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Oklahoma Joe Bronco with the TIPTOPTEMOP/Ribs on the Oklahoma Joes Bronco
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- เผยแพร่เมื่อ 13 ส.ค. 2021
- In this Video I make frozen Ribs On the Oklahoma Joes Bronco using the TIPTOPTEMP. The TIPTOPTEMP is a temperature control device generally used for kettle and kamado type smokers, however today I use it on the Oklahoma Joes Bronco with impressive results. Like, Subscribe, and comment. #oklahomajoesbronco #tiptoptemp #frozenribsonthebronco #smokingribs #howtosmokeribs
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Copyright Disclaimer Under Section 107 of the Copyright Act 1976, allowance is made for fair use for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use.
Love my bronco. It makes perfect ribs and everyone loves it when I cook them.
I have never made a bad rib in a Drum smoker. These were definitely great. Thanks for the support and commenting
I may get a TipTopTemp for my Akorn😎👍
U sold me on this gadget. Lol.. I built a drum smoaker and I use a webber kettle lid. This should work.. I'm curious.. this has to dampen down a bit from full open to maintain a steady temp. I wonder how much temperature it's actually controlling from full open. That'd be a neat experiment. Anywhaay.. GR8 LOOKIN RIBS.. SMOAK AWWWN!!
Meat wassup brother! Long time man! Great video as always man. The last time I did ribs in the Bronco I didn’t have to wrap came out perfect! You said I would love it and I do! 👍🏽
I had to go a little longer cause of them being frozen or they would have been Really Dark. Yeah man I haven’t heard from you in a minute, I hope everything is well. Thanks for the support and commenting.
Thank you for your open honest reviews!
-Kevin :)
Your welcome. Thanks for the support and commenting.
I've been doing this thing lately- I buy meat, throw it in a big ziploc, soak it in marinade, kinda vacuum seal it, throw it in freezer. When it's the day before I throw it in fridge. It thaws by the next day. So, it freezes in the marinade, then it slowly expands when thawing with marinade. I've found that it really soaks in the marinade far better than any other method I've tried. Would be cool if you could give that a try. Maybe even do a vid. On plain marinating for a few hours vs that method. Anyways, back to watching the rest of the vid.
cool idea .
@@JeffB1961 it's worked great. Let me know if you try it. Ive had amazing results!
Hell yeah!! I do that with chicken and it works great, ice crystals form it the meat and make little tears and when thawed it makes it a little more tender. Thanks for the support and commenting brother.
@@meatcranium4280 exactly what I usually use it for (chicken). Goid to see ya uploading! From the beginning (first 10 subs!)
My man with the tip top temp. Nice to see you back in the saddle. Love that Bronco. Ribs looked good. Cheers man.
Tommy it’s been a tough road back, a lot has been going on and trying to manage it has been difficult. Thanks for the support and commenting brother.
Hey! I mixed Jalapena pepper powder in my rub. INCREDIBLE
It’s great stuff
Looks like some awesome ribs Chris, great video, thanks for the upload!
I have asked this question before.
Nice cook and great color on them ribs. I have a T T T and have yet to use it- gonna have to give it a go
The Daggum TTT works great, and surprisingly so. You got to use it my man. Thanks for the support and commenting
Nice looking ribs and a cool temp controller.
JOHNNY!! Hey brotha. I haven’t seen you in awhile. This TIPTOPTEMP is a cool little controller. Thanks for the support and commenting.
Really enjoy your video I just bought the bronco smoker Which tip top temp model did you use Thanks
I'd say those ribs turned out pretty good. Cheers, Chris! ✌️
Yeah buddy they were awesome and from frozen was especially suprising. Thanks for the support and commenting.
Looking at the Bronco vs the Bronco Pro, do you think its worth the extra money to get the larger grate/taller chamber/larger charcoal basket in the pro? I've seen you hang a brisket using daisy chained hooks, and I know you can fit 9 ribs on the Bronco or the Pro...so really whats the difference in terms of performance? Is the extra space and burn time worth the extra $300?
I never noticed my alarm. Sorry. I did three enourmous whole racks of ribs on Ralphie. 7 hours this time. Perfect.
Let me just say, Dr Pepper rules! The best vortex wings I ever made consisted of plum wood for the smoke and Dr Pepper bbq sauce glazed on the wings for the last 5 minutes.
O yeah that is some good stuff. Thanks for the support and commenting
Love your videos. I just noticed you started lining the bottom of the Bronco with foil. Does it cut down on grease going to the drain cap at all? I did two 4 bone racks of short ribs and the grease overflowed the drain cap and left a puddle underneath the Bronco.
Yes it helps with clean up. You can put a shallow aluminum pan underneath in case it overflows.
Miss your videos
Yeah! Me too. Life has been rough.
@@meatcranium4280 I 100% understand brother keep your head up just wanted you to know I miss the great content.
@@Gr1mTh3R34p3r I do appreciate it
Building an UDS and using the TTT for control… gonna seal it to my Weber lid
That sounds like a winner, just make sure you can Remove and clean it. Thanks for the support and commenting
@@meatcranium4280 yeah. Just got the clips in…
Sorry if you answered before. I have the bronco...what is the model of the TTT. Love your stuff BTW!
TTT-03 CR6?
@@michaellund2395 as far as I know, they come in just one size, unless he’s making different sizes now.
@@meatcranium4280 Thanks sir!
Do you find the sticks of wood are better flavor or a lower temperature cook than charcoal? I have never used sticks but saw Phil fromFlorence (R.I.P.), do it on a barrel smoker ( Smokey Joe?). Still using my BHC
Definitely better flavor however sticks and lump tend to burn a little hotter, but with a little tending too it will cook up fine. Thanks for the support and commenting.
They looked really good 👍🏻👍🏻
What model TTT for the bronco?
The original version. They probably have the sizes or recommendations on their site.
Those ribs were winners Chris
Absolutely, and from frozen nevertheless. Thanks for the support and commenting.
Hey Meat! Very clever way to retrofit for the Tit Top! For those who use them they love them.
I would ask why the use of the large wood splits in an under oxygenated set up?
Ribs looked good and if You enjoyed them then all is good. 👍 Metal On! \🔥/
All the splits I used except 1 were deoxygenated. I made some charcoal out of some splits about 1 month ago. That one split burned a little dirty for about 20 minutes then it cleared up. The TTT is definitely a neat contraption that actually works. Thanks for the support and commenting.
Nice! Some homemade charcoal! 👍👍
The can is genius
It sure makes things easy. Thanks for the support and commenting brother.
@@meatcranium4280 Thank YOU for your videos. I wish I had been a bigger help on getting you a Pro.
You should try Kosmos Q honey Chipotle Rub
why do you not show ttt actually working
👍🏻👍🏻
👍🏼
Is this the bronco or the bronco pro?
The original bronco
@MeatCranium definitely getting one! Are you gonna post some more videos? And if so can I request more with the bronco!?
@@MrJaegernaut I am
i don't know why anyone would want a TIPTOPTEMOP for a bronco . my bronco is steady AF for 8ish hours and then it only needs a 1/4 to 1/2 a bump for another few hours . but ..... to each their own . take care .
It was an experiment, and yes the Bronco is a Beast, and it is pretty steady on it own however if someone wants to use it on there they can with great success. Thanks for the support and commenting.
Super first
Scored me a beeYOOteeful 12 lb Brisket. Are you still hanging all your briskets?
Of course. It’s the only way to go. Point down flat up
@@meatcranium4280 jalapena powder in my rub?
@@meatcranium4280 Found a butcher here who sold me a nicely trimmed brisket for $4 per pound. Usually it's $7.50 a lb here.
@@meatcranium4280 THANK you, Chris