First times alright!

[SmokeyEyed]

I attempted to smoke my first rack of ribs this weekend. It is definatly safe to say I have had better.

First of all, triming the racks wasn't easy. I had two racks. One rack trimmed really well, I took the membrane off like a pro. The second, not so much like a pro. After fighting with the membrane I gave up and left it on . I rubbed them down, mustard for glue and my Uncle Mike's special rub. Ready to go to the smoker.

My choice of wood would have been hickory. Being on such a sort notice, I went out to buy some chips from the local grocery store. Would you guess, out of stock? Apparently, back to school is bigger than BBQ, blasphemy if I have ever heard one. So, I had no wood for the smoke part of my BBQ session. Kingsford was the charcol I had on hand. Water was my choice for the pan.

My smoker is not of choice but of inventory. I have a Char-Broil H2O special (WSM wanna be). There are no vents in the top, nor on the side for controlling the heat. The smoker definatly did not get hot enough to even put a bark on the rack.

After the "smoke" we slatherd on some sauce of our own recipe and had our fill. The ribs were pretty tender, no smoke taste (obviously). The rub and sauce definatly helped in the taste arena.

There are definalty areas I could improve: choice of meat, having wood on hand, choice of smoker. If I plan on competing I need to pick up my game!

 

[dodgeramsst2003]

Don't fret the small stuff, learn and enjoy

Well, being fairly new to smoking myself, I can tell you from experience that each time you make something it will get better. I have gotten the rib thing down at least to my liking. learn from each time you smoke, don't worry about the things that didn't turn out, and most importantly have fun!!!! I'm sure everyone on this board has had bad experiences!!!!


Chris

 

[MilitantSquatter]

You'll get 'em next time...

Look at it the other way... at least they were edible... you could have had all the other variables right and still ended up charring them, undercooking them, overseasoning them etc. It happens to all of us at some point.

Next time, you'll just need a little more planning and possibly take the next step of upgrading your smoker (if affordable to you) to a WSM or beyond at a later point.

As far as pulling membranes, I'm guessing you used the typical technique of starting at an end with a blunt knife, screwdriver to pry up and pull with paper towel. You may want to try what we currently do that gives us perfect membrane removal. Start in the middle of the rack and the top or bottom of that rib. Use your index finger to pry under and pull up.. You'll pull up and the membrane will begin to pull off equally from both ends.

 

[The_Kapn]

Smokey--let me address a couple of your concerns.

First of all, triming the racks wasn't easy. I had two racks. One rack trimmed really well, I took the membrane off like a pro. The second, not so much like a pro. After fighting with the membrane I gave up and left it on

No big deal on trimming. Most of us have cooked, served, and eaten many slabs of untrimmed spares. They are great with the really good meat left on. Trimming to St Louis style is really only an issue for Competition and has nothing to do with quality ribs!
The membrane--sure, it helps to remove it. But, not the end of the world either.

I will leave the smoker you own to others to comment on.
I know lots of guys get outstanding results, just have to work a bit :lol:

Wood---Even Kingsford is based on hardwood and cooks fine even by itself with no flavor woods added. It will produce a smoke ring (not that a ring really matters), but not to the extent of a pure wood burn. The smoke ring is a chemical reaction thing and not a measure of quality or taste.

There are definalty areas I could improve: choice of meat, having wood on hand, choice of smoker. If I plan on competing I need to pick up my game!

Wood?--Sure, plan ahead a bit better on wood chips or chunks.
Smoker?-- You will decide better as you gain experience. Do not be in a hurry to move up or out :lol: Master what you have, then move on smartly!
Competition?--Do not confuse comp with the real world of BBQ in all of our backyards. Comp is a different world. Just because a lot of us compete means nothing. We are all recreational cooks first and foremost :lol:

It sounds like everyone enjoyed the ribbies--that is what it is all about!

Just some thoughts.

Welcome aboard.

TIM

 

[we'll smoke u]

I Remember Those Days. I Still Look Back Fonnly On Them.
You Got To Start Some Where And You Work With What You Got.
Just Keep The Fun In It.

 

[qman]

What the Kapn said. If I can't get a membrane to come off, I just slash the sucker multiple times with a sharp knife to open the bone side to the seasoning, and get on with my life. No big deal in the backyard.

 

[jpw23]

Smokey--let me address a couple of your concerns.

First of all, triming the racks wasn't easy. I had two racks. One rack trimmed really well, I took the membrane off like a pro. The second, not so much like a pro. After fighting with the membrane I gave up and left it on

No big deal on trimming. Most of us have cooked, served, and eaten many slabs of untrimmed spares. They are great with the really good meat left on. Trimming to St Louis style is really only an issue for Competition and has nothing to do with quality ribs!
The membrane--sure, it helps to remove it. But, not the end of the world either.

I will leave the smoker you own to others to comment on.
I know lots of guys get outstanding results, just have to work a bit :lol:

Wood---Even Kingsford is based on hardwood and cooks fine even by itself with no flavor woods added. It will produce a smoke ring (not that a ring really matters), but not to the extent of a pure wood burn. The smoke ring is a chemical reaction thing and not a measure of quality or taste.

There are definalty areas I could improve: choice of meat, having wood on hand, choice of smoker. If I plan on competing I need to pick up my game!

Wood?--Sure, plan ahead a bit better on wood chips or chunks.
Smoker?-- You will decide better as you gain experience. Do not be in a hurry to move up or out :lol: Master what you have, then move on smartly!
Competition?--Do not confuse comp with the real world of BBQ in all of our backyards. Comp is a different world. Just because a lot of us compete means nothing. We are all recreational cooks first and foremost :lol:

It sounds like everyone enjoyed the ribbies--that is what it is all about!

Just some thoughts.

Welcome aboard.

TIM

Good post Kapn!!!!!

 

[ApronGuy]

First of all, triming the racks wasn't easy. I had two racks. One rack trimmed really well, I took the membrane off like a pro. The second, not so much like a pro. After fighting with the membrane I gave up and left it on . I rubbed them down, mustard for glue and my Uncle Mike's special rub. Ready to go to the smoker.

There are definalty areas I could improve: choice of meat, having wood on hand, choice of smoker. If I plan on competing I need to pick up my game!

Pulling the membrane takes practice. I've found that once you've discovered your best way to do it, it just come naturally. Here's a pick of my first pull:

As far as the rest, I take the boy scout's motto as my personal mantra: be prepared.

 

[Spydermike72]

Call your Uncle before trying this at home!!! Just kidding, keep on swinging and eventually you'll get it.

 

[JohnMcD348]

There's a website out there somewhere in the internet ether that has alot of tips on "modding" the Brinkman water smoker. I think a big majority of people start out with the Brinkman. My first one was the Brinkman Gourmet and I did a few things on it before buying my next smoker. As soon as I find it I'll post it for ya.


EDIT: No sooner did I post that I found the website:

http://www.randyq.addr.com/ecb/ecbmods.html

It has alot of info and ideas on modding the ECBs. I added some vents off an old Weber Kettle grill that had rusted out and was headed for the trash pile. Helped 100% with the temp control and really helped me start to learn about fire control and proper cooking techniques. The important thing is to just have fun with what you're doing.

 

[CarbonToe]

I attempted to smoke my first rack of ribs this weekend. It is definatly safe to say I have had better.!

At least you were out smoking and having a benchmark to improve from is as better than producing your 'best rubs ever'. At least you have left ypourself room to improve!!!!

First of all, triming the racks wasn't easy. I had two racks. One rack trimmed really well, I took the membrane off like a pro. The second, not so much like a pro. After fighting with the membrane I gave up and left it on . I rubbed them down, mustard for glue and my Uncle Mike's special rub. Ready to go to the smoker..

Which did you prefer? Membrane on or off? To be honest I don't always remove mine, it all depends on the thickness, I'll have a go at removing it (hole form the middle with a braddle and then use tea towel to pull it off) if it keeps on breaking I normally leave it!!!!

I don't always trim either, I always feel a little guilty throwing that meat out, I tend to cook then trim, trimmings go to the chef!!!! :wink:

How did the rub turn out? If I'm doing more than one rack I tend to experiment so I can compare. But then I keep all my 'left over' ends of rubs in jars in the cupboard so I can play!!!

My choice of wood would have been hickory. Being on such a sort notice, I went out to buy some chips from the local grocery store. Would you guess, out of stock? Apparently, back to school is bigger than BBQ, blasphemy if I have ever heard one. So, I had no wood for the smoke part of my BBQ session. Kingsford was the charcol I had on hand. Water was my choice for the pan.

Cherry or Apple would have worked well, you can always mix your woods. For ribs I do like either 2/3 Cherry (or Apple) and 1/3 Hick. When your store gets some in stock up!!! You now have an excuse!!! :razz:

Water in the Pan. I use nothing else, I've experimented with adding beer, jack, studded onions and cubed apples but to be honest I didnt notice any difference in the results.

My smoker is not of choice but of inventory. I have a Char-Broil H2O special (WSM wanna be). There are no vents in the top, nor on the side for controlling the heat. The smoker definatly did not get hot enough to even put a bark on the rack.

It's learning the foibles of your rig that will get you the results you're craving, don't worry about the other pits. Upgrade when time/money permits.....

After the "smoke" we slatherd on some sauce of our own recipe and had our fill. The ribs were pretty tender, no smoke taste (obviously). The rub and sauce definatly helped in the taste arena.

There are definalty areas I could improve: choice of meat, having wood on hand, choice of smoker. If I plan on competing I need to pick up my game!

It sounds like you had a cracking time. The food came out fine.

I'd say the only improvement is 'forward planning', the rest will fall into place.

Smoke on brother! :-D

 

[BBQ_MAFIA]

Whenever something went wrong for me I would look forward the the next cook so I could try to improve.

You may want to keep a log of your cooks so you can learn from what you did in the past.

The most important thing is to have fun.

 

[Bigmista]

Doesn't sound like a bad cook to me. You cooked, you ate, you lived to cook another day.

Wish I had more days like that.

 

[bbqjoe]

I agree with all, work with what you got, and keep on trying!

 

[SmokeyEyed]

You guys are great, thanks for the encouragment. This is a great forum. I plan on doing some modifications to the smoker to better control the heat.

Thanks JohnMcD348 for the site. It gives me some ideas.