First Smoke Need Some Recipes

[TexasRedNeck]

This will be my first attempt at smoking anything. Found a pretty good deal on Craigslist for a OK Joes Longhorn. I picked it up last Sunday and want to cook a butt and ribs this weekend. I think I have the basics as far as times and temps when to foil and when its done. What I need are some good basic rub and sauce recipes and any tips you feel like giving.

 

[Greendriver]

A Sauce Recipe

Many Rub Recipes

 

[backyardchef]

Step 1, relax. Step 2, open a beer. Step 3, start with a small fire and the inlets and exhaust wide open. Add more lit coals to build to the size of fire that you need, experimenting with the inlet to adjust the temp as you go and learn how the cooker reacts.

Make small adjustments and give yourself 10-15 minutes to see how the fire reacts-- don't try to change everything at once. Look for a clear to what seems slightly blue smoke-- heavy dark or white smoke should be avoided.

Go slow with the wood, it takes less than you think to get a good flavor and trying to close the inlet to damper a fire that's out of control can lead to creosote and nasty flavors that your dog won't even eat. If there's not enough smoke flavor, add more wood next time.

Relax. Have fun. Enjoy....

 

[kickassbbq]

PARTY!!!!!!!!!!!!!!!
Here's one for a Boston Butt!!!!!
https://secure.ramnetwork.com/kickassbbq/boston.html
Smoke On!!!!!

 

[JD McGee]

Ya can't go wrong with "Mr Brown" :mrgreen: http://www.virtualweberbullet.com/pork2.html

Good Luck & Happy Smokin'!:biggrin:

 

[darkimages]

I looked here and around the net for recipes and modified them to suit me

but i enjoy experiementing i have found for me nothing beats chili powder!

today it's kosher salt, black pepper, ginger powder,garlic powder,onion powder,chili powder and crushed red peppers on beef ribs

if you have a favorite flavor try it!

 

[itschris]

The http://www.virtualweberbullet.com has a great baby back rub recipe called Best Ribs In the Universe or something like that. It's a good rub to start with for baby backs and provides a good base to modify from to your own tastes. It actually works great on just about everything. I used it on the Chuckie I did a couple of weeks back and thought it was very good with beef. I think I add a tad bit more brown sugar and added just a bit of garlic and cut back on the salt by about a 1/3. Slap it on and let it sit overnight. You'll be good to go.

Good luck and let us know how it all turns out.

 

[Bigdog]

My favorite recipe is for the basic fatty:
1) Remove plastic covering from favorite sausage log.
2) Put in smoker at about 225.
3) Remove in about 3 hours and eat.

Don't get much easier or better than that.:wink:

 

[MoKanMeathead]

Personally I would stick with comercial rubs and sauces until you get used to your smoker. After you have masted the "cooking" part then you can practice with different rubs abd sauces to get the flavor you are looking for.

 

[TexasRedNeck]

Personally I would stick with comercial rubs and sauces until you get used to your smoker. After you have masted the "cooking" part then you can practice with different rubs abd sauces to get the flavor you are looking for.

Looks like my weekend might be more busy than I was expecting so this might be exactly what I am going to do.

Next time hopefully I will have a chance to play a little bit. Is there a popular base recipe that I can start out with on rubs and sauce. Something that I can add to to make my own.

Thanks for all the advice.

 

[pqbbq]

This will be my first attempt at smoking anything. Found a pretty good deal on Craigslist for a OK Joes Longhorn. I picked it up last Sunday and want to cook a butt and ribs this weekend. I think I have the basics as far as times and temps when to foil and when its done. What I need are some good basic rub and sauce recipes and any tips you feel like giving.

Dear TexasRedNeck,

I too am a Texas Redneck and dang proud of it. And my smoker is an OK Joe's Longhorn I got at Academy Sports in Plano 4 years ago. I live in Richardson. You need to check out the North Texas members when we eat at Main Street BBQ in Euless!

I take a charcoal pan from an old Brinkman Electric smoker and fill it with water and put it right in front of the opening of the firebox for a heat sink. A pan filled with sand will do the same thing!

Good luck with your first smoke!