New guy here with brand new #2

[mtmedic]

Hello,
I got my #2 from Fed-ex and already seasoning it. Lookin forward to start Smokin!!!

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[slojoe]

One thing for sure, we be keepin' Fedex busy. Welcome from Louisiana.

[mtmedic]

Thank you from Montana. Gonna try some ribs tomarrow. Lookin at rubs and stuff now. Nice to have a place to help get you started.

[swthorpe]

Welcome to the SI family!   Ribs are a good choice for the first smoke.  As you will see, a couple of different methods to try out; I recommend the 5-5.5 hour "no peaky" method.  Rub the ribs the night before and let them get happy happy overnight, then on the smoker at 225F for at least 5 hours.  I also put a small loaf pan in the bottom near the smoke box with apple juice.   I usually take mine out after 4 hours to apply some BBQ sauce, then back in for another 1 to 1.5 hours.   When you see the meat pulling back from the bone, you will be ready to for some good eats!   Cheers!

[DivotMaker]

Welcome to the show, Montana!  Pretty sure you're our first MT member - cool!  You'll love the #2; great choice!  Let us know how we can help, and visit often.  We love pics, and a "first name and city" in your signature line is cool. too!

[es1025]

I would buy some heavy duty foil to line the bottom of the smoker,  dont forget the vent hole on the bottom of the smoker and foil the smoke box.

Welcome aboard.

[mtmedic]

Thank everyone, nice to have support. Lined everything with foil as per instructions, coated ribs last night, 2.5oz of the sample wood in, apple juice next to firebox, and of course, RIBS!! Should be done around 4pm my time, put them in at around 10 this morning, gonna check them around 3. Keep you posted!

[Pork Belly]

Sounds good Ron, don't forget the pictures.

[DivotMaker]

How's the ribs coming, Ron?

[mtmedic]

Well the ribs are done, started with four racks, two cut in half, the pictures show what left after they came out. overall, not bad. One of the racks was a little rubbery towards the outside, maybe cooked too long? They were in for about 6 hours at 225, no peek. Any ideas? The picture where there was a small nibble on the right side is where it was rubbery.

[mtmedic]

I guess need a little help with making the pictures smaller

[DivotMaker]

They look good, Ron.  What kind of rub did you use?  Also, you might want to start checking them around 5:15 to 5:30.  I use a wooden toothpick to check my ribs:  How easy does it slide in the meat between the bone, and how easy does the meat pull sideways, away from the bone.  That's a trick I learned from Old Sarge, and works great!

I resize pics by right-clicking on my file and select "edit," then resize in Paint to a size that fits my screen.  My pics come off the camera at about 2 MB, so I usually size to 45%.  Here's a post I did awhile back on posting pics:

http://smokinitforums.com/index.php?topic=1272.0

[mtmedic]

Think I got the pics figured out, gonna try again

[mtmedic]

Ok, now that I got the pics right, I used a " basic rub" I found here. Its Brown sugar, salt, smoked paprika, garlic, cayenne pepper, black pepper and cumin. Any idea what makes the meat rubbery? I have the same problem when I cook pulled pork in the crock pot with root beer. Next thing is an Auber to control internal temp, that might make a difference.

[DivotMaker]

I think you may have gone a little long, but hard to say.  Was the "rubbery" part dry?  That would indicate over-done.  Like I said, check the ribs a little earlier, and soon you'll learn the "feel" of when they're right!