start out with, I still use mine all the time. Also some great advice on times above. ^^^ Don't get to worked up, this place will make you a pro in short order. [​IMG] Almost forgot, welcome. Stop by roll and give a holler.
  10. orlandosmoking

    orlandosmoking Smoking Fanatic

    Welcome aboard the SMF!!

  11. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF. Glad you joined us.
  12. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome aboard! Glad you're here. Good advice being given. 3-2-1 is a good method, but remember, those numbers are just a general guide. Every rack I cook is a little different. You'll know for sure they are done when the meat pulls back from the edge of the rib bones about a half to three quarters of an inch. Keep at it, trial and error is the way most of us perfected our techniques. Good luck and happy smokin'!
  13. jamminjimi

    jamminjimi Meat Mopper

    ^^^^^^^^^ What they said!! [​IMG]
  14. chef jeff tx

    chef jeff tx Smoking Fanatic

    Howdy neighbor & welcome to the SMF!!
  15. warthog

    warthog Smoking Fanatic

    Hello Cobber
    Welcome to the SMF. Enjoy your stay!
  16. etcher1

    etcher1 Master of the Pit

    Welcome [​IMG]to the [color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08BD09][b]SMF[/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color] forum, You came to the right place. Good people and good info.

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