first rib smoke

[ronb]

Today is the day! I will be smoking my first rack of St. Louis cut ribs (last meal ribs) on my 22.5 weber silver with the smokenator. I did a dry run last week with the Maverick ET732 and now have a feel for controlling the temp. on or around 225 degrees. I will be using Memphis Dust for seasoning along with the Mojo-bricks (2 for the first 2 hours of smoke only). Let you know how they turn out soon.

[ronb]

Well I did it! I was very pleased and so was my wife. There was an initial problem of keeping the temp under 250, but once I stuck with managing the coals and vents, everything worked out fine. This was the most tender meat (ribs) I have ever tasted. Could it have been the Maverick ET732 probe that was right under the lid that caused the temp to rise? Is there such a thing as a new Weber 22.5 that could have a leak? Anyway, the Moto-Bricks (2) added the right amount of smoke. Meathead's Memphis Dust needs a little more heat next time. Overall, I am very pleased and impressed with the smokenator.

[ncsmoker]

They sound great Ron. On the rub you often have to doctor a store bought one to get it to your preference. There are several sites on line that will also help you make your own based on your preferences. I did this years ago and have one now that is good for pork, brisket and chicken.

Again congrats on the ribs.

NC

[ncsmoker]

Ron here are several recipes for Memphis Dust, You might want to look them over and see how they compare. I noticed that none of them have any hot pepper in them. Most looked very similar. I enjoy playing with rubs and sauces though I am pretty well set on my ribs etc. still trying to find a poultry one. May try this. It sounds good. www.bing.com/search?q=Memphis%20dust&FORM=IPGTLB&PC=IPGTDF&QS=n

Take care

NC

[ncsmoker]

Ron just found this. It is from Meathead himself and is his recipe exactly. www.huffingtonpost.com/craig-goldwyn/memphis-dust-a-magical-sp_b_289142.html