Smokin-It User Forum!
Smokin-It Smokers => Model 2 & 2D - The Middle Kid => Topic started by: BIG BOB on August 20, 2013, 07:20:50 AM
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Ordered #2 last night. looking forward to picking your guys brains soon for some ideas... trial and error time. I am thinking Butt for the first feast, but want something that doesn't make me wait so long.
Ribs maybe ... i don't know. need to season her.
Question: do i need to wipe the insde with canola before the seasoning?
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I think ribs is a good first smoke. I did not wipe the inside with canola, but you might want to use a dry cloth just to remove any packing material (if any) stuff that might be inside the unit.
Congratulations on the purchase---I think you will be happy with it!
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thanks swthorpe.... My wife loves Babybacks, i will do the 2-2-1 method - i think you gave me some ideas from a previous post. but don't be afraid to throw in your 2cents. i want my first smoke to be a good one!
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You can't go wrong with the 2-2-1 method for the first time out of the box! I set the temp for 225F for ribs. Give them a good rub the day before for overnight in the fridge and you should be good to go. For the middle 2 hours, you will want to foil the ribs, meat side down, and add some liquid in the foil (I use apple juice) to help the ribs with moisture. In the last hour, unfoil them and brush with BBQ sauce.
Let us know how you make out!
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I sure will, I expect The #2 to be here this week, seasoned this week/weekend and (hopefully) Ribs in Sunday!
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Congrats, Bob!! Nothing like pulling the trigger on something like this! ;D Seems you're set on ribs, but may I suggest a Boston butt? Nothing like a good 12+ hour smoke to really test-drive that little jewel! They're very forgiving, make fantastic pulled or sliced pork, and really break-in the new smoker. Just my 2-cents...
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Another nice aspect about smoking a butt is the moisture from the meat helping with the seasoning of the smoker beyond the smoke.
Then there is finger food, sandwiches, more sandwiches, left overs, etc. The butt lasts a tad longer than ribs. There is something really satisfying, if not downright sadistic, brown bagging lunch in the office and gently microwaving some pulled pork and eating a hot pp sandwich in front of your co-workers. Actually it is cruel fun. I do it regularly.
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I am still deciding guys between the ribs and a butt... stay tuned. it probably all depends on when the smoker arrives and how much time i have this weekend.
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Another nice aspect about smoking a butt is the moisture from the meat helping with the seasoning of the smoker beyond the smoke.
Then there is finger food, sandwiches, more sandwiches, left overs, etc. The butt lasts a tad longer than ribs. There is something really satisfying, if not downright sadistic, brown bagging lunch in the office and gently microwaving some pulled pork and eating a hot pp sandwich in front of your co-workers. Actually it is cruel fun. I do it regularly.
Hehe. Cruel fun I also regularly enjoy, Sarge! ;D
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I do however miss a cold beer with the Q at the office.
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I wouldn't disagree with that, Sarge! Nothin' like good Q and a cold brew!
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Sarge, Divotmaker, and all... I am gonna fit right in. I, too, love a cold brew or several. LOL
BTW, i ordered the #2 Monday Night- it arrived yesterday! I am gonna carve out some time this weekend to season it and maybe even get some meat in there. - thanks for the advice and help. I am sure I will be a frequent flyer on this site!
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Pretty exciting, Bob! Season without anything in it (including foil) for about 4 hours, and you'll be good to go. Let us know how the first smoke turns out! ;D
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How many dowels of wood?? 3-4?
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Big Bob, the dowels aren't all identical in weight/length. My advice is to get a decent scale and begin to weigh your wood for smokes. For seasoning, three of the hickory dowels will be ample for your needs.
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Season according to the instructions for the smoker. As for the amount of wood for the first cook, you might want to start out light with 2 to 4 ounces of wood. Some folks weigh the wood, if the physical size differs from piece to piece. Too much smoke can ruin the food.
Read thru the posts for the model you purchased to get an idea of wood quantity.
Enjoy.
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ok... 3 dowels it is... and we have a scale - so i will be weighing the wood. i assume for Ribs just a couple ounces in the #2. i will read through some posts and see what the consensus says. thanks!
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A couple of ounces for the ribs is a good start. If you want more smoke taste, you can add more on the second smoke...but better to start off with a small amount and work up.
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yes... my wife is not huge a lot of smoky taste.
so, guys - here's my plan:
SATURDAY
1. buy babybacks-- 3 racks,
2. get rid of membranes & cut in half,
3. apply mustard and rub,
4. plastic wrap overnight.
SUNDAY
1. put ribs in smoker at 225 for two hours bone side down with about two ounces of wood.
2. foil ribs meat side down w/ apple juice& beer mixture ***QUESTIONS: (about how much liquid?) (can i use a foil pan with foil on top?) for two hours at 225
3. unfoil ribs slather w/ bbq on some - will leave some naked- put back in smoker bone side down at 225 for the last hour.
*** QUESTION: any rest needed - I am guessing no...
all advice is welcome---- I won't do this for every cook, but I want to start off impressing the crap out of my lovely wife.
***ONE LAST QUESTION: HOW MUCH BEER CONSUMPTION IS CONSIDERED TOO MUCH DURING THIS SMOKE SESSION?
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That's a pretty solid method. Here are some recommendations for Sunday:
- Apply a last hit of dry rub over the ribs you held overnight before you load the smoker.
- While I am an advocate of unfoiled ribs, you only need a few ounces of liquid in a foil pouch to get the job done.
- A shallow foil pan would work fine but don't stack the ribs; let them all come in contact with the liquid.
- While the sauce will be set after an hour, a quick trip to the grill or under the broiler (4-6 minutes) will really help caramelize that sauce and give it a different flavor and texture dimension.
- Let them rest a few minutes after your final heat stage; 10 minutes is ample.
And the most important question: more beer than you have in-house is "too much", but anything less than that is fine.
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tHANKS - I WILL KEEP IT ALL IN MIND.... ESPECIALLY THE IN HOUSE BEER!!. ...
ANOTHER QUESTION, ANDY GOOD STORE BOUGHT RUBS FOR RIBS?
OR GOOD, SIMPLE RECIPES FOR RIB RUB?
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ANY NOT ANDY
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Well, the commercial rubs are a mixed bag ... and the really good ones are mail/internet orders or in specialty BBQ/Grilling stores. Head Country is quite good, and Super Pig is outstanding.
I prefer homemade rubs (I like a less salty flavor and I don't want any additives/preservatives if I can help it), and there are some really good ones that we've posted under the Rubs section off the main page. My "go to" rib rub is my Sweet Heat mix (http://smokinitforums.com/index.php?topic=745.0); if you prefer savory or spicy over sweet I can give you my Texas Rib Rub (goes really well with oak or mesquite). Both are simple to make with ingredients you can find in any grocery store; my Honey BBQ Rib Rub requires honey powder, which is a bit of a specialty item.
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Sounds like a good plan, Bob. I'm with Joe on unfoiled - why make life more complicated than it needs to be? I've used both, and prefer the unfoiled method, both for taste and appearance. If you put a water pan next to the smoke box (with water, apple juice or beer in it), you won't have dry ribs. They'll look great, and be tender and juicy.
As for the rub question: I prefer home-made rubs, for sure. There are many really good ones on here, so just find one that suits your taste and go with it. If you're in a hurry, commercial rubs are a crap shoot. But...I have to admit that I do like the taste of Famous Dave's Rib Rub on pork. Also, on beef (and other things), you can't beat Jim Baldridge's Secret Seasoning. Check out my post on it in the rub section of the forum. Best seasoning I've ever had on steak!
And now for the most important question...beer consumption. You know you've reached "too much" when you fall down and have to hold onto the grass to keep from falling off the world. ;) Up to that point, you're good. Have a good time!