ribs

Popum,
I've used rib racks in the past many times, then I tried the hooks from Cookshack, and I've stuck with them. I use just the top rack on it's highest position, and hang the rib hooks from that.

I feel the heat is much more evenly distributed, and they're done at the same time.

I apply a thin coat of mustard, then sprinkle with rub. I've done this and let them sit in the fridge overnite, and I've put the rub on and right into the smoker. To be honest, I've never tasted or seen the difference so most of the time I just go right in. And don't forget to remove the membrane on the back of the ribs.

I've used Cookshack's Rib Rub which is very good, and I've used what they call a Southern Succor rub many times...also very good, which I make myself.

I smoke them at 225 deg. for anywhere between 5 and 6 hours. I use a digital thermometer probe between the bones right in the center of the meat and it's always worked for me.

You can also tell when they're done by seeing if the meat has pulled away from the end of the rib bone. I'm sure there are pictures of that somewhere on this forum.

For two full racks of ribs I use 2-5 oz. of hickory, or apple, or a combination of both. How much smoke is a personal preference however.

I don't switch them around, and in fact I never open the door until I feel they're done.

I bring them to 185-190 deg. then foil them and let them rest in a dry cooler for about 45 min.

If there is one really important thing I've learned from all of the good folks on this forum it's this...to get really good bbq, you have to be patient. "It's done when it's done"

Hope this helps .... good luck.....and let us all know how they came out.

My bet is you're gonna love this smoker.

thanks for the info buddy. let me ask another dumb question. the little pieces of wood I got with my smoker, are they about an ounce each?

popum2000

Here's a bean recipe that's alway's worked for me,

1 Lg (#10 the BIG one)
1/2 lb bacon cooked and cut up
1 med onion chopped
2 cloves garlic minced
1/4 cup molasses
3 tbl rub

Put in smoker at 225 for 3 hours, your choice of wood.

Good Luck
Mark

Hey Popum, I think the wood is very close to two ounces. You will find out that there are no dumb Questions! The only thing that is dumb is not asking .

Thanks Coach, I see youre a Sooner fan too. Myself also. I got sick watching that game yesterday, were young though, rebuilding.

What SmoKen said.

My first advice ,as from Smokin',is to keep it simple.

The Cookshack is a moist cooker,so I wouldn't fool with foiling-until you discover a specific need.

The CS will do much for you.

About rub,putting on a few mins before cooking isn't bad.

Don't overseason,as your meat to bone ratio is less on ribs than many products.

A lot of the grocery store ribs are already injected with salt water.


Sometimes,overnight gives a salty,hammy,bologna taste.

Popum,
Welcome to the forum. Another bit of advice is to read Smokin Okie's guides for the various common items you might smoke. They are located at the top of the forum page, just click on it and a drop down appears. His guides are very good and will answer most of your preliminary "how to" questions.

Also there are a lot of recipes for just about everything in the "recipe forum." If you want a specific recipe, the use the "search" function at the top.

Keep in mind that a lot of info and recipes are available for the asking. As with everything, personal taste prevails, so experiment and keep notes on what you do with each smoke - like product, product weight, time, temp, product temp, amount of wood, etc. Experiment, be patient and have fun. Things like the kind of wood, the amount of wood, whether to lay flat on the rack, hang from hooks, to foil or not, which rubs and/or sauces, etc., etc. all produce a variety of results. So try them all and see which results you like. By keeping notes, you can repeat the things you like.

Good luck!!!