Txbbq Rookie

[chris comer]

Gentlemen, I'll be attepmpting my fisrt smoke this weekend, my new WSM and my Texas bbq rub arrived on the same day. Assembly takes place tomorrow smoking on Sunday. So a question. Do most of you go with TXBBQ as a dry rub or put a finish sauce on it the last 1/2 hour or so? going to be doing spare ribs for the first go around. Any pointers would be appreciated.
Thanks....Chris

[HFD26]

Using the 3-2-1 method on pork spare ribs, I finish the last hour with Texas Pepper Jelly, Pineapple Habanero. Good luck.

[Papa Tom]

Occasionally I'll glaze for the last 1/2 hour but usually nope just nekid cept for the rub.

[Stace]

Chris! if you know whats good for ya, you better take some pictures of them spares and post them on here. step by step pics are the best! By the way, the great thing about Tbbqrub is that you won't need to use a finishing sauce unless you want to. try it without for your 1st time and then you can experiment later with Texas Pepper Jelly. Good Luck on Sunday.

[ezgoin]

I'll glaze at a comp or give a light spinkle of turbinado or brownulated sugar for the last thirty minutes or so. At home, I don't mess with it.

[david brace]

...another Colorado guy...:rolleyes: ...the only things I know about Colorado is my BrotherInLaw lives in Longmont, and some highway called the Trapezoid or the Criss-Cross or the Zig-Zag or the Trapdoor or something like that...:crazy:

DB

[gordo]

think its called the diagonal hiway..I lived within a mile from it...

in Denver, on the freeway they have a spot called the ratrap...for traffic jams..

Did he say anything about the turkey farms around Longmont! Whew, hold your nose...When I lived in Boulder, you could smell it for miles..:rolleyes:

[wood_is_good]

I'd do some both ways to see what you like better.

ETA some with a glaze, some without.

[david brace]

think its called the diagonal hiway..I lived within a mile from it...

in Denver, on the freeway they have a spot called the ratrap...for traffic jams..

Did he say anything about the turkey farms around Longmont! Whew, hold your nose...When I lived in Boulder, you could smell it for miles..:rolleyes:

Wow Gordo...so you know about this COlorado stuff. The Diagonal-that's it. And then my other friend in Denver told jokes about the Rattrap...interesting name.

My BIL didn't say about the turkey farms...but we witnessed the tremendous tracts of land that the old farmers were selling to the developers for next-to-nothing, and then they built these communities with a million homes for a million bucks apiece... :rolleyes: :rolleyes:

DB

[cleglue]

The 3-2-1 method is a reference for cooking spare ribs. Three hours in the smoke, 2 hours in foil, and 1 hour back on the smoker without foil. I slather with plain old yellow mustard then sprinkle with TexasBBQRub (our favorite). I do the mustard and rub as the smoker is getting to temperature.

I would suggest using the minion method on fire management for the WSM.

Here is a link.

http://www.virtualweberbullet.com/fireup2.html

Here are some pictures of my wsm using the minion method.

http://img162.imageshack.us/img162/8776/img1891medium3ut.th.jpg (http://img162.imageshack.us/my.php?image=img1891medium3ut.jpg)
http://img217.imageshack.us/img217/6118/img1893medium8xj.th.jpg (http://img217.imageshack.us/my.php?image=img1893medium8xj.jpg)
http://img217.imageshack.us/img217/8262/img1894medium4cr.th.jpg (http://img217.imageshack.us/my.php?image=img1894medium4cr.jpg)

[TexLaw]

I stick with the dry rub and usually use no glaze. Glazes can be very, very yummy, but I usually prefer the simple dry rub.


TL

[redneck cooker]

Tex Law...How would you know bout glazes.....can you even start a fire by yourself???:idea: :idea:

[TexLaw]

Sure, I can start one. However, I would rather give you the honor to start it for me. :D


TL

[BigBoy'Q]

whew, the hostiles are active today! lol :)

[TexLaw]

Just an old joke. :wink:


TL

[redneck cooker]

Thanks for the honor...my qbutha:lol: :lol: