Smokin-It User Forum!
Smokin-It Smokers => Model 2 & 2D - The Middle Kid => Topic started by: mtmedic on July 29, 2014, 12:42:50 PM
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Hello,
I got my #2 from Fed-ex and already seasoning it. Lookin forward to start Smokin!!!
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One thing for sure, we be keepin' Fedex busy. Welcome from Louisiana.
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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.
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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!
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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! ;)
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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.
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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!
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Sounds good Ron, don't forget the pictures.
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How's the ribs coming, Ron? :P
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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.
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I guess need a little help with making the pictures smaller
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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
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Think I got the pics figured out, gonna try again
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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.
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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!
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As far as the #2, nothing could be easier. Love the "set it and forget it". I had a charcoal smoker and never got the hang of it. This is the only way to go.
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Hear, hear, Ron! Welcome to the land of Lazy Q! ;D You'll find you make a whole lot more Q, now that you have one!
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I think you hit it on the head, next time will shorten the time. And yes it was dry in that part, but everything else was just right. I agree with the overdone part. Could you lower the temp and still go for that amount of time? Going to order the Auber tomorrow.
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Ron, I actually have converted to smoking ribs at 235. It usually takes me 5 - 5:15 to smoke 3 racks of baby backs. I find the higher temp makes better bark, shortens the cook time, and has no affect on moistness. The Auber really helps maintain that constant temp. If you feel it necessary to take 6+ hours, I suppose you could lower the temp, but I think you may have a softer bark. Not sure, though.
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Thank you DivotMaker for all your help. It is a learning lesson. I don't need to go six, but I was just wondering. I got that time from here. Good thing is, you can eat your mistakes. I will go with your advice and go with 235 and check at five. I was told my the wife that this is much better than all my previous smoking attempts with charcoal. Its not much, but its a start.
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You're very welcome, Ron! The journey to what I call "Q-vana" is most of the fun - especially with some friends along the way! ;D Glad to have you on board!
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I recently started prepping my ribs the night before letting them sit in the fridge all night, cold smoker cold ribs 235 for 5 hrs. 3 oz. cherry 2 mini loaf pans apple juice and they come out about the same every time don't miss the foiling and all the other tricks you read about, let em rest 15 minutes or so, I think they slice better, a lite sauce and perfect every time!!
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Jim, that sounds really good. I think I went too long. I couldn't find mini loaf pans at wally world, so I used two ramkins filled with apple juice. It takes awhile to get everthing together, but I'm learning.
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Great point, Jim! Gotta prep the ribs the night before, wrapped in plastic in the fridge to get "happy!" ;D
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Ron your off to a good start. Those ribs look tasty. Look at the grocery store where they have the disposable roasting pans, that's where I found the little foil pans.