What to smoke for a beginner

Discussion in 'General Discussion' started by jekern1015, Aug 9, 2013.

  1. My first time smoking meat last week was done with a small rack of beef ribs. I used a store brand rub and let it smoke for 5 hours at 225. I used a mix of alder and cherry chips. I was not to impressed with the finished product. I am interested in starting another project this weekend. Where would be a good place to start (meat, rub, wood, temps and time). I watch the triple D on food network with their bbq joints and my mouth waters. 
  2. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Hey Jek, Try smokin' some chicken drums or bone in thighs. I am not sure what kind of smoker you have?

    On a charcoal/wood smoker I run 250 degrees. I let the chix meat get between 185 to 199 degrees internally, then let rest a bit and then eat. 

    A LEGEND around the forums (Smokin AL), used mayo as a moisturizer on his chix and it works every time. Good Smokin' !!!
  3. A pork butt is a very forgiving piece of meat. If you've got the time, I'd start with that IMO. Any kind of wood, but apple is a fave of mine. Inject it with some apple juice. Rub it with something easy like salt, pepper, onion and garlic powder. Smoke it at 225-250 until it hits an IT of 180 if you want to slice it, or 200 to pull it. A very rough estimate of time would be 8-10 hours. Always give yourself extra time, and if it gets done early, you can wrap it in foil and a towel, and put it in a cooler. It'll stay hot for a good 4 hours like that. Hope that helps you some and your next smoke is better.

    Sent from my Galaxy Nexus using Tapatalk 4
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Chicken is easy but since you been watchin' DDD....RIBS!!!!  Check this out...JJ

    A full rack of Spare Ribs will take about 6 hours at 225*F...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees for best results...
    The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood such as hickory, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them up add some Foiling Juice or Apple Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and the juice to braise the meat which Flavors/Tenderizes it.

    The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful...JJ


    Try this... It is Mild and compliments different style sauces well...If you want spicier increase Blk Pepper to 1T and more Cayenne...

    Mild Bubba Q Rub

    1/2C Sugar in the Raw (Turbinado)

    2T Sweet Paprika (Hungarian)

    1T Kosher Salt

    1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

    1T Granulated Garlic

    1T Granulated Onion

    1tsp Black Pepper, more if you like

    1tsp Thyme

    1tsp Oregano

    1/2tsp Grnd Allspice

    Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

    This is a Great Sauce if you want more than or don't use the Foiling Juice...

    KC Bubba Q Juice

    2C Ketchup

    1/2C Brown Mustard (Gulden's)

    1/4C Apple Cider Vinegar

    1/2C Molasses

    2C Dark Brn Sugar

    1T Tomato Paste

    1T Mild Rub

    1-2tsp Liquid Smoke

    1tsp Worcestershire Sauce

    Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to thicken slightly.

    Use or pour into a sterile jar and refrigerate for up to 4 weeks.

    Makes 3 1/2 Cups.

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