so I got the smoker.....
 

did a small rack of pork ribs, a pork roast and a pork tenderlion... with a dry rub I whipped up here at the house... learned a lot on my first 'smoke'. one thing I did was bake the 'goods' in the oven for 1 hour at 350 before the smoker... about 5 hours in the smoker at 220 +/... the ribs were falling off the bone, plenty juicy... everything was great..

right now I have 2 racks of pork ribs in the fridge, put them in there last night with a marinade I made for the hell of it... honey, brown sugar, pineapple marmalade, salt pepper, basalmic viniger, chili powder ect... gonna pull them out in a bit, let them hit room temp and pop them in the smoker later today...

the one FUCKING issue I had was not being able to get the the damn 'silver skin' off the back of the ribs... deff way beyond my BQ skills set at this point... next time the butcher is gonna handle that one for sure....

Try coating the ribs with applesauce while baking. Awesome results.

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Meat is delicious murder ...

going on the list :thumbsup

Dump a big jar on top when you are baking them. The apple really gives it a good flavor and helps soften the meat.

I might pick some up today myself.

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if you want to make things easier and bake it in the oven, smoke it on the smoker first for a couple hrs and then bake it afterwards. Smoke gets in the meat better earlier in the cooking process then later

I've personally never had a problem with the silver skin, you dont even need a knife, just work your fingers underneath it on the edge and slowly carefully pull it off. Can usually get most of it off in one big piece

no pics? :(

Sounds like me with the new Vitamix. I cut up and froze about 40 lbs of fruits and veggies I bought at the public market on Saturday.

Actually now that I think about it...this sounds a whole hell of a lot better.

In the world of BBQ, "falling off the bone" = overcooked.

That's not to say they suck that way, I usually prefer them overcooked.

I agree, I regularly put apple juice in a spray bottle while smoking or grilling. The acid helps the meat break down while giving flavor.

With the Tenderloin, its too much cook time. Tenderloin only takes about 20 mins in the oven to cook, and with having such little fat, tends to dry out very easily. It should be cooked to medium, or if smoking, should only have been smoked, Pork shoulder, or maybe even loin, (I'd say nearer the rib end would be better) is fine but even with the 5 hour smoke, wouldn't need the pre-cooking

For the silver skin (I'm assuming you are referring to the membrane on the backside of the ribs) easy trick.. take a fork, slip one of the tines under the skin right along one of the rib bones, and pull the silver skin away from the bone. Using a paper towel, grip on the piece of loosened membrane, and pull. It should all come away in one piece.

I will try this next time thank you

let's see the pics :thumbsup

never take pics of anything when I'm not working

I'm glad someone pointed this out, its a common thought

thread needs more pics
http://i.imgur.com/ITew9.jpg