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Hanging BABYBACK RIBS in an Oklahoma Joe Bronco Drum Smoker
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- เผยแพร่เมื่อ 16 ม.ค. 2021
- These were some DELICIOUS baby back ribs that we smoked in Apple and Cherry wood chunks for about 4 hours. We used a few different rub/sauce combinations to try out some different flavor profiles.
Rack 1 had R Butts R Smokin Cherry Habenero rub with Kosmos Q Cherry Habenero BBQ Sauce. It had great deep flavor and a good kick of spice.
Rack 2 had Chupacabra Ribnoxious Rub with Elk Creek Country Style BBQ Sauce. It was a nice blend of flavors and a well balanced rib.
Rack 3 had a bit more sweetness with a base layering of Meat Church Holy Gospel followed by a coat of Honey Hog BBQ. It is a killer combination. Then we sauced it with Sweet Baby Ray's Honey Chipotle BBQ Sauce.
This was a fun cook and the Oklahoma Joe Bronco did it's job well! The pit flavor that comes off of this cooker is fantastic and the temperatures are very easy to dial in and hold steady. What a great meal!
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Awesome Video! I just did a test cook on my new Bronco Pro. When it was time to sauce, I put the grate in. I like this method better and am going to do it this way from now on.
Great video! Going to try some ribs for the first time on the Bronco this weekend. I used to cook on a high end Blazn Grillworks pellet smoker. I thought I was getting smoked food... not! The first thing we smoked on the Bronco was chicken legs. I knew from the first bite that I was now eating REAL BBQ. Smoky flavor and so tender and juicy. There's no comparison to pellet smokers. I would say my only regret is not going with the bigger Pro unit. There's just not much surface area for larger cooks like a big brisket. If you can afford it, go with the bigger model. I've smoked probably a dozen pork butts so far and they always come out fantastic. A very simple and easy cook if you're just getting started. Smoke on! 👍
The Bronco Pro is a highly underrated grill/smoker. Great price point!
Enjoyed the video. The Blind Faith song intro was super. Many thanks.
I’m extremely hungry right now. Great looking ribs. It’s killing me watching those ribs get eaten. Cool vid
Thanks for watching! These were delicious!
Wow... Great video...
Thanks!
@@dadbodbbq you welcome bro 😉😉😉
What did you attach you ambient temp probe to....great video....
Hey, thanks for watching. I wrapped the temp probe wire around and be of the hangars at a length that would dangle down and give me the best reading for where the ribs were in relation to the heat source.
THE BEST 👏🏽🔥🥇
YOU ARE!
Great video! Ribs look amazing. How does this smoker compare to others you’ve had?
Thanks for watching! The Bronco is a very versatile smoker. It provides great smoke and is easy to dial in once you learn it. Every smoker is different. It’s not insulated like my kamado style grill, but it is easier to adjust temps (and quicker, too. It’s not as easy to use as my pellet grill, but gives better flavor to the barbecue. It grills well, but not like my PK360 which is a grilling beast. I put it right in the sweet spot. It does everything well, but it isn’t perfect in any category. Maybe I’ll do a review video?
Did you pull membrane from ribs? Wonderin’ if they’d hold up and not fall from the hooks later in the cook. Acquired a Bronco Pro last week and hung ribs but didnt pull membrane off. Flavor was there, but was a tad tough. Still getting the learning curve dialed in on a barrel smoker though
I’ve removed the membranes off every time. Haven’t lost a rack yet.
Are you using the Pro Bronco are the smaller one?
This is the Pro
You did not wrape them. This is cool. Am i right?
Cut those ends off and mix them into your baked BBQ beans
That’s a good idea!
@@dadbodbbq awwww, blush
What camera setup are you using ?
Two Nikon Z6 with 24-70mm lenses. We also just picked up a 14-30mm and 105mm macro lens, but haven’t had a chance to record with them yet.
We started out just using iPhones and a Nikon D610, but decided to upgrade last year
Undercooked
Came right away from the bone and had easy bite through. Everyone loved them. If I’m trying to make “fall off the bone” ribs, I will wrap them. That’s not what we were going for here and they were definitely not undercooked. The internal temp was around 202 for reference.