hello from surrey :)

[lozzy]

Hi All im Lawrence from surrey

recently purchased my first offset smoker and run it a couple of times with not bad results

my first attempt with ribs looked good but very crispy they dried out

my second attempt

i tried pork shoulder it took got it to 170f after 12hrs next attempt will be up to 200f
round 2 on the ribs were good but not quite fall off the bone

im hooked

[Smoky Joe]

Welcome to the forum. Don't worry the first time you try anything new it never works like it should do. Next time try wrapping the ribs and Pork Butt. Wrap the ribs after 6 hours smoking and the Pork but after 8. What you can then do is stoke up the heat a bit and push it through what is called the Stall. this should get your Pork Butt up to 200 and your ribs should be fall off the bone soft.

Gav

[Toby]

Welcome to the forum! check out these vids from a few years ago they cover the basics and will put anyone on the right road! viewtopic.php?f=17&t=2898

[robgunby]

Hi and welcome

Toby's vids are very comprehensive and a great guide to how to do the basics of bbq properly. Watch them

A common source of frustration for new smokers is the "stall", which occurs between 150 and 170 F. It can last *hours*, and can worry people that they are overcooking. It is a natural part of the process due to surface moisture evaporating and cooling the meat. As Joe says, wrapping the meat helps shorten the stall and keep meat moist. It also makes it easier to get off the grill than a pork shoulder that is falling to pieces!

I have even left wrapped pork butts to get up to 212 F before. So tender. You can't rush these things, the meat is done when it's done and not a moment before. For your first few smokes, it pays to have a backup that you can quickly rustle up!

If your oven is reliable, you can bring the meat inside once it's foiled as it won't take on any more smoke, but it's more fun to leave it in the smoker

[lozzy]

thanks for the welcomes

ah the dreaded stall ive heard about it i just thought that happened with brisket im gonna give it another whirl it tasted so good

I never did foil it i just let it ride out will foil it on my next go

I really want to do the beef ribs

[slatts]

Hi

Beef ribs are amazing, I don't dry rub them, just franks mustard then seasoned salt and some pepper.

Also beef ribs are done when theyre done aswell, ive had different times evey time ive done them but so nice.

Good luck with it all, I started reading on here before I got my smoker and try and Q most weekends

[ConorD]

Beef ribs are my favorite, it's just getting them of a decent size that I struggle with.

I haven't started 2014 off yet with my last Q being Christmas day but looking to get a Jacobs ladder on there this Friday.

[slatts]

Hahahaha I haven't done anything this year yet either but was talking to my mate today that gets my Jacob ladders for me and we said we'll do some asap.

This is some I did last year

[robgunby]

If you like beef ribs, next payday ask for some fore-rib (known as prime rib or standing rib roast in the states). As expensive as it comes, but sooooo tasty. All it needs is salt and pepper, and a couple of hours on the smoker to crozzle the outside and leave the inside beautifully rare. Thin slices on sandwiches of the best beef you've ever eaten. Yum.

[ConorD]

Just got back with the Jacobs Ladder so will prep and "working from home" tomorrow so going to get them on and will post some picks.

Slatts those look awesome - was it just some french's on there or did you add an S&P/Rub?