Virgin Excited for First Smoke Tomorrow!

[mevswild]

Well I would like to say thank you to everyone on this forum right off the bat for the wealth of knowledge and experiences that are available to learn from!!!
I received my Digital 4 rack for my birthday two weeks ago and was lucky enough to find this site on my first night of doing my research.  Tomorrow was the first afternoon that I have had free since to be able to finally use my smoker!! I seasoned it the day I received it and have been fantasizing since!
Picked up 4 racks of pork back ribs since they were on sale and seemed to be a great cut for beginners.
I did all my prep work tonight. I cleaned and removed the membranes, then gave the ribs a generous rubbing with a rub called Lambert's Sweet Rub O Mine.  Received it as a gift so I thought I would use it first to save me the trouble of trying to choose what flavour combination I want to use for the frist time.
So the ribs are plastic wrapped and resting over night.
I plan to aim for a 3-1.5-1 process from what i have read with a temperature of 225 and mixture of Jim Beam and Cherry bisquettes.

I think that I will add a spritz of apple juice when i wrap it in foil, but am curious if people spritz or mop during the smoking process as well???Or if i should try and leave the door closed the entire 3 hrs of smoking? Another question I have is how often should i switch the water in the bowl?

Any help, advice and pointing out what i'm doing wrong if i am will be greatly appreciated!!!!

[Saber 4]

Welcome to your new addiction from Texas, I don't mop my ribs but I do spritz with apple juice when I rotate the racks top to bottom and rotate usually about halfway through the smoke. As for changing the water in the bowl I use hot from the tea kettle water in the bowl when I start the smoke and then replace it after the smoke is done with a 9x13 disposable cake pan with hot water for longer cooks. The rib experts will be along later with their advice, methods and suggestions. Try to limit your door opening, if you're looking your not cooking and keep your vent open, keep your vent open and did I mention keep your vent open.

[GusRobin]

During the 3 hr period, I put it in meat side down for an hour, then spritz with liquid of choice and flip it.
For the foil period, try drizzle with honey, sprinkle with brown sugar, add a TBS of butter and foil so you can put it in meat side down without losing the juices. When you unfoil, save the juice and when you put it back in for the final hour mop with the juice from the foil.

[ragweed]

Welcome to the forum from Nebraska.  Sounds like you have a good plan for your first smoke.  The number one best way to fix ribs is the way YOU like them.  Have fun and let us see how they turn out.

[beefmann]

welcome aboard and your  well on your way,,, like you  already see  this site and its members have and share a  wealth of knoweldge

[mevswild]

Thanks for the advice guys
I will surely post some pics once im done if I can figure out how to!

[lumpy]

I should be able to smell the smoke in Kitchener.

Good Luck

Lumpy

[TedEbear]

Thanks for the advice guys
I will surely post some pics once im done if I can figure out how to!

Welcome aboard.  Looking forward to the pics. The link tells you how to post them.

How do I add pictures to my posts on the Bradley Smoker Forum?

[mevswild]

Well sorry for the long delay but I've had a busy couple of weeks since i first used my BDS!
I'm glad to say that I was quite happy with my first attempt at doing some back ribs.  I followed my plan that I had outlined in previous posts.




I added a couple of sausages from a local european butcher shop for fun to seehow they would turn out, and they were much better then i could have anticipated.  i added bbq sauce to all the racks but 2. i wanted to try them without to fully appreciate the rub and smoking flavours i had created.  i found that the rbs that had more loin on them were much more tender and provided the fall off the bone with a decent pull affect i was aiming for. the thinner back ribs were much tougher to pull from the bone but still quite good! all my friends that came by to induldge were happy so all in all i would call it a success

I look forward to the next time! Gonna try some burgers out this weekend i think!

[beefmann]

Well sorry for the long delay but I've had a busy couple of weeks since i first used my BDS!
I'm glad to say that I was quite happy with my first attempt at doing some back ribs.  I followed my plan that I had outlined in previous posts.




I added a couple of sausages from a local european butcher shop for fun to seehow they would turn out, and they were much better then i could have anticipated.  i added bbq sauce to all the racks but 2. i wanted to try them without to fully appreciate the rub and smoking flavours i had created.  i found that the rbs that had more loin on them were much more tender and provided the fall off the bone with a decent pull affect i was aiming for. the thinner back ribs were much tougher to pull from the bone but still quite good! all my friends that came by to induldge were happy so all in all i would call it a success

I look forward to the next time! Gonna try some burgers out this weekend i think!

great looking  ribs and sausage,,,  keep up th e good work

[Saber 4]

Nice job, congrats and much future success in your smokes....