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Smokin_Joe
04-11-2010, 09:10 PM
So here's the deal. I just bought a Chargriller pro series grill/smoker, and Im wanting to (for the first time) smoke a few racks of ribs. I think I have the timing about right (2-3hrs), but as this is the first time, Im looking for any input I can get. Im not going to use the side fire box, I havent picked it up yet (damn back order) I dont use charcoal (hardwood here) and ill be adding hickory chunks (soaked of course). One thing I would really like to find is a kid friendly rub. i have a few but they are all on the spicy side, and dont taste right with out the heat. Anyone that has any info please let me know. Thanks in advance..

P.S. Did about 40 burgers, and 40 dogs tonight, and forgot to get pron... anyone ever feel drunk from the smell of meat on the grill?

River City Smokehouse
04-11-2010, 09:16 PM
Check out the rubs from McCormicks. They have a few, this one is pretty tasty and not very spicy.

http://youvegottotastethis.myrecipes.com/taste_this/images/2008/05/20/mccormickrub.jpg

landarc
04-11-2010, 09:16 PM
To me, a great start would be something simple like fresh ground black pepper, kosher salt, lemon zest, turbinado sugar and garlic powder. Just mix until it tastes right to you and apply.

HeSmellsLikeSmoke
04-11-2010, 09:20 PM
Unless you are cooking the ribs very hot, 2-3 hours won't be long enough to smoke spare ribs.

Smokin_Joe
04-11-2010, 09:21 PM
Sorry Im not doing spares, Im doin baby backs... sorry i should have said that in the first place

HeSmellsLikeSmoke
04-11-2010, 09:23 PM
Typically about double that time. Baby Backs would be less.

DanPop
04-11-2010, 09:36 PM
and don't soak the wood!

Smokin_Joe
04-11-2010, 09:40 PM
and don't soak the wood!


Ok, now my head is spinning. Why dont I soak my smokin wood?

DanPop
04-11-2010, 09:48 PM
I've learned here that it does more harm than good. Wet wood produces too much white smoke, which is bad and makes the food taste like crap. Dry wood doesn't do that and burns clean blue smoke.

Jeff Selle
04-11-2010, 10:47 PM
I've learned here that it does more harm than good. Wet wood produces too much white smoke, which is bad and makes the food taste like crap. Dry wood doesn't do that and burns clean blue smoke.

I agree, the only time I'll soak wood is when I am using chips on a short cook like grilling a steak -- when I need a quick blast of smoke over a short period of time...

Also the grillmates products pointed out above, are pretty good rubs... I haven't tried the one above, but the grillmates applewood rub has placed pretty high in my flavor profile testing this year...