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Old 01-19-2008, 01:59 PM  
Buehler445 Buehler445 is online now
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HELP! I have a smoker and don't know how to use it!
OK. Here's the deal. I got a smoker for Christmas. But the deal is that I have no idea how to use it. I know there are some excellent smokers on the Planet, so here is my plea for help.

Description of smoker here

Basically, I know nothing about smoking meats. I'm looking for advice from you guys as basically a beginners guide to smoking. I know the recipe supercenter is out there, but as far as how to smoke something, I have no clue.

As far as what kinds of meat to use, how long to cook it for, what to season it with, what kind of wood chips to use, and what to do to keep it from drying out. As well as any tips for me to get started.

Any recipes that would be good for beginners would be very much appreciated.

Thanks in advance for all your help.

(I already know that antifreeze makes an excellent marinade)
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Old 06-28-2008, 09:45 PM   #106
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Quote:
Originally Posted by Fire Me Boy! View Post
Yeah... I'd be wary of the Accent. I try to keep MSG away from anything I make.
I was thinking the same thing. I picked it up, but I think I will leave it out.
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Old 06-28-2008, 10:09 PM   #107
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Originally Posted by RJ View Post
I used this rub last week. Makes enough for several racks. It was quite good.



1/4 cup sugar
1/4 cup non-iodized table salt
1/8 cup brown sugar, dried
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon Accent (MSG)
1 teaspoon cayenne pepper
1 teaspoon black pepper, freshly ground
1 teaspoon granulated garlic
1 teaspoon onion powder
Hey RJ, did you rub them on 2 hours before or did you let them sit overnight?
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Old 06-28-2008, 10:20 PM   #108
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Quote:
Originally Posted by Fire Me Boy! View Post
Yeah... I'd be wary of the Accent. I try to keep MSG away from anything I make.


I've always felt the same but I have to say this was a good rub.
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Old 06-28-2008, 10:23 PM   #109
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Originally Posted by Buehler445 View Post
Hey RJ, did you rub them on 2 hours before or did you let them sit overnight?

About two hours is best. The recipe calls for them to sit at room temperature. Apply the rub and leave your ribs out while you get the fire going.
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Old 06-28-2008, 10:26 PM   #110
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Quote:
Originally Posted by RJ View Post
I've always felt the same but I have to say this was a good rub.
I wonder what it'd be like without the MSG.
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Old 06-28-2008, 10:27 PM   #111
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Originally Posted by RJ View Post
About two hours is best. The recipe calls for them to sit at room temperature. Apply the rub and leave your ribs out while you get the fire going.
Cool man, I do appreciate the help. We'll see how these turn out. My parents had a vendor give them a half a pig for Christmas (that they didn't really want) so they pawned some of it off on me. I got spareribs, which I imagine are not as good as baby backs since they are cheaper than baby backs at the store, but we'll see. Hopefully they come out OK.

Thanks again for the help!
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Old 06-28-2008, 10:28 PM   #112
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Quote:
Originally Posted by Fire Me Boy! View Post
I wonder what it'd be like without the MSG.
I left the MSG out. I also went half season salt/half table salt. I'll let you guys know how it turns out.
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Old 06-28-2008, 11:22 PM   #113
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Quote:
Originally Posted by Buehler445 View Post
Cool man, I do appreciate the help. We'll see how these turn out. My parents had a vendor give them a half a pig for Christmas (that they didn't really want) so they pawned some of it off on me. I got spareribs, which I imagine are not as good as baby backs since they are cheaper than baby backs at the store, but we'll see. Hopefully they come out OK.

Thanks again for the help!
I like spare ribs better than baby backs. More meat to bone ratio. I also think the flavor is better on spare ribs.
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Old 06-28-2008, 11:41 PM   #114
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Originally Posted by Fire Me Boy! View Post
I like spare ribs better than baby backs. More meat to bone ratio. I also think the flavor is better on spare ribs.
Cool. Maybe I'm in a better boat than I had imagined. Hopefully I can execute well tomorrow and they turn out OK.

Thanks for the help and insight. Unfortunately I'm still a n00b.
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Old 06-29-2008, 07:48 AM   #115
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Don't forget to take the silverskin off (peel the back of the ribs off).
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Old 06-29-2008, 08:16 AM   #116
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Quote:
Originally Posted by Fire Me Boy! View Post
I like spare ribs better than baby backs. More meat to bone ratio. I also think the flavor is better on spare ribs.
Do you trim your spares St. Louis style? I made some spares a few weeks ago and trimmed them up so I could fit more racks on my WSM, and they just look better. Only problem is I wasted a lot of good meat. I tried to put the scraps on there too but they came out so tough I threw them to the dogs. I prefer the taste of spares to baby backs but baby backs are so much more convenient and less waste.
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Old 06-29-2008, 10:04 AM   #117
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I forgot to mention.......Put the brown sugar in a low temp oven on a cookie sheet for 20 minutes or so to let it dry out. That way you won't get those clumps and it will sprinkle evenly. This recipe is part of a rib cooking technique that is immodestly titled Best Ribs in the Universe. I must admit that they were damn good. Here's the source...


http://www.virtualweberbullet.com/rib1.html

Hey Buehler, don't know if you checked out this link but it has some photos of how the ribs should look after the rub is applied. It's not a real heavy rub, they call it a "dusting" I believe. You don't want them too salty. Since you omitted the Accent and cut the salt in half it's probably not a worry.

Hell, you have meat, spices and smoke......it's gotta be good.
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Old 06-29-2008, 10:27 AM   #118
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Hey Buehler, don't know if you checked out this link but it has some photos of how the ribs should look after the rub is applied. It's not a real heavy rub, they call it a "dusting" I believe. You don't want them too salty. Since you omitted the Accent and cut the salt in half it's probably not a worry.

Hell, you have meat, spices and smoke......it's gotta be good.
Yeah, I did. I also checked out some sites that talked about removing the membrane FMB was talking about. I have my rub a little thicker than he put his on, but I think it will be OK. Hopefully I don't show my n00bness and be part of the EPIC FAIL thread!
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Old 06-29-2008, 02:59 PM   #119
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Originally Posted by MTG#10 View Post
Do you trim your spares St. Louis style? I made some spares a few weeks ago and trimmed them up so I could fit more racks on my WSM, and they just look better. Only problem is I wasted a lot of good meat. I tried to put the scraps on there too but they came out so tough I threw them to the dogs. I prefer the taste of spares to baby backs but baby backs are so much more convenient and less waste.
I always cut mine St. Louis style, but I also always smoke the sirloin. Never had problems with it being tough - just keep it a little closer to the heat so it cooks a tad faster.
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Old 06-29-2008, 05:00 PM   #120
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FMB, I am thoroughly confused by your avatar. What does it mean?
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