Newbie from Northern Arizona

[TARDISgirl]

Hello, All!

Just received my Model #1 last Friday, and seasoned it last night.  I plan on smoking some baby back ribs tomorrow, and I had a few last minute questions:

1. How "clean" should the bottom of the smoker be? I did put down a layer of foil on the bottom, and there is some residue from the seasoning smoke with a patch of clear steel in the middle.

2. How much wood for 2-3 lbs of ribs? I read somewhere on the forum to use 2oz of wood? I weighed the hickory blocks I got with my smoker, and each one averaged 2oz. Somehow one block doesn't seem enough...

3. What's everyone's opinion on putting a layer of mustard before applying the rub? 

Thanks in advance!

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[DivotMaker]

Hi Michelle!  Congrats on your new #1, and welcome to the party!

First, you need to foil the bottom of the smoker, as well as the lid to the smoke box.  Be SURE to poke a hole in the foil for the drain/air hole in the bottom!

As for wood, 2-2.5 oz will be plenty for your ribs.  These smokers require very little wood to make some great Q.  Never more than 3 oz for baby backs.  Mustard - yes!  Then rub, wrap in plastic, let get happy in the fridge overnight.  In the smoker @ 235, let them go to 4.5 hours with no "human intervention."  Then, check for tenderness with a wooden toothpick.  If the meat is tender between the bones, and they pull away clean, you're done!  If not, go another 20-30 min and re-check.

Don't forget a mini-loaf pan full of apple juice or water for moisture!  Set it on the bottom of the smoker, up against the smoke box.

Post some pics, and let us know if you have any more questions!

[NDKoze]

Tony nailed all of your questions.

So, I will just say welcome to the Smokin-It Forum from North Dakota and congratulations on your new smoker. You have made a great choice.

For ribs, I usually use an axe and a hammer to split a 2 ounce piece of wood in half, but this isn't necessary.

We'll be looking forward to seeing some pics.

[TARDISgirl]

Thanks for the advice! I'll be sure to post pics 

[Pork Belly]

Good luck on your ribs, they should be great. Your smoker will never have the new appearance again and that is fine.
I was slow to switch to using mustard but have come to like it. Memphis Dust is a family favorite on all cuts of pork. There are two recipes for the MD we use the one with salt. Here is our link http://smokinitforums.com/index.php?topic=1387.0
Yes 2 oz is fine for your ribs, I know it sounds crazy but it works.

[TARDISgirl]

The ribs came out great! I put a couple of potatoes on the second rack, and those definitely got the seal of approval as well.

[swthorpe]

Well done...looks great!  You are off and running for many many happy smokes!  Cheers

[DivotMaker]

Nice job on the first smoke, Michelle!  What's next??

[Pork Belly]

Looks great!

[tbcop-is-smokin]

Welcome Michelle..
Congrats on your new #1....You will love your smoker...
They are built to last a life time..
These folks here know their business...you will get good advise here...
Tony

[NDKoze]

Looks like an awesome meal! Nice job.

[jpittssr]

Hello, All!

3. What's everyone's opinion on putting a layer of mustard before applying the rub? 

Thanks in advance!

I have used plain yellow mustard and I have used olive oil I don't find any difference in the finished product.
I don't know if you have smoked ribs be fore but, I ruined ribs not once but twice by putting on too much rub.
Nothing to do with this smoker. First time I did it was in my offset stick burner and then I did it again with my model #2. Finally got it through my thick head, all I use now is a very light coat of rub. You can always add a spritz, a glaze or a sauce if needed but it's hard to correct for too much rub.