Im a looking....

Smokin_Joe · Apr 11, 2010

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 · Apr 11, 2010

Check out the rubs from McCormicks. They have a few, this one is pretty tasty and not very spicy.

landarc · Apr 11, 2010

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 · Apr 11, 2010

Unless you are cooking the ribs very hot, 2-3 hours won't be long enough to smoke spare ribs.

Smokin_Joe · Apr 11, 2010

Sorry Im not doing spares, Im doin baby backs... sorry i should have said that in the first place

HeSmellsLikeSmoke · Apr 11, 2010

Typically about double that time. Baby Backs would be less.

DanPop · Apr 11, 2010

and don't soak the wood!

Smokin_Joe · Apr 11, 2010

DanPop said:
and don't soak the wood!

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

DanPop · Apr 11, 2010

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 · Apr 11, 2010

DanPop said:
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...

Im a looking....

Smokin_Joe

Knows what a fatty is.

River City Smokehouse

is Blowin Smoke!

landarc

somebody shut me the fark up.

HeSmellsLikeSmoke

somebody shut me the fark up.

Smokin_Joe

Knows what a fatty is.

HeSmellsLikeSmoke

somebody shut me the fark up.

DanPop

Knows what a fatty is.

Smokin_Joe

Knows what a fatty is.

DanPop

Knows what a fatty is.

Jeff Selle

Full Fledged Farker

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