Our old charcoal barrel grill had seen better days so we replaced it with an offset smoker. First use last night grilling a strip steak. We use charcoal exclusively. Never have smoked meat before. I'm a heat and eat kinda guy. She wants to try smoking a rack of ribs. I have several species of dry smoker wood so next weekend may be the trial run. Any tips and pointers for us newbies would be appreciated.
I just started two pork shoulders on my offset smoker this am. Probably an 8 hour affair so you have to be dedicated. Ribs take much less time. I started out with the 3,2,1 method and learned from there. Pull the membrane, then dry rub ribs with seasonings. For a bigger rack, 3 hours on smoker, 2 hours wrapped in foil (I add a little brown sugar, some butter and some apple juice inside the foil) then the last hour is out of the foil and your favorite bbq sauce applied. All this at 225-250 degrees. Key is to pay attention your temp. Until you learn the smoker, it’s likely to go up and down as you add wood. Smaller racks of course take less time. Using mostly TJV pecan wood. Can’t wait to taste the results.
