first run ok !!!

sfent I'm glad you enjoyed your ribs. They are by far my favorite to smoke in my cs.

Practice with different rubs and mix chicken rub with rib rub for a spicey taste.
I get excited every time I fire up cs. I've been using mine since last Sept.
Enjoy over the 4th. Jimbo

sfent,

Glad to hear that it went well. My only suggestion would be not to wrap them in foil. When you wrap them, they tend to stew in their grease and I am not a fan of that flavor...

Stuart

I would agree w/ Stuart re: not wrapping the ribs. I've had great results with com,bining the cs rib rub w/ raw sugar. I love that combination of sweet followed by the kick of spicy! my cooks always seem to be great for five hours @ 225. Then I take them out right away, coat a mixture of warm kc masterpiece bbq sauce w/ honey mixed in ( 4 parts sauce to 1 part honey). Then I double wrap them in foil and put them in my cooler for an hour or so to let the flavors develop. My neighbor, who does ribs over indirect heat on a weber kettle tried my ribs last week and now I can't get rid of the guy!!! I think when I'm ready to trade up to a larger model I'll have no trouble selling him my smokette!!!

Hey: I know where your Weber neighbor is coming from... do him a favor, and tell him to just cut back on the coals... it only takes about 6 active coals on each side to maintain a dome temp of 225. If he cooks at that rate, he'll find that the ribs will take longer (like the cookshack) and the results will be better. And, he should also wrap in foil after they come off. I believe the foil wrap helps make them more tender than serving immediately.

BTW, Smokin (I know you're out there)... when you found me on the bbq-forum, I was a diehard wood-only guy. I will tell you that, at this point, I am deeply in love with the Smokette for brisket and butts. The ribs are coming along too. I think I like the spares in the Smokette but the baby backs on the Weber. And I still prefer the chicken on the Weber, for the crispy skin. But, hey, I've come a long way, baby. Getting rave reviews for the Smokette results.

Glad to hear it Woodburner, but don't tell the gang at Search or they'll kick you out

Glad to hear the successes.


Heym Sfent...you have a problem with your ribs being too juicy? Most of the Q world would kill just to get moist ribs.

There's lots of theories about foil or not to foil. You're gonna hear this a lot from me...keep a journal it will help you track everything you do. It will be the little notes over years of doing this that will tell you how to improve your own cooking.

Smokin'