First time smoker

[Koopdaddy]

I am planning to smoke some pork ribs for the 4th and this will be my first time. So I am coming here for advice.

I have a 22" Weber kettle that I will be using. I plan to smoke them indirectly using standard charcoal brickets, since that is what I am familiar with. I have some apple wood chips to use.

I wanted to know a couple things:
1. How long should I expect to smoke the ribs without overcooking them?
2. Approx. how many coals should I be using? Do I light them all at once or just a few?
3. I am making my own BBQ sauce to serve with the ribs, but what should I put on the ribs for the smoking process? Salt and pepper only?

Thanks for any help, suggestions and tips.

Jared

 

[bbquzz]

Koopdaddy, I'm sure you will get loads of great tips in the next 24 hours. The real basics are cooking at between 225 - 275°, many people like the 3-2-1 method, 3 hrs. unwrapped, 2 hrs. wrapped and 1 hr. with sauce or glaze unwrapped. So you are looking at up to 6 hours, the size and weight could lengthen or shorten this time. There are a number of ways to tell when they are done, but most folks have recommended to me when a toothpick slides through the rack like through butter they are done. As far as the charcoal you will probably have to add some as you cook, but set your fire up as a 2 zone, direct and indirect, light about 1/2 - 3/4 charcoal chimney when the coals are going dump them over the coals in your kettle, close it up and adjust it to the temperature you want to use. I am far from an expert and I know you will get some great advice, I'm just offering a starting point. Good luck with the ribs, I'll be watching for pictures.

 

[Shores]

I am planning to smoke some pork ribs for the 4th and this will be my first time. So I am coming here for advice.

I have a 22" Weber kettle that I will be using. I plan to smoke them indirectly using standard charcoal brickets, since that is what I am familiar with. I have some apple wood chips to use.

I wanted to know a couple things:
1. How long should I expect to smoke the ribs without overcooking them? Use the 3-2-1 method. 3 hours in the smoke, foil with a bit of butter or apple juice and cook for 2 more hours, take out of foil, sauce and back on the smoker for about an hour. Can be more or less depending on how they feel and the type of rib (baby back vs spare).
2. Approx. how many coals should I be using? Do I light them all at once or just a few? I'd put about 2/3 of a chimney of unlit coal off to the side, light a half chimney to dump on top of the unlit coals once it greys over. You might also think about putting an aluminum pan filled half way with water on the opposite side of the coals to help maintain a steady heat. You'll put the rack of ribs above the water pan.
3. I am making my own BBQ sauce to serve with the ribs, but what should I put on the ribs for the smoking process? Salt and pepper only? salt and pepper will work, but you can also find a selection of rubs at the grocery store. There's a lot of people producing their own these days that are very good.

Enjoy!

Thanks for any help, suggestions and tips.

Jared

 

[NewHeart]

See this thread for some more tips.

--Doug

 

[Koopdaddy]

I made my whisky BBQ sauce today. Next up is to prepare my rub. I am so excited to smoke these ribs.

Should I put the rub on tonight and let it sit overnight in the fridge, or should I wait till morning to put it on?

 

[ScottyDaQ]

I hope you waited til this morning. If you let the rub sit on the meat overnight, the salt can cure the meat and make it tastes like ham.

 

[Koopdaddy]

Well they are smoking away!

It started raining right as I got up this morning to light the coals....joy....but I got a rainbow out of it so hopefully that is a good sign!

right now the temp is sitting at 260.

 

[Nick Prochilo]

Good luck and keep us posted.

 

[Captain Morgan]

I hope you waited til this morning. If you let the rub sit on the meat overnight, the salt can cure the meat and make it tastes like ham.

this is VERY EXTREMELY good information. No one likes ham on a stick

 

[bigwheel]

Speak for yourself John..er I mean Cappy. I likes my ham on a stick just fine. I always let my pig bones set overnight in a mustard slather and rub then rolled up like a jelly roll nestled safely in the tall kitchen non deodorized Glad trash bags. Nice start Koop. I like them cute little rib racks. Course I do not like the one I own. Each time I have tried to use it always wind up getting mad at it and throwing it. Carried it around in the back of the pickup for years hoping somebody would stoop low enough to steal it but alas no takers. Will say Weber rib racks are durable.

bigwheel

 

[BeeRich]

Actually I don't mind ham on a stick. Or on a bun either. But yes, ribs should be ribs.

 

[Koopdaddy]

The finished product.....

They ended up a tad more done that I wanted, but still deliciously good. Everyone is stuffed and loved the ribs and sauce. Happy 4th to you all!

Ribs, brats, grilled sweet potato slices, salad, fruit platter, and baked beans. MMMMgood.

 

[Griff]

That is some good eats, KD.

 

[ScottyDaQ]

They look real nice. How was the texture? What made you think they were overdone?
Nice choice on the sides !

 

[Koopdaddy]

There were a few that were a bit too charred on some of the smaller pieces for my taste. The meat was very tender for the most part. They actually turned out really good, I just think next time I would take them off a little sooner.

Thanks for everyone's help.

 

[bigwheel]

Great looking bones. Can tell you had the temp just about right cuz the meat did not climb the bones. If you see a rack with the meat pulled back a long way from the end of the bone thats a sign it was cooked too hot. If you ever tastes some that are real dry but good tasting and smokey that is a sign of somebody trying to play low and slow on an offset.

bigwheel

 

[Shores]

Nice bones koopdaddy!

 

[Koopdaddy]

Thanks! I had a lot of fun smoking them and have already started planning my next one.