Here is a pictoral account of my very first smoking event. I recently purchased a Weber Smokey Mountain Cooker Smoker on recommendation from a friend at work. I must say that Weber makes a great product, you can tell it's quality as you put it together. Online it has developed a tremendous fanbase, with a website dedicated to its use with loads of information. Check it out at www.virtualweberbullet.com. I used a modified recipe from that site, known as Best Ribs In The Universe (BRITU). I changed it a little but you can find the original at the website mentioned above.

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The 3 loin ribs were skinned and sprinkled with the modified BRITU rub.

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The 7 pound oven stuffer behemoth was butterflied, and BRITU rub applied.

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The dueling chimney starters were a blazing inferno (1st mistake).

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The chicken fit on the lower rack nicely, don't think the second one would fit.

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The ribs were cut in half and placed on the rib rack.

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7:30am - The smoker was doing what it does best... smoking.
Note the digital thermometer sticking in the top vent to monitor
the temperature inside the smoker.

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11:00am - The ribs after 3.5 hours of smoking, need to be flipped.

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11:00am - I started a beer can chicken on the grill, to get some chicken with good skin.

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Time to make the apples! Cored out 5 large applies with a melon baller.

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Unwrapped a bunch of miniature snickers, stacked them up in a pyramid for fun.

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The snickers were stuffed into the apples, sometimes cut in half to fit more.

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Brown sugar was heaped on top to make a nice thick cap o' deliciousness.

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12:00pm - The apples were placed in the smoker, to keep the ribs company.

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12:45pm - The ribs due in half an hour, so I sauced them a bit with Cattleman's.

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1:15pm - I do declare, these ribs are done!

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The ribs were tasty, see review below. The apples were baking while we ate.

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The snicker stuffed apples tasted like apple pie with chocolate, caramel, and peanuts.

Since this is my first time smoking, and all smokers keep a cooking log to duplicate (or NOT!) their results of prior bbq's, here is what happened.

At the start I had difficulties keeping the temperature up on the cooker. I opened some vents, finally adding some unlit coals to the fire. Later I then added more lit coals to the fire so I could get the 260°F+ temperature I needed. Basically I failed, because the whole point of smoking meats is that you don't have to do anything. I fiddled with the smoker all morning, it seems.

I think my main problem was that I let the coals burn in the chimneys for far too long. I lit them and then prepared the meat, which took me about 45-50 minutes to do. That meant that the coals were probably burning themselves away for about 30 minutes. I noticed when I put the coals in that they were much smaller then an unlit briquette, and there was a lot of ash.

I decided that since it started at a low temperature for a while, that I should cook the ribs for an extra hour or so to make sure they cook properly. Perhaps this was too long? Tear tests never showed that they pulled apart very easily during the entire smoke.

The Food

The ribs were very tasty, and not dried out or rubbery. They didn't fall off the bone, but when coaxed they came off the bone cleanly. I think the smokey flavor was good, the rub was a little light, but the sauce went well with the rub and meat. I'm sure I can improve for next time!

The chicken was okay, it had a nice smoke ring on the breast of the bird. The skin wasn't that great (as expected) but the meat was moist. The hickory smoke permeated the chicken too strongly. Next time I may try a brined turkey breast, or something a little smaller than an oven stuffer.

The apples were delicious, but the peanuts were a little annoying, I may stuff them with milky way bars next time.

So things I did wrong and can improve upon:

• Having the coals burn too long before placing in smoker
• Possibly overcooking the ribs (not burnt, just for too long)
• Using too much Hickory (should have used Apple or Cherry for smoke wood)
• Sauce the ribs more on both sides, and maybe earlier on
• Not enough rub (BRITU is strong, so I wimped out)

Future smokes with baby back ribs

June 25, 2006 ~~~~

The End