I have only had it for a few days . I seams ok right know .
OK. here I go. First time on here . I have purchase a Cuisinart electric smoker for a starter in smoking. I am 68 years old and over the years I have grilled a ton of things , but not in a smoker .Tomorrow , Monday December 12 . I will attempt my first set of ribs . I have used it to smoke a turkey using the recipe I found here and even used Memphis dust . It turned out great ! thank you very much Amazing ribs !
Today because I am new and spazzed out I thought I ask anybody's help . So here I go HELP I don't want them to turn out like a smoked tire.
Thanks Chuck
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
It will be fine. The only way it will taste like a tire is if you burn rubber. Follow the instructions from Cuisinart for adding wood, don’t use too much, and smoke that son of a gun.
I salt 'em, then rub with MMD and go straight on the smoker.
225 or 250, just leave 'em open and cooking. Mine take 4h or so for babybacks, a little longer for St. Louis. Use the bend test, picking them up by one end to see how much they bend and if they crack for St. Louis. Babybacks probably won't crack.
They're pretty forgiving, honestly. If they have a bit of chew and you have to tug them off the bone when eating, next time go another 30-60 minutes. If they are falling apart so much you can't cut them with them falling apart, next time cut it down by 30-60 minutes.
For me, I usually don't wrap 'em unless I'm in a hurry, and then I wrap at 1 hour and they're done in 3 for SURE, usually falling apart.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
One of the first things you do have to do is address them properly. You start by standin over em and saluting them in a dignified manner and iterate "hello WIBS". Sorta the way Norton addresses a golf ball. Keep talkin to em whilst yer massaging them with mustard or olive oil or sumthin so’s the rub ya put on em sticks, yessir. Hum while ya rub, it’s soothin. Then cook em, you’ll be just fine, eat em & enjoy!
Welcome to the Pit! Wibs are easy, look for meat pullback at the tips of the bones and probe tender when you stick them between the bones. Good times are a coming!
Welcome from Wisconsin. Glad you could join us.
All the advice so far is spot on, so I'll just join the choir and tell you to not get stressed out. Heat, time, and smoke will turn out Amazing Wibs. FireMan seems to get a little more "personal" with his, but I'm not here to judge.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I have only had it for a few days . I seams ok right know .
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