Hello from Wisconsin!

SmokeyJoe · December 07, 2010, 06:01:23 PM

Hello all, and thankyou for creating this forum! Just bought my OBS from Cabela's today for $250 plus tax. I just got done seasoning the OBS and have the baby back ribs in the fridge for tomorrow's adventure! I have a bunch of questions for Y'all since I am very much a newb.

Does the 3-2-1 rule work for this smoker and what do I do for the last hour if I don't put a sauce on it?
What temperature do you shoot for on the door thermometer, Also do you monitor internal temp for ribs, I have a wireless internal temp sensor if need be?
What rubs do you suggest for baby back ribs and when do you apply the rub?

Thank you!

SoCalBuilder · December 07, 2010, 06:13:20 PM

Hey Joe and welcome to the forum. My first shot at ribs were done following 10.5's tutorial at this link
http://forum.bradleysmoker.com/index.php?topic=10182.0
It is a great tutorial. As far as not saucing on the third step, just put them back on the rack and check for doneness (may even be done to your liking after the foil portion. If not saucing, you may want to spray or brush them with a little apple juice just to keep them form drying out.

You'll find multiple ways to make ribs here. Enjoy

TestRocket · December 07, 2010, 06:28:27 PM

Welcome SmokeyJoe,

What SCB has said is good advice and you can search around for other ideas. The two things I would like to suggest is your vent should be at least half way opened (mine is stuck wide open) and since you say your have a wireless temp sensor I would hang it just below your lowest rack of ribs and use it to adjust your cooking temp (well that is if you have faith in it or have checked it in boiling water) because the door thermometer is something you shouldn't trust. Good Luck!

RFT · December 07, 2010, 07:39:15 PM

Welcome to the Forum.

DTAggie · December 07, 2010, 08:08:54 PM

Welcome SJ, keep vent wide open. You can apply the rub 24 hours before or just 30 minutes before. Experiment. Like they said, do not rely on the door thermo. Use your other option and run it through the vent or side of the door. Either works fine. As for rubs, use what you have handy or look under the Rubs and sauces link.

Are you doing spare or baby backs? Baby backs are more like a 2-1-1. You can do 3-2 since you are not saucing and they will most likely be ready after 3 and 2. I like to add just a tad of apple juice when foiling. Others do apple cider vinegar or many other options.

SmokeyJoe · December 07, 2010, 08:38:47 PM

Thank you everyone for all of your wisdom! This is why I love forums, lots of experience gathered in one location. I hope all goes well tomorrow, my plan now is:

Put the rub on 4 to 5 hours prior to smoking (still pondering on what spices to use)
Remove the ribs from the fridge 1 to 1.5 hours prior to smoking (to help come to room temperature)
Place my remote thermometer through the top vent to about the center of the smoker
Start the smoker at least an hour before smoking to establish temperature (210 to 225)
Top vent all the way open
3 hours of smoke
2 hours with foil and some apple juice
Enjoy!

Next smoke will be a whole chicken.

Thanks to everyone again!

DTAggie · December 07, 2010, 08:52:34 PM

SJ, turn the smoke generator on when you are preheating the cabinet. It will help reach temp faster and it will assist in burning the first puck better compared to just using the element to heat the cabinet. When you place your pucks in the feeder tube, push the puck advance button three times (wait for puck to drop, advance and then hear a click, before you push again). This will put the first puck on the burner.

If you do not have Bubba pucks, put three additional pucks in the feeder to make sure you get the full 3 hour smoke you are looking for. The three additional pucks will not be burned.

You are going to knock it out of the park I have a feeling.

DTAggie · December 07, 2010, 09:05:42 PM

Try this rub if you have most of the ingriedients

http://www.susanminor.org/forums/showthread.php?467-Jan-s-Dry-Rub

smokeitall · December 07, 2010, 10:12:07 PM

Welcome!!

Oh and keep that smoker out of the wind, looks like its going to be pretty chilly up in WI for the next week. What part of the state are you from?

SIA

ArnieM · December 07, 2010, 11:45:54 PM

Hi SmokeyJoe and welcome to the forum.

It sounds like you have a plan. Go with it and keep notes on the rib type, rub, outside temp, cooking time, etc. It may take a few tries to get them the way you like them. With notes, you can look back to see what you did and how you liked the result and then modify from there if necessary.

I no longer foil or sauce; sauce is served on the side. As I indicated, you'll have to experiment some for your own taste.

My vent is stuck wide open too. :D

Definitely vent wide open for the chicken. Do the chicken on a vertical roaster if you have one. An alternative is to split the bird, cutting out the breast and back bones. I prefer it that way. Cook the chicken at the highest temp you can get. Even with that the skin will likely not come out crisp. Some of us finish the chicken in the oven or on the grill to crisp up the skin.

Get back to us with your results AND pics.

Enjoy.

SmokeyJoe · December 08, 2010, 07:11:25 AM

Smokeitall, I am halfway between Milwaukee and Madison. The rub is on, and photos have been taken! thanks for the tip on taking notes, I think that will help a lot in perfecting my smoking technique. I will report back later.

Jim O · December 08, 2010, 07:29:03 AM

Welcome SJ

Suggest you remove the membrane from the ribs before smoking.They'll be more tender and the smoke will penetrate better.

The 3-2-1 method has always worked for me.

Enjoy!

Jim O

FLBentRider · December 08, 2010, 10:51:22 AM

W E L C O M E to the Forum SmokeyJoe!

jiggerjams · December 08, 2010, 12:15:45 PM

Hey SJ and welcome. My addition to this thread is ribs are one of those foods that can tell you when they are done. The meat will have shrunk exposing about an inch of bone at the ends when they are ready or pretty close anyway.

Also I read that you are going to put your thermometer in the middle of the cabinet for start up temp checking. As TestRocket mentioned, once the ribs are in the cabinet don't forget to put your thermometer just below or on the same rack as the ribs with out touching them. You will get a better read from that point.

Good Luck and keep it stoked!!

JJ

SmokeyJoe · December 08, 2010, 01:55:53 PM

So the ribs are on! My thermometer sucks though, it is the weber wireless internal temperature sensor and it only goes up to 199 degrees. However I was able to determine that the smoker thermometer was off by roughly 15 degrees too cold. I will try to post pictures tonight as well as results. What thermometer do people usually use?