So ... here I am

tsh0ck · Joined: 27 May 2012 Posts: 7

After many years of grilling, I'm ready to get into smoking. After nearly a decade of my life spent in Texas, you'd think I would have reached this point sooner, but I've always been just a little slow.

It's cold and wet here in Montana -- it SNOWED last night! -- but gonna give some spareribs a go tomorrow anyway. My trusty, old Weber somehow missed the moving truck when we came back home to Montana a few years back, and I inherited an even older beast from my brother-in-law. I'm not sure on the brand, actually, but I think it might be an old santa fe, or at least something similar. It's got a hold on the front/top, and I'm pretty sure that's where a thermometer used to live. But I'm hoping that will work as a smoke vent now.

Anyway, have found a rub and glaze here that I'm gonna give a go. Fairly confident as far as that's concerned. Just worried about the actual smoking. Have some apple wood that I believe will work well, so that's not a worry. More just wondering about if I have enough room to do the ol' grill-to-smoker conversion. (Instead of briquettes/lumps on one side, meat the other, I wonder: can you circle the meat with the coals making a ring on the outside??)

tsh0ck · Joined: 27 May 2012 Posts: 7

also, actually, was wondering what the time on spareribs should be -- assume about 5-6 hours -- and if the best way to go is the 3-1-1. or is that just a personal preference?

k.a.m. · Posted: May 27 2012 Post subject:

welcome to the ring tsh0ck, looking forward to seeing some pics of your cooks. Smile

You can use any variation of the 3-2-1 method you choose. It will depend on what you want as a final product. Five to six hours is a good average for spares but I always rely on the bend test, when you pick up a rack in the middle they should drop down to about 45° on the ends. Sometimes I prefer to cook my spares with no foil at all starting bone down and flipping them periodically during the cook.
I hope this helps. Smile

_________________
Always remember slow and steady wins the race.

Hybrid Cooker

italian skewer · Posted: May 27 2012 Post subject:

Welcome to the ring tsh0ck.
_________________
WSM 18.5"
WSM 22.5"
Weber One Touch Platinum 22.5"
Weber 22.5" Silver
Weber Smokey Joe
____________________

If we're not supposed to eat animals, how come they're made out of meat?

tsh0ck · Joined: 27 May 2012 Posts: 7

Well, using a rub (from I forget just now who on here) and Roxy's glaze, ribs were a massive hit. I tried to snap a few pics ... will post em tomorrow. Smoke ring was pretty amazing. Used some nice apple wood I've got in the back. Made a great smoke. Actually made some asparagus, too, which father-in-law raved about as well.

Thanks for the welcome. Will share the tasty details with tomorrow's photos!

stringbender128 · Posted: Jun 15 2012 Post subject:

Welcome to the Ring!
_________________
Peoria Custom Cookers 24x48 Backyard Cooker
Weber Genesis S-330 Gasser