decided on the #3

[allmann]

So I took the plunge and bought the #3. I also ordered the jerky dryer and some other accessories. I bought st. louis ribs and a 12# shoulder. I will be getting the unit tomorrow and seasoning as soon as I get it. Then thursday its game on. Gonna do the ribs for my wife and I. It came in a 3 pack from costco. I will prob only do 2 racks and freeze the 3rd for a later date.  The shoulder I will do for my Airman since we are working this weekend.

What I need is a good basic rub for each and some suggestions on how to do these. I am brand new to smoking, so any help would be great.  I ordered apple and hickory to come with it. I also have chips from previous attempt from a small smoker that is attached to my grill, but could never get temp to stay constant

 

[old sarge]

Congratulations and welcome to the forum.  I'm pretty boring on my rubs: brown sugar, garlic powder, kosher salt and cracked pepper. But there are a lot of rubs on this site. Happy smoking!

 

[jcboxlot]

Tons of options.

Videos help too.

https://www.youtube.com/watch?v=WKvjQFa0GUo


out of the can, brown sugar, instant coffee, garlic, salt pepper, a little heat if you like. 

Everyone will chime in on their fav.

Don't forget the apple or juice box next to the element for moisture. 


https://www.oakridgebbq.com/?product=dominator-sweet-rib-rub

 

[drains]

http://smokinitforums.com/index.php?board=7.0
Tons of rubs here. You made a great choice, the #3 is a great value when you consider all the Xtra capacity you'll probably ever need. Have fun!

 

[DivotMaker]

Congrats, Allmann!!  You will love the behemoth #3!  Great choice!

OK, for an "off the shelf" favorite rub, my "go to" for pork is Famous Dave's Rib Rub.  Available at grocery stores, and their restaurants.  Here's the best way I know to do a pork butt (be sure to start with a bone-in Boston butt cut of pork shoulder, not a "picnic" cut):

Brined Pork Butt for Pulled Pork

Ribs are easier.  And, I would suggest smoking all 3 racks in the pack, and vacuum-pack the third rack cooked (if you have a vac sealer).  If not, wrap tightly in plastic wrap and freeze for later.  They re-heat great!

For baby backs:

The night before the smoke, remove the membrane on the back of the ribs (bone side), and coat in plain old yellow mustard and FD's Rib Rub.  Wrap in plastic, and put in the fridge overnight.  At smoke time, load up 3 oz of your favorite wood, and put them in the smoker (with a water pan on the bottom) at 235.  Close the door, and don't peek until at least 4.5 hours.  Check them with a wooden toothpick - if it goes in tender, and you can pull sideways on the meat, they're done!  If not, go another 30 min and check again. 

Ribs are easy, but you won't go by internal meat temp, just time and feel.  Do a few, and you'll know what I mean!

p.s. - you mentioned the pork butt for your Airmen...you active duty USAF?  Give us a little about yourself in the Introductions section, and a first name and town in your signature line!  We're like family around here, and we love to get to know our new family members!

 

[mizzoufan]

Head on over to the recipe portion of the forum and you can find several methods for both ribs and boston butt.  I've heard it a lot on here, but my first ribs came out danged near perfect just doing the 235 for 5 hrs no peeky method.  If you do some reading on here, you'll find a recipe that'll get you started and the SI makes it really hard to mess up the actual cooking part.

 

[gregbooras]

Welcome from Saint Augustine Florida.

Here is the recipe for my rub

BBQ Rub – Makes 1.5 cups
Ingredients:

1 cup Turbinado sugar (ground fine in a coffee grinder 3 seconds or so)
½ cup Domino Pourable Brown Sugar (Brownulated Light Brown Sugar)
1 T onion powder
2 T granulated garlic powder
4 T smoked Spanish paprika
2 t ground mustard
1 t cumin
3 T Guajillo chili powder
1 t ground black pepper
2 T Himalayan x-fine sea salt

Directions:

Grind the Turbinado sugar and then add all ingredients into a food processor and mix until well blended. Remove and place in an airtight container.

Greg

 

[swthorpe]

Welcome from Delaware, Allmann!  Lots of good rubs to try on this forum...give a few a shot and see which ones you prefer.  Cheers

 

[allmann]

thanks guys.  How long before cooking do i put the rub on? Does it absorb in to the meat like a marinade or just before cooking and will absorb and bark up while cooking?

 

[jcboxlot]

I do mine either the night before, foil wrap or at least an hour or more before smoke.  The rubs sort of get moist with the mustard that way.

 

[swthorpe]

+1...when possible, hours before and even the night before a perfect (especially with ribs) to allow the rub to get somewhat into the skin/meat.    No worries, though, if you are running short on time...some folks will rub and go straight to the smoker.

 

[allmann]

I am gonna go with jeffs naked rib rub for my first shot at ribs. Has anyone tried this. Its from the owner of SMF.

I know the title of the rub is Naked rib rub but my wife likes sauce on her ribs, would I be screwing them up if I put sauce on one of the racks?

 

[old sarge]

My wife is the same way. I use Sue Bee honey BBQ sauce during the last hour or at the 4 hour mark. She loves it.

 

[DivotMaker]

I am gonna go with jeffs naked rib rub for my first shot at ribs. Has anyone tried this. Its from the owner of SMF.

I know the title of the rub is Naked rib rub but my wife likes sauce on her ribs, would I be screwing them up if I put sauce on one of the racks?

I bought his recipes, but prefer Famous Dave's rib rub over it.  Too much black pepper and chili powder for our tastes.  It's good, mind you, just not our preference.  Saucing the racks is 100% personal taste!  No one can advise on that choice!

 

[elkins20]

I love Jack Henry's pecan rub. If I was you would sauce one slab and leave the other two without. That way you can see what you like. The last time I did ribs I put sauce on them right before serving and they were fine. The rack you save and freeze would not add sauce. Good luck with your smokes...

 

[allmann]

got it. It was a hassle started a new thread

 

[swthorpe]

I use Jeff's rub on pretty much everything, including ribs.  For my household, we like removing the ribs about an hour before finishing from the smoker, apply sauce, and then back in the smoker for the final hour.

 

[allmann]

Divotmaker I just reread your post and never answered you. I am in the Guard now but on an active tour. Security Forces. 

I didn't buy the bone in, mine is 12.22 lbs, I was planning on pulled pork. Is this worth doing or should I buy the bone in. If I get time.

 

[DivotMaker]

Divotmaker I just reread your post and never answered you. I am in the Guard now but on an active tour. Security Forces. 

I didn't buy the bone in, mine is 12.22 lbs, I was planning on pulled pork. Is this worth doing or should I buy the bone in. If I get time.

That's what I'm talking about!  Thank you for your service!  I have an older brother who is a retired USAF cop officer, and I was 9 years as a Targets Officer.  I bleed USAF blue, so welcome again!

What kind of boneless pork shoulder is over 12 lbs?  Can you tell me exactly what it says on the package?  If you got it at Costco, it may actually be 2 in the package (I think they do 2 packs, like Sam's, except they only sell boneless).  At any rate, go ahead and smoke them/it!  In the future, for pulled pork, look for "bone-in Boston butt" pork shoulders - best in the world for pulled pork!

 

[allmann]

This is what I bought. Remember I am new to this, so school me on what I should've bought if this is not correct. Or just give me a list of things I should start with. I do want to do pull pulled pork for the guys and then I want to do a beer can chicken for the wife