Any one here use a meat smoker? I just bought one and seasoned it last night. I plan on smoking some ribs tomorrow and a pork but on Sunday. I have never used a smoker before so this should be a fun learn. Would love to hear any info for a newbie. Some tricks or sage advice from a seasoned pro smoker...
Go low and slow...temps for most meats (ribs, roasts, pork butts) I typically smoke at 225 to 250 - pork ribs around 6 hours - pork butts (for pulled pork) around 12 hours. I baste with apple juice every 1/2 hour and also keep a small container of water in the smoker to add some humidity. Here is my recipe for dry rub that I use on most meats and recipe for ribs!
Dave’s Rib Rub
Ingredients
· 1/2cup Brown sugar
· 1/4 cup Paprika
· 1 Tablespoon Black pepper
· 1 Tablespoon salt
· 1 Tablespoon chili powder
· 1 Tablespoon Garlic powder
· 1 Tablespoon Onion powder
· 1 Teaspoon Cayenne
ü Mix and put in airtight container
Used on
· Pork Shoulder
· Ribs
· Chicken
· Pork Tenderloin
Baby Back Ribs
Costco Pork Ribs – unseasoned
Ingredients
· 1 package (three racks)
· Dave’s rib rub
· Yellow mustard
· Apple juice
· Blue Hog Smokey Mountain BBQ sauce
· Hickory Pellets
Directions
ü Make sure membrane is removed
ü Coat first side with mustard – then rib rub
ü Flip and repeat
ü Smoke at 225° for 4 hours meat side up
ü Spray with apple juice every 1/2 hour
ü Remove from smoker and put in heavy foil – meat side up
ü Add apple juice and package tight
ü Back on smoker for 2 hours
ü Remove from foil and brush meat side with BBQ sauce
ü Put on Weber for 5 - 10 minutes – meat side up!
ü Flip and repeat with BBQ sauce for 5 minutes
ü Remove from grill and wrap in foil to rest for 10 – 15 minutes
